Poha na dhebra | poha vada | poha paratha | instant poha snacks

Poha dhebra

Poha na dhebra is a tasty snack made with poha, coarse wheat flour, rava, 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. Here I share two methods of making poha dhebra firstly, you can also cook it like Paratha on tawa with little oil, and secondly, you can make small crispy vada by deep-frying it. I have shared the perfect ingredient ratio and few no-fail tips to help you make the perfect dhebra on the first attempt. Do try this!

The key to making tasty poha na dhebra at home are:
  • Wash poha with water and then soaked it into the water so it will become soft and easily bind into vada mixture.
  • Coarse wheat flour and rava give binding to dhebra mixture.
  • Poha na dhebra is generally served with plain yogurt/curd with either tomato ketchup or pickle as a side dish
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Poha dhebra

Recipe card for poha dhebra | poha vada | poha paratha

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snacks
Cuisine Indian
Servings 2 servings


  • 4 cup or 300 grm poha
  • ½ cup coarse wheat flour
  • ¼ cup rava
  • 5-6 green chilli
  • 1 inch ginger
  • ½ cup chopped coriander leaves
  • 1 tsp fennel seeds
  • 3 tbsp white sesame seeds
  • 1 tsp ajwain
  • Pinch of hing
  • 1 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • ½ tsp black pepper powder
  • ½ tsp garam masala
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 3 tbsp oil
  • ¼ cup fresh curd
  • Oil for deep frying


  • Wash 4 cups poha with some water. add some water and soak poha for 5 minutes.
  • Meanwhile, crush green chilli and ginger into mortal-pestal.
  • Now sieve water from poha and takeout it into mixing bowl. mash poha slightly with your hand.
  • Then add coarse wheat flour, rava, ginger-green chilli paste, coriander leaves, fennel seeds, white sesame seeds, ajwain, coriander powder, hing, turmeric powder, red chilli powder, black pepper powder, garam masala, lemon juice, sugar, oil and salt to taste. mix well.
  • Add fresh curd gradually and knead dough for dhebra.
  • For first method, take a lemon size ball from the dough.
  • Now grease plastic bag with oil, sprinkle some sesame seeds on it and roll it into medium size paratha.
  • Heat the tawa, grease with oil and roast paratha on medium flame till slightly golden brown spots on it.
  • For second method, wet your hand and Take small portion of dough and flatten it out with your palms.
  • Heat oil in a pan, add vada and fry them on medium flame. Flip it in between for even browning.
  • When it is crispy and golden brown from both the sides. Remove it to the wire rack.
  • Serve poha na dhebra with dahi raita or chutney and masala tea.


  • mash poha with your hand, so it will easily combine with the mixture.
  • the proportion of coarse wheat flour and rava should be equal.
  • do not use more curd to bind dhebra mixture.
  • roast debra on medium flame till slightly golden brown design on its surface.
  • fry vada on medium flame.


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