20 Delicious Gujarati Recipes Authentic and Flavorful

Title: 20 Delicious Gujarati Recipes Authentic and Flavorful

When it comes to Indian cuisine, there’s a wide variety of regional flavors and specialties to explore. One such region that boasts its own unique culinary traditions is Gujarat. Known for its rich cultural heritage and mouth-watering dishes, Gujarati cuisine is a treat for the senses. From sweet treats like Shrikhand to savory delights like Undhiyu, there’s something for everyone. And what better way to experience this flavorful cuisine than by trying out some of our favorite recipes?

In this article, we’ll be exploring 20 delicious and authentic Gujarati recipes that are sure to tantalize your taste buds. From classic dishes like Dhokla and Thepla to more innovative creations like Lilva Kachori and Methi Thepla, there’s something for every palate. So without further ado, let’s dive into the world of Gujarati cuisine!

Dhokla

Dhokla is a popular Gujarati snack that’s perfect for any time of day. This fermented rice and lentil batter is flavored with spices, green chilies, and a hint of tanginess.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 1/2 cup semolina
– 1/4 teaspoon baking soda
– 1/4 teaspoon Eno fruit salt
– 1/2 teaspoon ginger paste
– 1/2 teaspoon green chili paste
– 1/4 teaspoon asafoetida powder
– Salt, to taste
– 1 cup lukewarm water
– Fresh cilantro leaves, for garnish

Instructions:

1. Rinse the lentils and soak them in water for at least 4 hours.
2. Drain the water and blend the lentils with semolina, baking soda, Eno fruit salt, ginger paste, green chili paste, asafoetida powder, and salt until smooth.
3. Transfer the batter to a bowl and add lukewarm water. Mix well.
4. Pour the batter into a greased plate or mold. Steam for 15-20 minutes, or until the dhokla is cooked through.
5. Garnish with fresh cilantro leaves and serve warm.

Cooking Time: 15-20 minutes

Thepla

Thepla is a popular Indian flatbread that’s perfect for snacking or serving with your favorite curries and chutneys. This recipe is easy to make and requires just a few simple ingredients.

Ingredients:
– 2 cups whole wheat flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 3/4 cup lukewarm water
– Chopped cilantro for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, salt, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and pliable.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball.
6. Flatten each ball slightly into a disk shape and cook on a non-stick pan or griddle over medium heat for 1-2 minutes, until bubbles appear on the surface and the edges start to curl.
7. Flip and cook for another minute. Serve warm with your favorite accompaniments.

Cooking Time: 5-6 minutes per batch

Khandvi

Khandvi is a traditional Gujarati dish made from gram flour and yogurt, often served as a snack or appetizer. This recipe brings together the simplicity of ingredients with the complexity of flavors.

Ingredients:
– 1 cup gram flour (chickpea flour)
– 1/2 cup yogurt
– 1/4 teaspoon baking soda
– Salt to taste
– Ghee or oil for frying
– Fresh cilantro leaves for garnish

Instructions:

1. In a large bowl, mix together the gram flour and yogurt until smooth.
2. Add the baking soda and salt; mix well.
3. Heat about 1/4 inch of ghee or oil in a non-stick pan over medium heat.
4. Using your hands, shape the mixture into small cylindrical shapes (about 5-6 inches long).
5. Fry the Khandvi until golden brown, turning them occasionally to ensure even cooking.
6. Drain on paper towels and serve hot with a sprinkle of cilantro.

Cooking Time: Approximately 15-20 minutes

Undhiyu

Undhiyu is a popular Gujarati dish that is perfect for any time of the year. This flavorful stew is made with a mix of vegetables, legumes, and spices that are slow-cooked together to create a rich and comforting meal.

Ingredients:

– 1 cup mixed vegetables (such as potatoes, carrots, cauliflower, and peas)
– 1 cup cooked chickpeas
– 1 cup cooked black-eyed peas
– 2 medium tomatoes, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a large pan over medium heat.
2. Add the onions and cook until they are translucent.
3. Add the mixed vegetables, chickpeas, black-eyed peas, tomatoes, garlic, cumin, coriander, and salt.
4. Stir well to combine.
5. Reduce heat to low and simmer for 30 minutes or until the vegetables are tender.
6. Serve hot with rice, roti, or naan.

Cooking Time: 30 minutes

Fafda

Fafda is a popular Gujarati snack that pairs perfectly with a cup of chai or as a side dish for any meal. This simple recipe yields crispy and flavorful fafdas that will satisfy your cravings.

