Prepare a flavourful Gujarati Thali at home complete with authentic and traditional Gujarati recipes. In this guide, you will find recipes for Gujarati flat breads, Gujarati shaak, gujarati dals, pickles, and so much more!
In many Gujarati households, a traditional Gujarati thali is prepared daily.
Traditional Gujarati food is always pure vegetarian and some recipes are even naturally vegan. Pure vegetarian means that no eggs are used.
What is a Thali?
Thali translates to plate in Hindi or Gujarati. It’s a round stainless steel platter on which food is served, in small round steel bowls. Thali are served primarily for lunch or dinner.
You can serve the food in a proper thali, but a “thali” can also be used to describe a complete meal regardless of how it is served.
A typical thali consists of a flatbread, a curry, a lentil dish, a rice dish, a salad, a pickle and yogurt.
A thali is known to be well balanced with complex carbohydrates, vegetable dishes that are high in dietary fibre, lentils for protein and yogurt to provide healthy gut bacteria.
You can find thali in many cuisines within India. Notable ones include:
Punjabi thali or North Indian Thali
South Indian Thali
Bengali Thali
Indo-Chinese Thali
Thali like this are often served in Indian restaurants and are a great way to try out different dishes from the various cuisines.
Gujarati Thali
Gujarat is a state in Western India. Gujarati food has its own unique taste compared with food from around India.
The flavours are typically spicy, tangy, sweet. The sweetness comes from the use of a type of unrefined sugar – jaggery.
The spices used are commonly ginger and green chilies with the basic Indian spice powders. These are dry red chilli powder, turmeric powder, cumin coriander and garam masala.
In the tempering, mustard seeds or cumin seeds can be used. Curry leaves also make an appearance in various recipes.
In a Gujarati Thali, all food is served at once – the starter, main and dessert! It is also eaten together as well so that all the various flavours and textures can complement each other.
A Gujarati Thali contains all the macro nutrients that a body needs for one day.
You can get a few different types of Gujarati Thali – some are for everyday, and some are for events such as weddings or special occasions.
The differences are included in the post.
What is included in a Gujarati Thali Menu?
In a Gujarati thali, you will find a variety of authentic Gujarati dishes. Each thali is carefully prepared so that ingredients and flavours complement and balance each other.
You may have heard the words “dal bhaat shaak rotli”. This is essentially a daily style of Gujarati thali eaten in Gujarati homes.
Usually, Gujarati thali is served in a stainless steel plate with steel bowls with water or buttermilk (chaas) served in a steel glass too.
Indian flatbreads – rotli, poori, thepla or puran poli are examples. Mostly, wholewheat atta or multigrain atta is used which is healthy and full of fibre.
Gujarati curries – aka shaak or saak in Gujarati. These vegetarian curries are made with vegetables. These curries may contain garlic, especially if they are kathiyawadi recipes but onion is rarely used in Gujarati cooking. Examples include potato cabbage curry, aubergine (eggplant) and potato curry, ivy gourd curry, sev tomato curry, chickpea and potato curry, okra curry and so many more.
Gujarati Kathol – In Gujarati, ‘Kathol’ translates to legumes/beans/pulses. Instead of vegetable curries, kathol recipes are made in replacement and served with kadhi.
Gujarati Kadhi or Gujarati Dal – the daal and kadhi are never served at the same time – it is always one or the other.
Stir fry or salad – carrot stir fry, cabbage stir fry or kachumber
Raitu/raita or plain yogurt – boondi raita, cucumber raita or yogurt cools down the meal and boosts gut health
Pickle or chutney – pickle is thought to aid in metabolism. Pickles can provide extra flavour to meals however, they tend to be oily and spicy. Some chutneys like green chutney are much healthier.
Farsan – a snack or appetizer is sometimes included. Farsan includes khaman, patra, sev, kachori, gota and more.
Plain boiled rice – plain boiled basmati rice is eaten along with the toor dal or kadhi
Roasted papad
Chaas or water
Gujarati sweets – sweets include keri no raas, shrikhand, lapsi
Thali at a Gujarati Restaurant
Particularly in India, many restaurants serve thali as part of their menus. These thali are packed with many different curries, dals, farsan, breads and sweets!
In some places around India, or the Gujarat capital Ahmedabad, you can find restaurants serving unlimited Gujarati thalis. Here, your plate is continually topped up!
