HomeDinner RecipeBajri na dhebra | Gujarati bajri na dhebra | kathiyawadi bharwa...

Bajri na dhebra | Gujarati bajri na dhebra | kathiyawadi bharwa mirch | besan stuffed chilli

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings


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


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.


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.
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