what to eat in gujarat

Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from (tasting, a delicacy), from (to lick), from Prakrit (to devour with relish, eat noisily)

Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed] The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo

Kachori or Kachauri or Kachodi or Katchuri is a spicy snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. It is a popular snack food in Karachi, Pakistan.

Khaman is a savory steamed cake made from gram flour. It is very soft, fluffy and spongy in texture. It is perfect as a snack for any time of the day or side farsaan with your meal.This is instant version of it. It will be ready in only 20 minutes. And secret ingredient is eno fruit salt. Traditionally batter is prepared 10-12 hours in advance.It has combination of sweet (from sugar), spicy (from chopped and sliced chilies) and sour (from citric acid or lemon juice) tastes.

Khandvi is a savory snack from the Indian state of Gujarat, India. It is made mainly of gram flour and yoghurt which is slowly cooked into a paste. The mixture is then spread out to cool, cut, and rolled into scroll shapes. The delicious mild taste and soft texture is the reason why it is a popular snack amongst many adults, and kids. It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult for some people. Making Khandvi at home is not hard at all

Mix all the ingredients for kachori in a bowl and rub the flour betwen palms so that ghee is mixed well with flour.Kneed a soft dough using warm water. Cover the dough with wet cotton cloth and keep aside for 15 - 20 minutes. Wash pigeon peas and grind to a smooth paste using little water at a time.

At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea. It is very popular snack from Gujarat. You will find these methi pakoda in every shop which sells snacks aka Farsan in Gujarat. Apart from winter, it tastes best in monsoon. When its raining, you will see a big crowd at stalls.methi na gota or methi pakora is a gujarati deep fried snack. basically these are fritters made with besan/gram flour and fenugreek leaves. they are usually served as a snack during tea time.i have had methi na gota many times while living in mumbai. whenever we would buy mix pakora platter from the gujarati snack shops, they would also add methi na gota in the pakora mix. the texture used to be so soft and spongy, unlike the onion pakora or aloo pakora that used to be there in the platter

Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as sugar and oil. It is a very good staple of Gujaratis. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek. This dish can be eaten steamed or fried (after steaming); it is equally tasty either way. The following link gives information about preparation of this dish.This item is known as Vaataa in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, Luni or grated bottle gourd or peel of bitter gourd(karela) After steamed, they are tempered with sesame seeds and mustered seeds. Very yummy.