Everyday Gujarati Thali
In an everyday Gujarati thali that is prepared at home, it is unlikely that farsan and sweets are included. If my Mum or my Grandma makes a thali, they stick to one curry, either dal or kadhi, one salad and one flatbread.
Let’s get into the different food served in a Gujarati Thali:
Gujarati Shaak
Ringan Valor Nu Shaak
Valor Ringan nu Shaak is an authentic Gujarati curry made with valor papdi, aubergine and basic Indian spices. It is a simple curry that is naturally vegan and gluten-free.
Bharela karela is delicious Gujarati dish made with bittergourd stuffed with a spiced coconut masala. It is the Gujarati version of the North Indian Bharwa Karela.
This Gujarati style dry aubergine curry is quick to make and only requires basic ingredients. It’s vegan, gluten-free and ready in less than 15 minutes.
This Indian Dill Leaves Curry, also known as Suva ni Bhaji or Shepu Bhaji, is a dill stir fry made with garlic, green chillies and few spices. It is naturally vegan, gluten-free and comes together in just 15 minutes.
Vaal nu Shaak, simply known as Vaal, is a delicious Gujarati shaak made with lima beans. This recipe is prepared with aromatic whole spices, tamarind and jaggery and is often served at Gujarati weddings.
Fulavar Bateta nu Shaak is a Gujarati cauliflower and potato curry recipe. It's prepared in a gravy of basic Indian spices and without onion or garlic.
This Tindora nu Shaak, or Tindora Sabzi recipe, is an easy Gujarati curry prepared with ivy gourd and basic spices. This vegan tindora recipe is gluten-free, healthy and can be ready in 15 minutes.
Mag nu Saak/Shaak or Mung Bean Curry is a traditional Gujarati recipe made with moong beans, tomato and garlic. This easy and quick recipe can be made in Instant pot and stove top. Serve this plant based and naturally gluten-free curry with rice, roti, salad and papad.
This style of homely Chana Bateta without onion and garlic is perfect with halwa poori. I have used white chickpeas, or Kabuli Chana, to make a mild aloo chana masala that is vegan and can be made in one pot within 15 minutes!l
Sev Tameta nu Shaak is a delicious Kathiyawadi Gujarati curry. It is prepared by combining fried gram flour noodles (crunchy sev) with a spicy and sweet tomato and garlic gravy.
This homely and wholesome eggplant and potato shaak or ringan bateta nu shaak is cooked in tomato and garlic gravy. We love making this in our pressure cooker or Instant Pot for a quick yet delicious mid-week meal.
Bharwa Bhindi is a delicious sabji and is also known as Bharela Bhinda or Bhinda Sambharia. Fresh and tender okra are stuffed with a flavourful Gujarati style aromatic masala. Naturally vegan and gluten-free.
This Potato Chips Curry or Bateta Chips nu Saak is a Gujarati vegan potato curry that can be ready in under 15 minutes. It is a perfect pantry staple curry that requires few ingredients
Guvar Dhokli nu Shaak is an authentic Gujarati dish prepared with cluster beans and multigrain dumplings. It's easy to prepare on the stove top or Instant Pot.
Aloo Shimla Mirch Sabzi, or Aloo Capsicum, is a delicious Indian curry made with sauteed potatoes, green peppers and basic Indian spices. It is a no onion and garlic recipe. Naturally vegan and gluten-free.
Ringan methi nu Shaak is an easy Gujarati dish made with fresh fenugreek leaves and aubergine. It's flavoured simply with garlic, dried red chillies and basic spices.
Homemade Multigrain Atta is a brilliant addition to your chapatti atta because you can incorporate so many health benefits, giving you the wholesome goodness of 6 different grains.
Poori is an unleavened deep-fried Indian flatbread that can be enjoyed alongside savoury and sweet Indian dishes. This recipe makes perfect saadi puri that are puffed and soft.
Flaky and full of flavour, these Bajra Methi Dhebra are made to an authentic Kathiyawadi Gujarati recipe. They are subtly sweet too with the classic golden brown spots. .
Vedmi or Puran Poli – is a traditional Gujarati stuffed bread with a sweet lentil filling. We love to serve with Valor Ringna Nu Shaak and Gujarati Kadhi.
Masala Bhakri
Gujarati Masala Bhakhri, delicious and wholesome breakfast can be ready in less than 10 minutes.
Bajra Na Rotla – prepared with pearl millet flour/bajra flour and are suitable for gluten-free diet. They are often prepared during the winter months.
