Top 20 delicious Gujarati Recipes

Top 20 delicious Gujarati Recipes

1. Masala Besan Sev


  • Sieve 1 cup of gram flour and pour it into a bowl and add ¼ tsp of red chili powder, turmeric powder, and carom seeds, pinch of asafetida, salt as per taste in the flour.
  • Mix everything well and make a dent in the center and add 2 tablespoon of hot oil into it.
  • Allow the oil to cool down and then mix the mixture well until it appears like bread crumbs.
  • Now, slowly add water and start making smooth dough.
  • After the dough is made, cover it with a moist cloth for approx 10-12 minutes.
  • For the fine long round besan sev, you will require a cylindrical machine with a disc possessing medium sized holes and a movable handle.
  • Add some dough into the machine, close the lid and start rotating the handle while placing it above the pan of hot oil.
  • Make one bunch of sev, now, when the color turns to a bit golden, flip the bunch to the other side.
  • Now, when finally the oil stops scorching and the color turns completely red, you can pull the sev out of the pan and place it on a blotting paper to absorb the extra oil.
  • You can now serve these Masala Besan Sev as a Diwali snacks to your guests.


2. Raw Mango Salad


  • Add 1 large raw (kaccha) peeled and finely chopped mango and ¼ cup of chopped onions into a bowl.
  • Then after, add ½ tsp red chili powder, cumin powder, 2 tsp of sugar, and salt (as per taste).
  • Mix them well.
  • Allow the mixture to rest for 10-12 minutes.
  • Garnish the salad with the coriander or the mint leaves.
  • You can serve this salad with the main course of meal.


3. Aam Chunda


  • Firstly, rinse 2 large sized mangoes, peel them, slice it up and then add them to a pan along with 1-1/2 cup of sugar and salt as per taste.
  • Start stirring the mixture on the low flame so that the sugar melts.
  • Keep on cooking the mixture well unless and until the mixture starts bubbling up.
  • Heat the mixture up till it turns to a 2 thread of thickness.
  • Pour the mixture into a clean bowl and add red chili powder and ½ tsp of cumin powder as per taste.
  • Stir the mixture well and allow the aam chunda to cool down.


4. Lauki Thepla


  • Pour 1 cup of lauki into a bowl and add ginger-chili paste (1 green chili and ½ gingers), ½ tsp of red chili powder, cumin powder, coriander powder, turmeric powder, and salt into it. Mix them well.
  • Now, add 1-1/2 cup of wheat and the gram flour to the mixture. Mix it well.
  • Then after, add 2 tbsp of yogurt and 1 tbsp of oil to the mixture and then turn the mixture into the dough.
  • Make sure that the dough is smooth enough.
  • Make small balls from the dough, place them one by one on the rolling board and start turning their shape into thin circular disc thepla.
  • Lift the thepla and place it on a hot pan, sprinkle some oil for roasting, once the thepla bubbles up; flip it to the another side.
  • Again sprinkle some oil on one side.
  • Flip the thepla’s 2-3 times so they get cooked well.
  • You can serve these hot lauki theplas with yogurt or mango pickle.


5. Basundi Recipe


  • Add 4-5 cups fat milk and 1 tin (400 grams) of condensed milk in a saucepan.
  • Heat this mixture on a low gentle flame and place milk on it.
  • Keep on stirring the mixture.
  • Collect the milk solids and cream which are collected on the sides and over the top and mix it back again.
  • Cook the mixture for around 20-25 minutes.
  • Now, add a pinch of nutmeg powder and 10-15 pieces of each chopped cashews, pistachios, almonds and saffron to the mixture.
  • Stir it for a minute and then garnish your basundi with saffron strands and serve it hot.


6. Mango Pickle


  • Take 1 kg of unripe (kaccha) mango, rinse them and wipe it with a dry cloth.
  • Chop the mangoes and add them to a bowl with ¾ cup of split fenugreek and ½ cup of split mustard seeds.
  • Now add 2 tbsp of turmeric powder, ½ tbsp of red chili powder, ½ tbsp of asafetida, and ½ cup of rock salt.
  • Mix them well with a spoon.
  • Now, transfer this mixture to a clean jar and add 3-1/2 cup of sesame oil. (Note: no need to heat the sesame oil.)
  • Make sure that the jar is tightly closed.
  • Keep it packed for 10-12 days and then after, open the jar at the interval of 2-3 days and stir it well.


