20 Easy-To-Prepare Gujarati Dishes

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20 Easy-To-Prepare Gujarati Dishes

1Basundi

Basundi is basically sweet thickened milk with a hint of cardamom and various dry fruits. It is to be enjoyed as a desert and is also very easy to prepare.

Ingredients:

  • 4 to 5 cups full fat milk.
  • 1 tin Amul mithai mate.
  • Cardamom pieces as much preferred.
  • A handful of chopped Pistachio, Almonds and Cashew.
  • 5-6 strands of Kesar to taste.

Steps:

  1. Add milk and Mithai mate in a thick bottom saucepan and keep it on a low flame.
  2. Keep stirring this mixture and bring it to boil.
  3. Once the mixture starts to thicken, add all the nuts and let it simmer for a minute.
  4. Garnish with kesar and serve hot or cold, as preferred.
basundi

2Methi Thepla

Methi Theplas are roti made with fenugreek leaves incorporated in them. It is as easy as a roti to make and can also be eaten as a snack with tea.

Ingredients:

  • 1cup methi leaves.
  • 1 cup wheat flour.
  • 1 and a half teaspoon of ginger and green chilli paste.
  • Half teaspoon of red chilli powder, cumin powder, dhania powder and salt as per required.

Steps:

  1. Combine all the ingredients to form a dough.
  2. Add water as per required while kneading.
  3. Take a medium sized dough ball and roll it with a rolling pin and place it onto a hot tawa.
  4. Flip it both sides and serve while hot.
methhi-thepla

3Gujarati Kadhi

Kadhi is a very cooling dish and is enjoyed in summer with a rice.

Ingredients:

  • 1 cup curd
  • 2 cups water
  • 2 spoons besan
  • Ginger-green chilli paste to taste.
  • Coriander for garnishing.
  • Cloves, cinnamon, asafoetida, cumin, mustard and fenugreek seeds as per taste.
  • 1 tablespoon oil.
  • Sugar and salt to taste.

Steps:

  1. Mix curd with besan, water, ginger-chilli paste, salt and sugar and make a smooth mixture.
  2. Fry all the seeds together and add the above mixture.
  3. Bring it to boil and keep stirring.
  4. Garnish with coriander leaves and serve hot.
gujrati_kaadhi_330

4Aamshrikhand (mango)

Shrikhand is a sweet dish quite like a jam and can be eaten with rotis.

Ingredients:

  • 2 cups hung curd.
  • 2 tins Amul mithai mate.
  • 200-300 grams’ mangoes.
  • ½ cup sugar and ¼ cream.

Steps:

  1. Mix all the ingredients together and chill it in the refrigerator.
aam-srikhand

5Bhakri

Bhakri is a famous Gujarati breakfast with a biscuit-like texture, served with ghee or tea.

Ingredients:

  • 2 cups wheat flour
  • Cumin seeds and salt (for taste).

Steps:

  1. Mix flour with water and knead it to form a dough.
  2. Make smalls balls and roll it out with a rolling pin.
  3. Place the flattened dough on the tawa, until it is golden brown.
bhakrin

6Khakhra

Khakhra is a flat crispy Gujarati snack to be enjoyed with tea or coffee.

Ingredients:

  • 1½ cup Wheat flour
  • Salt for taste.
  • Oil.

Steps:

  1. Mix the wheat flour and salt with water to make a soft roti-like dough. Let it rest for 13-15 minutes.
  2. Grease the platform with a little oil and flatten a small dough ball on it. Dust it with enough wheat flour.
  3. Flatten it as thin as a papad and cook for less than a minute, on a hot Tawa.
  4. You may add flavors as you like such as methi khakhra.
  5. Dust it with any kind of masala.
khakhra

7Rice Khichu

Rice khichu is a gooey snack made with rice flour. Khichu is a famous street food in Gujarat.

