Culture · Food

Gujarati food

114 dishes from the Gujarati kitchen, from dhokla and khandvi to undhiyu and shrikhand, grouped the way a thali is: farsan, sweets, mains, drinks and pickles.

Farsan and snacks

Batata Vada

snack
A mashed-potato ball spiced with garlic, chilli and mustard seeds, coated in gram-flour batter and deep-fried, served hot with chutney.
Source: Wikipedia
Bhajiya

snack
Spiced vegetables such as onion or potato dipped in gram-flour batter and deep-fried, called bhajia in Gujarat and eaten in the monsoon.
Source: Wikipedia
Bhel Puri

snack
A savoury chaat of puffed rice, crisp puris and sev tossed with potato, onion and chutneys, rooted in Gujarati cuisine and popular as street food.
Source: Wikipedia
Bhungra Bateta

snack
A South Gujarat street food of baby potatoes cooked in a pungent garlicky Kathiyawadi chutney, served with crispy pipe fryums.
Source: tarladalal.com
Chakri

snack
A spiral-shaped, deep-fried savoury snack made from rice, chickpea and black-gram flours, called Chakri in Gujarat and a Diwali staple.
Source: Wikipedia
Chevdo

snack
A crunchy Gujarati dry snack mix of flattened rice or cereal tossed with fried lentils, peanuts, raisins and spices, made in bulk at Diwali.
Source: Wikipedia
Chorafali

snack
A light, crisp fried strip of gram and urad flour, especially eaten during Diwali.
Source: Wikipedia
Dabeli

snack
A spicy-sweet potato-filled bun with chutneys, sev and pomegranate, originating in Kutch.
Source: Wikipedia
Dahi Vada

snack
Fried lentil dumplings soaked in thick sweetened yogurt and topped with chutneys and spices, eaten as a chaat across Gujarat.
Source: Wikipedia
Dhebra

snack
A mildly spiced flatbread made from pearl millet (bajra) flour and fenugreek leaves, shallow-fried and popular as a travel snack.
Source: Wikipedia
Dhokla

snack
A soft, spongy steamed cake made from a fermented batter of rice and split chickpeas (chana dal), a quintessential Gujarati farsan.
Source: Wikipedia
Fafda

snack
A crispy, savoury deep-fried snack made from gram flour (besan), traditionally eaten with jalebi and papaya sambharo, especially on Dussehra.
Source: Wikipedia
Fafda-Jalebi

snack
The iconic Gujarati pairing of savoury fafda with sweet jalebi, eaten together as a breakfast combination and a Dussehra tradition.
Source: Wikipedia
Farsi Puri

snack
A crisp, flaky deep-fried snack of plain flour and semolina seasoned with cumin and black pepper, made for Diwali and stored for weeks.
Source: foodviva.com
Ganthiya

snack
A soft, thick, crunchy deep-fried snack of seasoned gram flour, a Gujarati farsan closely related to and often grouped with gathiya.
Source: Wikipedia
Gathiya

snack
A soft, crunchy deep-fried snack made from gram flour, spices and carom seeds, a popular Gujarati teatime farsan.
Source: Wikipedia
Handvo

snack
A savoury baked lentil-and-rice cake with a crunchy crust, made from a fermented batter often mixed with bottle gourd, a classic Gujarati farsan.
Source: Wikipedia
Idada

snack
A savoury steamed cake of fermented rice and urad-dal batter, the soft white cousin of dhokla, historically recorded in the 1520 CE Varnaka Samuccaya.
Source: Wikipedia
Kachori

snack
A deep-fried stuffed pastry filled with spiced moong dal or onion mixture, eaten as a snack across Gujarat with chutneys.
Source: Wikipedia
Kand

snack
Purple yam steamed or fried with cumin, chilli and peanuts, a Gujarati farali dish also turned into bhajiya and puris.
Source: tarladalal.com
Khakhra

snack
A thin, crisp roasted cracker made from wheat flour, oil and spices, a light Gujarati snack often eaten at breakfast.
Source: Wikipedia
Khaman

