Gujarati snacks are not just fillers between meals, they are an essential part of daily life in Gujarati households. From street stalls to festive platters, these iconic bites are loved by people of all ages. In this article, we explore the top five Gujarati snacks, what goes into them, and how they are traditionally prepared. Whether you’re a food lover, a home cook, or a culinary explorer, these Gujarati treats are worth savoring and recreating in your own kitchen.
1. Khaman Dhokla – The Steamed Star of Gujarat
Khaman, often simply called Khaman Dhokla, is perhaps the most recognized snack from Gujarat. It is light, spongy, and subtly sweet with a hint of tanginess. This savory cake is made primarily from gram flour, also known as besan, which is mixed with water to form a thick batter. To this, ingredients like turmeric, lemon juice, sugar, and a leavening agent usually Eno fruit salt or baking soda are added.
The mixture is quickly poured into a greased steaming plate or thali and steamed until it turns soft and fluffy. Once cooled slightly, the khaman is cut into squares or diamond shapes. A crucial step in making it truly delicious is the tempering, which is done by heating oil and adding mustard seeds, sesame seeds, chopped green chilies, and curry leaves.
This hot, flavorful oil is poured over the dhokla pieces, allowing the sponge to soak in the aromatic goodness. Often served with green chutney and fried green chilies, khaman dhokla is a beloved breakfast or teatime snack across India.
2. Fafda – The Festive Fried Crunch
Fafda is a crunchy, ribbon-like fried snack made from chickpea flour and is especially iconic during the Dussehra festival, where it’s famously paired with sweet jalebi. Making fafda is a bit of an art. The dough is prepared by kneading besan with carom seeds, a pinch of baking soda, black pepper powder, and salt.
A touch of oil is added to make the dough pliable yet firm. Once the dough rests, it is rolled out using the palms on a greased surface into long, thin strips. These are then deep-fried in hot oil until golden and crisp. The result is a savory, crunchy snack with a slight peppery aftertaste.
It is often accompanied by a unique raw papaya chutney called sambharo and whole green chilies fried until blistered. Fafda's signature crunch and spice make it the perfect snack for those who like bold flavors with a hint of heat.
3. Handvo – The Savory Veggie Cake
Handvo is a traditional savory cake, dense and packed with flavor and nutrition. Unlike sweet cakes, Handvo is made from a fermented batter of rice and mixed lentils such as chana dal, toor dal, and urad dal. The soaked grains are ground coarsely and left to ferment overnight with a bit of curd.
Once fermented, vegetables most commonly grated bottle gourd (lauki) are folded into the batter. Spices such as ginger, green chili paste, turmeric, and sometimes sugar are added, creating a balanced flavor profile that’s both earthy and lightly spiced. Just before cooking, a leavening agent like Eno is mixed in to aerate the batter.
The tempering, typically a mix of oil, mustard seeds, sesame seeds, curry leaves, and a pinch of asafoetida, is added either to the batter or directly to the pan before pouring the batter in. Handvo can be cooked on a tawa with a lid on low flame or baked in an oven until the crust turns golden and the inside is firm and moist. Often served in wedges with green chutney or ketchup, handvo is a complete meal in itself, full of protein, fiber, and satisfaction.
4. Thepla – The Everyday Flatbread That Travels Well
Thepla is a thin, spiced flatbread that is an essential part of Gujarati households, especially as a travel food. Made primarily with whole wheat flour, it is kneaded with finely chopped fresh fenugreek leaves (methi), yogurt, sesame seeds, turmeric, red chili powder, cumin, and salt. The yogurt adds a subtle tang and softness to the dough, while the methi gives it a slightly bitter, earthy taste.
The dough is rolled out into thin rounds and roasted on a hot griddle with just a touch of oil until golden brown on both sides. Theplas are versatile and can be eaten hot or cold, with accompaniments like mango pickle, curd, or even a cup of tea. Their longer shelf life compared to other breads makes them ideal for train journeys and lunchboxes. While methi is the most popular variant, other ingredients like bottle gourd (doodhi), carrot, or spinach can also be used to prepare variations of this beloved flatbread.
5. Dabeli – Kutch’s Sweet-Spicy Street Treat
Dabeli is Gujarat’s answer to the spicy burger, a street food sensation that originated in the Kutch region. At its heart is a mashed potato filling cooked with a special blend called Dabeli masala, which is a mix of chili powder, cumin, coriander, cinnamon, and clove, among other spices. The mashed potatoes are mixed with tamarind-date chutney and roasted peanuts, resulting in a sweet, spicy, and nutty mixture.
This filling is then stuffed inside butter-toasted pav buns (Indian bread rolls), which are spread with garlic chutney and additional tamarind chutney. What sets Dabeli apart is its lavish garnishing, each bun is pressed into nylon sev (crispy chickpea flour vermicelli), pomegranate seeds, and more roasted peanuts, adding layers of texture and flavor. The contrast between the soft bun, spicy-sweet filling, crunchy sev, and juicy pomegranate makes every bite a flavorful explosion. Dabeli is best enjoyed hot and fresh, often with a drizzle of spicy chutney on the side.
Gujarati snacks are not only a treat for the taste buds but also reflect the region’s deep-rooted culinary traditions and resourcefulness. From the steamed perfection of khaman dhokla to the street-style delight of dabeli, each dish tells a story of regional ingredients, festive culture, and the Gujarati knack for balancing flavors. These snacks are typically vegetarian, easy to prepare, and packed with both flavor and nutrition. They are ideal for breakfast, evening tea, travel food, or festive occasions. With the right ingredients and a bit of preparation, you can bring the authentic flavors of Gujarat into your own kitchen.
