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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 ...
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.
A crispy add on to Lunch and Dinner, for adding a spicy and crunchier taste to food. Vegetarian Paratha: flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack ...
Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India.The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above.
The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]
It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages . At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize , buckwheat , barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal.
Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
Khandvi (Gujarati: ખાંડવી khāṇḍvī), also known as patuli, dahivadi or suralichi vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine [2] and Gujarati cuisine of India. [3] It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.