7. Khandavi


  • Pour ¾ cup of sour curd and 150 grams of water in a bowl and blend it well till it becomes smooth.
  • Now, add ginger-chili paste (1 tbsp ginger and 1 green chili) ¼ tsp of turmeric powder, salt as per taste, and a pinch of asafetida.
  • Add 1 cup of gram flour (besan) to the mixture and stir it well so that lumps are not created.
  • The consistency of the batter should not be much thin and not too thick.
  • When finally the batter is done; grease the tray with oil and slowly spread the batter on the tray.
  • Let it cool down and then cut it into strips and try to make rolls out of it.
  • When all the Khandavi rolls are done, place them together in one separate clean plate.
  • Now, for garnishing; heat 1tbsp of oil and 1 tsp of crackled mustard seeds in a saucepan.
  • Then add 8-10 curry leaves and 1 chopped green chili to the pan.
  • And now finally add the sesame seeds and when you find the change in color, pour the sizzling tempering on top of the rolled Khandavi.
  • Your Khandvi is ready to be plated.


8. Sev Tameta Nu Shaak


  • Firstly chop 250 grams of tomato, 1 tsp ginger, and 1 green chili. Now, rinse them all together.
  • Heat 2 tbsp of oil and ¼ tsp of mustard seeds in pan.
  • When the mustard seeds start crackling, add ½ tsp of cumin seeds; stir it slightly till the seeds changes it color.
  • Now add 2tsp of chopped ginger, 2-3 green chilies, and a pinch of asafetida in the pan and stir it till the uncooked odor of ginger goes away.
  • Then after start adding spices: ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ½ tsp of coriander powder, and ½ tsp of cumin powder.
  • Blend the mixture for a minute and then add salt and sugar as per taste.
  • Stir it well so the tomatoes get ripe evenly.
  • Now, slowly add 125 ml of water to the paste and stir it well for 2-5 times, let it get cooked for few minutes.
  • Once the sabzi is ready, pour it into a clean bowl and sprinkle sev on top of it.
  • For garnishing, you can add chopped coriander leaves.


9. Trevti Dal


  • Rinse 1/3 cup of chana dal, moong daal, and arhar dal after taking them in one bowl, and then soak them water for at least an hour.
  • After one hour, pour all the three dal in pressure cooker and add water in the pressure cooker so that the dal doesn’t stick to the bottom and also add ½ tbsp. of turmeric powder; stir it well and let it get cooked up to 8-9 whistles of the pressure cooker.
  • Now, slightly smash the dal and place it aside for a while.
  • Now, heat 2 tbsp of oil in a pan and add ½ tsp of cumin seeds, one medium sized tej patta, and 3 cloves.
  • Fry the spices on a flame for a while.
  • Then after, add a pinch of asafetida and 2-3 red chilies in the oil.
  • After the red chili changes it color; add 1 tsp of ginger.
  • Stir it well for 15-20 seconds and then add 1 finely chopped tomato to the pan and blend the mixture till the tomatoes gets soft.
  • Now, slowly add 1 cup of water and salt as per taste in the pressure cooker along with the tomato paste.
  • Add 1 tbsp of lemon juice.
  • Let it cook for 6-7 minutes and once the dal starts bubbling up, you can switch off the flame and garnish it with 2 tbsp of chopped coriander leaves.
  • Serve your Trevti Dal hot for the meal.


10. Piyush – Summer Cooling Drink


  • Take 200 grams of cardamom-saffron flavored shrikhand, 1-1/2 cup of yogurt, sugar as per taste, 1 tbsp of powdered cardamom, and ¼ tsp of nutmeg powder in a bowl and mix it well.
  • Blend the mixture with the help of a blender till it becomes smooth and creamy.
  • Place the Piyush in the refrigerator for getting chilled.
  • After the cooling is done, pour the Piyush in clean glasses and garnish it with finely chopped pistachios and almonds or even the saffron strands.


