What are gujarati dishes?

Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc.

Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy commonly.

Despite easy access to plentiful seafood, Gujarat is primarily a vegetarian state. Many communities such as Koli Patel, Ghanchi, Muslim communities and Parsi, however, do include seafood, chicken and mutton in their diet.

Staples include homemade khichdi (rice and lentils or rice and mung beans), chaas (buttermilk), and pickles as side. Main dishes are based on steam cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients. Salt, sugar, lemon, lime, and tomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade. It is common to add a little sugar or jaggery to some of the vegetable dishes and dal, which enhances the slightly bland taste of the vegetables.

The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, is commonplace.

In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with fusions of Western and Gujarati food. Gujaratis are predominantly vegetarians, even though pockets of the state consume chicken, eggs and fish.

Flat bread prepared with Bajra has nutritional value similar to other foods based on flours. Common meals in villages near Saurashtra during the cold winters consists of thick rotis, called "rotla" made of bajra flour (pearl millet flour) and "bhakri" made of wheat flour, garlic chutney, onion, and chaas.

Sweets (desserts) served as part of a thali are typically made from milk, sugar, and nuts. "Dry" sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at Diwali.

Gujarati cuisine is also distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it. Some farsan are eaten as snacks or light meals by themselves.

Gujaratis will often refer to dal-bhat-rotli-saak as their everyday meal. For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan. A festive Gujarati thali often contain over a dozen items. Dietary rules restrict the permissible combination of dishes. For example, if kadhi is to be served, then a lentil preparation such as chutti dal, vaal, or mug ni dal will also be included. The sweet dish accompanying kadhi will likely be milk or yogurt–based, like doodhpak or shrikhand. However, a yogurt-based raita would not be served with such a meal. Festive meals based on dal will typically have a wheat-based sweet dish like lapsi or ladoo as the sweet accompaniment. Many Gujarati families make and consume moong dal in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.

Gujarati thali is sometimes seen as being "no-frills" even though it can be elaborate. India's current prime minister, Narendra Modi has often arranged Gujarati food for his special overseas guests like Shinzo Abe or Portuguese Prime Minister António Costa Modi himself has been said to prefer Khichdi. even when visiting overseas, something that opposing politicians sometimes mocked.

In coastal Gujarat, the Kharwa community has developed a cuisine consisting of fresh and dried fish. Common seafood are pomfrets, khandwas, gedadas, surmai, prawns, crabs, lobster. and narsinga (calamari).

Gujarati cuisine varies in flavour and other aspects from region to region. One can notice that food from Surat, Kutch, Kathiawad and North Gujarat are the most distinct ones. Tastes also differ according to family preferences. Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or jaggery is added to most Gujarati food items, like vegetables and dal. Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with vegetables and spices or dal being boiled and later vaghar/chaunk (fried spices) being added to it to enhance the flavour.

In addition to plain rice, Gujarati cuisine also includes rice based dishes such as:

Farsan are side dishes in Gujarati cuisine.

Description Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. Wikipedia

Here are some of the most delectable Gujarati dishes that would make any food lover drool over. Take a look at them and see what all dishes are still left to try!

Soft, mushy, light and delightful. Khandvi is one of the most likable Gujarati breakfast recipes a person can have. Khandvi gives an irresistible sweet and salty taste with a batter that consists of gram flour, salt, and sugar. Another name given to it in Marathi is ‘Suralichya vadya’ as it is adorned by Gujaratis and Maharashtrians alike.

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Arguably the most recognizable Gujarati food, Dhokla is one of the most frequently consumed Gujarati dishes in the world. Be it early morning, late afternoon, or evening- it’s always the right time for Gujarati cuisine lovers to eat Dhokla.

A spongy dish made of fermented rice and chickpeas, Dhokla is best consumed with Green Chutney (made of coriander or mint) or Meethi Chutney (made of Dates and Tamarind). Another delicious sweet and salty Gujarati cuisine, Dhokla is often consumed after frying it with mustard, cumin seeds, and curry leaves to add a rich aroma to the dish.

