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 Gujarat Street Food

  Last Updated : Sep 07,2019






5/5 stars      1 REVIEW

Gujrat Street Food, Roadside Food

Apart from the rich culture and heritage, Gujarat is known as a haven for foodies. Gujarati's are ardent food lovers. Be it a wedding or a fasting day, they believe in grand feasts. As much as they enjoy home- cooked meals, they enjoy food on the streets and high-end restaurants.

Khaman DhoklaKhaman Dhokla

Each city in the state of Gujarat serves some or the other delicacy. Locho, Amiri KhamanCold Cocoa from Surat, Ganthia from Bhavnagar, Dabeli from Bhuj, Bhungara Bateta from Rajkot, Sev Usal from Vadodara and the list goes on. Gulp down these amazing street foods with a glass of Gujarati beer - Masala Chaas . Also, Piyush is a famous beverage from Gujarat. 

Ganthias, Gujarati Gathiya Recipe

Ganthias, Gujarati Gathiya Recipe

Gujarati Farsan Street Food

Snacks like Dhokla, Thepla, Patra and Khandvi are popularly sold around in farsan shops. Patra is made by steaming colocasia leaves. A smooth paste made by mixing besan and spices is applied on the leaves and steamed and finally tempered with mustard seeds and sesame seeds. You can also make mini patras by using small leaves to make small rolls and deep-fry them till crisp. Check our Gujarati farsan section to learn more about it.

If you walk down the busy streets of Gujarat, you will find Chai Tapri's all around. Just like Mumbaikars have Brun-maska to chai, Gujarati's relish fafda with their cup of tea. Fafda is deep-fried, besan snack cooked till crispy. Accompanied with Raiwala Marcha, a special kadhi like chutney called as Fafda chutneyKacha Papaya Sambharo. Sundays call for special breakfast of Jalebi-fafda, melt in the mouth sweet chaashni dripping Jalebi with crumbly, salty fafda, they sure are a match made in heaven.

Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo
Gujarati Raw Papaya Chutney, Kacha Papaya Sambharo

Misal to Maharashtra, Sev Usal to Gujarat. Tadkawala Usal drizzled with sweet chutney, garlic chutney and green chutney and topped with onion, potato, carrot, sev and coriander makes for a delicious, satiating chaat.

Dabeli is an iconic snack from the street of Gujarat especially the Kutch region. You will find Dabeli stalls dotting the roads, be it a narrow lane or big streets. Boiled, mashed aloo cooked in a tangy, sweet, spicy Dabeli masala and stuffed between chutney loaded laadi pav and cooked on a tava with loads of butter till crisp. It is finally garnished with masala peanuts, sev, pomegranate, onions. The genius amalgam of softness and crunch, sweet and spicy is sure to amaze you. Check our recipe for Dabeli with Homemade Dabeli Masala and relish it.

Winter Special Gujarati Street Snack 

Come winters and you will see markets flooded with 'Ponkh/Hurda'. These are small, green, tender jowar seeds that can be eaten as it is or roasted and cooked into various delights. Ditch your kurmura and make this healthy, chatpata Ponkh Bhel . It is also a famous roadside snack in Surat, try this Basic Surti Ponkh a tongue-tickling combination of tangy and sweet. You can also transform them into lip-smacking Ponkh Bhajiya or Ponkh ChillaLilva Kachori is another lip-smacking winter delight made using fresh toovar. 

Ragda Patties, Chaat Ragda Pattice Recipe ( Gujarati Recipe )

Ragda Patties, Chaat Ragda Pattice Recipe ( Gujarati Recipe )

Do try these amazing food when you are in and around Gujarat and share with us your experience. Till then, Happy Cooking!