11. Moong Dal Bhaiya


  • Soak 1 cup of moong dal for 3-4 hours and then grind using a mixture machine.
  • Now, add 1-2 finely chopped green chilies, ½ tbsp of chopped ginger, pinch of asafetida, and then add water and make a smooth paste by stirring it.
  • Add 1 tsp of crushed black pepper and coriander seeds to the paste.
  • Add salt as per taste and stir the mixture well.
  • Heat the oil in pan for frying bhajya’s.
  • One by one add dollop of moong dal batter in the oil and fry them until their color changes to golden and become crispy.
  • Remove the bhajya’s out from the pan and place them on blotting paper for absorption of extra oil.
  • Your Moong Dal Bhajiyas are ready to be served.


12. Carrot Sambharo


  • Heat 2-3 tbsp of oil in one pan and fume ¾ tsp of mustard seeds in it.
  • Now, add 1 tsp of sesame seeds to be, fry it for a while.
  • Then after add 1 finely chopped green chili.
  • Slowly dust 1 bit of turmeric powder and asafetida in the pan.
  • And now, add 4 medium sized grated carrots to the pan and mix it well for few minutes on low flame.
  • Cook it till the carrot holds a sought of crispness in it.


13. Surati Dal


  • Rinse ¾ cup of tuver dal and pour it in the pressure cooker along with 2 medium sized finely chopped tomatoes and 3 cups of water and cook it well till the dal gets cooked perfectly.
  • With a slight whip, mash the dal and add 2 tbsp of roasted peanuts, 1 green chili, 1 twig of curry patta, ½ tsp of red chili powder, ½ inch of finely chopped ginger, 1-1/2 tbsp of jaggery and salt as per taste. Mix them well.
  • Boil the whole mixture of dal for 3-4 minutes.
  • Heat 2 tbsp of ghee/oil in a pan ½ tsp of mustard seeds into it.
  • Once the mustard seed starts popping up; add a nip of asafetida.
  • Now, add 1-2 dry red chilies and fry it.
  • Finally, pour the tempering to the dal mixture; stir it well and cook it for few minutes.
  • Garnish your Surati dal with finely chopped coriander leaves and serve it hot.


14. Moong Dal Dhokla


  • Soak about a cup of moong dal in water for 6-7 hours and then after grind it well along with 1 tbsp of chopped coriander leaves and water for making a fine paste out of it.
  • Alongside, boil water in large pan.
  • Now, grease a cake pan with oil.
  • Than after add 1 tbsp. of green chili paste, 1 tbsp. of oil and lemon juice, and salt as per taste into the moong dal batter.
  • Add ½ tsp of baking soda to the dhokla batter. Stir it well.
  • Pour the batter into the greased pan, make sure to cover the top and place it in the boiling water. Cook it for 15-20 minutes.
  • For making tempering; heat oil in a small pan and add ½ tsp of mustard seeds to it. Let the seethe; then after add ½ tsp of cumin seeds.
  • When the color of the cumin seed changes; add pinch of asafetida, 1 twig of curry leaves, and 1 tsp of roasted sesame seeds to the oil.
  • Now, add 2 tbsp of water to the tempering (be careful); pour the tempering to the moong dal batter.
  • Cut the dhokla into cubes and garnish them with finely chopped coriander leaves and serve them hot.


15. Gujarati Kadhi


  • Blend 2 tbsp of gram flour (besan), ½ tbsp of ginger-garlic paste, 1 cup of yogurt, 1 tbsp of sugar, salt as per taste, and water.
  • Heat 1 tbsp of oil/ghee; add ½ tsp of mustard seeds, cumin seeds, ¼ tsp of fenugreek seeds, and a pinch of asafetida fry them for a few second.
  • Now, add 2 dry red chilies (deseeded), 1 twig of curry patta, 1 inch of cinnamon stick, 2 pieces of cloves and fry them well.
  • Add the tempering over the batter, stir it well so that lumps are not created and boil it well for minimum 5 minutes.
  • Garnish your Gujarati Kadhi with finely chopped coriander leaves and serve it hot.


