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Dhebra Recipe

How to make Dhebra

Dhebra is a very popular Gujarati snack, that is made by using bajra flour (pearl millet) and methi (fenugreek leaves). It is served with yogurt, coriander mint chutney, or pickle.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Dhebra

  • 1 and a half Bajra flour
  • 1/4 Gehu ka atta/Whole wheat flour
  • 2 Chopped methi
  • 2 Chopped coriander
  • 2 Green Chillies (chopped)
  • 1 Sesame Seeds
  • 2 Til
  • 1 tsp Ajwain
  • 1 tsp Jeera
  • 1/2 tsp Haldi
  • 1/2 tsp Black pepper powder
  • 1 Ghee
  • 1 Jaggery
  • 1/4 Plain yoghurt
  • Salt to taste

How to Make Dhebra

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Add bajra flour, whole wheat flour, chopped fenugreek/methi leaves, coriander leaves, green chillies, sesame seeds, til, ajwain, haldi, black pepper and salt to a bowl.
Pour in ghee, jaggery dissolved in 2 tablespoon water and yogurt and mix the ingredients well using your fingers.
Add water little by little and knead to make a soft dough. Do not add a lot of water at once otherwise, the dough can become sticky. The amount of water will depend on the quality of flour used. Cover the dough with a kitchen towel and keep it aside on the counter for 20 minutes.
Divide the dough into 14-15 equal size pieces. Take one piece and make a smooth ball from it. Press it in between your palms. Dust it with some dry flour and gently roll to make a thick circle (0.5 cm).
Heat oil for deep frying in a skillet over high heat. When the oil is hot, reduce the heat to medium-low. Drop 4-5 dhebra in hot oil and fry until they are browned from the bottom (4-5 minutes).
Flip them using a fork and fry on the other side as well. Don’t be in a hurry to turn the dhebra until they are browned and set, otherwise, they may break while turning. Fry on medium-low heat only. Keep flipping them once in a while frying.
Once the dhebra are browned well and crispy, drain them on a plate lined with kitchen towel. Serve warm or at room temperature.
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