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Handvo is a sweet and savory cake that gives depth of flavors and creativity to Gujarati cuisine. The vegetable cake is made with a filling of bottle gourd, crushed peanuts, and sometimes an assortment of other vegetables added according to taste.

The cake is considered slightly similar to Dhokla in terms of texture, but where it differentiates is in taste. For the preparation of Handvo, Gujaratis use a different type of pressure cooker to make the dish after applying a tadka of oil, cumin seeds, mustard, and curry leaves.

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Straight out of the Gujarati dry snacks recipes book comes Gathiya- a deep-fried snack made of chickpea flour. The snack, after preparation, is soft, not crisp, and retains its powdery texture. Since Gujarati dishes are incomplete without a few sweeteners, the alternative version of this snack is called Mitha Gathiya. This dish is often consumed by people while having tea in the morning, or in the evening.

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A very commonly consumed Gujarati food, Thepla is a flatbread prepared in multiple variations like with fenugreek leaves, wheat flour, or cumin seeds. With a right combination of ingredients in the Thepla dough, the dish comes out with a vibrant flavor that is near impossible to ignore. Combined with add-ons like curds and chunda, Theplas are a popular portable dish that can be consumed hot or cold while traveling.

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Gujarati dishes originating from Surat have a unique flavor, preparation, and taste to it. Undhiyu is mix vegetable dish that is cooked upside down underground in clay pots. A seasonal dish that awaits the arrival of Uttarayan (the Kite Festival in Gujarat) in the winter month of January.

The dish derives its name from the Gujarati word ‘Undhu’ which translates into ‘upside down’. The ingredients of Undhiyu include eggplant, fried chickpea flour dumplings, bananas and beans potatoes, green peas, slow-cooked to perfection with buttermilk, coconut, and spices.

Gujarati cuisine is filled with a variety of snacks and quick edible items. Fafda Jalebi is the tried and tested, and sweet and salty Gujarati food that is available at every street corner in Gujarat. Fafda is a crunchy snack that is made with gram flour, turmeric, and carom seeds. A light snack that is generally consumed anytime during the day, is best enjoyed by Gujaratis with Jalebi- deep fried maida flour prepared in pretzel or circular shapes.

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Not very long ago, Khichdi was given the title of the national food of India by the government. A very common dish consumed in every part of India, Gujarat also managed to create its own version of Khichdi to cater to their taste buds. Nutritious in content, and healthy in flavors and taste, Gujarati Khichdi normally contains ingredients like rice, cereals, vegetables, and ghee. Often consumed with Buttermilk, Khichdi is one of the typical Gujarati dinner recipes.

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Originated in the Kutch region of Gujarat, Dabeli or Kutchi Dabeli is a popular Gujarati cuisine snack food that is slightly similar to Bombay Vada Pav in terms of texture and composition. It is the most commonly consumed food in Kutch as an estimate of 20 lakh Dabelis are consumed every day in Kutch. Inside a bread bun, ingredients like mashed potatoes, special Dabeli masala, spices, peanuts, chutney, and sev are added to give a delightful taste to the dish.

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A dish that is very similar to Dhokla, Khaman is a spongy item prepared with ground chana dal or chana flour. The main difference between Khaman and Dhokla is that Khaman is fluffier because of the higher content of soda added. The perfect mix of sweet and salty taste found in Gujarati dishes can be felt in every bite of Khaman making it a favorite of a majority of the population in Gujarat.

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Farsan in Gujarati refers to ‘salty snacks’. Being an integral part of Sindhi, Gujarati, and Rajasthani cuisine, there are many types of Farsan prepared and cherished all over western India. The Gujarati Farsan typically consists of a mixture of fried and dry snacks that can be stored for a long time and consumed late.

Examples of Gujarati Farsan: Chivda, Chakli, Bhajiya, Khandvi, Mathiya, and Aloo Sev

Another Gujarati food that originated in Surat, Locho is a type of a Gujarati Farsan made of wheat flour. A savory side dish that derives its name from its consistency which is pretty fragile, Locho is seasoned with oil, butter, coriander, sev, spices, and onion to add a rich coating of flavors that brings about a pleasant aroma while having food.