16. Shrikhand Recipe


  • Take 1 tbsp of milk in bowl and slightly heat it, then after add 3-4 strands of saffron; stir it and keep it aside.
  • Now, in another bowl; take 1-1/2 (400grams) cup of freeze Greek yogurt and add 1/3 cup of sugar in it. Stir it well so that the mixture gets a smooth texture.
  • Now, add the saffron milk to the yogurt and ¼ cup of cardamom powder along with 1 tsp of nutmeg powder. Blend it well.
  • The final step is to cover the bowl tightly and place it in the refrigerator till it freezes.
  • While serving, you can garnish your Shrikhand with chopped dry fruits like almonds, pistachios, cashews. (optional)


17. Turmeric Pickle


  • Firstly, rinse 250 grams of raw fresh turmeric and then peel them and chop it finely into small bits and place it in a bowl.
  • Add ½ cup of lemon juice and salt as per taste to the turmeric and stir it well.
  • Pour this into a clean jar and close it tightly.
  • Place the jar in the refrigerator for 6 days and after that shake the jar everyday and your pickle is ready to serve.


18. Patra (Alu Vadi)


  • Soak 1 – ½ tbsp of tamarind in ¼ cup of water for almost 30 minutes and then squeeze them directly into the water and extract its pulp.
  • Wash 20 medium-sized colocasia leaves; remove their central veins and stalks and wipe them properly.
  • Add 2 – ½ cups of gram flour, ½ tsp turmeric and red chili powder, 1 tsp coriander powder and cumin powder, 3-4 tbsp of powdered jaggery, ginger-chili paste ( ½ inch ginger and 1-2 green chilies ), 1 tbsp oil, salt and water as per requirement in a bowl and mix everything well for making a perfect thick batter.
  • Now, apply the batter on the leaves and carefully roll the leaves; keep applying the batter as you roll the leaves.
  • Grease a steamer with oil and place all the rolled leaves inside it and cook it for 30 minutes.
  • Prepare the tempering by heating 2 tbsp of oil, 2 tsp of sesame seeds, 1 tsp of mustard seeds, pinch of asafetida, single sprig of curry patta, ¼ cup of grated coconut, and 2 tbsp finely chopped coriander leaves.
  • Now, remove the rolled leaves and cut them into thick circular disc form and pour the tempering on top of them for garnishing.
  • Alu Vadi is now ready to serve.


19. Kand (Purple Yam) Pakora


  • Rinse 25 thin slices of purple yam and soak them in ½ tsp of salt and 2 – ½ cup of water for 20-25 minutes.
  • Now, take ¾ cup of gram flour, ¼ tsp of red chili powder, 1/8 tsp of turmeric powder, and pinch of asafetida and baking soda in a clean bowl along with ½ cup of water and stir it well and make a smooth batter out of it.
  • Keep the oil for heating in a separate pan and one by one dip the purple yam slices in the batter and place them in oil for frying.
  • Remove the pakoras from the pan once they turn crisp and golden in color.
  • Garnish the pakoras with ½ tbsp of crushed coriander and black pepper seeds along with 1 tbsp of sesame seeds.
  • Plate the hot Kand Pakora and serve them.


20. Farali Pattice


  • Boil 350 grams of potatoes in a pressure cooker and once boiled perfectly, peel them and mash them in a separate bowl and allow it to settle at the room temperature.
  • Then after add 3 tbsp of arrow root flour and salt as per taste in potatoes and mix them well and make proper potato dough out of it.
  • Now, in a hot pan add 3 tbsp of peanuts and cashews; after they get roasted remove them out from the pan and crush them.
  • Then after add these crushed peanuts and cashews into ¼ cup of finely grated coconut and mix them well.
  • Now add ½ tsp of sugar, green chili paste, 1 tbsp of lemon juice, 2 tbsp of raisins, 2 – ½ tbsp of chopped coriander leaves and mix them well.
  • Mix everything with the potato dough and blend everything uniformly.
  • Make small ball out of the dough and fry them in the hot oil.
  • Remove the patties out from the frying pan once it turns golden in color and place them on a blotting paper to extract extra amount of oil from it.
  • Farali Patties is ready to be served with curd garnished with mint leaves.