Dhebra is an Indian bread from Gujarati cuisine made of pearl millet flour, jowar flour and wheat flour. When we add the flavor of methi leaves then it’s called methi nu dhebra.
Combine all ingredients together in large bowl and mix well with fingers.
Now it will look crumbly, add little water if needed to knead smooth dough.
Grease with little oil and cover it. Keep aside to set for 15 minutes.
Divide the dough into 12 equal portions. Roll each portion into round form using rolling pin.
Heat the enough oil in deep wok on high flame.
When oil is hot enough, add poori one by one and cook till to puffed and slightly brown.
Serve hot dhebra with pickle, curd and tamatar ki sabzi.
You can use dried methi leaves if fresh not available in season.