Gujarati

Sweet-savory Gujarati thali favourites — dhokla, thepla, undhiyu.

3 items

Gujarati

Methi Thepla

Methi Thepla is a soft, thin Gujarati flatbread made with whole wheat flour, fresh fenugreek leaves, curd, and everyday spices, rolled very thin and cooked with a little oil until golden spots appear. It has a gentle bitterness from the methi, balanced by the spices and the slight tang of curd, and it stays soft for hours — which is exactly why it is a favourite for lunchboxes, train journeys, and picnics. A practical tip: wash and dry the methi leaves well before chopping, and rest the dough for at least 15 minutes. Wet leaves make the dough sticky, and an unrested dough springs back when you try to roll it thin.

45 minutes

Gujarati

Khandvi

Khandvi is a soft, melt-in-the-mouth Gujarati snack of thin besan and curd sheets rolled into neat spirals and finished with a mustard seed and curry leaf tempering. The rolls are delicate, mildly tangy, and lightly spiced, with grated coconut and coriander on top. It looks impressive but uses a short list of everyday ingredients — the skill is in the batter. The mixture must cook to the right thickness and be spread very thin while it is still hot; those two steps decide whether the sheets roll cleanly or tear. Work with everything ready before you start cooking, and the recipe becomes much easier than its reputation suggests. Serve khandvi fresh, at room temperature, as a tea-time snack or as part of a Gujarati thali.

25 minutes

Gujarati

Gujarati Kadhi

Gujarati Kadhi is a thin, pale-yellow curry made from curd and besan, gently sweetened and finished with a ghee tempering of mustard seeds, cumin, curry leaves and dry red chillies. Unlike thicker, pakoda-filled kadhis from some other regions, this version is light and pourable, with a clear sweet-sour balance. It is usually served poured over steamed rice, often as part of a simple Gujarati thali at home. The texture should be smooth, never grainy or split. A practical tip: whisk the curd and besan until completely lump-free before the pan goes on the heat, and keep stirring in one direction while it comes to a boil — that is what keeps the kadhi from curdling.

30 minutes