These simple Gujarati snack recipes can be tried at home
Gujarati cuisine primarily includes vegetarian dishes that are flavorful yet high in nutritional value. Gujarati snacks like patra, dhokla, and muthia which have a distinct taste are considered relatively healthy. Many of these dishes are prepared using steaming techniques, making them ideal choices for those on a weight-loss diet. Here, we present five of the best Gujarati snack recipes.
Dhokla
Mix gram flour, salt, citric acid, turmeric powder, salt, and sugar. Add water, and mix well. Mix baking powder and water in another bowl and pour this into the dhokla mix. Pour the batter into a greased steaming tin and steam for 15-20 minutes. Saute mustard seeds, red chilies, and curry leaves in oil and pour over the dhoklas. Cut into pieces and enjoy!
Patra
Mix gram flour, chili powder, tamarind pulp, asafoetida, roasted cumin seeds, sugar, salt, turmeric powder, and oil. Spread a thin layer of the batter on top of a colocasia leaf, place another leaf on top, and apply the batter. Fold and roll. Steam the rolls for 30 minutes. Saute mustard seeds, sesame, coconut, and coriander leaves in oil. Pour over the sliced patra.
Ganthia
Mix gram flour, ajwain, turmeric powder, salt, and chili powder. Add water and mix well to prepare a stiff dough. Place the dough in a sev making machine and press out the ganthia in a circular motion in hot oil. Deep fry the gathias till crispy and place them on absorbent paper to drain out the excess oil. Serve with dried chili or pickle.
Handvo
Mix buttermilk, salt, flour, and soda bi-carb. Keep this aside for seven hours. Add grated bottle gourd, green chilies, and coriander to the buttermilk mixture and combine well. Saute urad dal, chana dal, cumin seeds, and mustard seeds in oil. Pour half into the batter and mix. Place it in a greased container, pour the remaining seasoning, and bake for 40 minutes. Serve hot.
Muthia
Combine wheat flour, gram flour, chili powder, fenugreek leaves, turmeric, and salt. Add a little oil and knead into a soft and pliable dough. Divide the dough into small pieces, shape them into smooth rounds, and flatten them between your palms. Steam for 15-20 minutes. You can also deep-fry them. Serve these hot with coriander chutney or ketchup.
