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Crispy, savory pearl millet flatbreads packed with fresh fenugreek leaves and aromatic spices. A classic Gujarati snack that's perfect with tea or yogurt, offering a delightful mix of bitter, spicy, and tangy flavors.
For 4 servings
Prepare the Dough
Shape the Dhebras
Crispy, savory pearl millet flatbreads packed with fresh fenugreek leaves and aromatic spices. A classic Gujarati snack that's perfect with tea or yogurt, offering a delightful mix of bitter, spicy, and tangy flavors.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 330.01 calories per serving with 10.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
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Cook the Dhebras
Serve
Incorporate finely grated bottle gourd (dudhi/lauki) or carrots into the dough for added nutrition and softness. Squeeze out excess water from the vegetables before adding.
Increase the amount of green chili paste and add 1/4 teaspoon of ajwain (carom seeds) and 1/2 teaspoon of garam masala to the dough for a more robust flavor.
For a softer, more pliable flatbread similar to a thepla, increase the whole wheat flour to 1 cup and bajra flour to 1 cup. Add more yogurt to make a very soft dough.
Bajra is a rich source of insoluble fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
As a naturally gluten-free grain, bajra is an excellent and nutritious choice for individuals with celiac disease or gluten sensitivity.
The complex carbohydrates in pearl millet are absorbed slowly, leading to a steady release of glucose. Fenugreek leaves also have properties that help in regulating blood sugar levels, making this a diabetic-friendly dish.
Fenugreek leaves are a good source of iron, which is vital for hemoglobin production, while bajra is packed with magnesium, essential for heart health and nerve function.
Yes, it is quite healthy. Bajra (pearl millet) is a gluten-free grain rich in fiber, magnesium, and iron. Fenugreek (methi) leaves are packed with vitamins and minerals. Using minimal oil for shallow frying makes it a nutritious choice for a snack or meal.
One serving, which is approximately 4 dhebras, contains around 280-320 calories. The exact count can vary based on the amount of oil used for frying and the size of the dhebras.
Dhebras can break if the dough is too dry or if there isn't enough binding agent. Ensure you've added whole wheat flour, as bajra flour is gluten-free. If the dough feels dry, add a teaspoon of warm water or oil and knead again.
Yes, you can substitute fresh methi with kasuri methi. Use about 1/4 cup of kasuri methi. For best results, lightly crush it and soak it in 2 tablespoons of warm water for 10 minutes before adding it to the flour.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days. They are great for travel. To serve, reheat them on a hot tawa for a minute on each side to make them crisp again.
Yes, you can. Replace the curd with an equal amount of warm water and add 1 teaspoon of lemon juice to replicate the tangy flavor. The curd, however, helps in making the dhebras softer.
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