snack
A soft, fluffy steamed savoury cake made from ground chickpea flour (besan), often confused with dhokla but distinctly yellow, spongy and sweet-tangy.
Source: Wikipedia
Khandvi

snack
Bite-sized, tightly rolled savoury bites made from gram flour and buttermilk, tempered with mustard seeds, curry leaves and grated coconut.
Source: Wikipedia
Khichu

snack
A steamed rice-flour dough eaten soft with oil and spices, a popular Gujarati street snack.
Source: Wikipedia
Lilva Kachori

snack
A winter kachori stuffed with spiced fresh pigeon-pea (tuvar lilva) filling.
Source: Wikipedia
Locho

snack
A soft, half-cooked, mushy steamed dish of gram flour batter from Surat, served with butter, sev, onions and spices.
Source: Wikipedia
Mathiya

snack
A thin, crisp deep-fried disc made from moth-bean flour and spices like carom seeds and pepper, one of the most popular Gujarati Diwali snacks.
Source: patelbros.com
Methi na Gota

snack
Fluffy deep-fried fenugreek-and-gram-flour fritters, a monsoon and winter favourite.
Source: Wikipedia
Muthiya

snack
Steamed or fried dumplings made from chickpea flour and bottle gourd or fenugreek leaves, named for the fist-shaped molds they are formed in.
Source: Wikipedia
Pani Puri

snack
Hollow deep-fried puri shells filled with potato, chickpeas and spiced tamarind water, known as Pakodi in Gujarat and eaten in one bite.
Source: Wikipedia
Patra

snack
A savoury snack made by coating colocasia (taro) leaves with spiced gram flour paste, rolling, steaming and slicing them into pinwheels.
Source: Wikipedia
Ponk

snack
Tender roasted sorghum (jowar) kernels, a winter delicacy of Surat eaten with sev and spices.
Source: Wikipedia
Ragda Pattice

snack
Mashed-potato patties topped with a spiced white-pea gravy, chutneys, onion and sev, part of the street-food culture of Gujarat and Maharashtra.
Source: Wikipedia
Ratalu Bhajiya

snack
Thin slices of purple yam dipped in spiced gram-flour batter and deep-fried, a popular Gujarati farali (fasting) snack.
Source: tarladalal.com
Sambharo

snack
A warm Gujarati stir-fried salad of shredded cabbage, carrot or raw papaya tempered with mustard and green chilli, served alongside fafda and farsan.
Source: spiceupthecurry.com
Samosa

snack
A deep-fried triangular pastry with a spiced potato or vegetable filling, popular across Gujarat as a teatime farsan.
Source: Wikipedia
Sev

snack
Crunchy deep-fried noodles made from gram flour paste, used both as a standalone snack and a garnish across Gujarati cuisine.
Source: Wikipedia
Sev Khamani

snack
A crumbled, spiced version of khaman topped with sev, pomegranate and onions, a popular street snack from Surat.
Source: Wikipedia
Sev Mamra

snack
A dry puffed-rice-and-sev mixture in the chevda family, listed among Gujarat's namkeen farsan.
Source: Wikipedia
Sev Puri

snack
A chaat of small crisp puris topped with potato, onions, chutneys and a heap of fine sev, a Gujarati and Mumbai street staple.
Source: Wikipedia
Sev Usal

snack
A curry of boiled dried peas in onion-tomato gravy topped with a heap of crunchy sev, a spicy Vadodara street dish eaten hot with pav.
Source: Wikipedia
Thepla

snack
A soft, thin spiced flatbread made from wheat flour and fenugreek leaves, a staple travel food that keeps for days without refrigeration.
Source: Wikipedia
Vada Pav

snack
A deep-fried spiced-potato dumpling served inside a pav bun with chutneys, a Maharashtrian street food widely sold across Gujarat.
Source: Wikipedia
Vegetable Cutlet

snack
Mashed spiced vegetables shaped into patties, crumb-coated and shallow- or deep-fried, a common Indian tea-time snack in Gujarat.
Source: Wikipedia

