Gujarati cuisine is renowned for its unique blend of sweet, sour, and spicy flavors, which are deeply rooted in the state’s rich cultural heritage. From the classic dhokla to the delectable undhiyu, every dish has a story to tell and a flavor to savor. In this article, we will take you on a culinary journey through Gujarat, exploring 20 authentic recipes that have been passed down through generations. Whether you’re a food enthusiast or just looking for new ideas to spice up your cooking repertoire, these traditional Gujarati recipes are sure to delight your taste buds.
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Dhokla
A popular Gujarati snack, Dhokla is a fermented rice and lentil cake that’s crispy on the outside and soft on the inside. This recipe yields a delicious and authentic-tasting Dhokla with a hint of tanginess.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 1/2 cup short-grain rice
– 1/4 teaspoon baking soda
– 1/2 teaspoon citric acid powder (optional)
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Ghee or oil for greasing
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain the water and grind the lentils into a smooth paste.
2. In a large mixing bowl, combine the ground lentils, rice, baking soda, citric acid powder (if using), and salt.
3. Gradually add the lukewarm water to the mixture and whisk until it forms a thick batter.
4. Grease a non-stick pan or Dhokla plate with ghee or oil.
5. Pour the batter into the prepared pan and steam for 15-20 minutes, or until the edges are crispy and the center is cooked.
6. Serve warm with a dollop of butter or a sprinkle of chutney.
Cooking Time: 15-20 minutes
Thepla
Thepla is a popular Indian flatbread that’s crispy on the outside and soft on the inside, perfect for accompanying a variety of curries or as a snack on its own.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Optional: chopped cilantro, chili flakes, or grated carrots for added flavor
Instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Gradually add the ghee or oil and mix until the dough comes together.
3. Add the lukewarm water and knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 equal portions and shape each into a ball.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat and cook thepla for 30-45 seconds on each side, until crispy and golden.
7. Serve hot with your favorite accompaniments!
Cooking Time: 10-12 minutes
Khandvi
Khandvi is a popular Gujarati dish that consists of thin, delicate noodles made from gram flour and yogurt. This recipe is a simple yet flavorful way to enjoy this traditional Indian treat.
Ingredients:
– 2 cups besan (gram flour)
– 1 cup lukewarm water
– 1/4 cup curd (yogurt)
– Salt, to taste
– Ghee or oil, for greasing
Instructions:
1. Mix besan and lukewarm water in a bowl until smooth and free of lumps.
2. Add curd and mix well until the batter is thin and free-flowing.
3. Heat ghee or oil in a non-stick pan over medium heat.
4. Pour the batter into the pan and spread evenly to form a thin layer.
5. Cook for about 30 seconds, then fold the layer into a compact shape using a spatula.
6. Repeat steps 3-5 until all the batter is used up.
7. Serve hot with a dollop of butter or ghee, if desired.
Cooking Time: Approximately 15 minutes
Undhiyu
Undhiyu is a traditional Gujarati dish that’s perfect for a comforting meal or as a side dish. This flavorful stew is made with a variety of vegetables and legumes, slow-cooked in a rich and aromatic sauce.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 1 cup mixed vegetables (such as potatoes, carrots, green beans, and peas)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 2 cups water
Instructions:
1. Rinse the chana dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions, garlic, and ginger paste. Cook until the onions are translucent.
4. Add the mixed vegetables, coriander powder, salt, and soaked chana dal. Mix well.
5. Pour in the water and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
Cooking Time: 30-40 minutes
Fafda
A traditional Gujarati snack, Fafda is a crispy and flavorful flatbread that pairs well with a variety of chutneys and teas. This simple recipe yields a delicious and addictive treat.
Ingredients:
– 1 cup gram flour (chickpea flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
Instructions:
1. In a large bowl, combine gram flour, salt, and baking powder.
2. Gradually add in the ghee or oil and mix until the dough comes together.
3. Add water as needed to form a smooth and pliable dough.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the Fafda for 30 seconds on each side, until they are crispy and golden brown.
Cooking Time: 2-3 minutes per batch
Gujarati Kadhi
A classic Gujarati dish, Kadhi is a flavorful and spicy curry made with yogurt, gram flour, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup gram flour (besan)
– 2 cups water
– 1/2 cup plain yogurt
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 tablespoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large mixing bowl, whisk together gram flour and water until smooth.
2. Heat oil in a deep frying pan over medium heat. Add chopped onion and sauté until translucent.
3. Add garlic, ginger paste, cumin powder, coriander powder, and turmeric powder. Cook for 1 minute.
4. Gradually add the gram flour mixture to the pan, whisking continuously.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until thickened.
