20 Authentic Gujarati Food Recipes Delicious

Gujarati cuisine, a staple of Indian food, is known for its bold flavors, vibrant colors, and aromatic spices. With a rich history dating back to ancient times, this regional cuisine has evolved over centuries, influenced by the cultural melting pot that Gujarat is. One of the most fascinating aspects of Gujarati food is the incredible variety of dishes it offers. From sweet treats like Shrikhand with Pistachios and Cardamom, to savory delights like Handvo with Carrot and Bottle Gourd, every dish is a reflection of the state’s unique cultural heritage.

In this article, we’ll take you on a culinary journey through 20 authentic Gujarati food recipes that are sure to tantalize your taste buds. From classic dishes like Dhokla with Spicy Green Chutney and Khandvi with Mustard Seeds Tempering, to innovative creations like Lilva Kachori with Green Peas and Spices and Panki with Rice Flour and Banana Leaves, each recipe is a testament to the creativity and passion of Gujarati cooks.

So, let’s dive into the world of Gujarati cuisine and explore these mouth-watering recipes that will leave you craving for more!

Dhokla with Spicy Green Chutney

Dhokla, a popular Gujarati dish, is a flavorful fermented rice and lentil batter steamed to perfection. Serve it with a tangy and spicy green chutney for a delightful combination.

Ingredients:

For Dhokla:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 teaspoon fenugreek seeds (methi)
– 1 tablespoon vegetable oil
– Salt, to taste

For Spicy Green Chutney:

– 1 cup fresh cilantro leaves
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1 tablespoon lemon juice

Instructions:

1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the water and grind the lentils into a smooth paste using a blender or grinder.
3. Mix the ground lentil with fenugreek seeds, vegetable oil, and salt to taste.
4. Pour the mixture into a steamer basket lined with a cheesecloth or thin cloth.
5. Steam for 15-20 minutes or until the dhokla is cooked through.
6. Meanwhile, blend the cilantro leaves, onion, jalapeño pepper, garlic, salt, and lemon juice to make the chutney.
7. Serve the steamed dhokla with the spicy green chutney.

Cooking Time: 20-25 minutes

Khandvi with Mustard Seeds Tempering

Khandvi, a Gujarati delicacy, is a sweet and savory snack made from gram flour and milk. This recipe adds a tangy twist by incorporating mustard seeds tempering.

Ingredients:
– 1 cup gram flour
– 1/2 cup lukewarm water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 1/4 teaspoon mustard seeds
– Chopped fresh cilantro (optional)

Instructions:

1. In a large mixing bowl, combine gram flour and lukewarm water to form a smooth dough.
2. Add salt and mix well.
3. Heat the ghee or oil in a small pan over medium heat.
4. Once hot, add mustard seeds and let them sizzle for a few seconds.
5. Pour the tempered mustard seeds mixture into the gram flour dough and mix until combined.
6. Knead the dough for 2-3 minutes to achieve a smooth consistency.
7. Shape the dough into small squares or rectangles.
8. Steam the khandvi for 10-12 minutes, or until they puff up and are cooked through.

Cooking Time: 20-25 minutes

Thepla with Fresh Fenugreek Leaves

Thepla, a popular Gujarati flatbread, gets a nutritious twist with the addition of fresh fenugreek leaves. This recipe is perfect for those looking to incorporate more greens into their meals.

Ingredients:

– 2 cups whole wheat flour
– 1/4 cup fresh fenugreek leaves, chopped
– 1/2 teaspoon salt
– 1 tablespoon ghee or oil
– Water, as needed

Instructions:

1. In a large mixing bowl, combine the whole wheat flour and chopped fenugreek leaves.
2. Add the salt and mix well.
3. Gradually add water to form a dough, kneading for 5-7 minutes until smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 6-7 inches in diameter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook thepla for 30-45 seconds on each side, until they are lightly browned and crispy.
8. Serve warm with your favorite chutney or raita.

Cooking Time: 10-12 minutes (depending on the number of theplas)

Undhiyu with Mixed Vegetables and Muthia

A traditional Gujarati dish, Undhiyu is a flavorful stew made with mixed vegetables and muthia (steamed dumplings). This recipe combines the simplicity of steaming with the richness of spices to create a hearty meal.

Ingredients:

– 1 cup mixed vegetables (such as potatoes, carrots, peas, and cauliflower)
– 2 cups water
– 1 tablespoon oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 8-10 muthia (steamed dumplings)
– Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the mixed vegetables, water, cumin, coriander, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Meanwhile, steam the muthia according to package instructions.
6. Serve the Undhiyu with steamed muthia and garnish with fresh cilantro.

Cooking Time: 30-40 minutes

Khaman Dhokla with Sweet and Spicy Chutney

A classic Gujarati breakfast dish, Khaman Dhokla is a fermented rice and lentil cake served with a tangy sweet and spicy chutney. This recipe combines the simplicity of traditional dhokla-making with the added flavor and spice of the chutney.

