Bajri na dhebra recipe | Gujarati bajra dhebra | dhebra recipe

Gujarati Dhebra is a quick and easy flatbread made with bajra flour, besan, palak leaves, and simple spices. I have prepared this dhebra using 70% vegetables and 30% grains, making it low in calories and rich in fiber and vitamins. I used very little oil to keep it healthy, making it ideal for weight loss. It is also a great option for diabetics and is easy to digest.

Dhebra is a popular Gujarati travel-friendly roti, similar to thepla, as it stays fresh for 2–3 days without spoiling. This dhebra can be enjoyed at any time of the day—breakfast, lunch, or dinner. I have shared the perfect ingredient ratio and a no-rolling method to help you make soft and tasty dhebra on your very first attempt. Do give it a try!

• Firstly, I prepared the dhebra dough using palak (spinach) leaves, bajra flour, and besan along with regular spices. Palak is a rich source of iron and antioxidants, besan provides protein, and bajra is iron-rich, gluten-free, and easy to digest. You can also substitute bajra flour with jowar or ragi flour. The palak should be finely chopped so that it cooks evenly within the dhebra. Maintaining a ratio of 70% vegetables and 30% grains keeps the dhebra healthy, low in calories, and high in fiber.
• Secondly, to enhance the flavor, I added a curd and jaggery mixture along with the regular spices to the dough. The dhebra dough should be kneaded using only dahi (curd); do not add water while kneading, as the moisture from palak and curd is sufficient.
• Lastly, Cook the dhebra on a low to medium flame to ensure it becomes crispy on both sides and cooks properly from the inside. Avoid cooking on high heat, as it may brown quickly while remaining undercooked inside. Traditionally, bajri na dhebra is served with plain yogurt/curd along with stuffed green

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Recipe video 

Bajri na dhebra recipe | Gujarati bajra dhebra | dhebra recipe

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Meal

Cuisine Indian

Servings 15 dhebra

Ingredients

 

For bajra dhebra

• 400 grm or 5 cup chopped palak leaves
• 3 green chilli
• 1 inch ginger
• 10-12 garlic cloves
• 1 tsp cumin seeds
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Pinch of hing
• 1 tsp ajwain
• ½ tsp black pepper powder
• 2 tbsp white sesame seeds
• 2 cup bajra flour
• ½ cup besan
• 2 tbsp curd
• 2 tbsp jaggery
• ½ cup coriander leaves
• Oil for roasting

For tomato chutney

• 3 medium size tomatoes
• 10 garlic cloves
• 1 inch chopped ginger
• ½ cup chopped radish - mooli
• ¼ cup radish leaves
• 3 small size onion slices
• 2 green chilli
• ½ cup coriander leaves
• 2 tbsp mint leaves
• 1 tsp cumin seeds
• Salt to taste
• 1 tsp kashmiri red chilli powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp chaat masala
• 1 tbsp sugar powder
• 1 tsp lemon juice
• Some coriander leaves

Instructions

Making Bajra Dhebra

• Take 400 g of palak (spinach) leaves and chop them finely.
• In a mixer jar, add 3 spicy green chilies, 1 inch ginger, 10–12 garlic cloves, and 1 teaspoon cumin seeds. Coarsely crush the mixture.
• Add the crushed mixture to the chopped palak leaves. Then add salt, 1 teaspoon red chili powder, 1 teaspoon coriander powder, a pinch of hing, 1 teaspoon ajwain, ½ teaspoon black pepper powder, and 2 tablespoons sesame seeds. Mix well.
• Now add 2 cups bajra flour and ½ cup besan. Also add 2 tablespoons curd and 2 tablespoons jaggery mixture. Add ½ cup chopped coriander leaves and mix well. Knead into a medium-soft dough.
• Do not rest the dough. Take a medium-sized ball from the dough.
• Grease a plastic sheet with oil. Place the dough ball in the center and press it gently using a plate. The dhebra is ready without rolling (refer to the video).
• Heat a tawa and roast the dhebra with oil on a medium-low flame until it becomes crispy on both sides.
• Prepare all the dhebras in the same way and serve hot with tomato chutney.

Making Tomato Chutney

• In a mixer jar, add ½ cup chopped radish (mooli), ¼ cup radish leaves, 3 small onion slices, 2 chopped green chilies, ½ cup coriander leaves, 2 tablespoons mint leaves, and 1 teaspoon cumin seeds. Grind on pulse mode without adding water. The coarse mixture is ready. Transfer it to a mixing bowl.
• Heat 1 tablespoon oil in a pan. Add 3 tomatoes cut in half, 1 inch ginger pieces, and 10 garlic cloves. Cover and cook on a low flame until the tomatoes soften.
• Switch off the gas, remove the tomato skins, and mash the tomatoes along with ginger and garlic. Add this mixture to the mixing bowl.
• Now add salt, 1 teaspoon Kashmiri red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon chaat masala, 1 tablespoon powdered sugar, 1 teaspoon lemon juice, and some chopped coriander leaves. Mix well.
• Tomato chutney is ready. Serve it with bajra dhebra.

Notes

• Cut the palak leaves finely so they easily merge into the dough.
• Mix the masala into the palak leaves so the palak releases its water.
• The proportion of the flour mixture should be half the quantity of the chopped palak leaves.
• If the dough does not bind properly, add 1–2 tbsp of curd.
• The dhebra dough should be medium soft.
• If the dough becomes too soft, add some besan to adjust the consistency.
• Do not rest the dhebra dough.
• Roll the dhebra to medium thickness.
• Cook the dhebra on a medium-low flame.