DILL LEAVES MILLET PARATHA /SUVA BHAJI BAJRA PARATHA / SUVA BHAJI NA DHEBRA

DILL LEAVES MILLET PARATHA /SUVA BHAJI BAJRA PARATHA / SUVA BHAJI NA DHEBRA /BAJRA DHEBRA

BY DISHA LAHORI

Dhebra is an Indian bread from the Gujarati cuisine made of pearl millet flour. 

Gujarati Dhebra Recipe is a super healthy recipe made with jowar / bajra. This dhebra can be had at any time during the day, be it breakfast, lunch or dinner.

Usually gujarati make it with methi leaves , here we have replaced methi leaves with dill leaves.

Fresh dill sprigs are intrinsically blessed with an array of nutrients including Vitamin A, C, D, riboflavin, manganese, folate, iron, copper, potassium, magnesium, zinc and dietary fibres. Thus, imbued with these nutrients and antioxidants, not only does dill leaves protect the cells against free radical damage but also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health.

INGREDIENTS [ 10 debras ]

• 1 ½ cup bajra flour
• ¼ cup wheat flour
• 2 cups dill leaves (suva leaves) washed and chopped finely
• ¼ cup finely chopped coriander leaves
• Fresh curd as needed to make the dough
• Salt to taste
• 1 tbsp ghee or Oil
• 2 tbsp Ginger green chilli paste or freshly grated or crushed
• 1 ½ tbsp Sesame seeds
• 1 tsp ajwain
• 1 tsp roasted jeera pwdr
• ½ tsp pepper pwdr
• ½ teaspoon Turmeric powder
• ½  tsp asafoetida
• 1 ½ tbsp jaggery

METHOD

Dissolve the jaggery pwdr with 2 tbsp water .

In a large bowl mix both the flours ,  dill leaves, coriander leaves , ginger green chilies paste , sesame seeds, pepper powder, turmeric powder, asafoetida ,ajwain ,jeera pwdr .

Add oil and mix well  using your finger so fenugreek mixture will incorporate well with flours. It will look crumbly texture.

Add little curd  at a time and knead to form soft dough.

 (You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on your yogurt (watery or thick). So add little yogurt at a time so will come to know how much you need).

Cover it and let it stand for 10-15 minutes.

After 15 minutes, knead it again to make it smooth.

Divide it into 10 equal portions. Roll each portion between your palm and press into a circle.

Dip the flattened ball into dry chapati flour and coat well.

Roll it gently in to circle about 6 inch in diameter.

Heat the skillet on medium heat.

Once hot placed rolled dhebra on the skillet. When you see bubbles on it flip it. After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side.

Apply some oil / ghee again on other side and flip and cook on that side.

When done take it out from skillet and put in insulated container to keep it hot.

Serve DILL Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery,  Achaar, yogurt and Sev Tamatar Ki Sabzi or any other accompaniment .