Gujarati Methi Thepla
Methi na Thepla are a delicious Gujarati flatbread made with whole wheat flour, methi leaves and Indian spices. This Methi Thepla recipe follows the authentic recipe and makes soft and thin thepla.
Gujarati Thepla– made using wheat flour and basic spices without adding any vegetables. Can be served with mild curries, yogurt, pickle or Indian chai tea.
Gujarati Padvali Rotli (Bepadi Roti)
Padvali Roti, also known as Be Padi Rotli, is a Gujarati specialty. It is a very thin double layered roti that is best enjoyed with fresh Gujarati Keri no Ras.
Palak Puri is a delicious deep fried bread with a vibrant green colour. Fresh spinach and green chillies are blended to a puree then used to bind the puri dough.
Gujarati Kadhi, is a yoghurt-based soup. Traditional Gujarati Kadhi is thinner than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Gujarati Dal is a flavourful everyday recipe made with toor dal, spices, and a touch of sweetness. It is finished with a tempering and is served with steamed rice (dal bhat) or in a thali for a complete meal.
Dal Dhokli is a homely Gujarati dish that is warm and comforting. This one pot meal is made by simmering wheat flour dough in a sweet and sour Gujarati dal.Â
This split chickpea dal can be made without a pressure cooker or can be made in the pressure cooker or in an Instant Pot. This Gujarati Channa Daal which is equally tangy and sweet.
Fajeto is an authentic Gujarati beverage made from mango pulp and yogurt. It is finished with an aromatic tempering. Prepare during the summer mango season.
Gujarati Bhinda Ni Kadhi – or Bhinda ni kadhi is a delicious and creamy, thick yogurt & chickpea flour based okra curry which is famous in the Gujarati Cuisine usually served with rotli, rotla or khichdi.
Rice
Plain boiled basmati rice known as Bhaat or sometimes Matar Bhat or jeera rice is served in Gujarati thali.
Basmati Rice
This plain boiled Basmati Rice recipe is my go-to side dish with Indian meals. You can make perfectly fluffy basmati rice with separate grains with an option to drain or not drain the water.
Green peas pulao, or matar pulao, is an Indian and Pakistani rice dish made with basmati rice, whole spices, green peas and mint. Easy enough to make any day, but luxurious enough to serve for a dinner party.
Prepare perfect jeera rice alongside your Indian meal. Each grain is separate, fluffy and non-sticky! This simple jeera rice recipe has only 4 ingredients and takes little time to make.
Khichdi – If khichdi is prepared, then kadhi will be prepared but not a protein such as dal because khichdi is already made from a mix of rice and dal.
Vaghareli Khichdi
Gujarati vaghareli khichdi is a simple yet flavourful twist on the classic khichdi, made with a fragrant tempering (tadka) of whole spices. Perfect for when you need an easy, one-pot meal, this dish brings together warm spices, rice, and lentils.
Dudhi Khichdi, comfort food at it’s best! Perfect one pot meal and a nutritious dish made using rice, green split moong daal, whole spices and Dudhi.
This baby potato pulao is so easy to prepare and tastes incredibly amazing. Garlic chutney lends that extra kick and tons of flavours, bland Potato and chick peas soaks all the wonderful flavours of garlic chutney and mingle beautifully in this dish.Â
Farsan refers to a variety of savoury snacks specifically found in Gujarati cuisine.
In an everyday Gujarati thali, these would not be included but rather for special occasions or weddings.
Handvo (Gujarati Lentil Cake)
Handvo is a traditional Gujarati tea-time snack. It is a spiced savoury cake made with a fermented rice and lentil batter. Known in Kathiyawad as ondhwo.
Garlic Lilva Kachori has an unsurpassed taste. This vegan Lilva ni Kachori has the addition of garlic and a soft pastry for a unique Gujarati kachori recipe.
Dahi Vada (Dahi Bhalla)Â is a popular Indian dish. Deep-fried lentil fritters are doused in a sweetened yogurt, topped with chutneys and finished with a sprinkle of masala.
Gujarati Khichu, a popular savoury dish, is also known as Papdi no Lot or Khichiya papdi lot. This easy and quick snack or side dish is made with rice flour, green chilies, basic spices and is served hot with peanut oil and pickle masala.
Sandwich dhokla are a colourful twist on Gujarati dhokla and are served as a farsan in a Gujarati thali. Tangy and vibrant green chutney is layered between two spongy white dhokla.
