Jaggery Puris or Dhebra
Sunday morning, dad is craving his favorite – jaggery puris and green moong daal with a potato curry. He tells mom to make it, and mom starts preparation. Within an hour lunch is ready. That’s how quick and efficient she was. Our wish was her command. And she made it without any complaints, and without any fuss.
Her Kitchen was her sanctuary – a place where she could be her own boss. Both my grandmothers made these puris, and they made it in bulk so that they could eat it for the next couple of days, be it for breakfast or as a main meal. They taste so good with masala chai, and a spicy garlic chutney.
This is was of our favorite meals growing up and there was pin-drop silence when we were at the dining table. All you could hear was the tearing of the puris, and the sound of munching.
Where did Jaggery Puris or Dhebras originate?
I believe this recipe is specific to the Gujarati clan, in the Jain community. Both my grandmothers made it. Dhebra or small fried flat bread is typically made with methi or fenugreek – a savory version. However this sweet version is made with jaggery. Dhebra is meant to have a long shelf life and hence it can last for a good week or so.
Similar to Mandazi? Perhaps?
The jaggery puris seem to be similar to mandazi – which are African fried donuts. They look almost the same. Both are fried and sweet. Mandazi is made with sugar, and the jaggery puris are made with jaggery. Mandazi are leavened with baking soda or yeast since they are donuts, however the puris do not container any leavening agent. I wonder if they taste the same too. Something I am curious about!
Mom’s puris always turned out absolutely perfect, crispy on the edges, super soft and pliable in the middle, a nice brown buldge on the top, a perfect vehicle for the daal and the potatoes. I am glad that my kids love this dish too, as much as we loved it growing up.
Ingredients for the Jaggery Puris or Dhebra
The ingredients for the Jaggery Puris or Dhebra are:
- Whole Wheat flour: I get the regular atta or whole wheat flour from the Indian grocery store. It is wholesome and not ground all the way, leaving a bit of the husk in the flour.
- Salt: A pinch of salt always to balance the flavors
- Jaggery: I use the Indian grocery store Kohlapuri Jaggery (also called as gor in Gujarati language). The jaggery should melt nicely in the water.
- Water: to make the jaggery water and bind the dough
- Oil : Again to bind the dough
How do you make the Jaggery Puris or Dhebra?
The jaggery puris or dhebra are pretty simple to make. Make the dough first, which is essentially 5 ingredients including water. The key is to use oil and warm water to bind the dough.
Do not use ghee to bind the dough. The dough will not be soft and pliable. I learnt this from a mistake I made a few years ago, and I had to call my masi (mom’s sister) to ask her for tips and what I did wrong.
Resting the dough to let the gluten develop is key as well. Once the dough is rested, roll it out to about a 7 inch diameter round shape, and cut it into 9 pieces.
Important TIPS for frying the Jaggery Puris
- hot oil is important to fry the puris. You should have it at medium high heat, not too high, not too low.
- Check the oil, if it is ready to go by taking a tiny piece of dough, rolling it into a tiny ball and putting it into the oil. If it floats up immediately you know that the oil is ready to go.
- The puris fry into beautiful golden brown puffs.
- The key to the puris puffing up is to take your skimmer and sort of bounce the puri up and down in the hot oil. This helps the puri to puff up. Once the bottom is browned, turn it to brown the other side.
- Shake off the excess oil and drain any remainder oil onto a paper towel.
This is a very traditional Gujarati meal, one that you will NOT get at any restaurant. As my husband always says, if you want to eat an authentic Indian or Gujarati meal, be friends with an Indian or a Gujarati and you will get the best satisfying meal that will surely remember for a very long time.
What is the Jaggery Puris or Dhebra enjoyed with?
I don’t know one person who does not enjoy this meal, especially with the hot puris taken out from the hot oil, and the piping hot green moong daal OR my Three Lentil Daal and Potato Curry (Both recipes are in my cookbook – Mumbai Modern). Garlic chutney is part of this meal and the whole combination of sweet, salty, spicy, sour is simply fantastic, lip smacking delicious!
