Bajri Dhebra Recipe – Methi & Jaggery Pearl Millet Flatbread

Last Updated on 2 months by Neha Deshmukh

Bajri Dhebra Recipe – Methi & Jaggery Pearl Millet Flatbread

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Bajri Dhebra. These aren’t just flatbreads; they’re little pockets of comfort, packed with flavour and tradition. I remember my nani (grandmother) making these during the winters, and the aroma would fill the entire house. It’s a taste of home I’m so excited to share with you.

Why You’ll Love This Recipe

Bajri Dhebra is a delightful Gujarati snack or light meal. It’s wonderfully textured – slightly coarse from the bajri, yet soft and flavourful thanks to the methi and jaggery. Plus, it’s incredibly satisfying! It’s perfect for a cozy breakfast, a quick lunch, or even an evening snack with a cup of chai. You’ll love how easy it is to make, and the incredible aroma that fills your kitchen.

Ingredients

Here’s what you’ll need to make these delicious Dhebras:

• 2 cups Chopped Methi Leaves (Fresh Fenugreek)
• 1 cup Bajri (Pearl Millet) Flour
• 2 cups Wheat Flour
• 6-7 cloves Garlic, crushed
• 2 tablespoon Curd
• 1 tablespoon Sesame Seeds
• 0.5 teaspoon Carom Seeds (Ajwain)
• 0.5 teaspoon Green Chilly Paste
• 0.5 teaspoon Chilly Powder
• 1-1.5 tablespoon Crushed Jaggery / Jaggery powder
• 1 tablespoon Fresh Cream (Malai)
• 0.5 teaspoon Turmeric Powder
• 1 pinch Asafoetida
• Salt to taste
• 2 tablespoon Oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Bajri/Pearl Millet Flour: This is the star! Bajri flour has a slightly earthy flavour and gives the Dhebra its unique texture. You can usually find it at Indian grocery stores.
• Fresh Methi/Fenugreek Leaves: Fresh methi is so good in this recipe. It adds a lovely aroma and slightly bitter flavour that balances the sweetness of the jaggery.
• Jaggery Variations: I prefer using crushed jaggery for a more rustic flavour, but jaggery powder works perfectly well too! If using crushed jaggery, you’ll need to dissolve it in 1-2 tablespoons of warm water before adding it to the dough.
• Ajwain/Carom Seeds: Don’t skip these! Ajwain adds a wonderful digestive quality and a subtle, peppery flavour. It’s a key ingredient in many Gujarati dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dissolve the crushed jaggery in 1-2 tablespoons of water if you’re using it. If you’re using jaggery powder, you can skip this step.
2. In a large mixing bowl, combine the bajri flour, wheat flour, chopped methi leaves, crushed garlic, curd, sesame seeds, carom seeds, green chilly paste, chilly powder, turmeric powder, asafoetida, and salt.
3. Now, gradually add the jaggery water (or plain water if using jaggery powder) to the dry ingredients. Mix well to form a stiff dough. It should be firm enough to roll out.
4. Let the dough rest for about 10 minutes. This allows the flavours to meld and the dough to become more pliable.
5. Divide the dough into lemon-sized balls.
6. On a lightly floured surface (use wheat flour for dusting), roll each ball into a thick disc – about 5-6 inches in diameter. Don’t worry about making them perfectly round!
7. Heat a griddle or tawa over medium heat.
8. Place a Dhebra on the hot griddle and cook for about 2-3 minutes per side, adding a little oil. You want it to be golden brown and slightly crispy.
9. Repeat with the remaining dough balls.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the Dhebras tough.
• Use medium heat: Cooking on medium heat ensures the Dhebras cook through without burning.
• Press gently while cooking: Gently press the Dhebra with a spatula while it’s cooking to ensure even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with plant-based yogurt and the fresh cream with a plant-based alternative.
• Gluten-Free Considerations: While Bajri is gluten-free, ensure your wheat flour is also certified gluten-free if needed. You could experiment with substituting the wheat flour with a gluten-free flour blend, but the texture might change slightly.
• Spice Level Adjustment: My family loves a little kick, so I add a good amount of green chilli paste. Feel free to adjust the amount to your liking!
• Regional Variations: In some parts of Gujarat, people add a pinch of hing (asafoetida) to the dough. In Rajasthan, you might find Dhebras made with a coarser grind of bajri flour.

Serving Suggestions

Serve these hot off the griddle! They’re delicious with:

• Your favourite chutney (mango chutney is a classic!)
• A side of creamy curd (yogurt)
• A dollop of butter
• A cup of hot masala chai

Storage Instructions

Leftover Dhebras can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply warm them on a griddle or in a pan with a little oil. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What is Bajri flour and where can I find it?

Bajri flour, also known as pearl millet flour, is a nutritious and gluten-free flour made from pearl millet. You can find it at most Indian grocery stores or online.

2. Can I use dried methi leaves instead of fresh? What’s the conversion?

Yes, you can! Use about 1 tablespoon of dried methi leaves for every cup of fresh methi leaves. Rehydrate the dried leaves in warm water for about 10 minutes before adding them to the dough.

3. My dough is too dry/sticky – how do I adjust it?

If the dough is too dry, add a little water, one tablespoon at a time, until it comes together. If it’s too sticky, add a little more bajri flour, one tablespoon at a time.

4. What is the best way to serve Dhebra to retain its softness?

Serve them immediately after cooking! If you need to keep them warm, wrap them in a clean kitchen towel.

5. Can I make Dhebra ahead of time and reheat it?

You can make the dough ahead of time and store it in the refrigerator for up to a day. Roll out and cook the Dhebras just before serving.

6. What are the health benefits of including Bajri in my diet?

Bajri is a powerhouse of nutrients! It’s rich in fibre, iron, and magnesium. It’s also a good source of complex carbohydrates, making it a great energy source.