Top Gujarati Dishes That Every Foodie Should Try

Upon the very mention of Gujarati food, many of us tend to think only of khakhra, dhokla or the famous Gujarati thali. However, there is more to it than simply what gains widespread mention. Each of the different regions in Gujarat have their own unique dishes to add to the menu found at the best Indian vegetarian restaurants in Singapore. Let's have a quick look at the top Gujarati dishes that every foodie ought to try at least once:

Lilva kachori

A popular tea-time snack during the monsoons and winters, lilva kachoris are flour balls with fillings of pigeon peas, coriander, chillies and spices. They are generally served with tangy sauce or chutney.

Undhiyu

A traditional Gujarati dish and a popular delicacy during winter, the undhiyu is made using fresh seasonal produce. The ingredients commonly include green peas, beans, bananas, eggplant and crunchy chickpea flour dumplings. They are slow-cooked with spices, coconut and buttermilk.

Gujarati kadhi

Recognized by its distinctive white colour, the Gujarati kadhi is prepared with sour curd, sweetened using sugar or jaggery, and spiced up with thick gram flour. The resulting texture may often be enhanced with pakoras or koftas and makes for an amazing summer dish.

Gotas

Gota is the official pakora dish of Gujarat prepared using fenugreek leaves and gram flour. It is fast and easy to make, and usually served along with a tangy sauce made from tamarind and dates. It can be a delicious and tasty evening snack during the monsoons.

Sev tameta nu shaak

This dish is a sweet, tangy and salty vegetable preparation made using sev and tomatoes, and is very popular among children in Gujarat. Its preparation includes sautéeing of diced onions and tomatoes with spices & oil. The mixture is then cooked using steam and garnished with sev and coriander leaves before serving.

Muthiya

Muthiyas are basically fist-cakes that make for an excellent evening snack, or even breakfast. They are prepared using a mixture of bottle gourd, chickpea flour and spices, which is later steamed, and then pan-fried and seasoned. There are other variations of this recipe too, using ingredients like fenugreek, spinach, bitter gourd or amaranth. With a crispy golden exterior and fluffy, juicy interiors, muthiyas taste best with a cup of piping hot tea.

Thus, if you're planning to check out Gujarati food at some of the best Indian vegetarian restaurants in Singapore, make sure to give the above-mentioned a try.