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Garlic & Gourd Dhebra

This is a vegan recipe by default, unless dairy curd is added. I have not used any curd but curd can be added for increasing shelf life.
Prep Time10 mins
Cook Time20 mins
Resting time15 mins
Cuisine: Indian
Keyword: Dhebra, Gujarati Dish, Indian Recipe, Rajasthani Dish, Vegan Recipe
Servings: 4 persons


  • 2 cups Sorghum or Jowar Flour
  • 1 cup Gram Flour or Besan
  • ½ cup Whole Wheat Flour
  • 300 gm Grated Gourd (Do not drain the water content)
  • 2 tbsp Garlic Paste
  • 1 tbsp Ginger + Green Chili paste
  • ½ cup Finely chopped coriander
  • 2 tsp Carrom Seeds
  • 1 tsp Dry Mango powder or Aamchur
  • 1 tsp each of Asafoetida (hing), sugar, black salt, lemon juice
  • 2 tsp Sesame Seeds
  • Salt, Black Pepper, Red Chili Powder, Turmeric Powder as per taste
  • 4 tbsp Cooking Oil


  • Mix all the dry ingredients in a large bowl and add 2 tsp oil to it.
  • Add the garlic and ginger-chili paste, mix well. Make sure there are no lumps formed.
  • Add the grated gourd (along with it's water content) to the flour mix and try to knead a
    dough gently.
  • Since the gourd has high water content, and also because this recipe demands a little loose
    and liquid-y consistency, the dough will be sticky . Keep kneading for 5 minutes.
  • Brush a little oil on the dough and let it rest for about 10-15 minutes.
  • Once the dough is ready, apply 1-2 drops of oil on your fingers and the back of a flat steel plate. gently take a spoonful of dough and pat it on the oiled surface to form a circle.Be careful to not stick it on the plate while patting, do it very gently and with love.
  • Heat a pan and apply 1-2 drops of oil on it. Very carefully, transfer the dhebra onto the pan and let it cook on medium flame. Switch side after about 2-3 minutes or once it becomes golden brown. Repeat switching the side and transfer the cooked dhebra to a serving dish.
  • You can eat dhebra with pickle or chutney or ketchup or can enjoy along with your tea