Ingredients:
For the Khaman:
– 1 cup cooked rice
– 1/2 cup split yellow moong lentils (dhuli)
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed

For the Chutney:
– 1 cup dates, pitted
– 1 cup tamarind paste
– 1/4 cup jaggery powder
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon cayenne pepper (optional)

Instructions:
1. Mix cooked rice and lentils in a bowl.
2. Add baking soda, salt, and water as needed to form a thick batter.
3. Pour the batter into a greased plate or pan.
4. Steam for 15-20 minutes or until the dhokla is fluffy and set.
5. Meanwhile, blend dates, tamarind paste, jaggery powder, cumin seeds, and cayenne pepper (if using) in a blender to make the chutney.
6. Serve warm Khaman Dhokla with the sweet and spicy chutney.

Cooking Time: 20-25 minutes

Patra with Grated Coconut and Sesame Seeds

A classic Indian snack gets a delightful twist with the addition of grated coconut and sesame seeds, adding a rich and nutty flavor to this crispy flatbread.

Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– 1/2 cup grated coconut
– 1 tablespoon sesame seeds

Instructions:

1. In a large mixing bowl, combine flour and salt.
2. Gradually add the lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small portions and shape each into a ball.
4. Roll out each ball into thin circles (about 6-7 inches in diameter).
5. Brush the surface of each circle with ghee or oil, leaving a 1-inch border around the edges.
6. Sprinkle grated coconut and sesame seeds evenly over the center of each circle.
7. Fold the edges of each circle inward to form a triangle or a square shape, pressing gently to seal.
8. Heat a non-stick skillet or tava over medium heat. Cook Patra for 1-2 minutes on each side, until golden brown and crispy.

Cooking Time: 4-5 minutes per batch (depending on the number of Patras being cooked at once)

Fafda with Papaya Chutney

A classic Indian street food, fafda is a crispy fried flour flatbread that pairs perfectly with a tangy and sweet papaya chutney. This recipe combines the two to create a delicious snack or meal.

Ingredients:

– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Papaya chutney (store-bought or homemade)

Instructions:

1. In a large bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Cover the dough with a damp cloth and rest for 30 minutes.
4. Divide the dough into small balls. Roll out each ball into a thin circle, about 3 inches in diameter.
5. Heat oil in a deep frying pan over medium heat. Fry the fafdas until golden brown, flipping halfway through (about 2-3 minutes per side).
6. Serve hot with papaya chutney.

Cooking Time: 15-20 minutes

Handvo with Carrot and Bottle Gourd

Handvo, a traditional Gujarati flatbread, is an excellent way to incorporate nutritious vegetables like carrots and bottle gourds into your meal. This recipe combines the natural sweetness of carrots with the subtle flavor of bottle gourds for a delicious and healthy snack.

Ingredients:

– 1 cup besan (gram flour)
– 1/2 cup rice flour
– 1/4 cup finely chopped carrot
– 1/4 cup grated bottle gourd
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon oil
– Water, as needed

Instructions:

1. Mix together besan, rice flour, salt, and baking powder.
2. Add the chopped carrot and grated bottle gourd to the flour mixture.
3. Gradually add water to form a smooth batter.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour 1/4 cup of the batter onto the pan and spread evenly.
6. Cook for 2-3 minutes, until the edges start to curl.
7. Flip the handvo and cook for another minute.
8. Repeat with the remaining batter.

Cooking Time: 10-12 minutes

Gujarati Kadhi with Pakoras

A classic Gujarati treat, Kadhi is a flavorful and spicy curry made with gram flour batter, yogurt, and spices. Paired with crispy Pakoras, it’s a match made in heaven!

Ingredients:

– 1 cup besan (gram flour)
– 2 cups water
– 1/2 cup plain yogurt
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
– For the Pakoras:
+ 1 cup besan
+ 1/4 cup chopped cilantro
+ 1/4 cup chopped onions
+ 1/2 teaspoon ginger paste
+ Salt, to taste
+ Vegetable oil, for frying

Instructions:

1. In a bowl, whisk together besan, water, and baking soda.
2. Heat the mixture over medium heat, stirring constantly, until it thickens (about 5 minutes).
3. Remove from heat and let cool slightly.
4. Mix in yogurt, salt, and cilantro.
5. For the Pakoras: In a separate bowl, mix together besan, onions, ginger paste, and salt.
6. Heat oil in a deep frying pan over medium-high heat.
7. Using a spoon, drop small portions of the batter into the oil and fry until golden brown (about 3-4 minutes).
8. Drain on paper towels and serve with Kadhi.

