7 Easy Gujarati Dishes You Can Cook at Home

Gujarati dishes are famous for their vibrant flavours and balanced use of spices, offering a delightful mix of sweet, savoury, and tangy tastes.

Most dishes are made with basic ingredients in every kitchen, making them easy for beginners to try.

Each one captures the essence of Gujarat’s rich food culture.

Gujarati food is predominantly vegetarian and includes a variety of lentils, vegetables, and grains.

From the popular Dhokla to the comforting Handvo, each dish reflects the diverse culinary traditions of the region.

DESIblitz has curated a list of seven easy Gujarati dishes that you can whip up at home to bring the taste of Gujarat to your table!

Thepla

Thepla is a popular Gujarati flatbread made from wheat flour, spices, and fenugreek leaves (methi).

It is commonly enjoyed as a snack or a light meal and is loved for its flavourful and mildly spiced taste.

Thepla can be eaten on its own or paired with yoghurt, pickles or chutney.

This Gujarati dish is especially convenient for travel as it stays fresh for longer periods.

Ingredients

• 1½ cups wheat flour
• 1 to 1¼ cup fenugreek leaves
• 1 teaspoon ginger
• ½ teaspoon salt
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 3 tablespoons oil

Method

1. Rinse and finely chop the fenugreek leaves and add them to a bowl.
2. Add all the ingredients to the bowl except for oil and mix well.
3. Sprinkle water and knead until soft and non-sticky. Pour in one tablespoon of oil and continue kneading until soft.
4. Allow the dough to rest for 15-20 minutes then divide into 8-9 equal portions and form into balls.
5. Dust wheat flour on the rolling area and over each dough ball.
6. Flatten and roll into a thin circle.
7. Heat a pan on medium-high heat and gently add one portion of dough to the pan.
8. Cook until golden brown on both sides then remove from the pan. Repeat the process.
9. Serve with yoghurt or pickle.

This recipe was inspired by Indian Healthy Recipes.

Khaman Dhokla

Khaman Dhokla is beloved for its light, fluffy texture and tangy, spicy flavour.

It’s also considered a healthy option due to its steaming preparation, which uses minimal oil.

Khaman Dhokla is typically served warm and cut into square pieces.

It’s often garnished with chopped coriander and served with green or tamarind chutney.

This Gujarati dish is enjoyed as a breakfast dish, a snack, or even a light meal.

Ingredients

For batter

• 1½ cups besan flour
• 1 teaspoon sugar
• 1½ tablespoons ginger paste
• 1 green chilli (paste)
• ¼ teaspoon turmeric
• 1 to 2 pinches asafoetida
• ¾ teaspoons eno
• 1 tablespoon oil
• Salt to taste
• 1 tablespoon lemon juice

For tempering

• 1 tablespoon oil
• 2 green chillies
• 1 tablespoon sugar
• Pinch of salt
• 1 teaspoon mustard seeds
• 10 curry leaves

For garnish

• 2 to 3 tablespoons coriander leaves
• 2 to 3 tablespoons grated coconut

Method

1. Grease a steamer pan with oil.
2. In a bowl, mix besan, turmeric, asafoetida, lemon juice, ginger paste, green chilli paste, sugar, oil, and salt.
3. Gradually add water to the bowl to make a thick, flowing batter.
4. Add eno to the batter, mix quickly, and pour into a cake pan.
5. Meanwhile, boil five cups of water in the steamer.
6. Place the pan into the steamer for 12-20 minutes on medium to high heat. To test that it is done, poke a toothpick into the batter. If it comes out clean then it is cooked.
7. Transfer the dhokla to a plate and let it cool.

Temper

1. In a small frying pan, heat oil.
2. When hot, add mustard seeds, cumin seeds (optional), curry leaves, and green chillies.
3. After the spluttering has stopped, add water and sugar and boil until dissolved.
4. Pour the temper over the cooled dhokla.
5. Garnish with coriander and coconut then cut into small squares and serve.

This recipe was inspired by Swasthi’s Recipes.

Khandvi

Khandvi is a delicate, savoury snack originating from Gujarat.

It’s known for its silky texture and subtle, tangy flavour.

Khandvi is made from a mixture of gram flour and yoghurt, creating thin, soft rolls that are light yet satisfying.

The dish is light, healthy, and typically eaten as a snack, appetiser, or side dish.