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One of the signature Gujarati vegetarian recipes, Dal Dhokli is a dish made after boiling wheat flour noodles in pigeon pea stew. It is believed that this dish was brought to the Gujarat region by the Marwari settlers who came to establish their business ties with the outside world. This dish is comfortable for eating anytime during the day.

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A staple food in the state of Gujarat, Rotlo is a flatbread made of bajra, jowar or nachni flour that is fast spreading to restaurants and hotels in other parts of India as well. In the most traditional sense, Rotlo is consumed with raw white onion, green chilies, and buttermilk. This is a Gujarati food is primarily consumed by local people in the winter season.

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The more people delve into Gujarati dishes, the more they realize the importance and variety of flatbreads in Gujarati cuisine. Khakhra, another type of thin flat-bread, is a popular Jain cuisine made of mat bean, wheat flour, and oil. A common addition to the household Gujarati breakfast recipes, Khakhra is a very nutritious snack best enjoyed with spicy pickles or Meethi Chutney.

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A region like Gujarat, that has a particularly sweet taste palette, is bound to have delectable sweet dishes being served up in each and every household. Mohanthal is one such Gujarati food that is made in all the regions of Gujarat with their original taste, composition, and texture.

In general, Mohanthal is a fudge-like sweet that is made from sweetened gram flour (besan) and added with rich flavors like saffron, cardamom and nuts like almonds and pistachios.

India is well-known for making multiple sweet dishes that originate from milk. Gujarati cuisine is no exception to that as Basundi is a sweet dish that comprises of boiled condensed milk and made in multiple flavors like custard apple and grape. Basundi is particularly served on auspicious occasions and festivals like Kali Chaudas and Bhaubeej. Many say that Basundi is somewhat similar to the north Indian dish called Rabri.

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A stormy confluence of flavors of can be felt in every bite of the Sev Tamatar Nu Shaak, one of the very few Gujarati dishes that bring a sweet, salty, tangy, and spicy flavor in one go. After sauteing diced onions and tomatoes in oil and spices, the dish is cooked and sev is added on top of it to get the spicy and salty flavor to the dish. Traditionally enjoyed with flat-breads like Theplas, rotis, or paranthas, Sev Tamatar Nu Shaak is a popular dish for children in Gujarati households.

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One of the most recognizable Gujarati dishes made from buttermilk or yogurt and gram flour. An essential part of Gujarati food, Kadhi prepared in Gujarat is lighter than its variants prepared in north India. The lighter gravy is obtained by adding a few cups of water to the curd and gram flour mixture. In Gujarat, people like to consume Kadhi piping hot with Khichdi, roti, or rice.

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A crunchy, sweet, and aromatic street-food prepared by deep frying a crescent-shaped dough with a filling that is as delicious as any Indian sweet. Traditionally prepared during the festival seasons like Holi or Diwali, Ghughra goes by the name of Gujiya or Gujhiya in other parts of India. Calorie-conscious people can go for the baked, instead of deep-fried, version of this sweet to enjoy the same taste in a healthier form.

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If you didn’t have your taste buds tingling till now, these rich, aromatic, and delectable Gujarati dishes must have done the job for you. Remember to try all these fantastic Gujarati cuisines on your trip to Gujarat and share your experience about the same with us.

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A tasty and healthy steamed snack made from freshly ground lentils and chickpea flour, it is very similar to its humble cousin, the world-famous -dhokla. To prepare the khaman, the khaman flour mix is boiled along with turmeric, salt and baking soda to make it light and fluffy. It is then cut up into cubes and usually garnished with mustard seeds, coriander leaves, sev and chopped onions. Traditionally served on a large green leaf called the Kesuda, the modern, urban version is served in newspapers in farsan (snack) shops with tangy chutneys and several pieces of green chillies. Popular adaptations of the khaman include Ameri khaman (mashed up khaman garnished with sev and pomegranate), Nylon khaman (softer and fast-cooking khaman) and Masala khaman (khaman served with hot and spicy chilly powder)

No Gujarati journeys, picnics, foreign trips or even business trips are complete without this ubiquitous snack. Made from gram flour, whole wheat flour, fresh fenugreek leaves and spices, these flatbreads are healthy snacking options with a long shelf life. Usually served piping hot with fresh curd, pickles or chundo, they make wholesome meals. When accompanied by a cup of steaming hot tea, they also make a sumptuous breakfast or a great snack during the monsoon. Although the methi (fenugreek) ones are the most common, other varieties include palak (spinach), amaranth or muli (raddish) theplas-specially recommended for fussy eaters.