I also enjoy the Jaggery Puris or Dhebra with Masala Chai. It makes for a great breakfast too.
Do you have a recipe for Garlic Chutney?
My recipe for Garlic Chutney is here.
How long can I store the Jaggery Puris or Dhebra?
The Jaggery Puris can be stored in an airtight container, outside on the kitchen counter for upto a week.
Other Gujarati flatbread recipes that you can enjoy are:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
*First published on 10/23/2018. Updated recipe on 10/15/2025*
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Jaggery Puris or Dhebra
- 2 ½ cups (350 grams) whole wheat flour
- 140 gms jaggery
- 1 cup water
- ½ teaspoon salt
- 3–4 tablespoons vegetable oil
- Additional whole wheat flour for rolling the dough
- Oil for frying
Get Recipe Ingredients
Method
To make the jaggery water
- In a small saucepan, on high heat, add the water and jaggery and let the jaggery start melting. It will take 4 to 5 minutes for the jaggery to fully melt. Let the water boil for another 2 minutes. This should be about 1 to 1 ¼ cup of jaggery water. Cool the water till it is warm to the touch about 5 to 7 minutes.
- In a large bowl, add the flour and salt and whisk. Slowly add about ¾ cup of the warm jaggery water and start mixing it with the dough. Add 2 tablespoons of the oil at this point and knead the dough. If there is still dry flour left, add the remaining jaggery water and knead again for 2-3 minutes until the dough is soft and pliable. No flour should be left in the bowl. Clean the sides of the bowl with the dough ball. The dough should look light brown in color.
- Add another tablespoon of vegetable oil and knead the dough for another minute. You can add another tablespoon of oil if you feel the dough is slightly hard, to make it soft and pliable. Rest the dough for 15-20 minutes with a wet paper towel.
To make the jaggery puris or dhebra
- In a large dutch oven or a large frying pan, add the oil for frying the puris about 3 inches from the bottom of the pan/oven. Turn the heat to high. It will take atleast 7 minutes to heat the oil. Bring it up to a frying temperature of 350 degrees F. To do an oil test, take a tiny bit of the dough between your fingers, and drop it in the hot oil. If it comes up immediately and floats you know your oil is ready to fry the puris.
- Keep a little whole wheat flour in a small bowl on the side of the rolling board. Divide the dough into 10 equal parts. They are about the size of a small lemon. Take each ball of the dough, roll it perfectly round between the palm of your hands, coat it with the flour and put it on the rolling board. Now press it down with your 2 fore fingers.
- Start rolling with a rolling pin, in a circular motion to form a round circle, till it is about 7 inches in diameter. Cut it into 9 pieces with two equi-distant horizontal cuts and two equi-distant vertical cuts in the roti.
- Remove the pieces and put it on a plate that is set aside, and slowly start frying 2-3 at a time for about 20-30 seconds on each side. They should look golden brownish in color.
- Continue the process until all the puris are made. If you do not want to make all into puris. You can also simply put the rolled roti on a flat pan, add a bit of oil and make parathas.
- Best eaten with green moong daal, or teen (three lentil )daal – along with a spicy garlic dry chutney.
NOTE: The puris will stay out in an air tight container, for upto a week. They taste fantastic with masala chai and can be eaten as breakfast or snack.
Notes
What is the Jaggery Puris or Dhebra enjoyed with?
- I don’t know one person who does not enjoy this meal, especially with the hot puris taken out from the hot oil, and the piping hot green moong daal OR my Three Lentil Daal and Potato Curry (Both recipes are in my cookbook – Mumbai Modern). Garlic chutney is part of this meal and the whole combination of sweet, salty, spicy, sour is simply fantastic, lip smacking delicious
- I also enjoy the Jaggery Puris or Dhebra with Masala Chai. It makes for a great breakfast too.
Do you have a recipe for Garlic Chutney?
- My recipe for Garlic Chutney is here.
How long can I store the Jaggery Puris or Dhebra?
- The Jaggery Puris can be stored in an airtight container, outside on the kitchen counter for upto a week.
