Methi Bajra Debra - Fenugreek Millet Flatbread & Fritters!

Debras are millet flat breads made in Gujarat, a western state in India where people are primarily on vegetarian diets. This is traditionally made with Bajra or Pearl Millet flour. Methi Bajra Debra is a very healthy and flavorful combination of fenugreek leaves and spices with millet flour. 

Bajra / Pearl Millets are not only gluten free, they are an excellent source of fiber and nutrition as well. The presence of phytic acid and niacin in bajra helps in lowering the cholesterol. Its also a good option for diabetic people as it controls blood sugar levels.

Ayurveda always advocates including bitter elements in our diet. Fenugreek leaves have slightly bitter undertone but are very flavorful when cooked. Usually some jaggery or sugar is added to mask the bitterness and make it more palatable. Fenugreek is also very rich in vitamins and minerals.

Methi Bajra Debras can made two ways - 
1. The dough is rolled into flat breads and pan fried and eaten as a healthy breakfast or lunch
2. The second way is by making small tikkis or nuggets of the dough and deep frying them. This can be consumed as a nice snack with your evening tea.

Methi Bajra Debras are usually served with some yogurt, spiced pickle or tangy chutney.

  • 3/4 cup bajra/pearl millet flour
  • 1/4 cup jowar/ sorghum flour
  • 1 cup methi /fenugreek leaves, washed and chopped finely
  • 7-8 mint leaves, washed and chopped finely
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 inch ginger, grated
  • 2-3 cloves garlic, grated
  • 1 tablespoon yogurt
  • 1 tablespoon grated jaggery/ sugar
  • 1 teaspoon oil
  • water as required


Take all the ingredients in a bowl and mix it well to form a dough. Add a few teaspoons of water if needed. The dough should be little more firm than a regular chapati dough.

To make flatbread:
  1. Heat a flat pan/tawa to medium.
  2. Pinch a lemon size ball of the dough.
  3. Take a parchment or wax paper or plastic sheet and dust it with some flour.
  4. Roll the dough onto extra bajra flour and gently roll with a rolling pin into about 4 inch disc.
  5. Transfer carefully into the heated pan. Cook for about a minute or two and gently flip over.
  6. Brush some oil or ghee on the cooked surface. 
  7. Cook the other side in the same way.
  8. Continue cooking by flipping it on both sides till nice brown spots appear and its ready.
  9. Remove and serve hot with yogurt, chutney or pickle.

To make fried Debras:

  1. Heat oil for frying in a wok or saucepan to medium heat.
  2. Pinch a lemon size ball of the dough.
  3. Flatten it into 2 inch thick disc.
  4. Gently drop these disc in the oil and reduce heat to medium low.
  5. Let it cook for 30-40 seconds and turn over. It should be golden brown.
  6. Cook on both sides and remove on absorbent napkin.
  7. Serve hot with yogurt or some tangy chutney.


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