How to make Bajra na Dhebra -
A classic Gujarati roti – bursting with flavour. Re-discover the joy of traditional tea-time snacks with these scrumptious Bajra Dhebras.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bajra flour, Whole wheat flour (atta) (आटा)
Cuisine : Gujarati
Course : Breads
For more recipes related to Bajra na Dhebra checkout Bajra aur Kaddu ka Parantha, Bajra na Rotla, BAJRA MOOLI ROTI- SK Khazana. You can also find more Breads recipes like Braided Pesto Bread Beetroot Matar ki Puri Hot Cross Buns Litti
Bajra na Dhebra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bajra na Dhebra Recipe
Bajra flour 1 cup
Whole wheat flour (atta) ½ cup + for dusting
Fenugreek leaves (methi) cleaned ½ cup
Yogurt 1 cup
Green chillies finely chopped 1¼ teaspoons
White sesame seeds 1½ teaspoons
Red chilli powder ½ teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Oil 1 teaspoon + for cooking
Method
Step 1
Put bajra flour, wheat flour, fenugreek leaves, yogurt, green chillies, sesame seeds, red chilli powder, turmeric powder and salt in a bowl. Mix well and knead into a soft dough. Add 1 teaspoon oil and knead again.
Step 2
Divide dough into equal portions and shape them into balls. Flatten the balls, dust with wheat flour and roll out into medium sized rotis. These are dhebras.
Step 3
Heat a non-stick tawa. Place each dhebra and cook for 2 minutes or till the underside is done. Flip, drizzle oil all around and cook till evenly done from both the sides.
Step 4
Serve hot with yogurt and dollops of ghee.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
