• Delicious food of Gujarat

    by, admin

“Gujarati are made for food and food is made for Gujarati”

Sweets are the most preferred receipe for evey gujarati dish. Without any sweet it’s not said to be a Gujarati dish. Few of them receipes are one of the unique items of India to be served everywhere.

Don’t we all remember iconic dialogue from the movie 3 Idiots.

“Tum Gujarati log ka khaana itna khatarnaak kyu hota hai.. dhokla, fafda, handva, thepla.. jaise missiles hai”.

Well the names may sound like missiles, but it sure is all delicious. Many of us associate Gujarat only with dhokla, khakra or the Gujarati Thali. but North Gujarat, Kacch, Kathiyawad and Surti are four major regions of Gujarat and each of these bring their own uniqueness to Gujarati cuisine. Let us explore some of those Gujarati dishes here.

Undhiyu, a very popular Gujarati dish, is prepared during Uttarayan – the kite flying festival of Gujarat. A mixed vegetable dish comprising of root vegetables, raw banana, and muthiya and spices. Undhiyu along with Puri and Jalebi is the most ideal combination for Uttarayan for all Gujaratis. Health consious people can try Umbadiyu, which is well cooked in an inverted hot pot. This traditional dish is popular in South Gujarat. Cooked for lunch or dinner, it can be relished with roti or parathas

A rolled and cut into bite sized pieces which just melts into your mouth is called Khandvi. It is primarily gram flour and yoghurt that is slow cooked. It is usually garnished with fresh coconut and coriander leaves. A single piece of Khandvi, dipped in Green chilli-garlic chutney would just make you want to eat more and more!

“Gujarat is colourful but receipes of Gujarat is more than it”


A tasty and healthy steamed snack made from freshly ground lentils and chickpea flour, Khaman 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.

Dhebra is often confused with Thepla. Dhebra consist of bajra or jowar flour whereas Thepla are made from mainly wheat flour. Dhebras are rolled into smaller discs whereas theplas are rolled into big discs like roti. Dhebras are shallow fried whereas theplas are fried with lesser oil. Only similarity between them is they have fenugreek leaves. Be it Dhebra or Thepla both are yummy, tasty and makes a great snack.

Fist-cakes make for a great breakfast or evening snack is Muthiya. 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 muthia. Best relished with a dash of mint-coriander chutney or ketchup, and a cup of steaming hot tea.

A sweet-salty combination preferred street food in Gujarat. Fafda is basically long strips made from a dough of gram flour and spices. It tastes best with Kadhi (thick gravy made of gram flour and yoghurt), fried green chilies and raw papaya chutney. Fafda with Jalebi makes a great combination. You can find this in every street corner of major cities in Gujarat.

Khakhra is originated from the state of Gujarat, as part of Jain Gujarati cuisine in India. It is a thin crackers made from mat bean, wheat flour and oil. There are many varieties of Khakhra such methi, jeera, Bajra, Math and masala to name a few. It is perfect for an evening snack and will stay fresh throughout your long trip.

Each state in India has its own version of the golden, crispy, pakodas, 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 dish in many Gujarati households 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.

Lilva Kachori, a spicy and delicious dumplings are made of green pigeon peas as stuffing and plain flour. It is widely consume as winter tea time snacks with Green Chutney or tangy tamarind chutney or tomato sauce.

A signature dish of many Gujarati households with each housewife adding her own special touch to this traditional recipe called Mohanthal. It is a soft fudge-like sweet made from sweetened gram flour (besan) and flavored 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.


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