प्रवासात ८ दिवस टिकणारा खुसखुशीत मेथीचा ढेबरा | Methicha Dhebra | Paratha | MadhurasRecipe

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मेथी पराठा. मेथी चा पराठा. मेथी थेपला.मेथी ढेबरा. मेथी पराठा मधुरा. मेथी पराठा मराठी रेसिपी. मेथी चा पराठा. लहान भुकेसाठी मेथी पराठा . Methi Paratha. Methi paratha marathi recipe. madhura recipe nashta. methi thepla.
Let’s make tasty and healthy methicha dhebra today. This is a traditional Marathi recipe. This is a winter special recipe as methi is easily available in abundance during winter. Though healthy recipe, it tastes super delicious. It turns out nice and crispy. This recipe doesn’t need lot many ingredients. YOU can make it from very few ingredients those are readily available in your pantry. It looks tempting and tastes super delicious. We are neither using maida nor wheat flour!! Then what are we using? Bajra flour!! Isn’t it interesting? Bajra provides necessary heat to the body during winter and it is a healthy millet. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 2 cups Bajra flour
• 1/2 cup Wheat flour
• Ginger-Garlic-Green chilies-Carom seeds-Cumin seeds paste
• A pinch of Hing
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tbsp white Sesame seeds
• 1 tsp Red chili powder
• Salt to taste
• 1 tbsp Gudh / Jaggery water (Optional)
• 1 tsp Ghee
• 2 cups finely chopped Fenugreek leaves
• Curd as needed
• 1/2 tsp Ghee
• Rice flour as needed
• Ghee as needed
Method:
• Mix bajra flour, wheat flour, ginger-garlic-green chilies-carom seeds-cumin seeds paste, hing,
turmeric powder, coriander powder, white sesame seeds, red chili powder, salt, jaggery water and
ghee well together.
• Adding jaggery water is optional. You can skip it fi you don’t want.
• Wash fenugreek leaves really good and drain all the water from it.
• Chop the leaves finely and add it to the bajra flour mixture.
• Mix well and add 1 tsp curd at a time and knead the dough.
• Avoid use of water while kneading the dough.
• The dough should have semi soft consistency.
• Transfer the dough into a bowl and coat it with ghee.
• Cover and rest it for about 10 minutes.
• Knead the dough well once and make small balls from it.
• Make them smooth and even.
• You can make around 7-8 dhebra from the proportion we used.
• Coat the dough ball well with rice flour and roll it into a little thick dhebra.
• Cut it into round share with the help of a lid of a tin or dish and remove excess dough.
• Sprinkle rice flour on it and transfer it into a dish.
• Heat up a skillet on medium heat and spread ghee on it.
• Transfer the dhebra on it and roast well on medium to high heat from both sides.
• When lower side is roasted well, spread ghee on upper side and flip the dhebra over.
• When dhebra is roasted well from both sides take it off on a wire rack. Methicha dhebra is ready.
• It has a good shelf life of about 8 days. So it can be a good travelling snack.
• It also can be a good lunch box option too.
• You can have it as it is or with some chutney or sauce.
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