Bajra Methi Ka Dhebra ( Vada)

Methi bajra( millet) dhebra is healthy crunchy snacks, there are two version either you can deep fry it or you can make this like we make indian flat bread like thepla Or parathas it's generally made during cold winter season as a snacks or as dinner it goes well with fresh curd or hot tea or coffee this is diabetic friendly recipe.

This famous gujrati dish dhebra( vada) is made up of methi ( fenugreek)leaves bajra(millet) flour curd and few spices like ginger garlic green chillies tumeric Red chilll powder jaggery powder sesame( white til) seeds. Here the binding agents are curd and jaggery it help to bind the dough together
While making this dhebra i have covered it full with sesame seeds as I love having this way you can sprinkle some sesame seeds it's completely your choice. You can enjoy this with curd. temperature during winter days.

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Supplies

Let's know our ingredients
2 cup bajra( millet)
1/2 cup wheat flour
1 cup curd
1 and half cup finely chopped methi leaves
4 tbsp jaggery
3 tbsp ginger garlic green chill paste
2tsp seasme seeds( for tempering) some more for sprinkling on vada
1tsp hing
1tsp ajwain
1tsp tumeric powder
1tsp red chilli powder
Salt as per your taste
Oil for deep frying
1/2 cup chopped coriander leaves
You can store this for two three days in a room

Preparing Methi Curd Gravy

1) Heat oil In preheated pan onces it's hot enough add sesame seeds and carom seeds onces sesame start to splutter add paste made from ginger garlic and green chillies add hing( asfotedia) saute for a min.

2) Now add chopped methi saute till methi get shrinked then add red chilli powder, tumeric powder salt as per your taste and curd give them a good mix.
3) Now add jaggery powder you can use sugar powder as well cook till jaggery is completely melted switch off the flame and transfer this into another bowl and let it cool down completely.

Here I have cooked methi amd then I will use this to bind our dough you can mix everything together with flour and bind the dough. Make sure to melt the jaggery before adding them to dough.

Kneading the Dough

1) In a big plate add bajra and wheat flour mix them together now add finely chopped coriander leaves.
2) Now add methi mixture in bathes and start binding the dough
3) dough shuld be little stuff and smooth same like we do for making parathas Or theplas. Onces done cover it and keep aside for half and hour

Rolling Dhebra( Vada)

1) with the prepared dough make lemon size balls.
2) Grease butter paper with water place prepared balls in a single line giving equal distance between each one of them.
3) now close the butter paper and with a help of katori( small bowl) press them gently.
4) It shuld be not too thick and too thin check the images to knw the excat thinckness.
5) Now apply water on each one of them and take one vada put water side facing down and press slightly so that seasme seeds sticks to it.

I love sesame seeds thts why I covered the full vada with seasme you can just sprinkle few seeds it's completely your choice

Deep Frying Vadas.

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Now start sliding your vada on hot oil and reduce heat to medium fry from both the sides till golden brown in colour.
You can store them on room temperature for 2 to 3 days during cold weather.

Enjoy this with curd or hot tea.

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