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Dhebra
Dhebra (ઢેબરા): Gujarati pearl millet flatbreads with fresh fenugreek, yogurt and chilli
Gujarati families pack a stack of dhebra for every train journey, picnic and tiffin box, because the yogurt and oil in the dough keep these spicy millet and fenugreek flatbreads soft for two or three days. They are thicker than a thepla and earthy from the bajra, and they are eaten with pickle, chhundo or a cup of tea. The common mistake is adding too much water at once: the yogurt and fenugreek release moisture as you knead, and a slack dough sticks and tears. Chef's tip: pat them out on a damp cloth or between two sheets of plastic rather than rolling, the way Gujarati kitchens do, so the delicate millet dough does not crack.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz pearl millet flour (bajra)
- 1 ¾ oz wholewheat flour (atta)
- 1 ¾ oz fresh fenugreek leavesfinely chopped
- 4 tbsp plain yogurt
- 1 tbsp sesame seeds
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- 1 tbsp jaggerygrated
- ¾ tsp salt
- 3 tbsp neutral oildivided
- 2 tbsp wateras needed
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Method
0/5 doneStep 1: Mix 5 ½ oz pearl millet flour (bajra), 1 ¾ oz wholewheat flour (atta), 1 ¾ oz fresh fenugreek leaves, 2 tsp ginger-green chilli paste, 1 tbsp sesame seeds, ¼ tsp ground turmeric, ½ tsp red chilli powder, 1 tbsp jaggery, ¾ tsp salt and 1 tbsp neutral oil in a bowl.
Step 2: Add 4 tbsp plain yogurt and knead, adding 2 tbsp water a teaspoon at a time only if needed, into a soft dough that holds together without cracking. Rest for 10 minutes.
10 minStep 3: Divide into 8 balls. Pat each out between two sheets of oiled plastic into a 12 cm round about 5 mm thick.
Step 4: Cook on a tawa over a medium heat for 2 minutes per side, drizzling with a little of the remaining 2 tbsp neutral oil, until golden-brown spots appear and the bread feels firm, not doughy, at the centre.
20 minStep 5: Cool on a rack before stacking in a box. They keep 2 days at room temperature in cool weather or 4 days in the fridge.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 13 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhebra take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
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