Gujarati cuisine is known for its unique flavors, vibrant colors, and wholesome ingredients. If you’re looking for easy Gujarati recipes that don’t compromise on taste or authenticity, you’ve come to the right place. Whether you’re a novice cook or a seasoned chef, these simple dishes will add a delightful touch to your mealtime. This article explores 12 easy Gujarati recipes, each accompanied by a detailed breakdown of ingredients, cooking instructions, and helpful tips.
Simple Gujarati Recipes
| Recipe | Cooking Time | Servings |
|---|---|---|
| 1. Thepla | 30 minutes | 4 |
| 2. Dhokla | 40 minutes | 4 |
| 3. Khandvi | 45 minutes | 4 |
| 4. Pulao | 30 minutes | 4 |
| 5. Sev Tameta | 30 minutes | 4 |
| 6. Bhindi Sambhariya | 30 minutes | 4 |
| 7. Aloo Gobi | 30 minutes | 4 |
| 8. Dal Dhokli | 1 hour | 4 |
| 9. Khichdi | 30 minutes | 4 |
| 10. Patra | 1 hour | 4 |
| 11. Chutney | 10 minutes | 4 |
| 12. Farsan | 1 hour | 6 |
1. Thepla
Description
Thepla is a popular Gujarati flatbread made with whole wheat flour, spices, and fenugreek leaves. It is versatile, making it perfect for breakfast, lunch, or dinner.
Origin
Thepla has its roots in Gujarati households and is often made during travel for its ease of preparation and storage.
Color
Thepla has a golden-brown color, enhanced by the addition of turmeric and greens.
Texture
The texture is soft and pliable, perfect for rolling and dipping.
Ingredients
- Whole Wheat Flour: 2 cups
- Fenugreek Leaves (Methi): 1 cup, chopped
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Cumin Powder: 1 teaspoon
- Salt: to taste
- Oil: for cooking
- Water: as needed
Instructions
- Dough Preparation: In a bowl, mix flour, fenugreek leaves, turmeric, red chili powder, cumin powder, and salt. Gradually add water to form a soft dough.
- Resting: Allow the dough to rest for 15 minutes.
- Rolling: Divide the dough into small balls, roll each ball into a thin circle.
- Cooking: Heat a tawa (griddle) and cook the thepla on both sides, brushing with oil until golden brown.
- Serving: Serve hot with yogurt or pickle.
Cooking Tips
- Storage: Theplas can be stored in an airtight container for several days.
- Flavor Variations: You can add spices like ajwain or ginger for an extra kick.
| Thepla Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
2. Dhokla
Description
Dhokla is a steamed savory cake made from gram flour (besan) and spices. It is light, fluffy, and perfect as a snack or breakfast option.
Origin
This dish is a staple in Gujarati cuisine, often enjoyed during festivals and celebrations.
Color
Dhokla has a bright yellow color, typically from turmeric and the addition of green chilies.
Texture
The texture is soft and spongy, making it a delightful treat.
Ingredients
- Gram Flour (Besan): 1 cup
- Yogurt: 1/2 cup
- Turmeric Powder: 1/2 teaspoon
- Eno Fruit Salt: 1 teaspoon
- Green Chilies: 2, finely chopped
- Salt: to taste
- Water: as needed
- Coriander and Mustard Seeds: for tempering
Instructions
- Batter Preparation: In a bowl, mix gram flour, yogurt, turmeric, salt, and enough water to make a smooth batter.
- Steaming: Grease a steaming dish, pour the batter, and sprinkle green chilies on top. Steam for about 15-20 minutes.
- Tempering: Heat oil, add mustard seeds, and pour over the steamed dhokla.
- Serving: Cut into pieces and serve with green chutney.
Cooking Tips
- Texture: Ensure the batter is lump-free for a fluffy texture.