Cooking Time: 20-25 minutes

Shrikhand with Pistachios and Cardamom

Shrikhand with Pistachios and Cardamom Recipe

Shrikhand is a popular Indian dessert made from strained yogurt, sweetened with sugar and flavored with cardamom. This recipe adds the nutty flavor of pistachios to give it an extra layer of complexity.

1. Ingredients:
• 1 cup strained yogurt (dahi)
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped pistachios
• 1 tablespoon ghee or melted butter (optional)
2. Instructions:
1. Mix the yogurt and sugar together until well combined.
2. Add the ground cardamom and mix well.
3. Fold in the chopped pistachios.
4. If using ghee or melted butter, stir it in at this point.
5. Serve chilled or at room temperature.
3. Cooking Time:

About 10-15 minutes (prep time included)

Kachori with Spicy Potato Filling


A popular Indian street food, Kachori is a flaky pastry filled with a spicy potato mixture. Here’s a simple recipe to make this delicious treat at home.

Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or oil
– 1/4 cup lukewarm water
– Filling ingredients (below)

Filling:
– 3 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1 teaspoon cumin seeds
– Salt to taste
– 1 tablespoon lemon juice
– 1/4 teaspoon garam masala powder

Instructions:

1. Combine flour, salt, and ghee or oil in a bowl. Gradually add lukewarm water to form a dough.
2. Divide the dough into 6-8 equal portions.
3. Roll out each portion into a thin circle.
4. Place a spoonful of the potato filling in the center of each circle.
5. Fold the dough over the filling, forming a triangle or a ball shape.
6. Seal the edges by pressing with your fingers.
7. Heat oil in a deep frying pan and fry the Kachoris until golden brown.
8. Serve hot with a dollop of butter or chutney.

Cooking Time: 20-25 minutes

Dal Dhokli with Wheat Flour Dumplings


This popular Gujarati dish combines a comforting lentil curry (dal) with fluffy wheat flour dumplings (dhokli), perfect for a cozy meal or snack.

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
– Salt, to taste
– 2 cups wheat flour (atta)
– 1/4 cup lukewarm water
– Ghee or oil, for frying

Instructions:

1. Cook the lentils with water until mushy. Set aside.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add cumin, coriander, and salt. Cook for 1 minute.
4. Stir in the cooked lentils and enough water to achieve desired consistency.
5. For the dhokli, mix wheat flour with lukewarm water to form a dough. Knead for 5 minutes.
6. Divide into small portions and roll out into thin circles.
7. Fry the dumplings in hot oil until golden. Drain on paper towels.
8. Serve the dal with steaming hot dhokli.

Cooking Time: 30-40 minutes

Gujarati Khichdi with Peanuts and Ghee


A flavorful and comforting one-pot dish from the heart of Gujarat, this khichdi is a staple in many Indian households. The addition of peanuts and ghee gives it a rich and creamy texture.

Ingredients:

– 1 cup basmati rice
– 1 cup moong dal (split green gram)
– 2 cups water
– 1 tablespoon ghee
– 1/4 cup roasted peanuts
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Rinse the rice and dal separately, then soak them in water for at least 30 minutes.
2. Drain the excess water and add 2 cups of fresh water to the pot.
3. Add the ghee, peanuts, and salt to the pot. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the rice and dal are cooked and creamy.
5. Garnish with cilantro and serve hot.

Cooking Time: 20-25 minutes

Lilva Kachori with Green Peas and Spices


Discover the flavors of India with this aromatic and savory Lilva Kachori recipe, infused with green peas and a blend of spices.

Ingredients:

– 1 cup lilva (split red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 cup fresh green peas
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Rinse the lilva and soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the lilva with 2 cups of fresh water until smooth.
3. Heat the ghee or oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the blended lilva mixture, green peas, cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
5. Cook for 10-12 minutes or until the mixture thickens slightly.
6. Garnish with fresh cilantro and serve warm.

Cooking Time: 15-20 minutes

Panki with Rice Flour and Banana Leaves


A traditional Indian flatbread recipe from the eastern region of Odisha, Panki is a popular snack or breakfast option made with rice flour and wrapped in banana leaves. This recipe yields a crispy, slightly sweet pancake that’s perfect for pairing with your favorite fillings.

Ingredients:

– 2 cups rice flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 ripe banana
– Water (as needed)
– Banana leaves (large enough to wrap the panki)

Instructions:

1. In a mixing bowl, combine rice flour, salt, and baking soda.
2. Add water gradually to form a smooth dough. Knead for about 5 minutes until it becomes pliable.
3. Cut the banana into two equal halves and place one half on a flat surface.
4. Roll out the dough into a thin circle (about 6-7 inches in diameter).
5. Place the dough circle in the center of the banana leaf, leaving a 1-inch border around it.
6. Fold the banana leaf over the dough to form a square or rectangular shape, ensuring the edges are sealed.
7. Steam-cook Panki for 15-20 minutes or until the pancake is cooked and crispy.

