Gujarat is the most vibrant and lively state located in the westernmost part of the country. Known for its varied terrains, and wide range of tourist attractions, it is one of the top places to visit in India and among the must-include places in Honeymoon Tour Packages. Apart, Gujarat is also popular for its delectable and mouth-watering cuisine. An exquisite blend of sweet and sour flavors, the cuisine of Gujarat is one of the oldest culinary treasures of India and is primarily vegetarian. Consists of high nutritional value, the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. If you are a foodie, then check out our list of amazing Gujarati dishes that one must try at least once.
Khandvi
Khandvi is one of the most popular breakfast dishes that one must try as part of Gujarat tour packages. This soft, mushy, and light snack is extremely appetizing. Khandvi is made with a batter of gram flour, yogurt, turmeric, and ginger paste. The batter is first cooked into a thick paste, similar to thick custard, and is then spread onto an oiled surface as thinly as possible. Once the batter has cooled, the sheet is cut and rolled into cylinders. This flavorful snack is tempered with coconut, mustard seeds, and curry leaves and is a delight to serve with tea. This sweet and salty dish is usually consumed as a snack or an appetizer. Also called ‘Suralichya wadya’ in Maharashtra, it is a popular snack among Gujaratis and Maharashtrians alike. One of the best places to taste Khandvi is ‘The Das Khaman House’ – Ahmedabad.
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Dhokla
Dhokla is another tasty and healthy Gujarati food that is popular all over the world. Be it early morning, late afternoon, or evening, Dhokla is arguably the most frequently consumed Gujarati dish. This is a quick and easy recipe and is made in just 30 minutes, using gram flour. The flour is soaked in water, and it is then combined with additional ingredients such as yogurt, spices, and baking soda. The mixture is then steamed or baked until set. It is then cut into cubes and garnished with mustard seeds, coriander leaves, sev, and chopped onions. Traditionally served on a large green leaf called the Kesuda, it is best enjoyed with green chutney or meethi chutney. Since it is a popular breakfast dish, it can be found in almost all restaurants across the state.
Dabeli
Originating from the Kutch region of Gujarat, Dabeli is a popular Gujarati street food that is similar to the Mumbai Vada Pav. Literally meaning ‘pressed’, this is the most commonly consumed food in Kutch as an estimated 20 lakh Dabelis are consumed every day. This crunchy, savory, and flavorful snack is made by mixing mashed boiled potatoes, special Dabeli masala, and other spices to give its-like patties structure. Then, this potato filling is placed between two bread buns, and cooked on a tawa with some oil. The buns are then pressed and garnished with pomegranate seeds, sev, and roasted peanuts. This dish is best served with a chutney made from tamarind, dates, garlic, and red chilies.
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Khakhra
Khakhra is a popular Gujarati snack that is made from a mixture of wheat flour, mat bean, and oil. Khakhra is similar to a papad-like structure that is hard and crispy. The most common flavors of this delicious snack include methi, jeera, ajwain, and pudina. The other flavors are now gaining popularity such as Pav Bhaji, Pani Puri, Pizza, Garlic Bread, Chaat Masala, Manchurian, Instant Noodles, Vada Pav, etc. Since it is not a fried one, it is a light, tasty, and healthy snack dish that is typically consumed for breakfast and is best enjoyed when accompanied by chutneys or curries. You can also store it for many days by keeping it in an airtight container. Khakhras can also be transformed into a sweet snack by spreading some ghee and sugar on top of it.
Fafda Jalebi
Fafda is another culinary delight from the state of Gujarat and can be found on many streets across the cities of Gujarat. Fafda is a crunchy, fried snack that is made from gram flour, turmeric, and carom seeds. This is a light snack that is generally consumed anytime during the day and can be best enjoyed by Gujaratis with Jalebi- a sweet, deep-fried pretzel made of maida and dipped in sugar. This is one of the few original Gujarati breakfast combinations. Have a fried chilly or a whip of the dry papaya chutney with this combo, and your taste buds will burst away to glory. Almost every street corner in Gujarat, especially Ahmedabad has a shop selling these delicious snacks.
Gujarati Kadhi
No Gujarati meal is complete without Gujarati Kadhi. This is a traditional staple food of Gujarat that is made with plain yogurt or fresh curd. The creamy curd is mixed with besan (gram flour), and it is then slowly simmered alongside a variety of spices such as cumin and mustard seeds, ginger, and chili peppers. The Gujarati version of kadhi is distinguished by the addition of sugar or jaggery that provides a subtle sweetness to the dish. Also, the taste of Kadhi can be enhanced by adding koftas or pakoras. Since it has a cooling nature because of buttermilk, it is an excellent dish to escape from the summer heat. It is best served with rice or roti.