- Serving Suggestion: Garnish with fresh coriander and grated coconut.
| Dhokla Recipe | |
|---|---|
| Cooking Time | 40 minutes |
| Servings | 4 |
3. Khandvi
Description
Khandvi is a delicate snack made from gram flour and yogurt, rolled into thin strips and seasoned with spices.
Origin
This dish is cherished in Gujarat, often served as an appetizer or snack.
Color
Khandvi is typically pale yellow, garnished with green chilies and coriander.
Texture
It has a silky, smooth texture that melts in your mouth.
Ingredients
- Gram Flour (Besan): 1 cup
- Yogurt: 1 cup
- Water: 2 cups
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Mustard Seeds: 1 teaspoon
- Green Chilies: 2, chopped
- Coriander: for garnish
Instructions
- Batter Preparation: Mix gram flour, yogurt, water, turmeric, and salt in a pan. Cook on low heat, stirring continuously until thickened.
- Spreading: Spread the mixture onto a greased surface and let it cool.
- Rolling: Once cool, cut into strips and roll them tightly.
- Tempering: Heat oil, add mustard seeds, and pour over the rolled khandvi.
- Serving: Garnish with coriander and serve.
Cooking Tips
- Consistency: Ensure the batter is cooked just enough to spread easily.
- Garnish: Add grated coconut for additional flavor.
| Khandvi Recipe | |
|---|---|
| Cooking Time | 45 minutes |
| Servings | 4 |
4. Pulao
Description
Gujarati Pulao is a fragrant rice dish cooked with a mix of vegetables and spices, making it a flavorful one-pot meal.
Origin
This dish reflects the simplicity and versatility of Gujarati cooking.
Color
The pulao typically has a warm yellow hue, enhanced by saffron or turmeric.
Texture
It has a fluffy texture with tender vegetables.
Ingredients
- Basmati Rice: 1 cup
- Mixed Vegetables: 1 cup (peas, carrots, beans)
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Water: 2 cups
- Oil or Ghee: for cooking
Instructions
- Preparation: Rinse and soak the basmati rice for 30 minutes.
- Cooking: In a pot, heat oil or ghee, add cumin seeds, and sauté for a minute. Add vegetables, turmeric, and salt, and cook for a few minutes.
- Cooking Rice: Add the soaked rice and water. Bring to a boil, then reduce the heat, cover, and cook until the rice is done.
- Serving: Fluff the rice and serve hot with raita.
Cooking Tips
- Variations: Add nuts like cashews for added texture and flavor.
- Serving Suggestions: Serve with yogurt or pickles.
| Pulao Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
5. Sev Tameta
Description
Sev Tameta is a tangy tomato curry topped with crispy sev, making it a delicious accompaniment to rice or chapati.
Origin
This dish is a beloved staple in many Gujarati households.
Color
The dish features a rich red color from the tomatoes, often garnished with green sev.
Texture
It has a smooth, thick texture, contrasted by the crunchy sev topping.
Ingredients
- Tomatoes: 4 large, chopped
- Sev: 1 cup
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Green Chilies: 2, chopped
- Salt: to taste
- Coriander Powder: 1 teaspoon
- Oil: for cooking
Instructions
- Cooking Tomatoes: Heat oil in a pan, add cumin seeds and green chilies. Once they splutter, add chopped tomatoes, turmeric, coriander powder, and salt.
- Simmering: Cook until the tomatoes break down and the oil separates from the mixture.
- Serving: Top with sev and fresh coriander. Serve with chapatis or rice.
Cooking Tips
- Quality of Tomatoes: Use ripe, juicy tomatoes for the best flavor.
- Customization: Add green peas or capsicum for extra nutrition.
| Sev Tameta Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
6. Bhindi Sambhariya
Description
Bhindi Sambhariya is a delicious stir-fried dish made with okra stuffed with spices. It’s a great side dish for rice or roti.
Origin
This dish showcases the unique way Gujaratis use vegetables in their cooking.