Sweets

Aam Ras

drink
A thick pulp of ripe mangoes, often flavoured with cardamom and saffron, served with puri or as a dessert-drink during mango season.
Source: Wikipedia
Barfi

sweet
A milk-based, fudge-like sweet made from khoa and sugar, served at festivals like Diwali and Holi.
Source: Wikipedia
Basundi

sweet
A rich dessert of milk slowly reduced until thick and sweetened, flavoured with cardamom, saffron and nuts.
Source: Wikipedia
Besan Laddu

sweet
A spherical sweet of roasted gram flour bound with sugar and ghee, among the most universal of Indian sweets.
Source: Wikipedia
Boondi

sweet
Small fried chickpea-flour pearls soaked in sugar syrup, also formed into boondi laddu, made in Gujarat among other states.
Source: Wikipedia
Chikki

sweet
A traditional Indian brittle made from nuts, usually peanuts, and jaggery or sugar, with Gujarat's Bhuj a noted production hub.
Source: Wikipedia
Churma

sweet
Coarsely ground wheat cooked with ghee and jaggery or sugar, often paired with dal-baati.
Source: Wikipedia
Doodh Pak

sweet
A creamy rice pudding made by slow-cooking rice in sweetened milk with cardamom, saffron and nuts, served on festive occasions.
Source: Wikipedia
Falooda

drink
A cold vermicelli dessert-drink of rose syrup, sweet basil seeds and milk, often served with kulfi.
Source: Wikipedia
Gajar ka Halwa

sweet
A winter dessert of grated carrots slow-cooked with milk, sugar, ghee and khoya, also called gajar pak.
Source: Wikipedia
Ghari

sweet
A rich, round deep-fried sweet filled with khoya, ghee and dry fruits, a signature specialty of Surat traditionally eaten on Chandani Padvo.
Source: Wikipedia
Ghevar

sweet
A disc-shaped, honeycomb-textured sweet of maida, ghee and sugar syrup, popular in Gujarat and Rajasthan around Teej and Raksha Bandhan.
Source: Wikipedia
Ghughra

sweet
A crescent-shaped fried pastry filled with sweet khoya, coconut and dry fruits, made at Diwali.
Source: Wikipedia
Gulab Jamun

sweet
Deep-fried khoya dumplings soaked in cardamom- and rose-scented sugar syrup, served hot at festivals and weddings.
Source: Wikipedia
Halvasan

sweet
A chewy milk-and-wheat sweet studded with nuts, a Surti specialty.
Source: Wikipedia
Jalebi

sweet
A spiral-shaped deep-fried sweet soaked in sugar syrup, famously paired with fafda in Gujarat, especially on Dussehra.
Source: Wikipedia
Kaju Katli

sweet
A rhombus-cut cashew-and-sugar fudge, often topped with edible silver foil and eaten during Diwali.
Source: Wikipedia
Kalakand

sweet
A soft cheese-based sweet of chhena and reduced milk cooked to a fudge consistency and garnished with pistachios.
Source: Wikipedia
Kheer

sweet
A rice pudding boiled with milk and sugar or jaggery and flavoured with cardamom, saffron and nuts.
Source: Wikipedia
Kopra Pak

sweet
A coconut variety of barfi, the khoa-and-sugar fudge made with grated coconut, a Gujarati festive favourite.
Source: Wikipedia
Lapsi

sweet
A sweet porridge of broken wheat cooked in ghee and jaggery, made on auspicious occasions.
Source: Wikipedia
Magas

sweet
A grainy gram-flour fudge roasted in ghee and set with sugar, a traditional Gujarati festive sweet similar to besan ladoo in square form.
Source: Wikipedia
Malpua

sweet
A sweet deep-fried pancake dipped or soaked in sugar syrup, eaten across India especially during Holi.
Source: Wikipedia
Mohanthal

