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Bajri na dhebra recipe | Gujarati bajra dhebra | dhebra recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.