Color
The dish is vibrant green, thanks to the fresh okra and spices.
Texture
It has a crisp texture with a spicy stuffing.
Ingredients
- Okra (Bhindi): 250 grams, washed and cut
- Gram Flour (Besan): 2 tablespoons
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Oil: for cooking
Instructions
- Stuffing Preparation: Mix gram flour, turmeric, red chili powder, cumin, and salt in a bowl.
- Stuffing Okra: Carefully slit the okra and fill with the spice mixture.
- Cooking: Heat oil in a pan, add the stuffed okra, and sauté until cooked and slightly crispy.
- Serving: Serve hot with chapati or rice.
Cooking Tips
- Cooking Technique: Avoid overcrowding the pan to ensure the okra cooks evenly.
- Flavor Boost: Add a squeeze of lemon before serving for a tangy flavor.
| Bhindi Sambhariya Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
7. Aloo Gobi
Description
Aloo Gobi is a simple and flavorful dish made with potatoes and cauliflower, seasoned with spices.
Origin
This dish is popular across India, with each region adding its unique twist.
Color
The dish has a bright yellow hue, largely due to the turmeric.
Texture
It has a soft and slightly chunky texture.
Ingredients
- Potatoes: 2, diced
- Cauliflower: 1 small, cut into florets
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Oil: for cooking
- Green Chilies: 2, chopped
Instructions
- Cooking Vegetables: Heat oil in a pan, add cumin seeds, and let them splutter. Add potatoes and cauliflower along with turmeric and salt.
- Stir-Frying: Stir to coat the vegetables with spices. Cover and cook until tender.
- Serving: Serve hot with chapatis or rice.
Cooking Tips
- Variations: Add peas or carrots for extra color and nutrition.
- Serving Suggestion: Pair with yogurt for a refreshing contrast.
| Aloo Gobi Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
8. Dal Dhokli
Description
Dal Dhokli is a comforting dish made with lentils and wheat dumplings simmered together, creating a hearty meal.
Origin
This dish is commonly prepared in Gujarati households, especially during festivals.
Color
It has a warm golden-brown hue from the spices and lentils.
Texture
The texture is thick and creamy, with chewy dumplings.
Ingredients
- Toor Dal (Pigeon Peas): 1 cup
- Whole Wheat Flour: 1 cup
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Water: as needed
- Ghee: for tempering
Instructions
- Dal Preparation: Cook toor dal with turmeric and salt until soft. Mash it slightly.
- Dumpling Preparation: Mix whole wheat flour with salt and water to form a soft dough. Roll into small discs.
- Cooking: Add the mashed dal to a pot with water and bring to a boil. Add dumplings and cook until soft.
- Tempering: Heat ghee, add spices, and pour over dal dhokli.
- Serving: Serve hot with a dollop of ghee.
Cooking Tips
- Water Adjustment: Add water to adjust the consistency of the dal.
- Spice Level: Customize spice levels to your preference.
| Dal Dhokli Recipe | |
|---|---|
| Cooking Time | 1 hour |
| Servings | 4 |
9. Khichdi
Description
Khichdi is a simple and nutritious dish made with rice and lentils, often considered comfort food.
Origin
It is a staple in many Indian households, with variations across different regions.
Color
Khichdi typically has a soft yellow color from the turmeric.
Texture
It has a creamy, mushy texture, making it easy to digest.
Ingredients
- Rice: 1 cup
- Moong Dal (Split Yellow Lentils): 1/2 cup
- Turmeric Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Water: as needed
- Ghee or Oil: for tempering
Instructions
- Preparation: Rinse rice and lentils together.
- Cooking: In a pressure cooker, combine rice, lentils, turmeric, salt, and water. Cook for 3-4 whistles.
- Tempering: Heat ghee or oil, add cumin seeds, and pour over the cooked khichdi.
- Serving: Serve hot with yogurt or pickle.