Ingredients

• 1 cup besan flour
• 1 tablespoon ginger-chilli paste
• ¼ teaspoon turmeric
• Salt to taste
• 2 cups buttermilk + 1 cup water
• 4 tablespoons grated coconut
• 4 tablespoons finely chopped coriander leaves

For tempering

• 3 teaspoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 2 dried red chillies
• Chopped curry leaves
• A pinch of asafoetida

Method

1. In a bowl, combine besan flour, ginger-chilli paste, turmeric and salt.
2. Add 2 cups of buttermilk and mix until you get a smooth batter.
3. Pour the batter into a saucepan and heat on the lowest setting, stirring continuously to avoid lumps. Cook till you get a thick consistency.
4. Grease a plate then pour half a cup of batter over it and spread evenly until there is a thin layer.
5. Allow to cool and then cut into equal strips. Gently roll each strip tightly.

Temper

1. Heat a small frying pan and add oil. Once hot, add mustard seeds, sesame seeds, dried red chilli, curry leaves and asafoetida.
2. Shortly after it splutters, pour over the khandvi rolls.
3. Garnish with fresh coriander leaves and grated coconut and serve.

This recipe was inspired by Hebbars Kitchen.

Khakra

Khakra is a thin, crispy Gujarati flatbread with a cracker-like texture.

This is a popular Gujarati dish known for its crunch and versatility.

Khakra is made from whole wheat flour and can be flavoured with various spices and seasonings, offering a wide range of flavours.

Common flavours include masala khakra, methi khakra, garlic khakra and jeera khakra.

Ingredients

• 2 cups wheat flour
• 2 tablespoons finely chopped fenugreek leaves
• ¼ teaspoon red chilli powder
• ¼ teaspoon asafoetida
• ½ teaspoon turmeric
• ½ teaspoon caraway seeds
• ¼ cup dry fenugreek leaves
• 1 teaspoon oil
• Salt to taste

Method

1. Combine all the ingredients in a large bowl and add enough water to knead into a fairly stiff dough.
2. Once kneaded, let the dough rest for 30 minutes then divide into small balls.
3. Lightly coat your rolling surface with oil or flour.
4. Gently flatten each ball and roll it into thin circles.
5. Heat your pan and transfer your khakra to it.
6. Flip regularly and apply gentle pressure using a kitchen towel.
7. When golden brown on both sides, serve.

This recipe was inspired by Archana’s Kitchen.

Handvo

Handvo is a savoury lentil-based cake that has a slight tang from the fermented batter and yoghurt.

It’s a nutritious dish made from a batter of mixed lentils and rice, along with vegetables and spices.

Handvo has a delightful combination of textures – crispy on the outside and moist, spongy inside.

This Gujarati dish is traditionally cooked on a stovetop or baked, resulting in a flavourful dish, filling, and high in protein.

Ingredients

• 1 cup rice
• ½ cup chana dal
• ¼ cup toor dal
• 2 tablespoons urad dal
• ½ cup yoghurt
• 1 cup grated bottle gourd
• ½ cup grated cabbage
• ¼ cup grated carrot
• 3 tablespoons finely chopped coriander
• ½ teaspoon ginger paste
• 1 finely chopped green chilli
• ½ teaspoon sugar
• ¼ teaspoon red chilli powder
• ¼ teaspoon turmeric
• 2 teaspoons oil
• ¾ teaspoon salt
• 1 teaspoon eno

Method

1. Soak rice, chana dal, toor dal, urad dal for up to four hours.
2. Add yoghurt to the pulses and blend to a smooth but slightly coarse paste.
3. Add grated bottle gourd, grated cabbage, grated carrot, coriander, ginger paste, green chilli, sugar, chilli powder, turmeric, oil, and salt to the paste.
4. Mix well and add eno.
5. Grease a pan, preheat the oven to 180°C and bake for 30 minutes. Alternatively, cook on the stovetop on medium heat for five minutes. Flip and cook for a further five minutes.
6. Cut into even sections and serve.

This recipe was inspired by Hebbars Kitchen.

Doodhi na Muthiya

Doodhi na muthiya is a traditional Gujarati dish made from grated bottle gourd mixed with flour, spices, and herbs.

It is a steamed dish, shaped into logs or dumplings, and later sautéed with a tempering of mustard seeds, sesame seeds, and curry leaves.

This dish has a soft yet slightly crispy texture.

They are called ‘muthiya’ because they are shaped by hand.

