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A famous Gujarati Fried Snack using millet flour and fresh fenugreek. Enjoy it with some yogurt or masala tea.
5 from 15 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Course Snack
Cuisine Gujarati


  • 2 cups pearl millet flour (bajra flour)
  • ¼ cup wheat flour (atta)
  • 1 cup fresh fenugreek (methi) chopped
  • 2 tbsp semolina (sooji)
  • 2 tbsp sesame seeds (tal)
  • ½ tsp carom seeds (ajwain, ajmo)
  • 2 tbsp sugar or grated jaggery
  • 1-2 tsp green chilli minced
  • 2 tsp fresh ginger minced
  • 2 tsp garlic minced
  • ½ tsp turmeric powder (haldi)
  • ½ cup sour yogurt
  • 3-4 tbsp water
  • tsp salt
  • 1 tbsp oil (to add to the dough)
  • extra oil for deep frying


  • If you are using jaggery, heat up the 2 tbsp of water and add the jaggery in it. Leave it on the side till the jaggery melts.
  • Strain the jaggery water to remove any impurities.
  • Wash the fenugreek and dry it on a cloth before you chop it finely or process to a coarse paste.
  • Add wheat flour and semolina into a big mixing bowl.
  • Add 1 tbsp of oil. Rub it into the flour till it resembles bread crumbs.
  • Add millet flour and mix well.
  • Add all the remaining ingredients including the jaggery water. Don't add the oil for frying.
  • Form into a soft dough. Cover the bowl with a lid.
  • Let the dough rest for 30-60 minutes.
  • Heat the oil for deep frying over medium heat in a wok or kadai.
  • Divide the dough into 20 or 24 parts. Roll each part into a ball. Wet your hands in between so the dough does not stick to your hands.
  • Take a small bowl of water and keep on the side. You will need this to rub over the cling film and to dip your fingers in.
  • Take a chopping board or your steel plate or tray. If using a plate or tray turn it upside down.
  • Rub little water over it. Place cling film or plastic paper over it. The water helps it to stay in place.
  • Put 4-6 balls on the prepared board or tray.
  • Pat it into a 1½ - 2" diameter circle, not too thin or too thick. You can use your wet fingers to pat into shape or use a bowl to tap it into shape. If you use a bowl, then you may need to cover the dough balls with another cling film or plastic sheet.
  • Wet your four fingers lightly with water, lifting the plastic sheet or cling film at the corner, slowly flip the patted circle onto the fingers.
  • Gently put it into the hot oil. Repeat with the others till you have 4-6 frying in the hot oil.
  • Lower the heat, flip the dhebras over gently using a slotted spoon or jharo.
  • Fry till both sides are light brown in colour.
  • Remove the dhebras from the oil and place them in a colander so that the extra oil drains out.
  • Repeat steps 14 to 21 with the remaining dough.


  • A little practise and the dhebras will be perfect. If you are making them the first time, use less yogurt to make a stiffer dough. Working with a stiff dough is easier, but the dhebras do not turn out soft.
  • Use a wet cloth instead of the cling film or plastic sheet. In between you may need to dampen the cloth.
  • The oil has to be hot before you put the dhebras in it to fry.
  • Use half cup fenugreek and half cup grated bottle gourd (doodhi). Puree it with the measured yogurt and form the dough for a different flavour.
Keyword Millet Recipe