gujarat street food

Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! Serve garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here are some more Gujarati farsan recipes like Doodhi Muthia , Rice Panki , Dakor na Gota , Damni Dhokla , Ghughra and Khandvi that can be had as a snack or as a side dish to complement the main course.
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 by Tarla Dalal
Peek into a secret treasure from the traditional households of gujarat! a special recipe prepared on the occasion of holi, dakor na gota is an age old recipe that hails from the village of dakor in gujarat. Although the recipe involves deep-frying, it is otherwise quite easy to prepare as the ingredients are common ones, and the batter can be easily prepared without any grinding or fermentation. Serve with khajur imli ki chutney to add to its appeal.
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 by Tarla Dalal
Jazz up your day with a portion of spicy Bhungara Bateta, an all-time favourite street food of Gujarat. This is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and more. It is quite spicy and leaves a warm after-taste – and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy long fryums. The combo is simply awesome, and definitely a must-try! You can also try other Gujarati treats like Patra or Phoolwadi
Patra, fame is not easily earned, and if this recipe is so popular, it must be because it combines those rare qualities of flavour and good health! colcocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Healthy and tasty as the cooked option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney.
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 by Tarla Dalal
If somebody asks you to make Khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. Appearing like tightly-rolled up sheets, neatly cut and tempered attractively, the visual appeal is so strong you just cannot pass the plate by without picking one. However, this delicacy also needs a bit of practice to master. This recipe will help you all the way through, making sure you get it right.
nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with 18 amazing images nylon khamman dhoklastarter , as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! These Gujarati nylon khamman dhokla are so soft and spongy that the reference to nylon is really apt! What is more, this recipe is also very easy to implement if you follow these simple instructions properly and practice it a bit. The addition of fruit salt to the batter, and water to the tempering, are the two main factors responsible for the super-soft and spongy nature of this dhokla. Temper just before serving, for the perfect “100/100”! I would like to give you some tips/suggestions to make a perfect nylon khamman dhokla. 1. Add the lemon juice and salt to the dough. As this is a sweet and slightly sour dhokla, we add lemon juice. Alternately you can add citric acid (nimbu ka phool). The lemon juice (or citric acid) and fruit salt create a fizzy reaction which results in soft, spongy khaman. 2. Mix well using a whisk to get a smooth Nylon Khamman Dhokla batter. The batter will have to mixed very well as the sugar needs to dissolve properly. If you want you can keep the batter aside for 10-15 minutes till the sugar has properly dissolved. 3. Grease 175 mm. (7") diameter thali with a little oil. This is an important step because greasing helps the nylon khamman dhokla come out of the plate without breaking or sticking. 4. Just before steaming, add the fruit salt. This will react with the lemon juice to give a fluffy batter. 5. Gently mix the fruit salt in the batter till just mixed. Do not over mix the batter, it should be airy and fluffy like this! 6. Pour the tempering over the prepared dhoklas and spread it evenly. Make sure the dhoklas are warm when you pour the tempering or else they will not soak the water in. Serve nylon khamman dhokla with green chutney. Enjoy nylon khamman dhokla | Gujarati nylon khamman dhokla | instant nylon khamman dhokla | with detailed step by step photos.
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 by Tarla Dalal