Moong Dal Dhokla are a Gujarati specialty made with mag ni dal. I love adding garlic to make lasaniya dhokla—a delicious, fermented snack with an extra burst of flavour.
Patra – Gujarati Patra is a popular vegetarian snack made from Colocasia leaves coated with a spiced gram flour batter, steamed, and then tempered with mustard seeds and sesame seeds. They are eaten as a snack or in thali as farsan.
Khaman – khaman is probably Gujarati cuisines flagship recipe! Spongy khaman are made from a gram flour batter then steamed. A tempering is poured on top the cooked khaman.
Sundries
Easy Poppadoms Recipe
Poppadoms are a delicious Indian appetizer popular in Indian restaurants. With this quick and easy homemade poppadom recipe, you can prepare perfectly crunchy poppadoms to serve during curry night! Included are fried, tava cooked, air fryer and microwave recipes.
Kachumber Salad is a refreshing Indian-style side salad to accompany a variety of Indian meals. Made with 3 main ingredients, tomato, cucumber, and onion, this zingy salad can be ready in 5 minutes!
This fiery raw mango, red chili and garlic dip is packed full of flavour. It is spicy, tangy and sweet and tastes delicious with a variety of dishes. Ready in less than 10 minutes, it's naturally vegan and gluten-free.
Guava Chutney, also known as jamfal or amrood chutney, is a sweet, spicy and tart Indian chutney made with raw guava, coriander, green chillies and lemon juice.
A classic Gujarati Sweet and Sour Mango Pickle, Keri No Chundo, or Chunda recipe. It is served as part of a Gujarati thali. In this recipe, raw mangos are grated and combined with sugar and chili powder to make this easy and delicious Indian pickle.
This vibrant and spicy green mango chutney recipe is made using raw mangoes, garlic, green chilli and mint. It's spicy and tangy, making it the perfect condiment for Indian meals.
This spicy condiment recipe is made with fresh garlic, red chilli powder and sesame seeds. It is no cook, simple and easy to make and more importantly has a long shelf life compared to the other chutney recipes.
This sweet and tangy Instant Carrot and Green Chilli Pickle recipe is made with fresh carrots, chillies and rai na kuria. This is a no oil recipe, instead the dressing is made with lemon juice.
Aam ki Launji is a sweet and spicy raw mango chutney that tastes great with Indian meals. It is made from raw mangoes, jaggery and some spices, giving it a sweet and sour flavour.
Lapsi or Fada Lapsi is a delicious Gujarati sweet dish prepared with broken wheat (Dalia), ghee and sweetened with Jaggery or sugar. This aromatic and easy Lapsi Halwa recipe is perfect for festivals such as Diwali, Navratri and Raksha Bandhan.
Keri no Ras also known as Mango Ras or Aam Ras, this popular and staple Indian dessert is made with mango puree and sugar. Then flavoured with ginger powder or saffron and cardamom.
Commonly, keri no ras is paired with poori. However, you can also dunk your rotli into the pulp as well!
Sukhdi Recipe (Gol Papdi)
Made with only 3 ingredients, this authentic Gujarati sweet Sukhdi recipe is delicious and has a soft melt in the mouth texture. It is also known as gur papdi or gol papdi.
The ultimate Diwali mithai has to be Gujarati Mohanthal! This recipe contains mawa or khoya to create proper crumbly Mohanthal that is as good as kandoi or mithai shops. This style of perfect Mohanthal is readily found in temples and in Havelis (Vaishnav temples) around the world.
Gujarati Shakarpara Recipe: How to make Shankarpali
Shakarpara is a sweet and crispy Gujarati snack made with a few basic ingredients such as flour, ghee, jaggery, and milk. These flaky diamond biscuits are usually made for the Indian festival Diwali, Holi, Satam and the perfect tea-time snacks throughout the year. These are also known as Shankarpali.
Basundi recipe is a traditional Indian dessert that is made using milk, and sugar, flavoured with warm spices and topped with rich nuts. Easy milk basundi is rich and delicious, it is basically just boiling milk and sugar in a heavy bottom pan until it is thickened. Serve with poori on festival such as Gudi padwa, Bhai dooj or raksha bandhan.
Doodh Pak – this Gujarati style rice pudding is rich, creamy and delicious. A perfect dessert that is made with basic ingredients, that too is Egg-free and gluten-free!
Sooji No Siro | Suji Ka Halwa | Satyanarayan Prasad
Sooji no Siro or Suji ha Halwa is a simple everyday Indian dessert made with semolina, milk, sugar and nuts. This siro is often made for prashad, especially satyanarayan katha, but can also be enjoyed anytime.
