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Bajra Dhebra

Bajra Dhebra- Delicious healthy pooris made with millets ,flour ,kasoori methi and spices

Prep Time10 mins
Cook Time15 mins
Course: Roti,paratha,poori ,Breads, snacks/starters
Cuisine: Gujarati Cuisine
Keyword: bajra, dhebra, poori, vada, vegan recipe
Servings: 5 person
Author: Anjana Chaturvedi


  • 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


  • 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.