sev usal recipe | Gujarat street food sev usal | sev usal chaat | enjoy with amazing 36 photos. Everyone of you might have heard of the very famous Maharashtrian snack "Usal", here we have given it a twist by transforming it into a chaat. sev usal is a very famous Gujarat street food from Vadodara. Chaat are popular savoury snack around India. sev usal chaat is made using assortments of chutneys, spices, crunchy bites like papdi, sev, tikkis, boond, puri. If you have guests coming over, you can win them with this recipe. Easy to make sev usal, all you need to do is prepare everything before hand toss everything while serving and serve immediately. Sev usal chaat is a unimaginably scrumptious treat and has a vibrant burst of flavors. The procedure of making sev usal is divided into two steps. First is making the ragda and second is assembling it. For making ragda, we have taken soaked white peas over night and cooked them in pressure cooker. Make sure that you do not over cook them or the sev usal chaat might be mushy, we need the white peas to give a mouth fill. Once the white peas are cooked, drain them and make the tempering. Take oil in a deep non stick pan, add mustard seeds and asafoetida, this spice also known as hing helps in digestion; as pulses and dals are hard to digest. Add onions and tomatoes, you can also use tomato puree if you wish to. Once these are cooked, add Indian spices like red chilli powder, turmeric powder, coriander powder, salt and little water and cook. Add cooked vatana, corainder leaves which add freshness and lemon juice for a tangy hint. Add water, make sure you do not add excessive water as we do not want our radga to be runny. And our ragda for sev usal is ready. You can use this ragda for various other chaats too. After the ragda is prepared, the next step is assembling it. So to assemble it, take a little portion of ragda in a bowl. Top it with little garlic chutney, green chutney and meetha chutney. You can adjust he quantity of chutneys according to your preference of sweet or spicy. To add nice bite to the sev usal add boiled and chopped potatoes and onions, add coriander leaves and lastly add sev. Our Gujarat street food sev usal is ready to be served!! I make sev usal for my family on weekends for evening snack and sometimes even for dinner. It is really quick and easy to make. All the condiments used to make it are also home made. This recipe will give you a palatable and delightful experience and is surely a treat. You can relish this famous sev usal recipe | vadodara special sev usal | sev usal chaat with pav, onions and lemon slices. Enjoy sev usal recipe | vadodara special sev usal | sev usal chaat with step by step photos given below.
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 by Tarla Dalal
The Ponkh Bhel is a regional and seasonal speciality, made with a Gujarati delicacy called ‘ponkh’. During a brief period in the winter months, the jowar or white millet grain is very tender and juicy. At this stage, it is called ponkh. These tender seeds are harvested and roasted or cooked in other ways. Generally, in the villages, the ponkh is picked from the fields and cooked then and there. There is a general mood of celebration, a party is thrown, and friends, family and neighbours are invited to come and have a taste of this young seed! Here, we have used juicy ponkh seeds to make a chatpata bhel, which everyone will relish. And it is so easy to make too – you just need to toss all the ingredients together! You can also try other bhel recipes like Corn Bhel or Moong Bhel .
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 by Tarla Dalal
Available in the shops and streets of mumbai, this famous pattice is made with a crunchy-creamy peanut and coconut stuffing.
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 by Tarla Dalal
Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter. However, the coriander seeds, sesame seeds and the freshly-ground pepper powder that are added just before frying give it an edge over its counterparts! serve this on a rainy day, accompanied by a cup of piping hot tea or coffee to enhance the experience.
Fafda is a traditional Gujarati snack, which is kind of like a test of one’s cooking skills! This crispy besan snack requires a lot of practice, and once you master the art, it shows your culinary prowess. You need to shape and loosen the dough tactfully, and also have to fry the Fafda on a medium flame. Otherwise, it will remain soft and not become crispy and golden brown like we need them. However, Fafda is completely worth the effort and time you spend, and the outcome will be much appreciated by everybody apart from your own satisfaction and pride of biting into homemade Fafda! You can also try other Gujarati dry snacks like Shakarpara and Masala Khakhra .
 