sweet
A fudge-like sweet made from roasted gram flour, ghee and sugar syrup, garnished with nuts, popular during Gujarati festivals.
Source: Wikipedia
Mysore Pak

sweet
A rich melt-in-the-mouth confection of gram flour, sugar and ghee that originated in the royal kitchens of Mysore.
Source: Wikipedia
Penda

sweet
A soft milk-fudge sweet; the Penda of towns like Sihor and Dwarka are especially renowned.
Source: Wikipedia
Puran Poli

sweet
A sweet flatbread stuffed with a cooked filling of lentils and jaggery, popular in Gujarat where it is known as vedmi or puran poli during festivals.
Source: Wikipedia
Rabri

sweet
A dessert of milk boiled down slowly until dense and sweetened, often layered and flavoured with cardamom and nuts.
Source: Wikipedia
Rasgulla

sweet
Ball-shaped chhena dumplings cooked in light sugar syrup until the syrup permeates them.
Source: Wikipedia
Sheera

sweet
A semolina halva toasted in ghee and sweetened with sugar syrup, also known as sooji halwa or Mohan bhog.
Source: Wikipedia
Shrikhand

sweet
A creamy dessert of strained, sweetened yogurt flavoured with cardamom and saffron, popular across Gujarat and Maharashtra.
Source: Wikipedia
Sukhdi (Gol Papdi)

sweet
A simple jaggery and wheat-flour fudge, an everyday Gujarati sweet also given as prasad.
Source: Wikipedia
Sutarfeni

sweet
A flaky, thread-like dessert made from spun rice flour and sugar layered with ghee and nuts, resembling fine vermicelli.
Source: Wikipedia

Main dishes

Bajra Rotla

main
A thick, rustic unleavened flatbread made from pearl millet (bajra) flour, a Kathiawadi staple usually eaten with ghee, jaggery or garlic chutney.
Source: Wikipedia
Bajri no Rotlo

main
A thick pearl-millet flatbread from Saurashtra, eaten with garlic chutney, jaggery and ghee.
Source: Wikipedia
Bhakri

main
A thick, crisp unleavened flatbread made from coarse wheat flour, a hearty everyday bread in Gujarati and wider western Indian cuisine.
Source: Wikipedia
Bharela Bhinda

main
Stuffed dry okra, a Gujarati shaak of whole okra filled with a gram-flour and spice mixture.
Source: Wikipedia
Bharela Ringan

main
Stuffed dry eggplant, a Gujarati shaak in which small brinjals are filled with a spiced gram-flour paste and cooked dry.
Source: Wikipedia
Dal Dhokli

main
A one-pot comfort dish of spiced wheat-flour strips simmered in a sweet-and-tangy lentil dal, a Gujarati household staple.
Source: Wikipedia
Dudhi nu Shaak

main
A light bottle-gourd curry, a mild everyday Gujarati shaak.
Source: Wikipedia
Fajeto

main
A sweet-and-sour ripe-mango and yoghurt kadhi from South Gujarat, eaten in mango season.
Source: Wikipedia
Gujarati Dal

main
A signature sweet, sour and spicy lentil preparation made from toor dal with jaggery, tamarind, tomatoes and peanuts, central to the Gujarati thali.
Source: Wikipedia
Guvar nu Shaak

main
A cluster-beans curry, a common everyday Gujarati vegetable preparation.
Source: Wikipedia
Juvar no Rotlo

main
Thick sorghum (jowar) flatbread, one of Gujarat's traditional coarse-grain breads eaten with ghee and chutney.
Source: Wikipedia
Kadhi

main
A sweet-and-sour yogurt-and-gram-flour curry, tempered with spices and often mildly sweetened, a staple of the Gujarati thali.
Source: Wikipedia
Khichdi

main
A simple, wholesome one-pot dish of rice and lentils cooked together, a comfort food staple eaten across Gujarat, often with kadhi.
Source: Wikipedia
Lasaniya Bataka

