Are you one amongst those who believe Gujarati food is only sweet? If yes, get ready to embark on a flavorful journey that will burst this common misconception. The rich tapestry of Gujarati cuisine extends far beyond its renowned
sweetness, encompassing a world of flavours that dance on your taste buds. Try these easy-to-make Gujarati recipes at home and fall in love with
Gujarati cuisine. We have shared step-by-step guide along with video for helping you in bringing the true flavours.
Patra:
Crispy Patra of Bardoli, Chikhali towns in Gujarat are very famous. The regular Gujarati Patra are first steamed and then fried. Some people temper mustard seeds and sesame seeds on the steamer. But these crispy patras are fried
directly without steaming. Patra are also sent abroad as they stay good for more than a month. The batter of normal Patra is medium thick, but the batter of this Crispy Patra is thicker. Frying has to be done on a very low flame,
only then will they become crispy.
15-16 Colocasia leaves (known as Alu na paan or alvi na paan or patra)
Steps for making:
Take lukewarm water in a bowl. Immerse jaggery and tamarind pod in it and set them aside.
In another bowl, add besan, rice flour, garlic paste, chilli-ginger paste, carom seeds, groundnut powder, turmeric powder, red chilli powder, garam masala powder, salt and baking soda and mix with hands.
Then add tamarind-jaggery water.
Next, pour hot oil into this mix and blend everything finely.
Take Colocasia leaves(alu na paan), lay them open, apply the blend prepared above on the leaf and cover the entire portion except the borders.
Take another leaf and apply the blend on the same.
Keep together both the leaves and fold them in the same way as shown in the video.
Cut the roll into pieces of the same size with a sharp knife.
Heat the oil for frying. Deep fry all the pieces till they become crispy.
Khandvi:
Khandvi is a popular Gujarati dish made from gram flour (besan) and buttermilk. Khandvi, also known as patudi, is loved for its soft and slightly chewy texture. It's typically garnished with grated coconut, chopped coriander,
and mustard seeds that are tempered in oil. The dish has a delicate balance of flavours, combining the tanginess of buttermilk with the nutty taste of gram flour and the aromatic spices used for tempering.
It's often served as an appetizer or snack at various occasions such as festivals, parties, and family gatherings. The intricate rolling process and the mastery required to achieve the right texture have also made khandvi a dish
that showcases culinary skills.
In a jar take 3 cups of buttermilk. With the same cup take besan(1 cup), ginger-chilli paste, asafoetida, black pepper powder, and salt. Mix everything in a mixer grinder.
Heat a pan on a low flame and pour this blend. Keep stirring it continuously for approximately 12-13 minutes.
As the blend becomes thick, check in once on a plate if it is forming a fine roll.
If your demo roll is ok, spread the remaining blend on the side vessel or your kitchen platform immediately.
Let it dry for 10 minutes.
Make slices with a knife, and roll them.
For garnishing, stir mustard seeds and white sesame seeds in a hot pan and temper it onto Khandvi.
The hot tempting khandvi is ready to be relished.
Sev khamni:
Sev Khamani is made all over Gujarat, and in every part some or other shop is famous. The method of making it also varies from place to place, that is, after making Khaman, it is also made by grating it, in many places, it is
made from soaked chickpeas. So in the same way, the texture of khamani in this Bilimora sev remains very loose. It is softer. The sev khamani that is made from the khaman remains very blooming. In some places, pomegranate seeds
and grated coconut are also garnished on it.
Wash chana dal and soak it in a bowl for 5-7 hours.
Grind the soaked chana dal in a mixer grinder.
In a pan, heat oil, add cumin seeds and hing. After the mustard seeds are done popping, add turmeric powder, garlic paste, ginger chilli paste and give it a mix.
Add crushed chana dal to the mixture, pour lukewarm water, mix nicely and close the lid.
After some time, add water again, and mix again. Repeat this step for 3-4 times.
Check it, after chana dal is nicely cooked, add some sugar, and fresh coriander leaves.
Turn off the flame. Add a few drops of lemon juices and mix it.
Delicious sev khamni is ready. Garnish with sev and enjoy this Gujarati dish.
Note: By adding little hot water in between, it swells very well.
Summing it up:
The world of Gujarati cuisine is a delightful journey through flavours and traditions that have stood the test of time. So, next time you crave a culinary adventure, consider exploring the realm of Gujarati flavours through
these timeless recipes with Re:fresh.
