Gujarat is a paradise for food lovers, offering a diverse range of flavors that reflect its rich culture. One of the most iconic dishes is Dhokla, a soft and spongy fermented snack made from gram flour, often enjoyed with green chutney and fried chilies. Another staple is Thepla, a thin, flavorful flatbread made with wheat flour, fenugreek leaves, and spices, perfect for travel or breakfast.
Table of Contents
1. Dhokla
Dhokla is a soft, spongy, and mildly tangy steamed snack originating from Gujarat, India. Made from fermented gram flour (besan) or rice and lentil batter, it is light, nutritious, and packed with flavor. The fermentation process gives Dhokla its signature airy texture and slightly sour taste. It is steamed until fluffy and then tempered with mustard seeds, green chilies, curry leaves, and a drizzle of lemon juice, enhancing its aroma and taste. Dhokla is often garnished with grated coconut and coriander leaves, making it visually appealing.
2. Thepla
Thepla is a popular Gujarati flatbread known for its flavorful spices and versatility. Made from whole wheat flour mixed with gram flour (besan), fenugreek leaves (methi), turmeric, chili powder, and yogurt, it has a soft yet slightly crispy texture. The addition of yogurt enhances its tangy taste while keeping it moist. The dough is kneaded, rolled into thin rounds, and cooked on a hot tawa (griddle) with oil or ghee until golden brown. Thepla is often enjoyed with pickles, curd, or green chutney, making it a perfect meal for breakfast, lunch, or travel snacks. Its slightly spicy, aromatic flavor and long shelf life make it a favorite among those who prefer homemade, nutritious food.
3. Khandvi
Khandvi is a soft, melt-in-the-mouth Gujarati snack made from gram flour (besan) and buttermilk, seasoned with turmeric and asafoetida. The batter is cooked until thick, then spread thinly and rolled into delicate spirals, creating its signature smooth texture. The tempering of mustard seeds, curry leaves, and green chilies adds a burst of flavor, enhancing its mildly tangy taste. Garnished with grated coconut and fresh coriander, Khandvi is both visually appealing and delicious. This light yet nutritious dish is rich in protein, making it a healthy snack option.
4. Undhiyu
Undhiyu is a traditional Gujarati mixed vegetable dish, cooked with a blend of seasonal vegetables, spices, and fenugreek dumplings (muthiya). Originating from Surat, it is typically prepared during winter and festivals like Uttarayan. The dish is slow-cooked upside-down in an earthen pot, which enhances its deep, rustic flavors. Undhiyu includes vegetables like purple yam, surti papdi, potatoes, raw bananas, and brinjal, all infused with coriander, garlic, green chilies, and coconut. Mustard seeds, sesame, and ajwain add an aromatic touch, while jaggery balances the flavors with a slight sweetness. Cooked in generous amounts of oil, the dish has a rich, comforting taste.
5. Fafda-Jalebi
Fafda-Jalebi is an iconic Gujarati breakfast duo, beloved for its contrasting flavors and textures. Fafda is a crispy, savory snack made from gram flour (besan), turmeric, carom seeds, and water, kneaded into dough, rolled into strips, and deep-fried until golden brown. It is light, crunchy, and slightly spiced, often enjoyed with raw papaya chutney and fried green chilies. Jalebi, on the other hand, is a sweet, spiral-shaped treat made from fermented flour batter, deep-fried and soaked in sugar syrup. It has a crispy exterior and a juicy, syrupy core, balancing the saltiness of Fafda with its rich sweetness.
6. Handvo
Handvo is a traditional Gujarati savory cake made from fermented rice and lentil batter, infused with spices and vegetables like bottle gourd (lauki). This dish is cooked to perfection in a pan or baked, giving it a crispy crust while remaining soft inside. The fermentation process enhances its slightly tangy flavor and airy texture. It is seasoned with mustard seeds, sesame seeds, curry leaves, and green chilies, adding a burst of aroma and taste. Handvo is rich in protein, fiber, and essential nutrients, making it a wholesome meal option. It is often enjoyed with green chutney or yogurt, complementing its earthy flavors.
7. Sev Tameta nu Shak
Sev Tameta nu Shak is a popular Gujarati dish that combines the crunch of sev (fried gram flour noodles) with the tangy sweetness of tomatoes. This quick and flavorful curry is made by sautéing tomatoes with mustard seeds, cumin, turmeric, red chili powder, and jaggery, creating a rich, slightly sweet, and spicy gravy. Once the tomatoes soften and the spices blend, a generous amount of sev is added just before serving. The sev absorbs the flavors of the gravy while maintaining its crispy texture, making each bite delightful. Garnished with fresh coriander, this dish is best enjoyed with rotis, parathas, or even steamed rice.
8. Gujarati Kadhi
Gujarati Kadhi is a comforting, mildly sweet, and tangy yogurt-based curry, infused with gram flour (besan) and aromatic spices. Unlike other regional kadhi varieties, the Gujarati version has a thinner consistency and a distinct hint of sweetness from jaggery or sugar. It is prepared by whisking yogurt and gram flour together to form a smooth mixture, then simmering it with turmeric, green chilies, ginger, and a tempering of mustard seeds, cumin, curry leaves, and dried red chilies. The gentle heat and slow cooking allow the flavors to meld perfectly, creating a creamy yet light texture.
9. Muthiya
Muthiya is a traditional Gujarati snack, known for its soft yet crispy texture and nutritious ingredients. These dumplings are made from a mixture of gram flour (besan), whole wheat flour, grated bottle gourd (lauki), fenugreek leaves (methi), turmeric, chili powder, and yogurt. The dough is kneaded and shaped into cylindrical rolls using the palm—hence the name “Muthiya,” derived from the word “mouth,” meaning fist in Gujarati. The rolls are either steamed or fried, giving them a light, fluffy interior with a crispy outer layer. Once cooked, they are tempered with mustard seeds, sesame seeds, curry leaves, and green chilies, enhancing their aroma and taste. Muthiya is often served with green chutney or a side of tea, making it a perfect breakfast or evening snack.
10. Gathiya
Gathiya is a crispy, deep-fried snack from Gujarat, made primarily from gram flour (besan) and seasoned with carom seeds (ajwain), turmeric, and salt. The dough is kneaded with water and oil and then shaped into thick strips or irregular shapes before being fried to golden perfection. The result is a light yet crunchy snack with a distinct, mildly spiced taste. Often enjoyed as a tea-time treat, Gathiya pairs well with pickles, chutneys, or fried green chilies. Some variations include masala Gathiya, which is spiced further for an extra kick of flavor. It is a staple during festivals and gatherings, cherished for its satisfying crunch.