Do you know why 1st May is celebrated as Gujarat Day? On 1st May 1960, the state of Gujarat was founded. It was the year when the erstwhile state of Bombay was divided on the basis of language and two states came into existence namely Gujarat and Maharashtra. So, on the upcoming 1st of May, let’s see some delicious Gujarati recipes you can effortlessly make at home. 

There is a huge misconception regarding Gujarati cuisine. However, it is not all about sweet dals and theplas! If you dig deeper and indulge yourself in Gujarati cuisine then you will find out that Gujarati cuisine is full of spicy, tasty, and mouthwatering dishes. So, on this auspicious Gujarat Sthapna Day, try these delicacies from Gujarati cuisine and feast on the flavors! 

Mouthwatering Gujarati Recipes You Must Feast On! 

Gujarati cuisine is full of flavors as you will find tootsome desserts, mouthwatering snacks to delicious main course recipes. The Gujarati recipes we have listed here will ensure that you get the taste of Gujarat at home!  

These recipes are effortless and quick to make. With just your everyday ingredients, you will be able to whip up most of these recipes. In this list, there are scrumptious snacks, a marvelous main course item, and delicious desserts. 

So, try these Gujarati recipes and fill your menu with some delicious aroma and mouthwatering taste: 

  • Khandvi Recipe
  • Ringan nu Bhartu
  • Lilva Kachori
  • Patra 
  • Dabeli 
  • Mohanthal

Khandvi Recipe

Begin your Gujarat Sthapna din with this traditional and savory Khandvi dish. You need not worry even if you have never made it before. With this easy method, you will be able to whip up one of the most delicious Gujarati recipes in just under 20 minutes!

Gujarati Recipes - Khandvi
Khandvi Recipe

Quick Stats 

Prep time: 5 minutes 

Cooking time: 10 minutes 

Servings: 4 serves 

Ingredients 

  • 1 cup Gram flour (besan)
  • 1-inch ginger
  • salt as required
  • 1/2 teaspoon powdered turmeric
  • 1 pinch asafoetida
  • 3 cup buttermilk
  • 2 green chili
  • 3 tablespoon Refined oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard seeds
  • 2 teaspoon grated coconut
  • 1/2 gm coriander leaves

Method to Prepare 

  • Firstly, sieve besan, remove the seeds from the green chilis, and prepare ginger and green chili paste using a mixer. 
  • Grease the backside of a stainless steel thali with little oil to prevent sticking. 
  • Now, add chili-ginger paste, salt, turmeric powder, lime juice, and buttermilk into the besan. 
  • Take a thick-bottomed pan and cook the mixture by stirring continuously. After a few minutes, your mixture will be smooth. 
  • Now, spread this mixture into the oiled thali as thinly as possible while the batter is still hot. 
  • Once the mixture is cool, cut into strips and roll them tightly, ensuring that you don’t break them. 
  • Add two tablespoons of oil, a pinch of asafoetida (hing), and mustard seeds to a tadka pan. 
  • Once they crackle or splutter, pour it over your khandvi. 
  • Your khandvi is ready! Garnish it with chopped coconut and green coriander leaves. 
  • Serve it immediately and enjoy! 

Ringan nu Bhartu 

Ringan nu bhartu will present you with a smoky, delicious dish that will be full of myriads of flavors! Even if your kids don’t like eggplants, this recipe will make them ask for more! This fire-roasted eggplant recipe is known for the combination of its use of spices and smoky, charcoal taste! 