Thin layers of gram flour cooked with buttermilk and rolled up in mushy goodness, seasoned with sautéed sesame seeds and a few other spices, that's khandvi for you. The simple but aromatic garnishing of curry leaves, coriander, sautéed cumin, mustard and coconut makes it simply irresistible.  Also called 'suralichya wadya' in Maharashtra, it is a popular snack among Gujaratis and Maharashtrians alike. Although loved by all, no one can deny that this dish is a little tricky to cook, especially getting the consistency of the batter right. Light on the stomach and pleasing on the tongue, khandvi can be a perfect breakfast item or a delectable evening snack.

The king of Gujarati dishes Undhiyu (and of course Uttarayan) is the reason why a Gujarati eagerly awaits winter. It derives its name from the Gujarati word undhu, meaning inverted, it is a classical Gujarati dish made in an inverted clay pot. It is a special winter delicacy made from the choicest of fresh produce readily available in winter. Common ingredients include eggplant, crunchy muthiyas (fried chickpea flour dumplings), potatoes, yam, green peas, bananas and beans, slow-cooked to perfection with buttermilk, coconut and spices. Undhiyu served with puris and shrikhand is a common occurrence during Gujarati weddings.

Named after the action that is used to shape the dough, these fist-cakes make for a great breakfast or evening snack. To prepare these, a mixture of chickpea flour, bottle gourd and spices is prepared, steamed, pan-fried and seasoned. If you skip the pan-frying, it becomes a great meal for the health-conscious folks. Other varieties include usage of spinach, fenugreek, amaranth or even bitter gourd. Juicy and fluffy on the inside, golden and crispy on the outside, no one can ever say no to a bowlful of muta hiya. Best relished with a dash of mint-coriander chutney or ketchup, and a cup of steaming hot tea. Try this Gujarati dish to know what it is all about.

Traditionally prepared over charcoal or in a pressure cooker, handvo is essentially a savoury cake. To prepare handvo, a batter of lentils and rice is prepared and fermented overnight, and then baked. They are sometimes also pan-fried to make them crispy and golden, and the sesame seed seasoning makes them just irresistible! These nutritious pan-fried or baked lentil cakes are a very popular one-dish meal in Gujarati households. Like most other Gujarati snacks, they are best enjoyed with tangy green chutney and a hot cuppa.

Made hugely popular by the daily soap 'Taarak Mehta ka Ulta Chashma', this is (almost) every Gujarati's dream cheat-day breakfast. Fafda is a crunchy, fried chickpea flour snack, jalebi is a sweet deep-fried pretzel made of wheat flour and dipped in sugar. Together, they are a match made in heaven. When you take a piece of the crunchy, salty, spicy fafda and eat it with a piece of the crunchy, sweet jalebi, you are sure to be in food heaven. Have a fried chilly or a whip of the dry papaya chutney with this combination, and your taste buds will burst away to glory. Almost every street corner in Gujarat, esp. Ahmedabad has a shop selling these. On Sundays, there are huge queues outside farsan shops, for an indulgent breakfast of this heavenly duo.

A great winter and monsoon tea-time snack, kachoris are balls made of flour and stuffed with any filling of your choice. They are a popular delicacy in the western and northern part of India. Lilva Kachori is a special Gujarati dish, made with a filling of pigeon peas. To prepare these the kachori dough is prepared from white flour and semolina, rolled out and filled with the lilva mixture (pigeon peas, green chilies, coriander and spices), rolled into balls and then fried off. Best served with tangy chutney or sauce, this is a crunchy, tasty snack that can make the cold evenings warmer and more enjoyable.