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 by Tarla Dalal
A breakfast of Fafda served with this Besan Chutney is every Gujarati’s idea of a perfect start to Sunday or any holiday. It may be made at home or bought readymade. Also enjoyed on Holi and other holidays this awesome chutney amazes you with its brilliant flavour and mouth-feel. What makes it unique is that it’s homely yet there’s something special about it. The tempering of ginger and green chillies and the final touch of lemon give the besan chutney a superb taste. Thr Fafda Chutney tends to thicken after a while so add a little water before serving if required. Team up the fafdas with Jalebi and Gujarati Raw Papaya Chutney .
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 by Tarla Dalal
The aroma and flavour of any homemade masala is a notch higher than store-bought ones because it is both fresh and pure. Dabeli Masala is no exception. Homemade Dabeli Masala has a really appetizing aroma and fabulous taste, which makes your Dabeli extra special. Dabeli is a scrumptious snack from the Kutch region, which is very popular on Mumbai’s roadside food scene. It features ladi pav sandwiched with a horde of ingredients like mashed potatoes, pomegranate and masala peanuts, all flavoured excitingly with Dabeli Masala. Serve the Dabeli made with homemade Dabeli Masala immediately after preparation to enjoy the fresh texture and vibrant burst of flavours. You can also try other popular street foods like Ram Ladoo, Delhi Street Food Chaat or Bread Aloo Chaat, Bengali Street Food .
Whether deep-fried for the indulgent or baked for the health-conscious, ghughras make tea-time significantly more interesting! fry the ghughras just before serving as they tend to get cold and soggy after a while. You could also try the healthier alternative of baking the ghughras at 200ºc for 30 minutes instead of frying. However, remember that even the baked version should be served immediately else it will harden over time. While the ghughras are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Serve Ghughras as farsan in a Gujarati thali set menu like Panchkutiyu Shaak , Rasawala Chana , Rotlis , Raiwala Marcha , cutney and Shrikhand .
These khatta dhoklas are very quick and easy to make. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!
Lilva Kachori is a traditional kachori made with a stuffing of fresh toovar and green peas perked up with ginger and green chillies. A dash of lemon adds to the chatpata taste of the stuffing, making this a really exciting snack to bite into on a cold winter’s day. The flaky and crisp kachori with an excitingly spicy stuffing, is a must-try recipe in the winter months, when fresh toovar is available in the markets. You can also try other kachori recipes like Khasta Kachori Chaat , and Mawa Kachori .
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 by Tarla Dalal
rice khichu | gujarati rice khichu | rice flour khichu | chawal ka atta khichu | with 12 amazing images rice khichu is a simple quick snack to make made of mainly rice flour which is cooked with spices. Gujarat is known for its many snacks that are a treat to the palate even while being friendly to the stomach! Here is another such easy to make rice khichu and easily digestible afternoon snack. It’s so popular that its a common Gujarati street food. Rice khichu is so named because it has to be served really hot, when it is soft and aromatic. Serving it in the traditional way with oodles of raw oil is how gujarati rice khichu is served. Alternatively, we suggest you shape rice flour khichu with an interesting mould, and top it with just a little bit oil before serving. When make the recipe, soda bi carb and salt is added. So be cautious while adding salt as soda will make the khichu a bit salty. At home, we make this chawal ka atta khichu for dinner or at times for quick evening snack . Always pour some oil on top of thekhichu and then top it with koro sambhar. Enjoy gujarati rice khichu with detailed step by step images given below.
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 by Tarla Dalal
cold cocoa milkshake | cocoa chocolate milkshake | cocoa smoothie | with 8 amazing images. Looking a drink to beat the heat? cold cocoa milkshake is an ideal and perfect choice. It is loved by kids as well as adults. As I was always a difficult kid when it came to milk, my mother would make cocoa milkshake for me and I would slurp it down in seconds. Basic ingredients are used for making cocoa milkshake and it doesn’t take more than 5 minutes to prepare it. Cocoa milkshake is made with cocoa powder, sugar, chilled milk and few ice cubes, all ingredients blended in a hand blender. You can also add ice cream if you wish to, it gives a smooth and creamy texture to the milkshake.. Cocoa powder is rich in polyphenols like flavonoids, catechins and epicatechins. These show anti-inflammatory effect as well help the body get rid of harmful free radicals and thus reduce the onset of various chronic diseases like heart disease, diabetes and cancer. Always make use of good quality cocoa powder to make cocoa milkshake. Need an excuse to start your day with chocolate? Garnish the cold cocoa milkshake with chocolate shavings. This cold cocoa chocolate milkshake confection makes the best substitute for coffee, especially when the weather is hot and humid and you don’t fancy a hot beverage. Enjoy cold cocoa milkshake | cocoa chocolate milkshake | cocoa smoothie with detailed step by step photos and videos below.
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 by Tarla Dalal
Piyush tastes like nectar, and nothing short of it, especially on a hot summer’s day when you are on a fast. This faraal recipe keeps you full for quite some time, as it is made with sumptuous ingredients like shrikhand and fresh buttermilk. The assortment of spices used, especially kesar, give the drink a very rich hue and flavour. We have garnished with pistachios, as they contrast in colour and show up well against the Piyush, but you can use other nuts as well. Some more cooling drinks to enjoy on days you are fasting - Thandai , Coconut Kewra Drink and Minty Mango Delight .
An ubiquitous drink, which is available all over the country in shops and eateries small and big, the Masala Chaas is an instant refresher. The black salt, spice powders and other ingredients added to the whisked curds result in a revitalizing rush of flavour that is sure to boost your energy levels! Make sure you serve the chaas chilled to get the ultimate effect. Although pre-packaged Masala Chaas is readily available from different brands, nothing can beat the flavour of a freshly-made glassful. So, make sure you try it. Do try other Indian drinks like Amlana, Cardamom Lassi, Nibu Pani, Saunf Sherbet and Khus Drink. Enjoy how to make Masala Chaas recipe with detailed step by step photos and video below.
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Reviews

Gujarat Street Food
5
 on 28 Jun 18 11:42 AM


Hamari Delhi chaat jaise popular hai, waise hi Gujarat ki chaat bhi lajawab hai. My wife makes khaman, katta dhokla, dabeli, khandvi very often in evening snacks. Amiri khaman is my favourite which she makes for me when khaman dhokla is made. On special occasion Patra bhi banayee jaati hai lunch ya dinner ke saat.