6. Stir in plain yogurt and season with salt.
7. Garnish with chopped cilantro and serve hot with rice or roti.
Cooking Time: 15-18 minutes
Handvo
Handvo is a traditional Gujarati flatbread that’s perfect for a snack or as a side dish. This recipe combines the flavors of spices, lentils, and vegetables to create a delicious and nutritious treat.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup cooked moong dal
– 1/4 teaspoon baking soda
– 1/4 teaspoon asafoetida
– Salt, to taste
– Vegetable oil, for brushing
– Chopped vegetables (e.g., carrots, peas, cauliflower), for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together besan, moong dal, baking soda, asafoetida, and salt.
3. Gradually add water to form a dough. Knead well for about 5 minutes.
4. Divide the dough into small portions and shape each into a thin disk.
5. Brush the disks with oil and place on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until golden brown.
7. Garnish with chopped vegetables and serve warm.
Cooking Time: 15-20 minutes
Patra
Patra Recipe: A Delicious Indian Snack
Dal Dhokli
Dal Dhokli is a popular Gujarati dish that combines a flavorful lentil-based curry with crispy flatbread-like dhoklis. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– For the dhoklis:
+ 2 cups all-purpose flour
+ 1/4 teaspoon baking powder
+ 1/4 cup lukewarm water
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and blend with 2 cups of fresh water, onion, garlic, cumin, coriander, and salt until smooth.
3. Heat ghee or oil in a pan over medium heat and add the blended mixture. Cook, stirring occasionally, for 20-25 minutes or until the dal thickens slightly.
4. Meanwhile, prepare the dhoklis by mixing flour and baking powder with lukewarm water to form a soft dough.
5. Knead the dough for 2-3 minutes, shape into small flatbreads, and fry in hot oil until crispy.
6. Serve the Dal Dhokli with a dollop of ghee or lemon wedges, if desired.
Cooking Time: Approximately 40-45 minutes
Gujarati Khichdi
Gujarati Khichdi is a popular vegetarian dish from the state of Gujarat, India. This simple yet flavorful recipe combines split red lentils (masoor dal) with rice, spices, and aromatics to create a comforting meal that’s perfect for any time of day.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 1 cup long-grain white rice
– 2 cups water
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Ghee or oil, for frying (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, heat some ghee or oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add the soaked lentils, rice, and 2 cups of water to the saucepan. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice and lentils are cooked through.
Cooking Time: 25 minutes
Panki
Panki is a popular Gujarati flatbread that’s crispy on the outside and soft on the inside, perfect for serving with a variety of curries or as a snack. This recipe is quick and easy to make, and can be customized with your favorite fillings.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into small portions, shape into balls, and flatten slightly.
4. Brush both sides with vegetable oil.
5. Cook on a non-stick pan or griddle over medium heat for 1-2 minutes or until golden brown.
Cooking Time: 5-7 minutes
Gota
A traditional Sri Lankan dish, Gota is a savory pancake made with a mixture of rice flour and coconut milk, often served as a side or used as a wrap. Here’s a simple recipe to make delicious Gotas at home.
Ingredients:
– 2 cups rice flour
– 1/4 cup grated coconut
– 1/2 cup coconut milk
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, combine rice flour and grated coconut.
2. Gradually add in the coconut milk, mixing well until a smooth batter forms.
3. Season with salt to taste.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour a small amount of the batter onto the pan and spread evenly to form a thin pancake.
6. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
7. Flip and cook for another minute, until golden brown.
Cooking Time: Approximately 10-12 minutes for 8-10 Gotas
Lilva Kachori
Lilva kachori is a popular street food from India, especially in the city of Jaipur. This recipe brings together the flavors of spiced peas and spices with crispy, flaky pastry.
Ingredients:
– 1 cup maida (all-purpose flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked and mashed lilva (bottle gourd) peas
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon cumin seeds
+ Salt to taste
+ Chopped cilantro for garnish
Instructions:
1. Mix flour, salt, and baking powder in a bowl.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a soft dough.
4. Knead the dough for 5-7 minutes.
5. Divide the dough into small portions and roll out each portion into thin circles.
6. Place a spoonful of filling in the center of each circle, fold, and press edges to seal.
7. Heat oil in a deep frying pan and fry kachoris until golden brown (3-4 minutes).
8. Drain on paper towels and serve hot with chopped cilantro.
Cooking Time: 15-20 minutes
Gujarati Sev Tameta Nu Shaak
This recipe is a classic Gujarati dish that combines the flavors of sweet and tangy tameta (eggplant) with crunchy sev and aromatic spices. A simple and delicious vegetarian option for any meal.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup besan (chickpea flour)
– 1/4 cup water
– Vegetable oil, for frying
– Sev (fried gram flour noodles), for garnish
Instructions:
1. Heat oil in a pan and sauté the onions until they are translucent.
2. Add the garlic, cumin seeds, coriander powder, and turmeric powder. Cook for 1 minute.
3. Add the eggplant cubes and cook until they are tender.
4. Mix in besan and water to form a thick paste. Add salt to taste.
5. Fry the sev noodles according to package instructions.
6. Serve the tameta nu shaak with crispy sev on top.
Cooking Time: 20-25 minutes
Bhakhri
Bhakhri is a popular Gujarati flatbread that’s crispy on the outside and soft on the inside. This easy-to-make recipe requires just a few ingredients and yields a delicious, slightly sweet snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon carom seeds (optional)
– 1/2 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and carom seeds (if using).
