Bajri na dhebra is the perfect tea-time snack made with bajri flour, wheat flour, methi leaves, and regular spices. It is a popular Gujarati farsan carry-on food for trips & picnics just like Thepla as it does not get spoiled for 2-3 days. This dhebra can be had any time during the day, whether it be breakfast, lunch, or dinner. I have shared the perfect ingredient ratio and 3 methods of rolling dhebra to help you to make the perfect dhebra on the first attempt. Do try this!
The key to making tasty Bajri na dhebra at home are
- Firstly, I use bajra flour (millet flour) with wheat flour. You can also add jowar flour with it.
- I made a curd-jaggery mixture, which helps to give crispness and taste to dhebra.
- Roast dhebra on medium flame till it becomes crispy and golden brown from both sides.
- bajri na dhebra is generally served with plain yogurt/curd with either stuffed chili or pickle as a side dish
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Recipe video
Bajri na dhebra | Gujarati bajri na dhebra | kathiyawadi bharwa mirch | besan stuffed chilli
Ingredients
For Bajri na dhebra
- 1.5 cup bajra flour - millet flour
- 4-5 green chilli
- 1 inch ginger
- 6-7 green garlic cloves - white and green part
- 4 tbsp curd
- 2 tbsp jaggery
- 1 cup chopped methi leaves
- ½ cup coriander leaves
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp hing
- 1 tsp ajwain - carom seeds
- Salt to taste
- 2 tbsp sesame seeds and some for garnish
- 2 tbsp oil
- 1 tbsp water or as required
- Ghee for roasting dhebra
For kathiyawadi bharela marcha
- 5-6 medium size green and red chillies
- 4 tbsp oil
- ½ cup gram flour - besan
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- Pinch of hing
- Salt to taste
- ½ tsp kashmiri red chilli powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- ½ tsp cumin seeds
- Pinch of hing
Instructions
Making bajra dhebra
- In a mortal-pestal, add green chilli, ginger, and a white part of green garlic. Crush it into a paste. Keep it aside.
- Now in a bowl, add curd and jaggery. Mix well till jaggery is completely dissolved. Keep it aside.
- Then in a mixing bowl, add bajra flour and wheat flour. mix well.
- Now add chopped methi leaves, coriander leaves, grinded paste, turmeric powder, red chili powder, coriander powder, a pinch of hing, ajwain, salt, sesame seeds, curd-jaggery mixture, and oil. Mix well.
- Then sprinkle some water and knead the semi-soft dough for dhebra.
- Now pinch medium size ball from the dough and give it a round shape.
- roll dhebra with your hand or on a plastic sheet. (Please refer video for the process)
- Place the rolled dhebra on hot tawa.
- Apply 1 tsp oil/ghee and fill over the dhebra.
- Roast the dhebra on medium-low flame till browned and uniformly roasted on both sides.
- Serve bajri na dhebra with kathiyawadi bharwa mirch or curd.
Making kathiyawadi bharwa mirch
- In a pan, add 1 tbsp oil and ½ cup gram flour. roast flour on medium flame till it slightly changes its color.
- Take out roasted flour into a bowl, add turmeric powder, coriander powder, hing, salt, kashmiri red chilli powder, sugar, and lemon juice, and mix well.
- Add 2 tbsp oil and mix well.
- Add some coriander leaves and mix well. Masala is ready.
- Now make slits into green chilli and remove its seeds and veins—stuffed chilies with stuffing.
- Then heat 2 tbsp oil in a pan, and add cumin seeds, things, and chillies. cook it on medium flame till it becomes soft from both sides.
- Add remaining masala to chili and mix well.
- Cover and cook chili for 2 minutes on low flame.
- Serve tasty bharwa mirch with dhebra.
Notes
For bajri na dhebra
- wheat flour gives binding to dhebra.
- knead the semi-soft dough for dhebra.
- Roast dhebra on medium flame till it becomes crispy from both sides.