Ingredients:

– 1 cup besan (gram flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon ghee or oil
– Water, as needed
– Chopped cilantro, for garnish

Instructions:

1. In a large bowl, combine besan, salt, and baking soda.
2. Add ghee or oil and mix until the mixture resembles breadcrumbs.
3. Gradually add water to form a dough. Knead well for 5-7 minutes.
4. Divide the dough into small portions and shape each into a cylinder.
5. Heat enough oil in a deep frying pan to deep-fry the fafdas.
6. When hot, carefully slide in the fafdas and fry until golden brown (3-4 minutes).
7. Remove from oil and drain excess oil on paper towels.
8. Garnish with chopped cilantro and serve warm.

Cooking Time: 15-20 minutes

Gujarati Kadhi

Gujarati Kadhi is a popular Gujarati dish that is both flavorful and comforting. This creamy curry is made with yogurt, gram flour, and spices, making it a staple in many Indian households.

Ingredients:

– 1 cup gram flour
– 2 cups water
– 1/2 cup plain yogurt
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large bowl, mix together gram flour and water until smooth.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
3. Add chopped onion and sauté until translucent.
4. Add the gram flour mixture, yogurt, garlic, turmeric powder, and salt. Mix well.
5. Reduce heat to low and simmer for 10-15 minutes or until the curry thickens.
6. Garnish with fresh cilantro leaves and serve with steaming hot rice or roti.

Cooking Time: 20-25 minutes

Dal Dhokli

Dal Dhokli is a popular Gujarati dish that combines the comforting flavors of lentils with the crunch of crispy flatbread. This recipe is a simplified version of the traditional dish, perfect for a quick and satisfying meal.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 cups whole wheat flour (atta)
– 1/2 teaspoon salt

Instructions:

1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin and cooked lentils to the pot. Stir in salt and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Meanwhile, mix flour and salt in a bowl. Gradually add water to form a dough. Knead for 5-7 minutes or until smooth. Divide into 6-8 portions. Roll each portion into a thin circle.
5. Cook the flatbread on a non-stick skillet over medium heat for 1-2 minutes or until crispy and golden.

Cooking Time: 40-45 minutes

Handvo

Handvo is a popular savory cake from Gujarat, India, made with a mixture of lentils, vegetables, and spices. This recipe is a simplified version of the traditional Handvo, perfect for a quick and satisfying snack or meal.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 1/2 cup rice flour
– 1/4 cup grated vegetables (carrots, potatoes, and cauliflower)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 1/4 cup water

Instructions:

1. Rinse the lentils and soak them in water for at least 4 hours.
2. Drain the lentils and blend with rice flour, grated vegetables, onion, garlic, cumin seeds, coriander powder, and salt until a thick batter forms.
3. Add water as needed to achieve the right consistency.
4. Grease a non-stick skillet or cake pan and pour in the Handvo mixture.
5. Cook over medium heat for 20-25 minutes, or until the edges are golden brown and the center is cooked through.

Cooking Time: 20-25 minutes

Patra

Patra is a popular Indian snack that consists of thinly rolled colocasia leaves stuffed with a flavorful potato and pea filling, then deep-fried to perfection. This crispy treat is perfect for snacking or as an accompaniment to your favorite curry.

Ingredients:

– 4-6 colocasia leaves (fresh or frozen)
– 2 large potatoes, boiled and mashed
– 1 cup peas (frozen or fresh)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– Oil, for frying

Instructions:

1. If using frozen colocasia leaves, thaw them first. Cut off the stems and remove any tough outer layers.
2. In a bowl, mix together mashed potatoes, peas, onion, garlic, cumin seeds, and salt.
3. Lay a colocasia leaf flat on a clean surface. Place 1-2 tablespoons of the potato mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining leaves and filling.
5. Heat about 2 inches of oil in a deep frying pan until it reaches 350°F (175°C). Fry the patra until golden brown, about 3-4 minutes per side.
6. Drain on paper towels and serve hot.

Cooking Time: About 15-20 minutes (depending on the size of your patra)

Gujarati Khichdi

A classic comfort food from Gujarat, Khichdi is a simple, flavorful dish made with lentils and rice. This recipe serves as a perfect remedy for a chilly day or when you need a warm hug in a bowl.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 cup uncooked white rice
– 2 tablespoons ghee or oil
– Salt, to taste
– Optional: chopped cilantro, for garnish

Instructions:

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and add them to a large pot with 4 cups of fresh water.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked through.
4. Add the rice, ghee or oil, and salt to the pot. Stir well to combine.
5. Continue cooking for an additional 10-12 minutes or until the rice is tender and the mixture has thickened slightly.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 40-45 minutes

Khaman

Khaman, a popular snack from Gujarat, is a fermented savory cake made with gram flour and yogurt. This easy-to-make recipe yields soft, fluffy, and flavorful khaman that’s perfect for any time of the day.

