Pea & Bean Dhebra

This is a take on the Gujarati dhebra, using pea and bean flours to create a gluten free, low GI version of the classic.

Shallots add a touch of sweetness while providing a good dose of antioxidants and anti-inflammatory compounds, whilst spinach not only adds vibrant colour but also delivers vitamins A, C, and K, along with iron and folate for supporting healthy blood and immunity.

Whole rapeseeds are included too, adding healthy omega 3 fats, antioxidants, and minerals that support the body. You can swap with mustard seeds if you can’t find rapeseeds.

Ingredients

Makes 8

• 100g gluten free flour

• 80g mixed pea & bean flour (e.g. chickpea or fava bean - use what you can get hold of)

• 3 shallots, finely chopped

• 1 large handful of spinach, finely chopped

• ½ tsp fresh ginger, grated

• 2 garlic cloves, grated

• 1 tsp rapeseeds or mustard seeds

• 1 tsp cumin seeds

• 1 tbsp sesame seeds

• ½ tsp chilli flakes

• 1 tsp coriander cumin powder

• ½ tsp baking powder

• 1 tsp sea salt, crushed

• 320ml filtered water

• 2 tbsp olive oil or butter

Method

1. In a large bowl, combine all the ingredients. Add the water and mix well, ensuring no lumps from the flour in the mixture.

2. 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.

3. 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 oil or butter around the bottom of the pan. You don’t want pools of this; 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.

4. 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.

5. 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 perhaps wild mushrooms and your favourite chutneys.