Also known as Bajra Methi Na Thepla, Gujarati Methi Na Dhebra, Bajri Methi Dhebra breakfast recipe.

This recipe is pan fried Bajra Methi Na dhebra. This authentic Kathiyawadi recipe containes sweetness and garlic in the recipe. Do not get confused by calling this recipe Gujarati methi thepla as these are little different.

Stack of bajra methi thepla on a plate


Dhebra or Bajri Methi Dhebra is popular Gujarati pan fried flatbreads are prepared with Millet flour, fresh fenugreek leaves and basic spices. 

It can be served for breakfast, lunch or dinner. Also these are considered as popular Gujarati snack thus good for kids lunchbox too. 

In Gujarat these dhebra are traditionally given to new Mums as well. 


Both recipes haild from the western state of India, Gujarat. Dhebra contains bajri or makai flour and dhebra can be deep fried or pan fried too. 

Dhebra are robust, rustic and are a little thicker, darker in colour due to millet flour and lots of methi is added. You won't be able to fold dhebra or roll like methi thepla or plain thepla. 

Methi Thepla are soft, bendable, very thin and less methi is added, also thepla are made without garlic. You can also make plain thepla without adding any vegetables too. 

These are made with wheat flour and a small amount of is besan added. In thepla recipes, methi as well as other vegetbale such as lauki, palak, cabbage or carrots can also be added!

Looking for more Gujarti snacks recipe? Checkout our Methi Makai Na Dhebra/Vada and Bajri Methi Na Vada for delicious fried Gujarati snacks idea. 


✅ authentic fool-proof Gujarati recipe 

✅ oh-so-delicious, rustic and healthy

✅ easy and made with good for you ingredients 

✅ tasty winter recipe

✅ make ahead recipe 

✅ great for breakfast, lunch box, travelling or picnic

fresh methi on a pewter plate


1. Methi leaves- In English they are called Fenugreek leaves. You'll require fresh fenugreek leaves for this recipe. If fresh methi is not available you may use frozen methi, but I would not recommend using KASOORI METHI. 

2. Flours - Dhebra recipe requires more than one flour, we are going to use three types of flours here. Bajra (grey millet flour), Besan (gram flour) and Roti aata (wholewheat flour). You may skip besan if you want. 

You may skip whole wheat flour to make gluten-free methi thepla, however you may find it little difficult to roll the dhebra. 

3. Dairy - To make dhebra soft and tasty plain yogurt is must for this recipe. Also it helps to keep dhebra fresh for longer time.  You can use homemade or shop bought, make sure it is not very mild. 

4. Spice masalas - we have used red chilli powder, turmeric powder and garam masala to provide flavours and colour to the dhebra. Along with all these spices freshly ground black peppers needed too. 

5. Herbs and green masala - To make authentic recipe green chillies, ginger, garlic and freshly chopped coriander must. You may use frozen or shop bought chilli-ginger-garlic. 

6. Seeds - Generally bajra dhebra made in winter, thus sesame seeds are added to to provide some warmth for the body. Along sesame seeds carom seeds are added to for good digestion. 

7. Sweetener - in this recipe jaggery works much better than sugar, but if can't find you can always use sugar or brown sugar. Make sure you grate jaggery befor adding or use jaggery powder. 

8. Oil and salt - peanut or sunflower is recommend, do not use strong flavourd oil such as mustard, sesame or extra virgin olive oil. 

Kneaded dough of bajra methi dough on a pewter plate


Yes, as they are wholesome and made with good for you ingredients such as fresh fenugreek, multigrain flours, spices and only pan-fried and not deep-fried. 

These are low in carb and complex carbs are great for diabetic people, however they should be eaten in the morning for breakfast or lunch with okra curry and plain yogurt. 


Yes. it is possible to make vegan methi dhebra. Replace dairy yogurt with vegan yogurt. I recommend soya yogurt as it is without any strong flavours. 

Small lemon size dough balls next to rolling pin


Gujaratis have this special trick up their sleeve. Our thepla, dhebra or paratha do not have any black spot or marks, only dark brown pattern which comes from the caramalised sugar or jaggery we use in our recipes. It's call 'BHAAT PADVI' and it is a special technique that is handed down the generations. 

For this, you use a jaro instead of tavetha and simply keep pressing on the dhebra in one go.


Personally I wouldn't recommend, as fresh methi and kasoori methi taste entirely different and cannot be used interchangeably. Fresh methi has a unique taste and should only be used. 


