Gujarati cuisines are not only appetizing and mouth-watering but also high in nutritional value. With a combination of various different spices, each and every Gujarati dish marks its own uniqueness. And if you are looking for a healthy-carby snack, Gujarati dishes are way to go.

And if you are looking for a healthy-carby snack, Gujarati dishes are way to go.

1.  Thepla

Ingredients:

·   Wheat flour – 1 cup + ½ cup

·   Fenugreek leaves (chopped) – ½ cup

·   Coriander leaves (chopped) – 3 tsp

·   Curd (yogurt) – 1 tsp

·   Ginger-Garlic Paste -1 tsp

·   Red Chilli powder – 1 tsp

·   Turmeric powder – ½ tsp

·   Coriander powder – 1 tsp

·   Oil – 2 tsp

·   Salt – as per taste

·   Water

      Directions:

·   In a bowl, mix 1 cup wheat flour, fenugreek leaves, coriander leaves, red chilli powder, curd, turmeric powder, coriander powder, ginger-garlic paste, 1 tsp oil and salt

·   Mix them well

·   Now add water in the ingredients and make a soft dough like roti dough, grease its surface with 1 tsp oil,

·   In a clean muslin cloth cover the dough and leave it aside for 15-20 minutes

·   After that, divide it into 7 equal parts and give them a round shape like a ball

·   Take ½ cup dry wheat flour in a plate for dusting, take one dough ball press it in a rolling board and flatten it to make it into a patty like shape

·   Roll it out into a circle like roti or parathas

·   over medium flame, heat a griddle, place raw thepla on it

·   flip the thepla when medium cooked and spread ½ tsp oil on its surface

·   flip it again on the other side, cook it until its light brown, similarly it do with remaining dough

·   serve them with curd or chutney

2. Gujarat special khichdi

Ingredients:

·   Rice – 2 cups

·   Toor dal – ½ cup

·   Gram peas – 250 g

·   Potatoes (cubed) – 3-4

·   Raw mango – 1

·   Jeera seeds

·   Green Chillies – 2-3

·   Mustard seeds

·   Cumin seeds – 1 tbsp

·   Red Chilli powder – 1 tsp

·   Turmeric powder – 1 tsp

·   Asafoetida

·   Onions (chopped) -1

·   Sugar

·   Salt

·   Ghee

·   Coriander leaves

        Directions:

·   In a large pot, heat 1 tsp of ghee

·   Add cumin seeds and fry for 2 minutes

·   Add chopped onions and saute until brown

·   Now add chopped ginger and split green chillies fry for about 5 minutes over low flame

·   Add turmeric powder and red chilli powder and let it cook until the ghee gets separated from the masala

·   Add cubed potatos, washed rice and dal saute for 5 minutes

·   Add a pinch of asafoetida powder,green peas and a tsp of salt and sugar

·   Chop raw mango into fine small pieces and add them as well

·   Mix them well and add 4 cups of water, bring to a simmer and cover the pot for 20-25 minutes

·   When it’s done. Garnish the khichdi with coriander and 2 tbsp of ghee

3.  Moong daal kichu

Ingredients:

·   Yellow moong dal (soaked for 1 hour) – ½ cup

·   Green Chillies (chopped) – 1 tsp

·   Cumin seeds – ½ tsp

·   Asafoetida – ¼ tsp

·   Baking soda – a pinch

·   Salt – as per taste

          Directions:    

·   Mix the moong dal and ¼ cup of water in a mixer and blend it until its makes a smooth paste

·   In a deep non-stick pan, heat water 1 ¼ cup and add green chillies, cumin seeds, asafoetida, soda bi-carb and salt as per taste, mix them well and cook over medium flame for about 1 minute, stir it well

·   Add the moong dal paste, mix well and cook over medium flame for about 3-4 minutes

·   Serve immediately with oil and koro sambhar

4. Gujarati bun tikka

Ingredients:

·   Potatoes – 500 gm

·   Roasted ground nuts – 100 gm

·   Pomegranate seeds – 100 gm

·   Nylon sev – 150 gm

·   Dabeli bun – 10

·   Cumin-Coriander powder – 1 tsp

·   Onions (finely chopped) – 2 medium size

·   Coriander chutney – 2 tbsp

·   Garlic chutney – 1 tbsp

·   Ghee / butter – 4 tbsp

              (For Seasoning)

·   Salt – as per taste

·   Coriander leaves (chopped) – 1 tbsp

·   Garam masala – 1 tsp

·   Lemon juice – 3 tsp

·   Powder Sugar – 2 tsp

·   Red Chilli powder – 2 tsp

·   Turmeric powder – ½ tsp

·   Green Chilli paste – 2 tsp

·   Fennel seeds – 1 tsp

·   Oil – 1 tbsp

          Directions

·   In a cooker, boil potatoes for 5-6 vessels

·   After it cools done, peel it skin and mash properly

·   Roast groundnuts and remove skin

·   Now heat 1 tsp oil and roast groundnuts in it

·   Sprinkle salt and cumin coriander seeds and keep it aside

·   In a pan, heat oil over low flame. Add fennel seeds in it

·   Also, add potatoes, salt, green chilli paste, red chilli powder, turmeric powder, garam masala, lemon juice

·   Mix them well

·   Sprinkle some coriander leaves on it

·   Now add pomegranate seeds and groundnuts, mix it well

·   Cut the bun from the middle

·   Apply chutney to both the sides

·   Stuff all the masala you’ve prepared in the bun with onions and sev

·   Heat ghee in a pan and roast all bun

·   Serve it with either sauce or green chutney

5.  Oats dhokla

Ingredients:

  (for oats dhoka)

·   Oats powdered – ½ cup

·   Sooji – ¼ cup

·   Salt – as per taste

·   Ginger paste – ½ tsp

·   Cilantro or Coriander leaves – 1 tbsp

·   Curd – ¼ cup and 2 tbsp

·   Water – ½ cup

·   Eno fruit salt – ½ tsp

(for tempering)

·   Oil – 1 tbsp

·   Mustard seeds – ¼ tsp

·   Sesame seeds – ¼ tsp

·   Green Chilli slit – 2

·   Curry leaves – 5-6

·   Red chilli powder – ¼ tsp

Directions:

          (making oats dhoka)

·   Make powder out of oats with the help of a grinder

·   In a bowl, take oats powder add sooji and salt

·   Also ginger paste and coriander leaves, mix well

·   Add curd and mix until everything is combined well

·   To make the batter smooth add some water

·   Cover it and leave it for 20-3- minutes

·   After 30 minutes, prepare a streamer add a glass of water and let it boil

·   Meanwhile, grease dhokla tray with oil

·   Once the streamer is ready, sprinkle some eno fruit salt over the dhokla batter

·   It will form bubbles, immediately stir it

·   Pour the batter into the streamer and leave it for 16-20 minutes over medium flame

·   To check that the dhokla are ready insert a knife if it comes out clean then remove the tray from streamer and let it cool for 5 minutes

(making tempering)

·   In a small pan, heat the oil. Add mustard seeds and let them pop

·   Now add sesame seeds and when they start popping too add green chillies nd curry leaves, saute for 30 seconds

·   Let the oil cool don for a minute and then add red chilli powder

·   With the help of a spoon, drizzle tadka over the dhokla

·   You can cut the dhokla’s in your desired shape and serve

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