Cooking Time: 15-20 minutes

Gujarati Sambharo with Cabbage and Carrot


This recipe is a twist on the classic Gujarati sambharo, substituting cabbage and carrot for the traditional peas. The result is a deliciously flavorful and healthy side dish perfect for accompanying your favorite Indian meals.

Ingredients:

– 1 medium cabbage, finely chopped
– 2 medium carrots, peeled and grated
– 1/4 cup mustard seeds
– 1/4 cup coriander seeds
– 1 small onion, finely chopped
– 3-4 green chilies, chopped
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons lemon juice
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the mustard seeds and coriander seeds; let them splutter.
2. Add the chopped onion, green chilies, and cabbage. Stir well.
3. Cook until the cabbage is slightly tender (about 5 minutes).
4. Add the grated carrot and salt. Stir well.
5. Reduce heat to low and simmer for an additional 10-12 minutes or until the vegetables are fully cooked.
6. Squeeze lemon juice over the sambharo and garnish with cilantro leaves.

Cooking Time: 20-22 minutes

Chana Masala with Gujarati Spices



Chana Masala with Gujarati Spices Recipe

A flavorful and aromatic North Indian-inspired dish, Chana Masala is a popular vegetarian recipe made with chickpeas cooked in a rich and creamy tomato-based sauce. This recipe adds a unique twist by incorporating traditional Gujarati spices.

1. Ingredients:
• 1 can (14 oz) chickpeas, drained and rinsed
• 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 (optional)
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (optional)
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• Salt, to taste
2. Instructions:
1. In a large pan, heat the oil over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, turmeric, red chili powder (if using), and garam masala. Cook for 1 minute.
3. Stir in tomatoes, chickpeas, salt, and asafoetida (if using). Reduce heat to low and simmer for 20 minutes or until the sauce thickens.
4. Pour in coconut milk and stir well. Simmer for an additional 5-7 minutes or until the sauce has reached desired consistency.
3. Cooking Time:

25-30 minutes

Gujarati Sev Tameta Nu Shaak with Tomatoes


A flavorful and aromatic Gujarati curry made with sweet potatoes, tomatoes, and crispy sev, perfect for a comforting meal or as a side dish.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 2 medium-sized tomatoes, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons oil
– 1 cup sev (crunchy snack)
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add sweet potatoes and tomatoes. Cook for 10-12 minutes or until the sweet potatoes are tender.
5. Garnish with cilantro and serve hot with sev on top.

Cooking Time: 20-25 minutes

Batata Poha with Mustard Seeds and Curry Leaves


A traditional Indian dish from the western state of Maharashtra, Batata Poha is a flavorful and nutritious breakfast or snack option. This recipe adds an aromatic twist with the addition of mustard seeds and curry leaves.

Ingredients:

– 2 large potatoes (boiled and diced)
– 1 cup poha (flattened rice flakes)
– 1/4 teaspoon mustard seeds
– 5-6 curry leaves
– Salt, to taste
– 1 tablespoon ghee or oil
– Water, as needed

Instructions:

1. Heat the ghee or oil in a pan over medium heat.
2. Add the diced potatoes and sauté for 3-4 minutes, until they start to brown.
3. Add the poha and stir well to combine with the potatoes.
4. Add the mustard seeds and curry leaves; stir well to combine.
5. Season with salt to taste.
6. Cook for an additional 2-3 minutes, stirring frequently, until the poha is lightly toasted and fragrant.
7. Serve hot, garnished with chopped cilantro or scallions, if desired.

Cooking Time: 10-12 minutes

Gujarati Muthia with Steamed Dumplings


These soft and fluffy steamed dumplings, wrapped in a flavorful Gujarati muthia dough, make for a delicious snack or meal.

Ingredients:

For the Muthia Dough:

– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water

For the Filling:

– 1/2 cup cooked and mashed potatoes
– 1/4 cup cooked and mashed green peas
– 1/4 cup grated paneer (Indian cheese)
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead for 5-7 minutes, until smooth.
4. Divide the dough into small portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon of the filling in the center.
7. Fold the dough over the filling to form a half-moon shape.
8. Steam the dumplings for 15-20 minutes or until cooked through.

Cooking Time: 30-40 minutes (including steaming time)

Summary

Get ready to indulge in the authentic flavors of Gujarat with these 20 mouth-watering recipes! From traditional dishes like Dhokla and Thepla, to sweet treats like Shrikhand and Khichdi, this collection has it all. Savor the spices and flavors of Gujarati cuisine with recipes like Undhiyu, Handvo, and Kadhi, or try your hand at making street food favorites like Fafda, Kachori, and Batata Poha. With a mix of sweet and savory dishes, there’s something for everyone in this extensive guide to Gujarati cooking.