Ingredients:

– 1 cup gram flour (chickpea flour)
– 1/2 cup plain yogurt
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon sugar
– Salt, to taste
– Water, as needed

Instructions:

1. In a large mixing bowl, combine gram flour, yogurt, yeast, and sugar. Mix well until smooth.
2. Add salt and mix again.
3. Gradually add water to form a thick batter. The consistency should be similar to that of pancake batter.
4. Cover the bowl with a clean cloth and let it ferment in a warm place for 12-14 hours or overnight.
5. Preheat a non-stick pan or griddle over medium heat.
6. Using a spoon, pour small portions of the fermented batter onto the pan and spread evenly to form thin cakes.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Serve hot with tea, chutney, or as a snack.

Cooking Time: 12-14 hours (fermentation) + 4-5 minutes per serving (cooking)

Gujarati Sev Tameta Nu Shaak

This recipe is a staple in every Gujarati household, made with simple and readily available ingredients. It’s a flavorful and healthy dish that can be served as a side or used as a topping for naan or rice.

Ingredients:

– 2 large tomatoes, diced
– 1/4 cup besan (gram flour)
– 1 tablespoon oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt to taste
– Fresh cilantro leaves for garnish
– Sev (gram flour noodles) for serving

Instructions:

1. Heat oil in a pan and sauté the chopped onion until translucent.
2. Add cumin seeds and cook for another minute.
3. Add diced tomatoes, besan, and salt. Stir well to combine.
4. Cook on low heat for 10-12 minutes or until the mixture thickens.
5. Garnish with fresh cilantro leaves.
6. Serve hot with Sev noodles.

Cooking Time: 15-18 minutes

Lilva Kachori

Lilva Kachori is a popular street food from India, typically served as a snack or light meal. This recipe makes a delicious and authentic Lilva Kachori at home.

Ingredients:

– 2 cups maida (all-purpose flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon ghee (clarified butter) or oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked moth beans (Lilva) or substitute with mung beans
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin seeds
+ Salt, to taste
+ Chopped cilantro, for garnish

Instructions:

1. Mix dry ingredients and ghee/oil in a bowl.
2. Gradually add lukewarm water and knead into a smooth dough.
3. Divide the dough into 6-8 portions.
4. Roll each portion into a thin circle (about 3 inches in diameter).
5. Place a spoonful of filling in the center, leaving a small border around it.
6. Fold the dough over the filling to form a triangular shape and press the edges together.
7. Cook Lilva Kachori on a preheated non-stick skillet or tava for 30-40 seconds on each side, until golden brown.
8. Serve hot with chutney of your choice.

Cooking Time: 10-15 minutes

Methi Thepla

Thepla, a traditional Gujarati flatbread, is elevated to new heights with the addition of fresh methi leaves. This recipe combines the classic flavors of cumin and coriander with the pungency of fenugreek leaves, resulting in a delicious and addictive snack.

Ingredients:

– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– 2 tablespoons ghee or oil
– Fresh methi leaves (about 1 cup)
– Water, as needed

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
2. Add cumin seeds, coriander seeds, and ghee or oil to the dry ingredients. Mix well.
3. Add fresh methi leaves to the mixture and knead until a dough forms.
4. Gradually add water as needed to achieve a soft, pliable dough.
5. Divide the dough into 6-8 portions and shape each portion into a ball.
6. Roll out each ball into a thin circle (about 1/8 inch thick).
7. Cook thepla on a non-stick skillet or griddle over medium heat for about 30 seconds on each side, until slightly browned.
8. Serve hot with tea or as a snack.

Cooking Time: About 10-12 minutes to cook all the theplas.

Gujarati Muthia

Muthias are traditional Gujarati fritters that make a delicious snack or appetizer. These crispy treats are flavored with aromatic spices and are perfect for any occasion.

