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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.
For 4 servings
Prepare the Dough Mixture
Knead and Rest the Dough
Shape the Dhebras
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.
This gujarati recipe takes 65 minutes to prepare and yields 4 servings. At 370.93 calories per serving with 11.53g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
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Cook the Dhebras
Finish and Serve
Replace fenugreek leaves with grated bottle gourd (dudhi/lauki) or finely chopped spinach for a different flavor profile.
Add 1 teaspoon of carom seeds (ajwain) to the dough for better digestion and a distinct, aromatic flavor.
Cook the dhebras on a non-stick tawa with minimal oil, or roast them like a rotla without any oil for a lower-calorie version.
To make this recipe completely gluten-free, omit the whole wheat flour and replace it with an equal amount of bajra flour. Also, ensure your asafoetida is certified gluten-free.
Bajra (pearl millet) and fenugreek leaves are excellent sources of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain a healthy gut.
The low glycemic index of bajra and the natural properties of fenugreek leaves can help in managing blood sugar levels, making this a suitable option for individuals with diabetes.
Pearl millet is a good source of essential minerals like magnesium, which is vital for heart health and nerve function, and iron, which helps prevent anemia and boosts energy levels.
Primarily made from bajra flour, this recipe is a great gluten-free alternative to wheat-based flatbreads, suitable for those with gluten intolerance (ensure wheat flour is omitted for a fully GF version).
One Bajra Dhebra contains approximately 95-105 calories, depending on the amount of oil used for frying and the exact size.
Yes, Bajra Dhebra is a healthy and nutritious dish. Bajra is rich in fiber, magnesium, and iron. Fenugreek leaves are excellent for digestion and blood sugar control. When made with minimal oil, it's a wholesome meal option.
This is common as bajra flour is gluten-free. To prevent breaking: 1) Ensure your dough is soft and well-kneaded with warm water. 2) Always roll the dough between two sheets of plastic or parchment paper. 3) Alternatively, grease your palms and pat them into shape instead of using a rolling pin.
Absolutely. To make it fully gluten-free, simply replace the 1/2 cup of whole wheat flour (atta) with an equal amount of bajra flour or another gluten-free flour like jowar (sorghum). Also, check that your brand of asafoetida (hing) is gluten-free, as some contain wheat.
You can store Bajra Dhebras in an airtight container at room temperature for up to 2-3 days. They are a popular travel food because they stay fresh for a long time. Reheat them on a tawa before serving.
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