If you really want to enjoy Bajra Methi Dhebra in the authentic style, spread generous amount of cold homemade ghee on top. Nothing beats ghee that slowly melts on toop of a hot paratha does it?

It tastes so delicious when served with Aloo ki sukhi bhaji and a cup (or pot) of Masala Chai 

Take some Instant Keri No Chundo with these dhebra if you are carrying for traveling or picnic (this combo is soooooo good) or can it be eaten with any other pickle too. 

We also love hot and tasty dhebra with plenty of plain yogurt. 

Millet and fenugreek flatbreads served with masala chai


These Bajra Methi Dhebra stays good upto 3-4 days, thus great for travelling. Store them in airtight container and keep them at room temperature. You can also store them in the refrigerator upto 5-6 days in an airtight container.

Reheat them again on griddle before eating. 

You can also freeze these dhebra up to one month. To freeze them first roll them, very lightly roast them on griddle without oil. 

Cool them completely, then pile interleaved with greaseproof or parchment paper inbetween each dhebra and store in freeze-proof air tight container and freeze it.

To reheat directly put the frozen dhebra on the tawa and cook throughly using oil. Do not THAW


Prepare the ingredients as listed above and follow these step by step instructions. Correct measurments given in the recipe card below. 

First step - knead the dough

Mix jaggery in yogurt and leave it 10-15 minutes. In the mean time pluck, wash and chop fresh methi leaves. 

In a big wide plate or mixing bowl place all the flours, spices, oil and yogurt. Mix everything, add water little by little (it depends on how much water is retained in the washed methi) 

Knead semi stiff but pliable dough. Cover it with clean kitchen napkin and leave it for 15-20 minutes. 

All the raw ingredients in a wide plate, kneaded dough in a plate

Second step - Roll the dhebra

Divide the dough into equal size portions (big lemon) and make balls. Dip the balls in dry whole wheat flour then roll out in round shape using rolling pin on flat surface.

Small balls of dough in a plate next to rolled dhebra on work surface

Third step - pan fry dhebra

Whislt you are rolling out the dhebra, heat the griddle pan or tava on medium heat. Shallow fry using little oil until both sides are equally cooked.

Roasting dhebra on a griddle with perforated slotted spoon.

IF YOU LIKE THIS RECIPE might also like our Gujarati flatbread recipes 

1. Round and soft Gujarati rotlis

2. Gujarati Masala Bhakhri

3. Pad wari rotli

4. Dudhi Thepla

5. Bajri Na Rotla

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thepla v dhebra,methi bajra thepla, methi dhebra, gujarati methi na dhebra, bajra methi dhebra, methi, fenugreek, millet flour, diabetic recipe
snack, mains, side dish, bread, flatbread
Gujarati Indian
Yield: 12-15 dhebra
Author: Hayley Dhanecha


These Bajra Methi Dhebra is a healthy preparation of Gujarati thepla. The addition of millet and gram flour and fenugreek leaves in to these pan fried flatbread makes them nutritious and tasty.
Prep time: 20 MinCook time: 20 MinInactive time: 15 MinTotal time: 55 Min


  • 2 cup methi leaves-washed and finely chopped
  • 1/4 cup coriander leaves-washed and finely chopped
  • 3/4 cup millet flour (bajri flour)
  • 1/2 cup whole wheat flour (roti flour)
  • 1/4 cup gram (besan)
  • 1/2 cup yoghurt
  • 2-3 tablespoon green chilli and ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoon green garlic chopped (Optional)
  • 2 tablespoon oil + more to fry
  • Salt to taste
  • 1 tablespoon sesame seeds (tal or til)
  • 1/2teaspoon carom seeds (ajwain)
  • 1/2 teaspoon black pepper powder
  • 2-3 tablespoon grated jaggery
  • 1/2 teaspoon tumeric powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • Extra wheat flour to dust whilst rolling the dhebra. 


  1. In a one bowl mix yogurt and jaggery.
  2. In a mixing bowl or wide plate add all the ingredients plus 2 tablespoon oil. 
  3. Knead a dough like a chappati dough using water little by little. 
  4. Dhebra dough should be little firmer than roti dough, but not as much as Bhakhri dough. 
  5. Leave it aside for half an hour. 
  6. Divide the dough into equal size balls. Roll out the ball on a flat surface in dry flour and make a round paratha. 
  7. Shallow fry on a hot griddle or tava till both sides are equally golden brown.
  8. Serve hot or cold. 


You may omit bajri flour if you wish.

Sometimes we skip turmeric powder in this recipe to get more earthy and rustic look of the dhebra.

Do not add all the water same time to knead the dough.

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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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