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A classic Gujarati winter snack, these savory flatbreads are made with pearl millet flour and fresh fenugreek leaves. They're spiced just right and pan-fried until golden, perfect with yogurt or pickle.
For 6 servings
Prepare the Dough Mixture
Knead and Rest the Dough
Shape the Dhebras
A classic Gujarati winter snack, these savory flatbreads are made with pearl millet flour and fresh fenugreek leaves. They're spiced just right and pan-fried until golden, perfect with yogurt or pickle.
This gujarati recipe takes 50 minutes to prepare and yields 6 servings. At 247.77 calories per serving with 7.32g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or tiffin.
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Cook the Dhebras
Serve
Incorporate other millet flours like jowar (sorghum) or ragi (finger millet) along with bajra for a multi-grain version.
Add grated bottle gourd (lauki/dudhi) or carrot to the dough for extra moisture, softness, and nutrition.
If methi is not available, you can substitute it with finely chopped spinach (palak) or dill leaves (suva).
Add 1 teaspoon of ajwain (carom seeds) and a pinch of black pepper to the dough for enhanced flavor and better digestion.
Both bajra and methi have a low glycemic index, which helps in the slow release of sugar into the bloodstream, making it a suitable food for managing blood sugar levels.
Bajra is a fantastic source of insoluble fiber, which aids digestion, prevents constipation, and promotes a healthy gut. The high fiber content also provides satiety, helping with weight management.
Pearl millet is rich in magnesium, which helps in maintaining a steady heartbeat and regulating blood pressure. The fiber content also helps in lowering cholesterol levels.
This dish is a good source of iron from both bajra and methi leaves, which is crucial for forming hemoglobin and preventing iron-deficiency anemia.
Yes, it is very healthy. Bajra (pearl millet) is a gluten-free grain rich in fiber, magnesium, and iron. Methi (fenugreek) is excellent for digestion and helps in managing blood sugar. It's a nutritious and wholesome snack.
One serving, which consists of two dhebras, contains approximately 260-300 calories, depending on the amount of oil used for frying.
Bajra flour is gluten-free, which makes the dough less elastic and prone to breaking. The addition of whole wheat flour helps with binding. To prevent breaking, always roll the dough gently between two greased plastic sheets or parchment paper.
Let the dhebras cool down completely. Store them in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. They are great for lunchboxes and travel.
Absolutely. Simply replace the dairy yogurt with a plant-based yogurt, such as coconut or almond yogurt, to make the recipe completely vegan.
While traditionally fried, you can bake them for a lower-oil version. Preheat your oven to 180°C (350°F), place the rolled dhebras on a baking sheet, brush with a little oil, and bake for 15-20 minutes, flipping halfway through, until crisp and golden. The texture will be more like a cracker or biscuit.
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