A sweet, salty, tangy, spicy shak (vegetable preparation) made from tomatoes and sev is a favourite Gujarati dish, especially among children. To prepare this dish, diced tomatoes and onions are sautéed with oil and spices and then cooked in steam. Crispy sev is added as a garnish at the time of serving along with freshly cut coriander. Easy to make and delicious to eat. It ticks all the boxes-colour, texture, crunch, flavour etc. Relish it with parathas, theplas or the humble phulkas for a hearty meal.

No Gujarati thali meal is ever complete without the kadhi. Distinctively recognized because of its white color, this is a traditional dish made of sour curd, spiced with thickened gram flour and sweetened with a jaggery or sugar. The texture of this sweet and spicy, thin soup-like kadhi can be enhanced with the addition of koftas or pakoras. It makes for an excellent summer dish because of its cooling nature, and is best relished with soft phulkas or steaming hot basmati rice.  Hearty to eat and simple to cook, it is a staple food of Gujarat.

What started off as a dough for making the yummy khichiya papads, itself ended up as a delicious dish. Commonly found across the food stalls in many Dandiya and garba venues during Navratri, it is a dough made from rice flour added to boiling water alongside green chillies, cumin seeds, and sesame seeds, then cooked in steam and seasoned with groundnut oil. The groundnut oil seasoning gives a gourmet touch to this simple, wholesome dish. Although it is commonly prepared using the rice flour, other variants include usage of wheat flour, nachani (ragi) flour, bajri flour and jowar flour. Its warm, soft and gooey texture makes it a great evening snack during the colder months, loved by children and adults alike.

Each state in India has its own version of the golden, crispy, yummy pakodas (fritters), and Gujarat is no exception. Gota is Gujarat's very own pakoda dish made from gram flour and fenugreek leaves. Originating from the village of Dakor in Gujarat, Gota is a traditional Gujarati dish and a special delicacy during Holi. Easy and fast to prepare and having a soft texture, it also makes for a delicious evening snack, especially when it is raining outside. Best relished with ketchup or a sweet and tangy chutney made from dates and tamarind.

A signature dish of many Gujarati households with each housewife adding her own special touch to this traditional recipe, Mohanthal is a soft fudge-like sweet made from sweetened gram flour (besan) and flavoured with saffron, cardamom and nuts like almonds and pistachios. A simple and homely treat for the palate, it is said to be Lord Krishna's favorite dessert, and hence made very lovingly during the festival of Janmashtami. Although a traditional dessert, it is sometimes also prepared to satisfy those untimely dessert cravings. It can also be served as a tea-time snack, and can be found in all mithai shops across the state.

A metaphorical slap-in-the-face for all those who think Gujarati food is only about vegetarian food. Murghanu Shak is a unique taste of Gujarat that celebrates those authentic Gujarati flavours of the drumstick, potatoes and the Gujarati masala in this sweet, sour and tangy chicken dish. The chicken is marinated in a mixture of oil, yoghurt and spices and then cooked in a lovely gravy of onions, garlic, ginger, chilli powder, garam masala and any other vegetables you may wish to add. It is a delicious, fast and easy recipe to make some delicious Gujarati-style chicken at home.

Surati Ghati as it is usually called is a sweet dish so called because it is mainly prepared in Surat, Gujarat to be consumed during the festival of Chandani Padva, which is actually formed around the dish itself. Ghari was actually prepared by the cooks of Tatya Tope(freedom fighter) to provide extra strength to the freedom fighter’s soldiers in 1857 on a moon day. Suratis consume around 100000 kg of Ghari every year on Chandani Padva. Ghari is made of milk, ghee and puri batter with sweet fillings inside which is then moulded into round shapes. These are also made in many different flavours like pistachio, almonds and more.