Ingredients:

– 2 cups besan (gram flour)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 green chili, finely chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander leaves, chopped

Instructions:

1. Mix together besan, all-purpose flour, baking powder, and salt in a bowl.
2. Add the chopped onion, garlic, green chili, cumin seeds, and coriander leaves to the mixture. Mix well.
3. Gradually add water to form a dough.
4. Divide the dough into 6-8 equal portions.
5. Shape each portion into a cylindrical shape and flatten slightly.
6. Heat oil in a deep frying pan over medium heat. Fry the muthias until they are golden brown, about 2-3 minutes per side.
7. Drain excess oil on paper towels and serve hot.

Cooking Time: 10-12 minutes

Ringan no Olo

Ringan no Olo: A Delightful Japanese Fried Eggplant Recipe

Ringan no Olo, a popular Japanese side dish, elevates the humble eggplant to new heights with its crispy exterior and creamy interior. This simple yet flavorful recipe is perfect for accompanying your favorite sushi or noodles.

Ingredients:

– 2 large eggplants
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup water
– Vegetable oil for frying
– Salt to taste

Instructions:

1. Slice the eggplant into 1-inch thick rounds.
2. In a shallow dish, mix together flour and cornstarch. Gradually add water, stirring until smooth batter forms.
3. Dip each eggplant slice into the batter, coating both sides evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated eggplant slices for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Sprinkle with salt to taste.
8. Serve hot and enjoy!

Cooking Time: Approximately 10-12 minutes

Gujarati Chana Masala

This classic Gujarati dish is a flavorful and comforting vegetarian favorite made with chickpeas cooked in a rich and aromatic tomato-based curry. Perfect for a quick weeknight dinner or special occasion, this recipe serves 4-6 people.

Ingredients:

– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute.
3. Add tomatoes and cook until they break down and the mixture thickens.
4. Add chickpeas, salt, and water. Simmer for 20-25 minutes or until the sauce has thickened to your liking.
5. Garnish with chopped cilantro, if desired.

Cooking Time: 30-40 minutes

Batata Poha

Batata poha is a popular Indian snack made from thinly sliced potatoes, onions, and spices. This recipe brings you the authentic flavors of this Gujarati favorite in just 15 minutes.

Ingredients:

– 2 large potatoes
– 1 medium onion
– 2 cloves garlic
– 1/4 teaspoon cumin seeds
– Salt to taste
– 2 tablespoons vegetable oil

Instructions:

1. Peel and slice the potatoes into thin rounds.
2. Heat oil in a non-stick pan over medium heat. Add the sliced onions and sauté until they start to caramelize.
3. Add the garlic, cumin seeds, and salt. Mix well.
4. Arrange the potato slices on top of the onion mixture in a single layer.
5. Cook for 5 minutes or until the potatoes are crispy and golden brown.
6. Flip and cook the other side for an additional 2-3 minutes.
7. Serve hot and enjoy!

Cooking Time: 15 minutes

Gujarati Dal

A flavorful and comforting lentil-based curry that’s a staple of Gujarati cuisine. This simple yet satisfying recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and combine with 2 cups of fresh water in a large pot.
3. Heat oil in a pan over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, coriander, and turmeric powder to the pan. Cook for 1 minute, stirring constantly.
5. Add the cooked spice mixture to the lentils and stir well.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro, if desired.

Cooking Time: 30-40 minutes

Shrikhand

Shrikhand is a popular Indian dessert made from strained yogurt, sugar, and cardamom powder. This simple recipe yields a deliciously creamy and sweet treat that’s perfect for any occasion.

Ingredients:

– 1 liter plain yogurt
– 2 cups granulated sugar
– 1/4 teaspoon ground cardamom powder
– 1/2 cup heavy cream (optional)

Instructions:

1. Line a strainer with cheesecloth or a clean cotton cloth and place it over a large bowl.
2. Pour the yogurt into the lined strainer and let it drain for at least 3 hours, or overnight in the refrigerator.
3. Discard the liquid and transfer the strained yogurt to a mixing bowl.
4. Add sugar and cardamom powder; mix until well combined.
5. If desired, stir in heavy cream until smooth.
6. Refrigerate for at least 30 minutes before serving.

Cooking Time: None

Summary

Get ready to indulge in the flavors of Gujarat with these 20 delicious and authentic recipes! From popular snacks like Dhokla, Thepla, and Fafda to comforting dishes like Gujarati Kadhi, Dal Dhokli, and Handvo, this collection has something for everyone. Try your hand at making Undhiyu, a rich vegetable curry, or Khandvi, a traditional yogurt-based snack. And don’t forget to treat yourself with sweet treats like Shrikhand, a creamy dessert. Explore the world of Gujarati cuisine with these flavorful and easy-to-make recipes!