Gujarat in a bite



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Short Recipe Description

My third and final entry is dedicated to my Mom! The woman who has always been my own personal cheerleading squad, my teacher, my role model, my friend and yes when I needed it; my own personal tyrant as well 🙂 Like every child, I have always loved and miss my mom's cooking the most since we have been living in different continents for over two decades. I feel that over the years, I have learnt to recreate some of her magic in the kitchen, but certain dishes still remain elusive and never taste exactly like the way they do when mom makes them. "Bhaji na dhebra" belongs to the elusive category in my case. I love them so I try to make them, but mommy makes them best 🙂 Here is my humble attempt to recreate a bite sized version...amuse bouche if you will of one of my fav meals that used to be a staple in our gujju household.

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Ingredients for Bhaji na Dhebra
1 cup bajri flour
1/3 cup wheat flour
2 tbsp jowar flour (optional)
3 tsp oil
1/4 cup finely chopped methi (if not available, substitute with cilantro)
1 tsp grated ginger
1/2 tsp green chili paste (or per taste)
1 tsp sesame seeds (optiona)
1/8 tsp hing
1/2 tsp haldi
1/2 tsp red chili powder
2 tsp sugar
Salt per taste
1/2 tsp Fab Premium Mango Pickle
~1/2 cup yogurt

Ingredients for Bateta nu shaak
3-4 Small white potatoes washed, scrubbed clean and cut in the size and shape of your choice. (I cut them into thin slices for the appetizer presentation)
1/2 tsp haldi
1 tsp red chili powder (or per taste)
1.5 tsp sugar
2 tsp coarsely crushed fennel seeds
2 tsp dhaniya jeera powder (dhana jiru)
Salt to taste
1/2 tsp Fab Premium Caramelized onion
Oil for cooking or oil spray for air frying

Ingredients for Kesar Shrikhand
1 cup Greek yogurt or plain thick yogurt that has been strained well
4 heaping tbsp powdered sugar (or more if you like it sweeter)
7-8 drops Fab Premium Kashmiri Saffron

1- Mix all ingredients except yogurt and mix thoroughly to make sure the oil and spices are evenly mixed. Taste to make sure it is per your liking or adjust seasonings accordingly

2- Slowly add yogurt and knead it to a semi stiff consistency dough. Please note that we are not using any water in this recipe. If you prefer to make this a vegan recipe, skip the yogurt, add 1/2-1 tsp of lemon juice and make dough with water.

3- Cover the dough and let it sit for 15-20 minutes. This will give the dough to loosen up a bit.

4- Splash a few of Fab Premium Mango Pickle on the dough and knead it again for a minute.

5- Make small balls of the dough and roll them out to 1/8 inch thick circle. You can make the dhebra to be the same as normal roti size if you want to use them for a main meal. If making it for appetizer, roll out a large circle and cut out small discs using a cookie cutter or katori.

6- Heat a tava, dry cook the dhebra once on both sides and then cook both sides again with a little oil/oil spray per your preference.

1- Clean and chop the potatoes per shape and size preference and soak them in cold tap water for 5-10 mins.

2- Mix all spices in a large bowl

3- Drain the potatoes, add them to the bowl with spices and let them marinate for at least 30 mins. You can skip this marination step if you prefer and cook the potatoes like any other dry sabji in a pan with the usual mustard seed and hing tadka. Since I wanted to air fry the slices, I let the potatoes marinate for over an hour

4- Preheat air fryer to 375 and arrange the potato slices in a single layer on a baking sheet lined with silpat or parchment paper.

5- "Fry" the potato slices for ~4 mins on each side or until cooked and crisp tender

Mix everything well and let it chill in the fridge for at least a couple hours for the flavors to develop


1- Place a slice of the cooked potato on a mini dhebra bite
2- Pipe or spoon a dollop of the chilled shrikhand on the potato.
3- Enjoy!

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