A traditional Gujarati flatbread made with pearl millet flour, fresh fenugreek leaves, and aromatic spices. These savory, slightly tangy dhebras are perfect for breakfast or a light meal with yogurt and pickle.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Fiber-rich Bajre ka Dhebra with tangy pickle – a homestyle, energy-giving snack for any time of day!
This rajasthani dish is perfect for snack. With 420.26 calories and 10.059999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Asafoetida
1 tbsp Jaggery (Grated or powdered)
1 tbsp Sesame Seeds
1.25 tsp Salt (Adjust to taste)
2 tbsp Oil (For kneading the dough)
0.5 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough Mixture
In a large mixing bowl, combine bajra flour, whole wheat flour, and besan.
Add the finely chopped fenugreek leaves, yogurt, ginger-green chili paste, turmeric powder, red chili powder, coriander-cumin powder, asafoetida, jaggery, sesame seeds, and salt.
Pour in 2 tablespoons of oil. Mix all ingredients thoroughly with your hands until they are well incorporated and the mixture resembles coarse crumbs.
2
Knead and Rest the Dough
Gradually add warm water, a little at a time, kneading to form a soft, smooth, and pliable dough. Be careful not to add too much water at once.
The dough should not be sticky. Cover it with a damp cloth and let it rest for 15-20 minutes to allow the flours to hydrate.
3
Shape the Dhebras
After resting, knead the dough again for a minute. Divide it into 16 equal-sized balls.
To shape a dhebra, place a dough ball between two sheets of plastic or parchment paper. Gently press and roll it with a rolling pin into a circle about 3-4 inches in diameter and slightly thicker than a chapati.
Alternatively, you can grease your palms and pat the dough ball into a circle.
4
Cook the Dhebras
Heat a tawa (griddle) over medium heat. Carefully place a rolled dhebra on the hot tawa.
Cook for about a minute until small bubbles appear. Flip it over, and drizzle about 1/2 teaspoon of oil around the edges and on top.
Press gently with a spatula and cook for 1-2 minutes until golden-brown spots appear on the underside.
5
Finish and Serve
Flip again, add a little more oil if needed, and cook the other side until it's cooked through and evenly browned.
Remove from the tawa and place in a casserole or a container lined with a cloth to keep them soft.
Repeat for all remaining dough balls. Serve Bajra Dhebras hot with plain yogurt, mango pickle (chundo), or a cup of masala chai.
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