It is often enjoyed with a side of green chutney, yoghurt, or tea, making it a perfect snack, breakfast dish, or even a light meal.

Ingredients

• ¾ cup wheat flour
• ¾ cup besan flour
• ¼ cup sooji
• 1 cup bottle gourd, peeled and grated
• ½ cup chopped coriander
• 1 teaspoon ginger paste
• 1 teaspoon green chilli paste
• 2 teaspoons sugar
• 2 teaspoons salt
• ¼ teaspoon turmeric
• 1 tablespoon oil
• ¼ teaspoon baking soda

For temper

• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 15 chopped curry leaves chopped
• 2 teaspoons sesame seeds
• 2 chillies

Method

1. In a bowl, mix the grated bottle gourd, wheat flour, besan, sooji, turmeric, coriander, ginger, green chillies, salt, and sugar.
2. Using the water from the bottle gourd, knead into a soft dough.
3. Once kneaded, add oil and mix well.
4. Mix in baking soda then shape the dough into long logs or small dumplings.
5. Steam the muthiya in a steamer for 15-20 minutes until firm.
6. Once steamed, let the muthiya cool for a few minutes then slice them into bite-sized pieces.
7. In a pan, heat oil. Add mustard seeds and let them pop.
8. Add sesame seeds, curry leaves, and green chillies. Stir for a minute.
9. Slice the steamed muthiya and sauté them in the tempering until golden and crispy.
10. Garnish with fresh coriander and serve with chutney or yoghurt and tea.

This recipe was inspired by the Ministry of Curry.

Tuvar ni Kachori

Tuvar ni kachori is a flavourful and popular snack from Gujarat. It is known for its crisp outer shell and spicy, tangy filling.

Originating from North India, kachoris have become an enjoyable street food and are enjoyed across various regions, with each area adding its own twist to the dish.

Unlike some other kachoris, this Gujarati dish often has a distinct blend of sweet, spicy, and tangy flavours, making it unique.

It’s typically smaller in size, with a golden, flaky crust encasing a variety of delicious fillings.

Ingredients

For the dough

• 1½ cups all-purpose flour
• ½ teaspoon carom seeds
• ¼ teaspoon black pepper powder
• ½ teaspoon salt
• ¼ cup oil or ghee

For the filling

• 2 green chillies
• 1 piece of ginger
• ½ cup coriander
• 6 cloves garlic
• 1 cup pigeon peas
• ½ cup onion
• 1 teaspoon carom seeds
• ¼ teaspoon asafoetida
• 2 teaspoons sesame seeds
• 1 tablespoon besan
• 1 teaspoon cumin powder
• ½ teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste
• Oil

Method

1. In a bowl, mix flour, carom seeds, black pepper powder, salt, and oil.
2. Knead into a dough using water as needed. Set aside to rest.
3. Meanwhile, add chillies, ginger, garlic, coriander, and pigeon peas to a food processor. Blend until coarsely ground.
4. Heat oil in a pan. Add asafoetida, carom seeds and onion to the pan.
5. When the onions soften, add garam masala, sesame seeds, and besan. Fry for two minutes.
6. Add salt, lemon juice, and the blended paste to the pan and cook for another 10 minutes. Remove from the heat and allow to cool slightly then make into small balls.
7. Divide the dough into equal parts and roll into four-inch circles.
8. Place some of the pigeon pea mixture in the centre of the dough. Seal the dough around the mixture and twist the top.
9. In a deep pan, heat some oil and gently fry a few Close it around the ball like a pouch and twist it to close.
10. Heat oil in a deep pan. Gently fry a few Tuvar ni Kachori balls at a time.
11. Stir continuously and ensure that it is cooked evenly on all sides. Remove when they turn golden brown.

This recipe was inspired by Indiaphile.

Gujarati cuisine reflects the deep love for food that defines the state’s culture.

People from Gujarat are known for their warm hospitality and strong food traditions.

In every Gujarati household, meals are not just for nourishment but are a way to bring family together.

Snacks like Dhokla and Khandvi are staple foods for tea time, while foods like Thepla are common for family gatherings.

From sweet and spicy to snacks and meals, each Gujarati dish bursts with flavours that leave a lasting impression.

Whether you’re exploring traditional dishes or trying new recipes, these easy-to-make Gujarati dishes bring a taste of Gujarat’s love for food right into your kitchen.