Bajra ka dhebra (fried millet flatbread)

Low in carbs, bajra ka dhebra is a great addition to a diabetes-friendly diet. Offering a delicious fusion of millet flour, wheat flour, onions, coriander and green chillies, it’s full of fibre and magnesium. Best enjoyed with cumin raita, it’s perfect on a hot summer day.

Ingredients

For dhebra

• Bajra flour (black millet flour), 1 cup
• Wheat flour, 1 ½ cup
• 1 onion, finely chopped
• 2 small green chillies, finely chopped
• Fresh coriander leaves, 4 tbsp, chopped
• Olive oil, 1 tsp
• Red chilli powder, 2 tsp
• Salt, 1 tsp
• Garlic-ginger paste, ½ tsp
• Water as needed
• Olive oil for cooking, 1 tbsp

For raita

• Low-fat plain yoghurt, ¾ cup (190g)
• Cumin seeds, 1 tsp
• Black pepper, 2 tsp
• Salt to taste

Method

For dhebra:

1. Add the millet flour and wheat flour to a large bowl. Mix well.
2. Add the chopped onion, green chillies and coriander, mixing thoroughly.
3. Add the garlic-ginger paste, red chilli powder, salt and oil, again mixing thoroughly.
4. Add water gradually, kneading the mixture into a soft dough. Cover and set aside for 10-15 minutes.
5. Divide the dough into small balls, then roll into round dhebra about 1cm thick.
6. Add olive oil to a non-stick tava and put on a medium heat.
7. Once the oil is hot, carefully add a shaped dhebra. Cook for half a minute, then flip, drizzle a little more oil around it, cook for another half minute, and then flip again.
8. Shallow fry until golden on both sides.

For raita:

1. In a small bowl, mix the yoghurt, cumin, black pepper and salt.

To serve: Serve the steaming dhebra along with the yoghurt.

Storage: Dhebras are best enjoyed fresh. However, the dough can be kept in the refrigerator for 1 day. The raita should be prepared fresh.

Nutritional information

Per serving:

Calories - 56kcal

Fat - 2g

Carbohydrate - 7.5g

Protein - 1.6g

Sodium - 3200mg

Magnesium - 19g

Sugar - 3g

Fibre - 1.7g