Dhebra (Gujarati Snack)

So Gujjus and snacks can never be parted! And we can honestly say, Gujaratis do make the best snacks! This Dhebra is easy and amazing and right from the State of Gujarat and now we can all relish and enjoy it. It is a bread or a snack that is healthy (no frying needed), full of flavor and has a great shelf-life. Make a few or a stack and take it along for the road trip and make some great Dhebra memories 🙂

Prep Time: 7 min
Resting time for the dough: 15-30 min
Makes: 7-8


Whole Wheat Flour (Chapati Flour) – 1 cup
Millet Flour (Bajra) – 1/3 cup
Yogurt – 1/2 cup
Citric Acid – 1/4 tsp (if the yogurt is not sour)
Jaggery (Gud) or Brown Sugar – 1 tbsp
Minced Ginger – 2 tsp
Minced Garlic – 2 tsp
Sesame Seeds – 1 tbsp
Cumin Powder -1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Green Chillies – to taste (minced)
Salt – 1 tsp or to taste
Kasoori Methi (Dried Fenugreek Leaves) – 2 tbsp
Cilantro (Coriander Leaves) – 1/4 cup
Oil – 2 tbsp
Oil – for pan frying


1. Combine the Follow in a bow – Yogurt, Citric Acid (if being used) and Jaggery or Brown Sugar.
2. Mix well and break down all the lumps.
3. To this add – Ginger, Garlic, Sesame Seeds, Cumin Powder, Turmeric Powder, Red Chili Powder, Green Chillies, Salt, Kasoori Methi (Dried Fenugreek Leaves) and Cilantro (Coriander Leaves).
4. Mix again and set aside till ready to use.
5. To make the dough, combine the the flours, add the Oil (2 tbsp) and work the Oil into the flour till well incorporated.
6. Add in the Yogurt/Spice mixture and make a dough without using any additional Water.
7. Once the fours come together in a dough, knead for a few minutes.
8. Drizzle a few drops of Oil on the dough, cover and allow the dough to rest for 15 – 30 minutes.
9. Heat a Tawa on medium heat till nice and hot.
10. Divide the dough and make golf size balls.
11. Take one and form a smooth ball and then flatten with your palms.
12. Dust in some Whole Wheat Flour and start rolling it with a rolling pin on a flat surface.
13. Keep dusting while rolling as needed.
14. Roll it out similar to Chapati in thickness.
15. Once done rolling, dust off excess Flour and place it on the hot tawa.
16. Move the Dhebra a little so it does not stick and the allow it to cook on the underside till you see a few bubble appear.
17. Once the bubbles are visible, flip the Dhebra and allow it to cool on the other side.
18. Drizzle a little bit of Oil, spread it and flip it.
19. Press down gently but firmly with a flat spatula – pressing and turning as you go.
20. Apply Oil on this side as well and flip and press down again.
21. Take off the tawa and transfer into an insulated Container till ready to eat.


1. Make a big batch and store in the refrigerator and use as needed. They have a great shelf-life.
2. Take on long (or short) road trips or travels.

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102 thoughts on “Dhebra (Gujarati Snack)

  1. hi I’m Alex from Kenya and I’m an Indian chef…..
    your recipe have been saving me and making my work easier…
    you have simplified the dhebra very well till I understand and have done…. thanx and keep up….

  2. Hi Hetal n Anuja
    I’ve just tried ur Debra recipe, they turn out amazing. I’ve only made a lit’l change by addin jawari n bajra both n deep fried lit’l theplies. Awesome flavour. Thanks for it

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