To begin making Methi na Debhra Recipe, in a large bowl combine the bajra flour, jowar flour, gram flour, whole wheat flour,  fenugreek leaves, sesame seeds, red chilli powder, asafoetida powder,  jaggery, and salt

Stir in the yogurt and knead well to make a firm dough, adding water if necessary. Add 2 tablespoons of oil to the dough and knead for a couple of more minutes until smooth. Cover the dough and allow it to rest for 10 to 15 minutes.

Divide the debhra dough into 15, 2-inch diameter balls. Using the palm of your hands flatten each ball, dust the surface of the ball on whole wheat flour and roll into a 4 to 6 inch diameter circle. You can roll them thick or thin, it is purely your preference.

Pre-heat an iron skillet on high heat; place the rolled debhra dough on the skillet; after about a few seconds you will notice that smalls bubbles start rising on the dough.

Turn the heat to medium; flip the rolled dough over and drizzle about a teaspoon of oil around the debhra. Cook with a press and turn motion with a flat spatula or a wooden press.

You will notice the bottom side begins to brown, at this point flip over again cooking in the same press and turn motion to maintain even cooking.

Once both the sides are cooked and have a few brown spots, you will also notice the texture of the debhra is crisp on the outside and soft inside.

Continue the similar process with the other portions of the dough.

Serve the Methi Na Dhebra | Multigrain Paratha along with jaggery and fresh butter.

Serve Methi na Debhra along with Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe, and Boondi Raita.