Ingredients:

  • 1 cup rice flour
  • Soda-bi-carb.
  • Oil and salt.
  • ½ tsp cumin seeds
  • ½ tsp chopped green chillies
  • 1 tsp chopped garlic

Steps:

  1. Mix soda-bi-carb, green chillies, cumin seeds and salt with 3 cups of water and pour the mixture on a non-stick pan.
  2. Let it boil on high flame for less than 3 minutes.
  3. Add rice flour to the mixture and stir until there’s no lumps.
  4. Cook it for more than 5 minutes.
  5. In another pan, heat the oil on a low flame and add to it.
  6. Remove the flame and add chilli powder to it.
  7. Now, pour a spoon of oil mixture on the khichu.

Serve with garnished coriander.

rice-khichu

8Dhokla

Dhokla is a mouth-watering Gujarati dish. It is as easy to make as it looks.

Ingredients:

  • 1 cup gram flour
  • 1 tsp Rava / sooji
  • 1½ tsp lemon juice
  • 1 tsp soda-bi-carb.
  • 1 tsp crushed green chilli
  • ¼ cup curd
  • Oil and salt.

Steps:

  1. Mix gram flour, rava, lemon juice, chilli-ginger paste and curd with water in a bowl. Add salt as needed.
  2. Stir the batter until there are no lumps.
  3. Add baking soda to the batter and see it rise up.
  4. Pour the batter into a greased pan and steam it for 10-12 minutes.
  5. After the dhokla is done, garnish it with chopped coriander, grated coconut and serve it with green coriander chutney.
dhokla

9Mathiya

Mathiya is a special Gujarati item made during Diwali. It is a combination of sweet and spicy.

Ingredients:

  • 1 cup mathia dal flour
  • 1 cup urad dal flour
  • 2 tsp besan
  • Ghee, salt and sugar
  • 2 tsp papad khar
  • 1 tsp Chilli powder
  • Oil for frying

Steps:

  1. Sieve flours and chilli powder and add ghee to it.
  2. Put papad khar in warm water and knead the dough.
  3. Make small balls out of the dough and flatten them like roti.
  4. Fry them until they’re golden brown and sprinkle chilli powder on them.
mathiya

10Sevtameta nu shaak

Sebtameta nu shaak is basically tomato curry with crispy sev sprinkles on it.

Ingredients:

  • Chopped tomatoes
  • Finely chopped ginger
  • Green chilli chopped
  • Mustard and cumin seeds and hing.
  • Red chilli powder and turmeric powder
  • Coriander powder and jeera powder
  • Salt and sugar
  • A packet of sev

Steps:

  1. Heat oil in a pan and add mustard and cumin seeds. Saute till the colour changes.
  2. Add chopped ginger, green chillies and hing to it.
  3. Add chopped tomatoes to it with coriander powder, chilli powder, jeera powder and turmeric powder in the pan.
  4. Add salt and sugar as needed and stir the mixture until the tomatoes are done.
  5. Sprinkle sev as wanted on the sabzi.
  6. Serve it with roti, puris, thepla etc.
sev-tameta-nu-saak

11Fafda

Fafda is a famous Gujarati snack. It is a fried item and comes under street food.

Ingredients:

  • 2 cups besan flour.
  • ¼ tsp baking soda
  • ¼ turmeric powder
  • oil and salt

Steps:

  1. Mix soda, besan, haldi, oil and salt in a bowl together.
  2. Add water and knead the dough to make it soft.
  3. Take a portion of the dough and flatten it on a surface to make strips.
  4. Fry these strips until they’re crispy.
fafda

12Sukhdi

Sukhdi is a sweet dish with crumbly texture, which satisfies your sweet tooth. It is a famous Gujarati dessert.

Ingredients:

  • Ghee
  • Wheat flour
  • ¼ cup jaggery

Steps:

  1. Grease a plate with ghee.
  2. Take ghee in a pan and turn the flame on medium-low.
  3. Once the ghee is melted, add wheat flour to it and make a lumpy paste.
  4. Roast the mixture for 5 minutes and keep stirring it.
  5. After the flame is off, add jaggery in it and it would melt right away.
  6. Pour the paste into the plate and after it is solid, cut into desired shape and size.
sukhdi

13Patra

Patra is a leafy snack, which satisfy your taste buds with sweet, salty and spicy flavour.