main
A spicy garlic-flavoured potato curry, a classic Kathiawadi shaak known for its pungent red gravy.
Source: Wikipedia
Makai no Rotlo

main
Thick maize-flour flatbread traditionally grilled over coals in a clay pan, common in Gujarat's winter.
Source: Wikipedia
Osaman

main
A thin, tangy tuvar-dal broth from South Gujarat, served with rice and khichdi.
Source: Wikipedia
Panchkutiyu Shaak

main
A five-vegetable Gujarati curry made of ridge gourd, potato, bottle gourd, eggplant and green peas.
Source: Wikipedia
Puri

main
Deep-fried puffed bread made from whole wheat flour, served in Gujarati meals and at banquets, notably with Surti Undhiyu.
Source: Wikipedia
Ringan Bateta nu Shaak

main
Eggplant and potato curry, one of the staple everyday Gujarati vegetable dishes.
Source: Wikipedia
Ringan no Olo

main
A Gujarati mashed roasted-eggplant dish, the regional counterpart to baingan bharta, cooked with tomatoes, garlic and spices.
Source: Wikipedia
Rotli

main
Thin whole-wheat unleavened flatbread rolled thin, the everyday staple bread of a Gujarati thali, also called phulka.
Source: Wikipedia
Sambhariyu Shaak

main
A stuffed-vegetable Gujarati curry of ivy gourd, baby potatoes, sweet potatoes and eggplant filled with a spice mixture.
Source: Wikipedia
Sev Tameta nu Shaak

main
A quick Gujarati curry of tomatoes simmered in a spiced gravy and finished with crunchy sev, a common everyday sabzi.
Source: Wikipedia
Umbadiyu

main
A winter dish of vegetables and beans slow-cooked underground in an earthen pot, from South Gujarat.
Source: Wikipedia
Undhiyu

main
A mixed vegetable casserole of winter produce, muthiya dumplings and green spices, traditionally cooked upside-down in earthen pots, Gujarat's signature winter dish.
Source: Wikipedia
Vaghareli Khichdi

main
A tempered rice-and-lentil khichdi, a Gujarati comfort staple eaten with kadhi.
Source: Wikipedia
Val Papdi nu Shaak

main
A flat-bean (field bean) curry, a traditional Gujarati winter shaak.
Source: Wikipedia

Drinks

Chaas

drink
A spiced buttermilk drink made from churned yogurt, water and seasonings, served chilled as a cooling accompaniment to Gujarati meals.
Source: Wikipedia
Kokum Sharbat

drink
A bright-red refreshing drink made from kokum fruit preserved with sugar, used as both a souring agent and a beverage in Gujarat.
Source: Wikipedia
Lassi

drink
A chilled yogurt-based drink blended with water and spices, with sweet versions adding cardamom, rosewater and saffron.
Source: Wikipedia
Sharbat

drink
A sweet chilled cordial made from fruit, flower petals or syrups such as rose, khus or almond, diluted with water.
Source: Wikipedia
Sugarcane Juice

drink
Juice pressed from sugarcane, sold by street vendors across Gujarat and served chilled with a dash of lime or ginger in summer.
Source: Wikipedia
Thandai

drink
A chilled spiced milk drink with nuts and seeds, popular in summer and at Holi.
Source: Wikipedia

Pickles and condiments

Chhundo

pickle
A sweet-and-spicy grated raw-mango preserve, sun-cooked, eaten with thepla and paratha.
Source: Wikipedia
Gorkeri

pickle
A sweet jaggery-based raw-mango pickle typical of Gujarati households.
Source: Wikipedia
Keri nu Athanu

pickle
A sour-spicy Indian pickle of raw mango cut and preserved in salt, oil and hot spices, a fixture of the Gujarati meal.
Source: Wikipedia
Lasan ni Chutney

pickle
A pungent chutney of fresh garlic, chillies and often coconut or groundnuts, eaten with hot bhakri, thepla and khandvi.
Source: Wikipedia

Farsan and snacks

Sweets

Main dishes

Drinks

Pickles and condiments

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