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Bajra Dhebra
Bajra Dhebra- Delicious healthy pooris made with millets ,flour ,kasoori methi and spices
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Roti,paratha,poori ,Breads, snacks/starters
Cuisine:
Gujarati Cuisine
Keyword:
bajra, dhebra, poori, vada, vegan recipe
Servings:
5
person
Author:
Anjana Chaturvedi
Ingredients
1
Cup
Pearl millet flour /Bajra aata
1/3
cup
Semolina / Sooji
1/2
Whole Wheat Flour / Atta
1/4
cup
Jawar ka atta/sorghum flour
optional
1/2
cup
Fresh Fenugreek / Hari Methi
chopped
1/4
cup
Yogurt/Curd
check note
1
tbsp
Green chilies/Hari Mirch
paste
1/3
tsp
Turmeric Powder / Haldi Powder
1
tsp
Red Chilli powder / Laal mirch powder
1.5
White sesame seeds /til
1.5
tbsp
Cooking oil or ghee
to
taste
Salt / Namak
1
tbsp
Jaggary/ Gur
optional
Instructions
In a bowl add beaten yogurt ,grated jaggary and 2 tbsp water and mix well till the jaggary dissolve well.
Take a big wide bowl and add all the flours and spices and mix well.
Now add oil and the yogurt mix and mix to make a semi soft dough.
You can add water if needed to make the dough
Make equal size balls from the dough and keep aside.
Roll to make small and thick poori from the balls.
You can either roll them with the rolling pin or use two polythene sheets and put the ball between them and then roll the poori.
OR just pat with fingers and make poori, Do what ever method suits you , but roll them thicker then the normal poori.
Heat oil in a deep wide pan and deep fry these pooris/ dhebra on medium-low heat till they turn nice golden in colour.
Drain in a paper napkin when done to absorb the extra oil.
You can easily store these for 3-4 days on room temperature.
Serve hot bajra dhebra/ vada with aloo sabzi ,curd ,pickle ,chutney and a cup of masala chai.