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Most popular Gujarati dishes have a sweet taste, as traditionally, sugar or jaggery is added to most Gujarati food items, like vegetables and dal. Additionally, Gujarati food is cooked in unique ways, with some dishes being stir-fried while others are steam cooked, with vegetables and spices or dal being boiled and later vaghar/chaunk (fried ...
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Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, [1] and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency.
Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine [1] While extremely popular across Gujarat, it is especially common amongst the Jain community. [1] It is served as breakfast, as a snack [ 2 ] as well as a side dish with a meal.
Alternative names: Kutchi Dabeli, Double Roti: Type: Chaat: Place of origin: India: Region or state: Mandvi-Kutch: Created by: said to have been created by Mohan Bavaji and it's been popular by Keshavji Gabha Chudasama (Kesha Malam roti vara) Serving temperature: Normal Temperature: Main ingredients: Potatoes, masala, pav , pomegranate, peanuts
Handvo (Gujarati: હાંડવો) is a savory vegetable cake originating from Gujarat, India. [1] [2] It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. [3] Sometimes crushed peanuts are also added.
Besan (chickpea flour), chilli powder, turmeric, ajwain (carom seeds) and salt are mixed along with water to form a stiff dough. The dough is placed in a sev making machine, fixed with a thick sev plate.
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]