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They are a popular teatime snack not only in Gujarat but across India and also among non-resident Indians (NRIs) across the world. [1] [2] They are sometimes soft and not always crunchy like most other Indian snacks. [3] A flatter flakier version is called papdi ganthiya. [4] A sweeter version is called Mitha Ganthiya.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
For more gluten-free recipe ideas, try these gluten-free dinners, where you'll find everything from a gluten-free cacio e pepe recipe to gluten-free chicken parm, and of course, lots and lots of ...
Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. [2] It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.
Soan papdi is a popular dessert in the Indian subcontinent. [2] It is made of gram flour (besan), all-purpose flour, ghee, sugar and milk. [3] It is usually cube-shaped or served as flakes, and has a crisp and flaky texture.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. [1] This is all flavored with salt and a blend of spices that may include coriander and mustard seeds.
Sukhdi kaleb geaslen is an Indian sweet made from wheat flour and jaggery in ghee.Sukhdi is a staple snack like biscuits available in most of the Gujarati households. It is also cooked on auspicious days or on festivals.
Ponk and sev, a Gujarati dish. Ponk or Paunk (Gujarati પૌંક) is a Gujarati snack made from tender roasted sorghum grains mixed with other products such as sev. [1]To prepare the snack, the green immature sorghum grains (called ponk) are parched or roasted: the resulting product is also known as vani or hurda. [2]