Gujarati Dhebra: The Perfect Mix Of Millets & Seasonal Greens
Image Credit: Dhebra is a Gujarati snack prepared with pearl millet flour. Image Credits: Shutterstock

Following up a proposal by India, the United Nations has declared 2023 the International Year of the Millet. This decision is not only timely, but much-needed to highlight the value of millets in ensuring food security and proper nutrition across the globe. While the world is only now waking up to the benefits of eating millets, cultures like India have forever included them in our diets and cuisines. Pearl millet, popularly known as Bajra, is one such millet. Grown and consumed mostly in Western India, there are many incredible dishes produced using this ingredient.

Bajra Dhebra, also known as Methi Na Dhebra, is a popular pearl millet-based snack from Gujarat. Apart from being packed with dietary fibre and protein thanks to the pearl millets, this recipe is also packed with the goodness of fresh fenugreek leaves or Methi. Though deep fried, Bajra Dhebra is therefore packed with all the nutrients you body needs to function properly. 

But there’s definitely more to this dish than just nutrition. I first tasted Bajra Dhebra as a kid, but the taste left a mark even through to adulthood. Rich, earthy, crunchy and a savoury flavour bomb, Bajra Dhebra is the perfect evening snack that goes with tea and coffee, especially during winters. If you are looking for the perfect evening snack, then here’s a Bajra Dhebra recipe for you to try.


1 cup pearl millet flour or bajra

¼ cup whole wheat flour or atta 

¾ cup fenugreek leaves or methi, chopped

2 tbsp jaggery or gud, grated

¼ cup curd

½ tsp ginger-garlic paste

1 tsp green chilli paste

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

1 tbsp sesame seeds

1 tbsp oil

Salt, to taste

Water, as required

Oil, for frying


1. Place the pearl millet flour, whole wheat flour, fenugreek leaves, grated jaggery, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, coriander powder and sesame seeds in a large bowl.

2. Add a tablespoon of oil and mix everything together. The mix should be grainy and chunky at this point.

3. Now add the curd and mix again. Add water as required and make a semi-soft dough. Let the dough rest for 10-15 minutes.

4. Divide the dough into small, equal-sized balls. Roll each ball between you palms to make smooth, flat discs.

5. Heat oil in a wok, then fry the Dhebra discs until golden brown and crisp.

6. Serve hot with chutney and ketchup.