Dhebras are a traditional Gujarati dish. There are different types of dhebras such as methi dhebra, dhoodhi (bottlegourd) dhebra, dhana (coriander) dhebra, palak (spinach) dhebra. These are made from different vegetables. They can be also made using different flours like jowar (white millet) flour, bajra (pearl millet ) flour, makkai (maize flour). They are generally thick in size. They can be enjoyed in breakfast, lunch, and dinner. At my place, we use to eat them with a dollop of fresh homemade white butter… and wow that was a nice yummy treat for us. They are a very good option for kids who are fussy eater as they are made with different flour and green vegetables. Whenever we travel we carry methi dhebra, palak dhebra, or dhana dhebra with potato subji and some pickle and buttermilk or curd. These dhebras can stay good for 3-4 days in nice airtight containers. Generally, in Gujarati families, these dhebras are made more during winters when we get good green leaves. During winters we get green garlic leaves and they give a nice flavor to the dhebras.
Palak Dhebra /Spinach flatbread is a very healthy and nutritious dish made by kneading the wheat flour with fresh spinach, ginger garlic paste, sesame seeds. The dough is divided into a ball and rolled in a circle. This is then roasted with oil in a flat pan till golden.
My son loves methi dhebra. Here, in Sydney, getting methi is very difficult. We do not like the dhebras made with frozen methi leaves. They are not as soft as the ones made with fresh leaves. We grow methi in pots at our place. But we have to wait till it is fully grown and it takes time and my son always asks for them so I try to make it with spinach in the same way as I make methi dhebra. I have already shared the recipe for methi dhebra.
I have followed the same method for making palak dhebra. To get the flavor of methi, I have added pickle masala. Pickle masala contains methi seeds and hence gives a similar taste and spinach gives the green colour. He is happy to eat them. And we are happy too…
Palak Dhebhra / Spinach Flatbread
- 250 g spinach washed and finely chopped
- 1 tbsp pickle masala
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1/2 tbsp ginger garlic paste
- 1 tbsp sugar
- 2 tbsp oil
- 1 tbsp sesame seeds
- 2 tbsp chickpea flour besan
- 2 cup wheat flour
- 1 tbsp yogurt curd
- 1 tsp oil to smoothen the dough after kneading
- 14 tsp oil for roasting the dhebra
- salt as per taste
- extra wheat flour for rolling dhebra
- In a broad flat vessel take the washed and finely chopped palak/spinach.
- Add pickle masala, asafoetida (hing), turmeric powder (haldi), ginger garlic paste, sugar, oil, sesame seeds.
- Mix well with hands. (This step is important. While mixing the mixture with hands, the water is released from the spinach. It makes it soft. After all the water is released, add flour. Flour should only be added till it is absorbed by water. This way the propoortion of spinach will be more and the dhebra would look green and softer ).
- Add the chickpea flour (besan)
- Add wheat flour and salt.
- Mix well. The water is absorbed by flour.
- If you feel the mixture dry then add little curd to it.
- Mix well and knead into a semi tight dough. Apply oil to smoothen dough.
- Smoothen the dough and cover and keep aside for 5 minutes.
- Make 14 -15 balls from the dough. Flatten and dust the ball with flour.
- Roll it into a 10 cm circle with 2 mm thickness.
- Heat the flat pan. Put the rolled dhebra on it. The bubbles will start appearing. The heat should be medium.
- Flip the dhebra. Increase the heat to high. Apply and spread oil on the dhebra.
- Flip it on another side.
- Press and roast the dhebra and cook till golden spots appear on both the sides.
- The dhebra is cooked. Similarly, make and cook the other dhebra.
- Serve the dhebra hot.
- Palak dhebra can be served with any vegetable with curry, potato sukhi bhaji, raita, plain curd, mango choondo or pickle or chutney, soup. It is enjoyed also with a cup of tea for morning breakfast. You can also pack dhebra with choondo or pickle while travelling.