Pea & Bean Dhebra

by Sam Hamrebtan June 21, 2023

Inspired by traditional Gujarati dhebra, a bread typically made with millet flour, this delicious and nutritious recipe from Sam Hamrebtan uses our yellow pea and fava bean flour, milled from British-grown pulses.

This recipe was created by Sam Hamrebtan, nutritionist, chef and member of the Guild of Food Writers. Sam is the Course Director for the Natural Chef cooking school at The College of Naturopathic Medicine, the UK's leading training provider in natural therapies. She has translated her lifelong passion for food into a career empowering people to consume food that nourishes our bodies, minds and world.

Sam explains some of the nutritional benefits of her recipe:

"Shallots bring a touch of sweetness while providing a good dose of antioxidants and anti-inflammatory compounds, while spinach not only adds vibrant colour but also delivers a wealth of vitamins A, C, and K, along with iron and folate.

"Whole rapeseeds are included too, adding healthy omega 3 fats, antioxidants, and minerals."

Makes 8 dhebra

Ingredients

135g Yellow Pea Flour
45g Fava Bean Flour
3 Shallots, finely chopped
1lg handful of Spinach, finely chopped
½ tsp Fresh Ginger, grated
2 Garlic Cloves, grated
1 tsp Whole Rapeseeds
1 tsp Cumin Seeds
1 tbsp Sesame Seeds
½ tsp Chilli Flakes
1 tsp Coriander Seeds, ground
½ tsp Baking Powder
1 tsp Sea Salt, crushed
320ml Water
2 tbsp Rapeseed Oil

To serve

Small handful of Fresh Coriander
Shallots, finely sliced
Chutney of your choice

Method

In a large bowl, combine all the ingredients.
Add the water and mix well, ensuring no lumps from the flour in the mixture
Leave to stand for at least 20 min, you can also make this mixture the day before and keep it refrigerated till you’re ready to make the dhebra
Once you’re ready to cook the dhebra, heat a wide based pan to medium. With a piece of kitchen roll, wipe a thin sheen of rapeseed oil around the bottom of the pan. You don’t want pools of oil; instead a nice glaze. To check if the pan is hot enough, drop a teaspoon of mixture into the middle of the pan. If it begins to cook instantly, but doesn’t burn you have the right temperature.
Ladle the mixture into the pan, creating ½ cm thick dhebra - you can use the back of your ladle to smooth out the mixture. Leave to cook on the first side till you start to see a lacy bubbles form on the top of the crepe. When beginning to set in the middle, flip the crepe and continue to cook. This should take around 2 minutes on each side per crepe.
Keep warm under a clean tea towel on a plate. Once you have used up all your mixture, eat immediately with your fresh coriander, more shallot and your favourite chutneys.

Sam Hamrebtan

Author

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