Gujarat Street Food

5 dishes in India

5 street foods from Gujarat, India: Dhokla, Khaman, Kutchi Dabeli, Fafda and Khandvi. Each one has its own page with the story behind it and what to look for.

Street foods of Gujarat

Steamed & Tempered · Fermented Rice Cake Dhokla The dish's written history goes back at least five centuries: a 1520 Gujarati text, Varanaka Samuchaya, contains one of the earliest known mentions… A batter of ground rice and split chickpeas is left to ferment for hours, then steamed into a spongy cake and cut into squares, finished with a sizzling tempering of mustard seeds, curry… Besan Cousin · Fluffy Yellow Steamed Cake Khaman It looks almost identical to dhokla at a glance, but khaman skips the rice entirely — it's made from chickpea flour alone, which gives it a… Chickpea flour batter is mixed with lemon juice or citric acid and a little baking soda, steamed until light and springy, then cut into cubes and topped with a mustard-seed and chili… Kutch Original · Pressed Potato Bun Kutchi Dabeli It is credited to a Mandvi vendor, Keshavji Gabha Chudasama, who began selling it in the 1960s, and Mandvi's dabeli is still treated as the… Spiced mashed potato is packed into a soft pav bun, pressed flat on a griddle, and loaded with tamarind-date chutney, garlic chutney, pomegranate seeds, and crushed roasted peanuts… Dawn Queue · Crisp Gram-Flour Strips Fafda On Dussehra, Gujaratis eat fafda and jalebi in such quantity that sweet shops set up extra counters on the pavement for the day. A stiff dough of gram flour, oil, and carom seeds is rolled into flat strips and deep-fried until crisp and pale yellow, then served with fried green chilies, grated papaya, and a side of… Farsan Counter · Rolled Gram-Flour Ribbons Khandvi Getting khandvi right is considered a test of a cook's hand speed — the gram-flour batter has to be spread and rolled while still hot, because it… A thin gram-flour and yogurt batter is cooked down until thick, spread in a fast, even layer across a flat surface, and rolled into tight little spirals while still warm, then finished…

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