Ingredients:

  • 2½ cup besan
  • 1 tsp ginger and green chilli paste
  • ½ tsp turmeric and chilli powder
  • ¾ grated jaggery
  • Imli pulp
  • oil, salt and hing
  • mustard and sesame seeds
  • Colocasia leaves.

Steps:

  1. Combine all the ingredients in a bowl and add water. Mix it until the jiggery melts and the mixture become smooth. Set aside.
  2. Take colocasia leaves and apply a little besan on it with your finger.
  3. Apply the besan mixture on other leaf and place it on top of the other leaf.
  4. Roll the leaves up and do this with as many as leaves you want.
  5. Take a pan and heat oil in it. Add mustard seeds and let them crackle.
  6. When the seeds crackle, add sesame seeds and hing to it.
  7. Fry the patra leaves in the oil pan and when done, garnish with coconut and coriander.
patra

14Gathiya

Gathiya is a crunchy and spicy fried item made with gram flour.

Ingredients:

  • 1½ gram flour
  • Carom seeds
  • Chilli powder
  • Turmeric powder
  • Black pepper powder
  • Baking soda
  • Oil and salt

Steps:

  1. In a bowl, take gram flour, carom seeds, red chilli powder, turmeric powder, black pepper powder, baking soda, oil, and salt and mix them together.
  2. Make a mustard colored dough out of it. Add water to make it smooth.
  3. Fill the handy sev machine with the dough and pour the striped dough that come out directly into a frying pan with oil.
  4. Fry them until they are golden brown.
gathiya

15Batata Vada

Batata vada cannot be called a main Gujarati food as it is made in every other corner of India.

Ingredients:

  • Boiled potatoes
  • ¼ mustard seeds
  • 2 green chilli
  • 2 cloves of garlic
  • ½ cup gram flour
  • Turmeric powder
  • Baking soda
  • Oil, water and salt

Steps:

  1. Mash the boiled potatoes.
  2. Heat 2 tsp oil in a pan over medium flame.
  3. Add mustard seeds to them. Add hing and paste of green chilli and ginger.
  4. Turn the flame off when it is done and transfer the mixture onto the mashed potatoes.
  5. Add chopped coriander and lemon juice to the mixture.
  6. Make small balls of the potato mixture and keep it aside.
  7. In another bowl, mix gram flour, baking soda and salt with water.
  8. Dip each ball into the batter and fry it in oil until they’re golden brown.
batata-vada

16Khandvi

Khandvi is a famous Gujarati dish. It is a rolled version of spiced and seasoned gram flour.

Ingredients:

  • 1 cup gram flour
  • Sour curd
  • 1 tsp ginger paste and green chilli paste
  • Turmeric powder, salt and hing

Steps:

  1. In a bowl, take some curd and add water to it to make it thin.
  2. Add ginger and chilli paste, turmeric powder, salt and hing to it.
  3. Add gram flour to the mixture and keep stirring it until the lumps are gone.
  4. Pour this batter in a frying pan and keep stirring it until the consistency is equal.
  5. Grease oil on a flat surface like the back of a plate.
  6. Pour a little batter on the surface and spread it to form a thin layer.
  7. Allow it to cool then add coriander leaves and grated coriander on top.
  8. Roll up the khandvi after it cools down, off the plate in desired shapes and size.
khandvi

17Handvo

Handva is a cakey mixture of rice and vegetables. It is a famous Gujarati dish that people have their breakfast.