Khakhra is a thin cracker made with moth beans and wheat flour as its basic, core ingredients. A bunch of chosen spices, a bit of oil and these non-fried, yummy crisps are ready to relish. Khakhras are a very popular accompaniment in breakfast and also as light evening snacks. They are not just light and tasty, but healthy as well. There are a whole lot of different flavours in these delicious, thin tortilla-like crisps. Methi, Masala being the most common ones; one can now easily find an array of creative and exciting flavours such as Pav Bhaji, Pani Puri, Pizza, Garlic Bread, Chaat Masala, Manchurian, Instant Noodles, Vada Pav and a lot more! As unbelievable as this sounds, these flavours of Khakhras actually exist!

Doodhpak is a traditional Gujarati sweet dish. It is known for its delectable flavours and textures. It is prepared with ingredients such as milk, Basmati rice, sugar, cardamom, saffron and dried fruits like almonds, pistachios, raisins etc., and a dash of Desi Ghee. The milk (along with rice and sugar) is simmered and thickened to form this beautiful, rich texture and enhance the flavours. The subtle hint of saffron and mild coarseness of the almond paste help make them taste all the more enjoyable. Garnished with dried fruits and cardamom powder; served with soft, fluffy, hot puris and Doodhpak is ready to binge on!

Chorafali is another fun, crunchy snack coming from the Gujarati cuisine. It is made of flours like urad flour, gram flour, a bunch of spices like chilli powder, dry mango powder, black salt etc. The dough forms thin strips that are then deep-fried in hot oil. The frying makes them fluffy, yet crisp. Tossed in dry spices at the end, this yummy snack is ready to eat. It is a popular Diwali snack. Chorafali can also be stored in an airtight container and kept for about a week.

The word Dabeli refers to 'pressed.' It is a type of dish that is made using a mash potato mix that has spices, onions, tamarind chutney, coconut, some pomegranate seeds, peanuts coriander and boiled potatoes. This potato filling is placed between two bread buns and cooked on a Tawa with some oil. The buns are then pressed and flattened to make the Dabeli true to its name. It is a somewhat crunchy, savoury, flavourful fast food dish that one can grab and go.

Ghugra or Gujiya is another festive Gujarati snack. It is also known as Karanji in various parts of India. This one is prepared using a refined flour dough that is stuffed with a filling before deep frying. The filling is made using roasted semolina or rawa, dry fruits such as almonds, raisins; grated coconut, cardamom powder and sugar. It is the style of wrapping the filling in the tortilla that is quite unique and interesting. They are formed in a half-moon shape, where the round edge is twisted to create a pattern.

Here we’ve compiled a list of the famous food items in Gujarat that will satisfy all foodies.

1.    Dhokla

Gujarat's most frequently cooked and savored cuisines are the soft, spongy, and square-shaped pieces served with chutney. There’s never a wrong time to eat Dhokla. You can have it for lunch, dinner, as a side dish, in the main course, or for breakfast. You can also serve it to your guests as snacks with tea. To add rich flavors and a delicious aroma to Dhokla, give a Tadka of curry leaves, mustard, and cumin seeds. Made of chickpeas and fermented rice, every food-lover must try Dhokla in Gujarat.

2.    Gathiya

Another most famous food of Gujarat that’s gained popularity in different states is Gathiya. These besan snacks are made of chickpea flour and are deep-fried until they achieve a dark yellow color. Unlike most snacks, Gathiya doesn’t lose its soft texture after being deep-fried. You can also find variations of this evening snack. Sweet Gathiya is a popular alternative to the salty version. Have a handful of these with your morning or evening tea and enjoy Gujarat's rich and soft flavors.

3.    Thepla

Like thin Parathas served for breakfast, Theplas are flatbreads made of fenugreek leaves, gram flour, and many spices. Your trip to Gujarat is incomplete without Thepla. Once you get a taste of it, we are sure you will want to try it at home. They taste even more delicious when served with tea during monsoon. If you are craving something salty and spicy, try it with Aam ka Achar. Theplas are mostly made of Methi (fenugreek seeds), but if you are craving variety, Spinach and Raddish are your best options.

4.    Undhiyu

This one is a mixed vegetable served with hot Rotis. Undhiyu is the winter-special Gujarati cuisine cooked in an inverted clay pot, also called Undhu, hence the name. The recipe includes chickpea, eggplant, banana, potatoes, and green peas; you can add more according to your taste. All these food items are cooked on low flame with coconut, buttermilk, and a variety of spices. It can also be served with puris. In fact, Undhiyu with Puri and Shrikhand is considered a perfect combination for Gujarati weddings.