Gujarati Recipes - Ringan nu bharto
Ringan nu Bhartu

Quick Stats 

Prep time: 10 minutes 

Cooking time: 30 minutes 

Servings: 4 serves 

Ingredients 

For Roasting:

  • 400 grams brinjal/baingan/eggplant
  • 3 clove garlic
  • 1 chili
  • 1 tsp oil

Other Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin/jeera
  • 1 dried red chili (broken)
  • 1-inch ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 onion (finely chopped)
  • ½ tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1 tomato (finely chopped)
  • 1 tsp salt
  • ½ tsp garam masala
  • 2 tbsp coriander (finely chopped)

Method to Prepare 

  • Take large-sized brinjal and make 4 slits and stuff it with 3 garlic and 1 chili in each slit. 
  • Grease it with oil as it will allow the skin to peel off easily once it is roasted. 
  • Now, start roasting the eggplant directly on the flame, flipping occasionally. 
  • Roast it until it turns dark and cooked completely from the inside. 
  • Now, let the baingan cool completely before you start to peel the skin off. 
  • See if it is cooked completely from the inside. If cooked, cut and discard the head of the brinjal. Otherwise, roast it once again for a couple of minutes.  
  • Add the peeled baingan to a bowl and mash it with a fork. keep it aside. 
  • Meanwhile, take a large kadhai and heat two tablespoons of oil, and saute one teaspoon of cumin, 1 dried red chili, 1-inch ginger, and 2 cloves of garlic. 
  • Saute everything for a minute and then add ½ teaspoon of chili powder and 1 teaspoon of coriander powder. 
  • Saute once again until you smell a delicious aroma of spices. 
  • Add 1 tomato and saute it with the spices until it turns soft and mushy. 
  • Now, take your mashed brinjal and add it to the kadhai along with 1 teaspoon of salt. 
  • Mix everything thoroughly for 5 minutes and mash everything. 
  • Lastly, add ½ teaspoon of garam masala and 2 tablespoons of coriander and give it a good mix. 
  • Serve it hot with bajri no rotlo or rice and enjoy! 

Lilva Kachori Recipe 

One of the most delicious and loved Gujarati recipes – Lilva Kachori is a staple dish in every Gujarati home! Pigeon beans, also known as lilva, are used to make this recipe. With the help of this recipe, you will be able to make flaky, lightly spicy, sweet, and tangy kachori at home! 

Gujarati Recipes - Lilva Kachori
Lilva Kachori Recipe 

Quick Stats 

Prep time: 15 minutes 

Cooking time: 30 minutes 

Servings: 12 kachoris 

Ingredients 

For Stuffing:

  • 1 ¾ cup Fresh green pigeon leaves or lilva
  • 1 inch Ginger roughly chopped
  • 3-4 Green chilies roughly chopped
  • 3 tablespoons Peanuts
  • 2 tablespoons Oil
  • ¼ teaspoon Mustard seeds
  • 2 teaspoons sesame seeds
  • Salt to taste
  • 2 teaspoons Sugar
  • 1 teaspoon Garam masala
  • 1 tablespoon Cashew nuts chopped
  • ¼ cup Cilantro or coriander leaves
  • 1 tablespoon Lemon juice

For Outer Covering:

  • ½ cup All-purpose flour (Maida)
  • ½ cup Whole wheat flour (Chapati atta)
  • ¼ teaspoons Sugar
  • Salt to taste
  • 2 tablespoons Oil
  • ¼ cup + 2 tablespoons of Water

Method to Prepare 

  • Firstly, we will prepare the filling. For that, coarsely grind lilva, green chilies, and peanuts using a mixer. 
  • Take a pan and heat oil in it over a medium flame. Add mustard seeds and let them crackle. 
  • Once the mustard seeds pop, add sesame seeds and let them splutter. 
  • Immediately add the coarsely ground mixture with salt. Cover the pan and cook the mixture for 8 minutes until the beans are cooked. 
  • Sprinkle garam masala and add sugar, cashews, coriander leaves, and lime juice into the pan. 
  • Switch off the flame and let the stuffing cool completely. 
  • Meanwhile, knead the dough. Take a bowl and add flour, salt, sugar, and oil. Start mixing everything using your fingertips. 
  • Now, knead the dough by adding little water at a time and make a smooth, semi-soft dough. 
  • Cover the dough for at least 10 to 20 minutes. 
  • To make it smooth, knead the dough once more and divide it into 12 equal portions. 
  • Make smooth balls using your palms and flatten them between your palm to make discs. 
  • Roll each disc into a 3-4 inch diameter circle. Fill each portion with the lilva stuffing, make plates, and seal it off by gathering the sides into the center. 
  • Repeat the same process for the remaining kachori Repeat the same process for the rest of them. Meanwhile, heat oil on a medium flame for frying. 
  • Once the oil is hot enough, fry a  few at a time to avoid sticking. Fry them until they are crispy and golden from all sides. 
  • Remove them from the oil and keep them on paper napkins to remove the excess oil. 
  • Serve them hot with chutney and enjoy! 