Thepla
Thepla is a kind of soft flatbread that is often consumed as breakfast or a snack in Gujarat. Made from gram flour, whole wheat flour, fresh fenugreek leaves, and spices, Thepla is best consumed with fresh curd, chhundo (sweet mango pickle), and red garlic chutney. Since it can be preserved for 4-5 days, it is one of the best dishes while journeys, picnics, and trips. It is also one of the best dishes for kids as it contains more amount of proteins and nutrients essential for the body. Though the methi version is most common, the other versions include palak (spinach), muli (raddish), and dudhi (bottle gourd) theplas that one must try as part of Gujarat Packages.
Handvo
One of the must-try Gujarati snacks, Handvo is a sweet and savory teacake that is crisp on the outside and soft on the inside. It is a baked cake that is made with a healthy mix of bottle gourd (lauki) along with an aromatic mix of buttermilk, flour, coriander, chilies, lentils, and rice. The batter of lentils and rice should be prepared and fermented overnight. It is then baked by using a different type of pressure cooker or sometimes it is pan-fried to make them crispy which is then tempered with mustard seeds, sesame seeds and dried red chilies. It is an easy recipe that can be prepared in just 30 minutes and is served with a side of spicy pickle or green chutney.
Ghughra
Ghughra is another traditional Gujarati sweet dish that is prepared using refined flour. Also known as Ghujiya, the dough is stuffed with a filling that is made using roasted semolina or rawa, dry fruits such as almonds, raisins, grated coconut, cardamom powder and sugar. After filling, the dough is wrapped in a half-moon shape and deep fried in the oil and then it is dipped into the sugar syrup known as chasni. This sweet dish is usually made during the festivals such as Holi, Diwali, Raksha Bandhan.
Gathiya
Gathiya is a deep-fried snack that is made from chickpea flour. The chickpea flour dough is made to pass through the mould, making its strands, straight into the oil for deep frying. It is like a thicker sev that is soft, not crisp, and retains its powdery texture. It can be preserved for many days and can enjoy with your evening tea as a snack. There are two kinds of Gathiya – regular Gathiya and Tikha (Spicy) Gathiya. The regular Gathiya has carom seeds, salt, turmeric, soda bicarb, and a dash of oil whereas Tikha has additional spices like black pepper and red chili powder. It is one of the must-try snacks while holidaying in Gujarat.
Basundi
Basundi is yet another Gujarati sweet dish that is made from milk. It comprises of sweetened condensed milk made by boiling on low heat till the milk reduces to half and the texture becomes very thick. At the time of boiling, you need to add sugar for sweetness, and is flavored with cardamon and saffron. It can be served hot as well as at room temperature. Basundi is similar to the north Indian sweet called Rabri.
Sev Tamatar Nu Shaak
Sev Tamatar Nu Shaak is one of the Gujarati side dishes that is a favorite among children. It is a sweet, salty, tangy, spicy Shak made from onions, tomatoes, and sev. To prepare this dish, diced tomatoes, and onions are sautéed in oil and spices like cumin, mustard, chili powder, turmeric powder, and sugar, and then cooked in steam. Then, the crispy sev is added as a garnishing at the time of serving along with freshly cut coriander. The flavor is simply amazing and will overwhelm you with a bust of flavors. Relish it with parathas, theplas, or phulkas for a hearty meal
Patra
Patra is a popular snack that one must-try in Gujarat. With a great combination of spicy, sweet, and sour flavors, this snack is made of a thick gram flour and tamarind batter that is spread on Colocasia leaves, a powerhouse of nutrients. It is then rolled, steamed, and cut into small round pieces that is tempered with sesame seeds and shredded coconut. This snack is best enjoyed with a sweet-and-spicy chutney.
Undhiyu
Originated from Surat, Undhiyu is one of the Gujarati vegetable curries that is prepared in a clay pot called matla. It derives its name from the Gujarati word ‘Undhu’ that means ‘upside down’. The vegetables like eggplant, crunchy muthiyas, potatoes, yam, green peas, bananas, and beans are put in the earthen pot which is slow cooked to perfection with buttermilk, coconut and spices that gives a distinct, and smoky flavor. It is a seasonal and special winter delicacy that awaits the arrival of Uttarayan during the month of January. This dish is usually served with puris during Gujarati weddings. If you are a health conscious person, then it is a one of the best dishes to try while in Gujarat,among the best places to visit as part of India tour packages.
Rotlo
Rotlo is a gluten-free flatbread made from bajra, jowar, or nachni flour. This thickly rolled Rotlo is traditionally cooked over a cow-dung fire that gives a smoky flavor. But now, they are cooked on a tawa and then roasted on an open flame. It is a staple food of Gujarat primarily consumed in winter by the local people. In the most traditional sense, Rotlo is consumed with raw white onion, green chilies, and buttermilk.
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