10 Gujarati Dishes That Will Always Have A Sweet Spot In Your Heart!

1. Khandvi: Soft Layers

Pleasantly gooey, fluffy, and soft. Among the many delicious Gujarati breakfast options, Khandvi is a fan favourite. The batter for Khandvi comprises of gramme flour, salt, and sugar, and it has an appealing sweet and salty flavour. Both Gujaratis and Maharashtrians wear it, hence it also has another name in Marathi: Suralichya vadya.

2. Dhokla: Spongy Squares

Dhokla, one of the most popular Gujarati cuisines, is widely known and eaten around the world. Dhokla is a staple of Gujarati cuisine, and its fans can enjoy it at any time of day.

The greatest accompaniments for Dhokla, a spongy meal composed of fermented rice and chickpeas, are Green Chutney (made of coriander or mint) and Meethi Chutney (made of Dates and Tamarind). Dhokla is a popular Gujarati meal that is fried with mustard seeds, cumin seeds, and curry leaves to give it a robust flavour and aroma.

3. Handvo: Sweet & Savoury Cake

The Gujarati dessert known as "Handvo" combines sweet and savoury flavours to add nuance and originality to the regional cuisine. Bottle gourd, crushed peanuts, and other vegetables are mixed together and used as filling for the vegetable cake.

The cake has a slightly similar texture to Dhokla, but its flavour sets it apart. Gujaratis utilise a special sort of pressure cooker and season the dish with oil, cumin seeds, mustard, and curry leaves to create Handvo.

4. Gathiya: Besan Snack

Gathiya is a deep-fried snack made from chickpea flour, and the recipe for it may be found in any Gujarati dry snacks recipe book. The prepared snack is powdered in texture and mushy, not crisp. The Gujarati version of this snack is known as Mitha Gathiya and includes sugar because no Gujarati meal would be complete without it. Many people enjoy this dish in the morning or evening while sipping tea.

5. Thepla: Like Thin Parathas

Thepla, a flatbread made with a variety of ingredients including fenugreek leaves, wheat flour, and cumin seeds, is a staple in the Gujarati diet. The dish's bold flavour is enhanced by the precise balance of ingredients used to make the Thepla dough. Theplas are a popular portable dish that may be eaten hot or cold and come with a variety of tasty toppings, such as curds and chunda.

6. Undhiyu: Mix Vegetable

The Surat region of Gujarat is known for its delicious and distinctive cuisine. Undhiyu is a dish made of a variety of vegetables that is cooked in clay pots while inverted. A traditional Gujarati dish served only in January, in anticipation of Uttarayan, the Kite Festival.

7. Fafda Jalebi: A Blend Of Sweet & Salty

There are several quick and easy to prepare snacks in Gujarati cuisine. You may find the tried-and-true, sweet-and-salty Gujarati dish known as Fafda Jalebi on any corner in the state of Gujarat. Made with gramme flour, turmeric, and carom seeds, fafda is a crispy snack. Jalebi, a deep-fried maida flour preparation typically made into pretzel or circular forms, is a popular Gujarati snack eaten at any time of the day.

8. Gujarati Khichdi: Simple Yet Amazing

Khichdi was just named by the Indian government as the country's official national dish. Khichdi is a staple food throughout India, but the state of Gujarat has developed its own variation to better suit local palates. Gujarati Khichdi is a healthful and filling dish that typically includes rice, grains, veggies, and ghee. Khichdi is a staple dish at Gujarati dinner tables, and it is often paired with buttermilk.

9. Dabeli: Most-Eaten Snack

Dabeli, also known as Kutchi Dabeli, is a famous snack item from Gujarati cuisine that shares some similarities with the Bombay staple Vada Pav. It is the most popular dish in Kutch, with an estimated 20 million Dabelis being consumed daily. The bread bun houses a delicious filling made of mashed potatoes, a particular Dabeli masala, spices, peanuts, chutney, and sev.

10. Khaman: Fluffier Than Dhokla

Khaman, like its cousin Dhokla, is a spongy food made from ground chana dal or chana flour. Khaman is different from Dhokla in that it is lighter and fluffier due to the higher soda content. Most people in Gujarat love Khaman because it has the right balance of sweet and salty flavours typical of Gujarati cuisine.