Read More: WATERMELON MOJITO: DELICIOUS AND EFFORTLESS WAY TO BEAT THE HEAT! 

Patra Recipe 

If you are a fan of Gujarati recipes or want to try something savory then patra is perfect for you. Patra or Alu Vado is a tasty delicacy made with gram flour, ginger-chili paste, and flavorsome spices. Can be prepared in just under half an hour – try Patra and enjoy the mouthwatering Gujarati snack. 

Gujarati Recipes - Patra
Patra Recipe 

Quick Stats 

Prep time: 10 minutes 

Cooking time: 30 minutes 

Servings: 6 serves 

Ingredients 

  • 2 cup gram flour (besan)
  • 1/2 teaspoon pureed green chili
  • salt as required
  • 1/2 teaspoon asafoetida
  • 1/2 teaspoon red chili powder
  • 12 medium arbi/taro/colocasia leaves
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon ginger paste
  • refined oil as required
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon tamarind paste
  • 1/4 cup jaggery
  • water as required

Method to Prepare 

  • Firstly, grate the jaggery in a small bowl and keep it aside. 
  • Take another bowl and add gram flour (besan), ginger-chili paste, turmeric, red chili powder, ½ teaspoon of hing, jaggery, oil, and tamarind paste. 
  • Then, pour water along with salt and mix thoroughly until everything turns into a smooth paste. 
  • Wash the arbi leaves and place them on a chopping board. Carefully, remove the veins from the center of the leaves. 
  • Apply the besan mixture to one leaf and place another one over it. Ensure that the mixture is evenly coated on the leaf. 
  • Repeat this process for all the leaves. 
  • Carefully, roll the leaves, without breaking them and steam them in a steamer for around 20 minutes. 
  • After 20 minutes, take them out and let them cool. Once they are cooled, cut the leaves into 1-inch slices. 
  • Heat oil in a pan over medium heat and add mustard seeds and sesame seeds. Then, add the remaining hing and wait until the seeds crackle. 
  • Once you hear crackling, add the steamed Patras and saute them gently for a minute. 
  • Serve them hot with the chutney of your choice and enjoy! 

Must Check: DALWADA RECIPE: CRUNCHY AND TASTY INDIAN BREAKFAST RECIPE!

Dabeli Recipe 

This is one of the lip-smacking Gujarati recipes which is effortless to make and can be prepared with just a handful of ingredients. The crusty, toasted bun and its mushy, delicious filling will present you with a dish that will tantalize your taste buds in every bite you take.

Dabeli
Dabeli Recipe 

Quick Stats 

Prep time: 15 minutes 

Cooking time: 15 minutes 

Servings: 8 serves 

Ingredients 

  • 8 pav
  • 6 teaspoon butter
  • 1/4 cup sev
  • 3 teaspoon garlic mayonnaise
  • 1/4 cup pomegranate
  • 1 clove
  • 1 teaspoon cumin seeds
  • 2 potato
  • 1 teaspoon water
  • salt as required
  • 1 handful of coriander leaves
  • 1/4 cup raw peanuts
  • 2 onion
  • 6 tablespoon tamarind chutney
  • 1 teaspoon coriander seeds
  • 2 red chili
  • 1/2 cinnamon stick
  • 1/2 pinch asafoetida
  • 6 tablespoon green chutney
  • 1 teaspoon cumin seeds

