Gujarati Recipes

Hot and dry Gujarat in India's west has its own distinct cuisine. It is known for the slight sweet touch (at least a pinch of sugar is added to most dishes!) and is traditionally entirely vegetarian. Thaali (Hindi for a large plate) is the Gujarati style of eating and consists of a large plate with many small bowls in it, each containing a different dish! There are two to three different vegetable dishes, a yogurt Raita, rice or pilau, flatbreads like Paratha or Chapati or Poori, pickle,...MORE salad.... A meal can consist of as many as 10 different vegetable dishes, rice, chapati (Indian bread) and sweets! The Gujaratis love a snack and cook a huge variety of them. These are collectively known as Farsan. Here is a collection of some of the most well known and popular Gujarati dishes in India.

  • 01 of 06
    Khakra
    Khakra. Image © Vishakha Shah | Dreamstime.com

    Khakra is a terrific tea time snack! This crispy, crunchy flatbread is very versatile and can be eaten as chips with a dip, topped with stuff and eaten as Chaat (generic name for tangy, hot, sweet street food in India) or just teamed with a steaming cup of Masala Chai!

  • 02 of 06
    Dhokla - Gujarati Steamed Lentil Cake
    Dhokla - Gujarati Steamed Lentil Cake. Image © Banu Patel / EyeEm/ Getty Images

    Nutritious Dhokla is very popular all over India. Serve it with Tamarind Chutney and Mint-Coriander Chutney.

  • 03 of 06
    Thepla
    Thepla. Image © Vishakha Shah | Dreamstime.com

    This simple yet delicious bread from Gujarat is a terrific way to get your kids to eat their greens. If you can't get hold of fresh fenugreek leaves where you live, the recipe can still be done with other grated vegetables like zucchini, milk gourd (lauki/ doodhi), carrot and even garlic. Methi Na Thepla tastes really good with Chunda (sweet-sour mango chutney).

  • 04 of 06
    Chunda
    Chunda. Image © 2010 Petrina Verma Sarkar licensed to About.com

    This absolutely delicious pickle takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20-30 days to 'cook'. Since most of us don't have the time and sometimes the sun (!) required to do this, here is a quick and less time consuming version of the recipe.

    Continue to 5 of 6 below.
  • 05 of 06
    Khatta Dhokla
    Khatta Dhokla. Image © Akshay Sanjay Agrawal/ Wikimedia Commons

    Khatta Dhokla is made with rice and urad daal and perfect when served with Tamarind and/ or Mint-Coriander Chutneys. I also love to serve Khatta Dhokla with daal or a meat curry. Not typical or traditional but definitely tasty!

  • 06 of 06
    Mukhwas
    Mukhwas. Image © Niladri Nath/ Getty Images

    Mukhwas is usually eaten after a meal to aid digestion and freshen the mouth and there are countless recipes out there. Once you've made Mukhwas a couple of times and figured out which ingredients you prefer over others, you too can create your own!