Kuler Ladoo or Kuler na Ladwa are a Gujarati specialty made from Bajri or Pearl Millet. These ladoos are made with just three simple ingredients and require no cooking!
Farali Kadhi is an ideal recipe to prepare on a fasting day such as Mahashivratri, Navratri or Ekadashi. It is an easy and straightforward recipe made with rajgira flour.
POTATO AND PEANUT FARALI BHAJI – Farali ALOO SABJI
Aloo and peanut farali bhaji is must during fasting season such as Navratri. Made with boiled potatoes, basic spices and roasted peanuts. If you make this recipe, you want all for yourself!!
Ratalu / Kand Sabji – this farali dish is made with purple yam, peanuts and basic spices.
Farali Ratalu (Kand Sabji)
Farali Ratalu or kand sabji AKA Spicy Purple Yam and Peanut Stir-fry is definitely a strong contender in the race of fasting food. This delicious sabji is prepared with a few basic spices and herbs and is ready to eat within minutes.
In Farali Dum Aloo, baby potatoes are simmered in a spiced tomato gravy. This dish is prepared without onion and garlic so can be eaten on Hindu fasting days.
Buff Vada or Farali Pattice is a Gujarati recipe, that is mostly consumed during the fasts (vrat). These easy snack prepared with coconut and dry fruit filling and mashed potato. This fasting recipe best to serve with Dahi Chutney.
Prepare this easy Singhare ka Halwa or water chestnut flour halwa for any Indian fasting festivals. It is made with basic ingredients and takes less than 10 minutes to prepare.
Farali Rajgira Magas – this wonderful Gujarati sweet is made with amaranth flour.
FAQs
What is the main famous food of Gujarat?
The most famous food of Gujarat is undoubtedly Dhokla, a steamed savoury cake made from chickpea flour. It is soft, spongy with a tempering of mustard seeds and curry leaves.
Another popular dish is Undhiyu, a curry made with a variety of seasonal vegetables, spices, and coconut.
Thepla, a thin, spiced flatbread is another Gujarati favourite, often enjoyed with pickles or yogurt.
Handvo, a savoury lentil and rice cake, is loved for its unique texture.
Finally, Gujarati Kadhi, a tangy yogurt-based soup, is a comfort food staple in Gujarati households with rice or khichdi.
What are the staples of Gujarati food?
The staples of Gujarati food include rice, wheat flour, lentils (such as toor dal, moong dal, and chana dal), vegetables (such as okra, eggplant, and potatoes), yogurt, buttermilk, spices (such as cumin, coriander, turmeric, and mustard seeds), jaggery (unrefined cane sugar), and various oils and ghee (clarified butter) for cooking.
These ingredients form the foundation for a wide range of Gujarati dishes, including rotli (Indian bread), dal (lentil soup), shaak (vegetable curries), kadhi (yogurt-based curry), and various snacks and sweets.
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Prepare a flavourful Gujarati Thali at home complete with authentic and traditional Gujarati recipes. Included is a quick recipe for gujarati style chaas (Indian buttermilk).
1tablespoonfresh mint and cilantro leavesfinely chopped (optional)
pinchsaltto taste
Instructions
How to build a Complete Gujarati Thali
Choose a flatbread
Choose one or more shaak
Next, select either dal, kathol or kadhi
Choose a rice dish
If making for a special occasion, go for a farsan
Optionally, choose a pickle or chutney
Pick a Gujarati sweet
How to make Chaas for Gujarati Thali
In a jug, add in the yogurt of your choice. Using a spoon or wire whisk, whisk the yogurt gently until smooth.
Add chilled water to thin out to your desired consistency. Note that Gujarati Chaas is thinner than Punjabi Lassi.
Add crushed roasted cumin seeds and a small pinch of salt.
Optionally, add in finely chopped or torn fresh cilantro (coriander) and/or mint leaves
Add more water if required to thin out further.
Serve immediately.
Video
Notes
Cook time is for the chaas recipe.For individual recipes of the dishes mentioned above, please visit the relevant blog posts by clicking through the links.You can also browse this roundup for Gujarati Sweets or Gujarati Dinner Recipe Ideas
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Hi! I'm Hayley. Many of these recipes are inspired by my Mum's upbringing in India and my Dad's East-African Indian influence. This British-Asian background allows me to explore the culinary best of both worlds.
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