Cooking Tips
- Vegetable Additions: Feel free to add seasonal vegetables for extra nutrition.
- Water Adjustment: Use more or less water depending on your desired consistency.
| Khichdi Recipe | |
|---|---|
| Cooking Time | 30 minutes |
| Servings | 4 |
10. Patra
Description
Patra is a unique snack made from colocasia leaves smeared with a spiced gram flour paste, rolled, and steamed.
Origin
This dish is commonly found in Gujarati cuisine, often served as a snack or appetizer.
Color
Patra has a greenish hue from the colocasia leaves, often adorned with yellow from the gram flour.
Texture
The texture is soft with a slight chewiness from the leaves.
Ingredients
- Colocasia Leaves: 4 large
- Gram Flour (Besan): 1 cup
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Salt: to taste
- Ginger: 1-inch piece, grated
- Water: as needed
Instructions
- Paste Preparation: Mix gram flour, turmeric, red chili powder, salt, and ginger with enough water to form a thick paste.
- Spreading: Spread the paste on the colocasia leaves and roll them tightly.
- Steaming: Steam the rolls for about 30 minutes until cooked.
- Slicing and Serving: Slice into rounds and serve with chutney.
Cooking Tips
- Leaf Quality: Use fresh leaves for the best flavor and texture.
- Serving Suggestion: Drizzle with sesame seeds for added crunch.
| Patra Recipe | |
|---|---|
| Cooking Time | 1 hour |
| Servings | 4 |
11. Chutney
Description
Gujarati chutneys are vibrant, flavorful condiments that add a burst of taste to any meal. They can be made with various ingredients.
Origin
Chutneys are integral to Gujarati cuisine, complementing almost every dish.
Color
The color varies based on the ingredients used, from green (coriander) to red (tomato or chili).
Texture
Chutneys can be smooth or coarse, depending on personal preference.
Ingredients
- Coriander Leaves: 1 cup
- Green Chilies: 2
- Lemon Juice: 1 tablespoon
- Salt: to taste
- Cumin Seeds: 1/2 teaspoon
Instructions
- Blending: Combine all ingredients in a blender with a little water and blend until smooth.
- Serving: Adjust seasoning and serve with snacks or meals.
Cooking Tips
- Storage: Store in an airtight container in the fridge for freshness.
- Flavor Variations: Add mint leaves for a refreshing twist.
| Chutney Recipe | |
|---|---|
| Cooking Time | 10 minutes |
| Servings | 4 |
12. Farsan
Description
Farsan refers to a variety of snacks enjoyed in Gujarati cuisine, perfect for tea time or as appetizers.
Origin
These snacks are widely popular in Gujarat and are often served at festive occasions.
Color
Farsan can range from golden brown to vibrant green, depending on the type.
Texture
The texture varies from crunchy to soft, offering a delightful snacking experience.
Ingredients
- Besan (Gram Flour): 2 cups
- Spices: turmeric, chili powder, ajwain (carom seeds)
- Water: as needed
- Oil: for frying
Instructions
- Batter Preparation: Mix gram flour with spices and enough water to make a thick batter.
- Frying: Drop small portions of batter into hot oil and fry until golden brown.
- Serving: Drain excess oil and serve with chutney.
Cooking Tips
- Experimentation: Try different spices to customize the flavor.
- Serving Suggestions: Serve with tea or coffee.
| Farsan Recipe | |
|---|---|
| Cooking Time | 1 hour |
| Servings | 6 |
Conclusion
These easy Gujarati recipes offer a delightful glimpse into the rich culinary traditions of Gujarat. Each dish, from the fluffy Dhokla to the comforting Khichdi, is not only easy to prepare but also bursting with flavors that are sure to please any palate. With a variety of ingredients and cooking techniques, these recipes allow you to explore the vibrant tastes of Gujarat in your own kitchen. Try them out and enjoy a taste of this wonderful cuisine!