It is no enigma that Gujaratis are known for their love to travel and exceptional quest for food. This may be one among those reasons why Gujaratis are found all over the world and carry their culture and tradition wherever they are. Be it a hotel or a restaurant at well-known tourist places in India, one would find a Gujarati cuisine for sure. In case you visit Gujarat, do introduce yourself to the delectable cuisine here. But what they are, and what you should definitely not miss, we’ve listed down.
One of the many popular Gujarati snacks, methi muthias are made using methi seeds, wholewheat flour and chickpea flour. There are two ways you can make it in – steamed, and deep fried.
This looks very similar to Dhokla, but it’s not. Khaman is a healthy steamed snack that can be made instantly from freshly ground lentils (channa dal) or chickpea flour.
One of the much-loved Gujarati snacks, khandvi is also known as Patuli or Dahivadi and made with gram flour. Khandvi is also a popular snack in Maharashtrian cuisine. This rolled, bright snack is tempered with coconut, mustard seeds and curry leaves aand is a delight to serve with tea.
If you want to munch on something in the morning then Khakra is a good option. It is a very common roti shaped wheat cracker that Gujaratis enjoy their breakfast. Every household makes its own handmade khakra and has their recipes. Different spices and ingredients like methi, pudina, jeera adds different tastes to the Khakras. Gujaratis love to take Khakras with them on long journeys.
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.
Sev Tamatar Nu Shaak is the Gujrati sabzi served in the main course especially in Lunch. The dish is made up of the puree if tomato and onion, it is stir for long time so that the flavour of Indian spices should get mixed properly. When the puree gets ready the sev which is available in the market easily, is dipped into it. And served with the Bhajra Roti which is a Gujarati bread made up of different type of atta. It is very famous and inviting main course dish of Gujarat.
Be it a breakfast, lunch or dinner, a Gujju would never deny the Handva offered to him/her. Handva, a member of Dhokla family has its own uniqueness which makes it appear and tastes differently than its ascendant Dhokla. Handva, a single layered thick bread is cooked either in pressure cookers or Handva cookers (yes, we have specially designed cookers for it here!) after applying a tadka of oil, mustard, cumin seeds, and curry leaves. Guard, peas, garlic, ginger, green chillies and coriander are the ingredients that make a great combination when served with pickle. We know, the ingredients itself are lip-smacking.
These deep fried wonders, can be made spicy, or plain savory. After all, your tea needs a buddy.
These are fried breads made of pearl millet flour (bajra atta). It lasts for days and days and it tastes the best when served hot.
This much-loved tea treat is stuffed with a chunky filling of peas sauteed with sugar and lime juice. A spicy, tangy snack that is hugely popular in not just Gujarat but all across the country and even beyond borders. Since you can experiment with the filling to stuff it with, we have many samosa recipes like aloo samosa to keema samosa. Perfect for evening snacks along with a hot cup of tea.