5.    Khandvi

Khandvi is a delicious blend of gram flour and buttermilk seasoned with black sesame seeds and wrapped in soft and thin layers. These rolled-up scrumptious evening snacks taste sweet and salty. Khandvi is garnished with curry leaves and cumin, giving it a taste that no food lover can say no to. It’s also famous in Maharashtra. While the dish is simply irresistible, it’s not easy to cook. Getting perfect consistency is something only a professional Gujarati cook can achieve. If you ever visit Surat or Ahmedabad, order Khandvi for breakfast.

6.    Jalebi Fafda

If you are a TMKOC fan, you may have craved Jalebi Fafda at some point. Who hasn’t? Watching the lead character order plenty of Jalebi Fafda, every foodie has wanted to taste it. And, what could be a better place to taste it than Gujarat — the origin of this delicious morning snack? This street food is known for its sweet flavors that give it a scrumptious taste and tangy flavors. Filled with sweetness, Jalebi Fafda is a wonderful combination. You may already have tried Jalebi, but it is tastier when combined with the crunchy Fafda made of turmeric and gram flour.

7.    Khichdi

Unlike normal Khichdi, there’s something about Gujarati Khichdi that makes it incredibly delicious. There’s a reason why it’s called the national food of India. It is light, healthy, filled with many nutrients, and super yummy. In Gujarat, locals prepare their own Khichdi version with cereals, rice, Ghee, and vegetables — all of which give it flavors that can satisfy all taste buds.

8.    Khaman

Khaman and Dhokla are the two terms used interchangeably. Khaman has a soft and spongy texture, just like Dhokla, but is made of chana flour. It contains a high amount of soda, which gives it a fluffier texture and a strong aroma. What makes it special is the hints of salty and sweet flavors that melt in your mouth as you take a bite. You must try Khaman at a Gujarati restaurant if you are looking for Gujarat’s famous foods. You can also learn its recipe from locals.

9.    Handvo

Add this another delicious and famous dessert of Gujarat to your must-try cuisines. Handvo is a savory cake made of fermented rice and lentils, which are baked and then pan-fried until they achieve a soft texture and a brownish color. It’s a mixture of different vegetables with crushed peanuts. It looks similar to Dhokla, but the taste is completely different. A special pressure cooker is used for cooking Handvo, and the recipe is given an oil tadka with cumin seeds, and curry leaves to add rich flavors.

10.    Dabeli

Have you tried Vada Pav in Maharashtra? Well, Dabelis is the Vada Pav’s Gujarati version. Texture-wise, both are the same, but Dabeli tastes slightly different. Popular in Kutch, this delicious snack is street food and is mainly consumed with evening tea. Inside these buns, the chefs add a filling consisting of sev, peanuts, chutney, pomegranate, Dabeli masala, and spices.

11.    Lilva Kachori

A perfect evening snack, Lilva Kachodi is a monsoon-special tea-time dish served with chutney and coffee. These kachoris are made of flours and filled with Gujarat-special filling, including pigeon peas. You can prepare Kachori dough using white flour, fill it with pigeon peas or another filling of your choice, shape them into balls, and deep-fry. Serve it with a sweet or green chutney with a cup of hot tea. Lilva Kachori makes a delicious evening snack for guests, too.

12.    Sev Tameta Nu Shak

If you are craving something light for dinner but delicious, this Gujarati cuisine will satisfy your hunger pangs. Your kids are going to love this too. As the name suggests, this recipe consists of sev, tomato, and spices that give this dinner-recipe sweet and tangy taste. You can also make sev tamatar nu shak by sauteing tomato and diced onions in oil and then cooking them at low flame until the ingredients are mixed well. Sprinkle coriander and sev on the top for garnishing.