2. Gradually add the lukewarm water to the dry ingredients and knead the mixture into a smooth dough.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle, about 3-4 inches in diameter.
5. Heat a non-stick skillet or griddle over medium heat.
6. Cook the bhakhri for 30-45 seconds on each side, until it’s golden brown and crispy.
7. Serve warm with your favorite chutney or tea.
Cooking Time: 15 minutes
Gujarati Muthia
Gujarati Muthia Recipe: A Delicious Snack from Western India!
Muthias are traditional Gujarati fritters made with a mixture of wheat flour, gram flour, and spices. These crispy and flavorful treats are perfect as a snack or appetizer.
Ingredients:
– 1 cup wheat flour
– 1/2 cup gram flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Water, as needed
Instructions:
1. In a bowl, combine wheat flour, gram flour, baking powder, and salt.
2. Add the chopped onion, green chili, cumin seeds, coriander powder, and turmeric powder to the dry mixture. Mix well.
3. Gradually add water to form a dough. Knead for 5-7 minutes until smooth.
4. Divide the dough into small portions. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Heat oil in a deep frying pan over medium heat. Fry the muthias until golden brown, about 3-4 minutes on each side.
6. Drain excess oil on paper towels. Serve hot with tea or as a snack.
Cooking Time: 15-20 minutes
Ringan no Odo
Ringan no Odo Recipe
Summary: Ringan no Odo is a popular Japanese dish from the Hiroshima region, characterized by its unique combination of grilled mackerel and sauce made from grated daikon radish. This recipe provides a simple and flavorful way to enjoy this traditional dish.
Ingredients:
– 4 pieces of mackerel (fresh or frozen)
– 2 large daikons
– 1/2 cup soy sauce
– 1/4 cup sake
– 2 tablespoons mirin
– 2 tablespoons sugar
– 2 cloves garlic, minced
– Sesame seeds and grated daikon for garnish
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Rinse the mackerel under cold water, pat dry with paper towels, and brush with soy sauce.
3. Grill the mackerel for 4-5 minutes per side, or until cooked through.
4. Meanwhile, grate the daikon radish and mix with soy sauce, sake, mirin, sugar, and garlic in a bowl.
5. Serve the grilled mackerel with the daikon sauce spooned over the top. Garnish with sesame seeds and grated daikon.
Cooking Time: 15-20 minutes
Gujarati Chana Masala
This recipe is a classic representation of Gujarati cuisine, with the rich flavors of chana masala (chickpea curry) that will transport you to the streets of Ahmedabad. This popular dish is often served at family gatherings and special occasions.
Ingredients:
– 1 cup chickpeas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they caramelize.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add chickpeas, diced tomatoes, water, and salt. Stir well.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25 minutes
Sukhdi
Sukhdi is a classic Gujarati sweet dish made with wheat flour and jaggery, often served as a snack or dessert. This recipe is a simple and authentic way to make this traditional treat at home.
Ingredients:
– 2 cups whole wheat flour
– 1 cup jaggery powder (or grated jaggery)
– 1/4 teaspoon salt
– 1/2 cup ghee or vegetable oil
– Chopped nuts or dried fruits (optional)
Instructions:
1. In a large mixing bowl, combine the wheat flour and salt.
2. Gradually add in the jaggery powder and mix until well combined.
3. Add in the ghee or oil and mix until the dough comes together.
4. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
5. Shape into small balls or patties, depending on your preference.
6. Cook the Sukhdi on a non-stick pan or griddle over medium heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Basundi
Basundi is a traditional Indian dessert made with sweetened condensed milk, nuts, and dried fruits. This rich and creamy pudding is perfect for special occasions or as a comforting treat.
Ingredients:
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup chopped almonds
– 1/4 cup chopped pistachios
– 1/4 cup dried cranberries
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine the sweetened condensed milk, chopped nuts, and dried cranberries.
2. Mix well until all the ingredients are fully incorporated.
3. Add the honey and salt to the mixture and stir until dissolved.
4. Refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
5. Serve chilled, garnished with additional nuts and dried fruits if desired.
Cooking Time: None (refrigeration required)
Summary
Get ready to taste the authentic flavors of Gujarat with these 20 traditional recipes! From savory snacks like Thepla and Fafda to popular dishes like Dhokla and Gujarati Kadhi, this collection has it all. Try your hand at making Handvo, Patra, or Dal Dhokli for a flavorful and nutritious meal. Don’t miss out on the sweet treats like Sukhdi and Basundi. This article is a must-read for anyone looking to explore the rich culinary heritage of Gujarat. So go ahead and start cooking up some delicious Gujarati dishes!