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Dhebara Sandwich

4.30 from 4 votes

DHEBRA or THEPLA is popular Gujarati SNACK DISH. Presenting in different way.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4


  • Bajara Flour: 1 cup
  • Whole Wheet Flour: 1 cup
  • Fresh Methi Leaves: 1 cup
  • Coriander leaves: 1/2 cup
  • Curd: to kneed the dough
  • Green chilly & Garlic paste: 2 Tbspn
  • Salt
  • Oil: 2 Tbspn
  • Turmeric powder: 1/2 tspn
  • Powdered Sugar: 2 Tbspn
  • Sesame seeds: 1 Tbspn
  • Oil to shallow fry
  • Hung Curd: 1 Cup
  • Pomegranate: 2 Tbspn
  • Coriander & Mint Chutney: 1 Tbspn
  • Garlic & Paprika Chutney: 1 Tbspn
  • Masala Peanuts: 2 Tbspn
  • Sev: 2 Tbspn


  • Mix Bajara and whole Wheet flours in a bowl. Add oil to it and mix well. Add Methi and coriander leaves, other spices to it and mix it well. Keep adding curd as per needed to kneed the dough (Consistency should be like Chapati Dough).
  • Make three equal portion of Hung curd in separate mixing bowls. In first portion, add coriander & Mint chutney and mix well. Likewise, in second portion, add garlic & Paprika chutney and mix well. Leave third portion plain only.
  • Take a small portions from prepared dough and roll it well. Cut it in a square shape (Like a bread slice). Make as many as you can from the dough. Shallow fry each of them by applying oil on both the sides.
  • In a assembling tray, put one square dhebra. Apply hung curd with green chutney. Put some masala peanuts on it.
  • Put another Dhebra on it and now apply another mixture of hung curd (hung curd with Red chutney). Put sev on this layer and cover it with another dhebra.
  • Apply plain hung curd on to it. and Put pomegranate on to it and cover it again with a dhebra layer. On the top, Put a medium drop of hung curd, and garnish it with sev and coriander leaves. Enjoy!!!

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4.30 from 4 votes

Thakkar Dhara Shah
Thakkar Dhara Shah

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