Ingredients:

  • 1 cup rice
  • Toor dal and Chana dal
  • Urad dal
  • Curd
  • Turmeric powder
  • Baking soda
  • Ginger paste and green chilli paste
  • Grated bottle gourd, grated carrot, green peas (1 cup)
  • Salt and oil
  • Mustard, cumin and sesame seeds (2 tsps)

Steps:

  1. Rinse rise and soak in water for 4 hours.
  2. Rinse toor dal, urad dal and chana dal in water for 4 hours.
  3. Drain the water and mix both of them in a bowl, with curd and salt. Blend these ingredients together.
  4. After blending, cover with lead for 10 minutes.
  5. After the batter gets fermented, it starts bloating and contains air bubbles.
  6. Then add all the vegetables, grated bottle gourd, grated carrot and green peas with ginger and chilli paste, turmeric powder and oil, to the batter.
  7. If the batter is watery, add 2 spoons of rava and 1 tsp baking soda.
  8. Add 1 tsp lemon-juice to the batter.
  9. In a pan, heat 1 tsp oil. Add mustard seeds, sesame seeds and cumin seeds in it.
  10. Then after the seeds have crackled, add the batter to it.
  11. Cover the pan with a lid until it is cooked and the surface becomes light brown.
  12. Flip the handva with a spatula and wait until the other side is cooked.
  13. Serve it as whole or in pieces.
handvo

18Puran Poli

Puran Poli is a Maharashtrian as well as a Gujarati dessert. This dessert will satisfy your sweet tooth.

Ingredients:

  • 2 cup flour
  • 3 cup chana dal
  • 3 cup sugar
  • 1 cup ghee
  • green cardamom
  • Salt and water

Steps:

  1. Mix flour with water and knead it. Set aside covered with a lid for 2 hours.
  2. Cook dal until the dough is done.
  3. When the Dal is cooled, add sugar and ghee to it. Cook on low flame until the Dal mixture is sticky.
  4. Add salt and oil to the dough.
  5. Add milk to the dal mixture to make it smooth.
  6. Add cardamom powder to a small sized lump of the dough and a larger sized lump to the dal mixture.
  7. Make small balls out of the mixed dough and flatten them like roti.
  8. Add a little ghee on a plan and cook the puran poli and keep adding ghee on the sides.
  9. Serve this dessert hot.
puran-poli

19Dudhi Muthiya

Dudhi muthiya is another famous Gujarati food. It can be served as breakfast or evening snack and is a spicy and salty combo.

Ingredients:

  • 2 cup grated dudhi
  • 1 cup wheat flour
  • ¾ cup gram flour
  • Ginger and green chilli paste
  • Turmeric powder
  • Baking soda
  • Oil, salt and water
  • 2 tsp chopped coriander leaves
  • Mustard, cumin and sesame seeds
  • Hing

Steps:

  1. Put grated dudhi with wheat flour, gram flour, coriander leaves.
  2. Add ginger and green chilli paste to it.
  3. Then add turmeric powder, baking soda and oil, salt and water to it.
  4. Now, mix all the taken ingredients properly to form a dough.
  5. Make small rounds with your hand out of the dough.
  6. Put the small balls in idli stand and steam them for half an hour.
  7. Let them cool down after they’re done.
  8. In another pan, heat oil and add cumin seeds, mustard seeds and sesame seeds.
  9. After the seeds, crackle, add lemon juice, salt, coriander leaves and muthia to the pan.
  10. Cook it for 5-7 minutes.
  11. Serve it with coriander chutney or pudina chutney.
dudhi-muthiya

20Dal Baati

Dal baati happens to be a Rajasthani food item, which comes under Gujarati food. It is just the same as Dahi vada, but with a Gujarati twist of daal instead of dahi and baati instead of baati.

Ingredients:

  • 1 cup wheat flour
  • ¼ cup rava
  • Baking soda
  • Ghee
  • Salt and milk

Steps:

  1. Add rava, baking soda, ghee and salt to wheat flour.
  2. Mix all the ingredients together and make them crumbly.
  3. Add milk in a small quantity to bind them together and make a stiff dough out of it. Cover the dough with a lid for 10 minutes.
  4. Make small balls out of the dough and bake them in the oven at 375 F, until bottom turns light brown.
  5. Flip the baati on other side and let it bake.
  6. Dip each baati in melted ghee and when serving, pour daal over it.
dal-batti-churma