Most Famous Dishes of Gujarati Cuisine


Most Famous Dishes of Gujarati Cuisine

If you are thinking about the right textured and flavoured food then no one will forget Gujarati cuisine. Because the types of flavours they add into their dishes are commendable. So let’s have a look at the top most famous dishes of Gujarati cuisine, that will fill your mouth with water. If you want more elaboration then you can go through with Write for us Food blog posts to understand more.

Khaman Dhokla

Made from freshly ground lentils and chickpea flour, it's a delightful and healthful steamed snack that shares many similarities with its famous cousin, the modest dhokla. 

The current, urban version of the dish, known as kesuda, is served in newspapers at farsan (snack) shops along with many slices of green chilies and tart chutneys.


Khakhra is a thin cracker that has two main, fundamental ingredients: wheat flour and moth beans. With a few carefully selected spices and a small amount of oil, these delicious, non-fried crisps are ready to eat. 

Khakhras are a very popular light evening snack as well as a breakfast companion. They are not only delicious and light, but also nutritious.


A Gujarati looks forward to winter because of the dish Undhiyu, which is considered the monarch of Gujarati cuisine, along with Uttarayan. It's a unique winter treat created using seasonal, easily accessible fresh fruit. Eggplant, crunchy muthiyas (fried dumplings made of chickpea flour), potatoes, yam, green peas, bananas and beans that are slow-cooked to perfection with buttermilk, coconut and spices are typical components. Gujarati weddings often feature undhiyu served with puris and shrikhand.


That's khandvi to you: thin layers of gramme flour baked with buttermilk and rolled up in mushy bliss, seasoned with a few additional spices and sautéed sesame seeds. It's just delicious with the aromatic yet simple garnish of curry leaves, coriander, mustard, sautéed cumin, and coconut. 


Jalebi is a sweet deep-fried pretzel made of wheat flour and sugar, while fafda is a crunchy snack made of fried chickpea flour. They make the perfect combination when they get together. You will undoubtedly enter gastronomic paradise when you bite into a piece of the crispy, sweet jalebi and a slice of salty, spicy fafda.


Without this omnipresent snack, no Gujarati excursion, picnic, overseas trip, or even work trip is complete. These flatbreads, which have a long shelf life, are made using whole wheat flour, gramme flour, fresh fenugreek leaves, and spices. 

While methi (fenugreek) types are the most widely available, picky eaters may benefit from trying palak (spinach), amaranth, or muli (reddish).

Gujarati Kadhi

Without the kadhi, a Gujarati thali meal is never fully satisfying. This is a traditional dish made of sour curd, seasoned with thickened gram flour and sweetened with either sugar or jaggery. 

It is easily identifiable due to its distinctive white appearance. Add some koftas or pakoras to this thin soup-like kadhi to improve its sweet and spicy texture.


A staple of many Dandiya and Garba food carts during Navratri, it's a dough made of rice flour, cumin, sesame, and green chilies mixed to boiling water. It's then cooked in steam and seasoned with groundnut oil. It is a favourite nighttime snack for both kids and adults during the winter months because of its warm, soft, and oozy feel.


Gathiya is a snack for tea. The main ingredients are gram flour or besan. It is similar to a thicker sev, but with a few noteworthy variations. Gathiya often comes in two varieties: ordinary Gathiya and Tikha (spicy) Gathiya. 

The spices that are added to the dough make a difference. The traditional one has soda bicarb, turmeric, salt, carom seeds, and a small amount of oil. Additional spices included in Tikha are red chilli powder and black pepper.

Sev Tameta nu Shak

Gujarati food lovers notably love this sweet, salty, sour, spicy shak (vegetable preparation) made from tomatoes and sev. Diced tomatoes and onions are sautéed in oil and spices, then simmered in steam to make this dish. 

Freshly chopped coriander and crispy sev are garnished at the time of serving. Tasty to eat and simple to prepare. Savour it for a substantial lunch with parathas, theplas, or the modest phulkas.


A classic sweet dish from Gujarat is called doodhpak. It is renowned for having mouthwatering tastes and textures. Ingredients include milk, cardamom, sugar, Basmati rice, saffron-dried fruits (raisins, almonds, pistachios, etc.), and a small amount of Desi Ghee. They taste even better because of the faint saffron undertone and the slightly gritty almond paste.

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