Dhebra is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaf it’s called methi dhebra.
To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a tava, until small brown spots appear.
This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek) is added as flavour.
- 1/2 kilogram(kg) millet flour
- 2 tablespoon(tbsp) oil
- 1/2 teaspoon(tsp) garlic paste
- 1/2 teaspoon(tsp) ginger paste
- 1/2 teaspoon(tsp) green chillies ,ground
- 1 tablespoon(tbsp) coriander leaves
- 1 tablespoon(tbsp) chopped fenugreek leaves
- 1 tablespoon(tbsp) sesame seeds
- salt to taste
- yoghurt for binding
- oil for frying
- 1 Mix together all the ingredients (except the sesame seeds) and bind with yoghurt into a soft dough
- Leave to stand for half an hour it possible
- Pat small portions of the dough into flat round shapes
- Coat lightly with sesame seeds and deep fry in hot oil until golden brown
- Drain onto kitchen paper