13.    Gujarati Kadhi

If you have ever tasted a Gujarati thali, you know how Gujarati meals are incomplete without this simple, light, and delicious cuisine. This is another famous Gujarati food in Ahmedabad and Surat that gives you both a salty and sweet flavor in every bite. It’s a white Kadhi featuring the sweetness of jaggery. This spicy and sweet combo tastes even better when you add pakodas to the thin soup-like dish. It’s a perfect recipe for summer. Gujarati Kadhi is served with hot chapatis and plain rice.

14.    Mohanthal

Every Gujarati woman adds special flavors to this traditional, Gujarat-special sweet dish. Mohanthal is prepared with sweetened gram flour and garnished with cardamoms and nuts. You will find Mohanthal made in nearly every household since it’s considered Lord Krishna’s favorite delicacy and is often served to guests in Janmashtami. Usually, the dessert is prepared during festivals and when you have guests at home, but it also makes a perfect recipe for sweet cravings. The recipe is very simple and requires only a few ingredients, making it the most delicious dessert in Gujarat.

15.    Khichu

This smooth and sticky dish of Gujarat is local street food, served mostly during Navaratri. You can find it at stalls near the Garba venues. This dough is steamed with green chilies, cumin seeds, etc. Groundnut oil is used for seasoning. This takes the taste of this gooey Gujarati recipe to a new level. If you don’t like rice flour, you can make Khichu with Nachani and Bajri flour too. Children love the smooth and sticky texture of Khichu. This is a perfect winter snack and is popular during Gujarati festivals.

16.    Gota

India’s famous Pakodas are cooked with different spices and in unique ways in all states. Gujarat is not an exception. Gujarat has its own version of Pakodas. The chefs prepare this yummy, spicy, and monsoon-perfect snack with Methi and Besan combo. Gota is a traditional Gujarati recipe that’s especially famous in Holi. You can serve it with sweet chutney made of tamarind and dates or with tomato ketchup. If you love Pakodas, you should definitely try the Gujarati Gota. This street food can be found at any food stall. Served with green chutney or a meethi chutney, Gota and Chai make a wonderful combination during monsoon.

17.    Gujiya

Gujiya is another festival-special Gujarati food that’s famous during Holi and other festivals. The dough is filled with sweetness and is deep-fried till it turns golden. In Gujarat, it is called Ghughra. People concerned about their health can try the baked version of this sweet dish to taste the most delicious and flavorful recipe without increasing their calorie count.

18.    Khakhra

Another popular evening snack that originated in Gujarat and became popular in all parts of India is Khakra. The crunchiness of Khakra, combined with its salty flavors, can satisfy every foodie's taste buds. It is another variety of flatbreads that’s considered a Jain cuisine and is prepared with wheat flour and mat bean. You can have it with tamarind and date chutney or a spicy chutney made of coriander and green chilies. Khakra also tastes delicious when served with pickles. Have Khakras for breakfast or an evening snack with a cup of tea.

19.    Basundi

You may think Gujarat is all about sweet dishes, and that’s true. Basundi is one such Rabdi-like dessert that’s served on special occasions in Gujarat. The boiled condensed milk is combined with grapes, apples, and other delicious flavors to prepare Basundi. If you have had Rabdi in North India or other states, Basundi is the same, except the flavors are tastier and different from the usual Rabdi and Falooda.

20.    Murghanu Shaak

For all non-vegetarians out there, Gujarat doesn’t disappoint when it comes to spicy non-veg dishes. The Murghanu Shaak is a delicious blend of potatoes, chicken, and drumsticks that give this recipe a tangy flavor. The chicken is marinated with yogurt, oil, and chili powder and is then cooked in oil. You can prepare the gravy with garam masala, onions, garlic, and ginger, and add other vegetables that suit your taste. The Murghanu Shaak is a Gujarati-style chicken dish rich in strong spices and tangy flavors. Once you taste this chicken curry, you are going to crave more of this every day.

21.    Surati Ghari

A Gujarati thali typically comprises of one or two steamed or fried snacks called farsans, a green vegetable, a tuber or a gourd shaak (shaaks are main courses with vegetables and spices mixed together into a curry or a spicy dry dish), a kathol (braised pulses like beans, chickpea or dry peas), one or more yogurt ...