Do you know winters is the perfect season for enjoying heavy grains such as Bajra, Ragi and wheat? Because our digestion is naturally strongest during winter months than any other seasons. The digestive fire provides the much needed warmth in our body and that’s why we feel hungry more often during winters!
And to satisfy that increased hunger, I’m excited to introduce you to this super healthy, extremely well-designed recipe – Bajra Methi Na Dhebra, It’s Gujarati recipe, perfect as a snack or lunch. This gluten free and high in fibre recipe is a great option for those watching for sugar and carbs. It’s not spicy, makes it a great choice for kids too.
I love the fact that it’s made with all seasonal ingredients, which is a key element for Ayurvedic Cooking!
There are two versions – deep fried / Shallow fried or steamed. My favorite are deep fried as they stay longer and have a crispy texture. The dough is made with Bajra flour, fresh methi leaves, some common spices and yogurt. Both Bajra and Methi are winter crops and are abundantly found in Gujarat. And another non-optional secret ingredient is sesame seeds, which provide the much-needed oil and calcium during winters. I always get super excited to see how our grand-grand mothers crafted such perfectly balanced recipes, without even knowing the modern nutrition science! It’s pure genius! Once you try it, you will become a fan for sure!
The hearty flavor of Bajra combined with the slight bitterness of Methi and the crunch and slight sweetness from sesame seeds, it’s a beautiful healthy combination, designed to perfection!
Alright, let’s get started. The ingredients are really simple. All you need is
1 1/2 cups Bajra flour (millet flour)
1 cup chopped fresh Methi leaves
1-2 Green Chilis, fined chopped (optional if making for kids)
1 tsp Coriander powder
1 tsp red chili powder
1/2 tsp grated garlic
3/4 tsp Turmeric Powder
1/4 cup yogurt
2 tbsp grated jaggery (optional)
3 tbsp Sesame seeds (NOT optional)
Salt to taste
Oil for deep frying
Method:
1. In a mixing bowl, mix everything together (except for oil) to and mix everything together. If needed, add water in small amounts. The goal is to use as little water as possible. The fresh methi leaves when rubbed with salt will leave out moisture so make sure not to add water until everything is well combined.
2. In a medium pan, heat the oil for deep frying.
3. Now it’s time to make individual Dhebras / Puris. Since the dough is softer than thepla / roti, it’s easier to roll it out with hands instead. Take a ziplock bag, apply oil on it. Roll the dough into 12-15 balls. Take one ball and spread it thin with fingers on the ziplock bag.
4. Before dropping it into the oil, top it generously with sesame seeds. Sesame seeds add a great crunch and texture so don’t hold back!
5. Deep fry it from both sides and store them in air tight container, once they are cooled down. These stay for 3-4 days on countertop.
Serve these with green chutney / pickle / ketchup or yogurt.
You will also notice Gujarati friends enjoying this with grated jaggery and topped with homemade ghee! I prefer to have this with green chutney or just as it is.
As you can see, it’s a perfect snack for everyone! Weight-watchers, diabetes patients, kids, and also nursing mothers! Enjoy it warm.
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Here’s to seasonal, simple, Ayurvedic Cooking!