Method to Prepare 

  • Place a saucepan over medium flame and roast clove, cinnamon stick, coriander seeds, and red chili for about two minutes. 
  • On the other hand, boil the potatoes in a pressure cooker over medium heat. Once boiled, let them cool. 
  • Meanwhile, add the roasted mixture to a grinder and grind finely. Once the potatoes are cooled, peel them, and mash them in a bowl. 
  • Place another pan over medium heat and add oil to it. Add cumin seeds and let them crackle. 
  • Then, add hing, ground masala, mashed potatoes, water, and salt to the pan and mix everything thoroughly. 
  • Remove the pan from the heat and add tamarind chutney to it. Mix once again. Keep it aside. 
  • Now, cut the buns in half and place a pan over medium heat and melt butter in it. 
  • Toast the buns and cook them on both sides. 
  • Once your buns are toasted, add a portion of the filling to the lower half of each bun. 
  • Top it with chopped onion, sev, coriander leaves, pomegranate, peanuts, green chutney, and garlic mayonnaise.  
  • Cover the bun with another half of the bun. Repeat the same process for the remaining dabeli. 
  • Drizzle green chutney over the dabeli, serve, and enjoy! 

Mohanthal 

A traditional and authentic Gujarati sweet dish – Mohanthal is one of the most delicious sweet treats that is known for its creaminess and richness. It is a popular besan-based barfi recipe hailing from the state of Gujarat and is prepared for special occasions and festivals. 

Mohanthal
Mohanthal 

Quick Stats 

Prep time: 10 minutes 

Cooking time: 1 hour 20 minutes 

Servings: 9 pieces 

Ingredients 

For Besan Mixture:

  • 3 cup besan
  • ¼ cup ghee
  • ¼ cup milk

For Roasting:

  • 1 cup ghee
  • ½ cup milk

Other ingredients:

  • 1½ cup sugar
  • ½ cup water
  • pinch saffron food color
  • ½ cup khoya/mawa
  • silver dark (for garnishing)
  • dry fruits (chopped)

Method to Prepare 

How to Make Danedar Besan:

  • Firstly, take a large bowl and add 3 cups of besan, ¼ cup of ghee, and ¼ cup of milk to it. 
  • Mix and crumble the besan until moist. 
  • Keep the crumbling process going until the besan turn grainy. 
  • Sieve the besan using a large hole sieve. Keep the grainy besan aside. 

How to Roast Besan:

  • Now, take a large kadhai and heat one cup of ghee in it. Then, add the besan mixture to it. 
  • Keep roasting it on low heat for 20 minutes. keep roasting the besan on low flame.
  • After 20 minutes, the besan will turn into gold and ghee will be released from the sides. 
  • Pour ½ cup of milk and mix the besan continuously.
  • It will turn frothy and form a more grainy texture. Keep cooking the besan until all the milk is absorbed. 
  • Transfer the roast besan to a bowl and keep it aside. 

How to Make Sugar Syrup:

  • Now, take a large kadhai and add 1 ½ cup of sugar and ½ cup of water to it. 
  • Bring it to a boil until one string consistency of sugar syrup is achieved. 
  • Add a pinch of saffron food color and mix well. It is an optional step to enhance the shade of the mohanthal. 
  • Then, add ½ of khoya and mix everything well. Mix until the khoya is well combined with the sugar syrup. 
  • Now, add the roasted besan mixture into the sugar syrup and mix well until well combined. 
  • Keep cooking until the mixture starts to separate from the pan. 
  • Once cooked, transfer the mixture into a tray lined with baking powder. 
  • Tap and level up to form an even top. 
  • Let it rest for at least 4 hours or slide it into the fridge to set it quickly. 
  • Once the mohanthal is set completely, unmould it and decorate it with silver varak.
  • Chop dry fruits and garnish your mohanthal with them. 
  • Serve it and enjoy! 

Must Check: SOOJI HALWA RECIPE – ENJOY BEST SOFT AND SAVORY INDIAN SWEET

Final Words 

These recipes are some of the most traditional recipes of Gujarati cuisine and hold a special place in every Gujarati’s heart. So, if you want to taste something new and delicious then get yourself ready and make these flavorsome and mouthwatering Gujarat Day special recipes!