10+ Gujarati Recipes Vegetarian: Delicious and Easy Dishes for Everyone

Gujarati cuisine offers a variety of delicious vegetarian dishes that celebrate bold flavors and healthy ingredients. These recipes are not only tasty but also showcase the vibrant culture and traditions of Gujarat.

You can explore an array of options, from savory snacks to hearty main courses, that are sure to please any palate.

As you dive into the world of Gujarati vegetarian cooking, you’ll find that these recipes often emphasize the use of fresh vegetables, legumes, and spices. This makes them not only nutritious but also a delightful addition to any meal, whether you’re cooking for family or hosting friends.

You’ll enjoy learning about the unique techniques and ingredients that make Gujarati cooking special.

Dhokla

Dhokla is a popular Gujarati snack that is light and fluffy. It is made from a fermented batter of rice and lentils or besan (gram flour). You can enjoy it as breakfast or a tasty snack any time of the day.

To make this dish, you can use different methods. One common type is Khaman Dhokla, which is made with gram flour and is usually steamed. The texture is soft and spongy, perfect for dipping in chutneys.

Another variation is Khatta Dhokla, which has a slight tang from curd or buttermilk. Many families serve it warm, topped with a tempering of mustard seeds and green chilies to enhance the flavors.

You can easily pack it for lunch or a picnic. It’s a great way to introduce some delicious Indian flavors into your meals!

Ingredients

• 1 cup gram flour (besan)
• 1/2 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 2 green chilies, chopped
• Salt to taste
• Water as needed

Cooking Instructions

1. Mix gram flour, yogurt, and water to form a smooth batter.
2. Add turmeric and salt, then let it rest for 30 minutes.
3. Pour batter into a greased steaming dish.
4. Steam for 15-20 minutes at 212°F (100°C) until cooked through.
5. Temper with mustard seeds and green chilies before serving.

2) Undhiyu

Undhiyu is a delicious and traditional Gujarati dish. It is a mixed vegetable casserole that features a variety of seasonal vegetables. This dish is special because it is often prepared during festivals and family gatherings.

To make Undhiyu, you typically use ingredients like purple yam, potatoes, and green beans. The unique blend of spices and herbs adds amazing flavor. It’s cooked slowly, which helps all the veggies absorb the spices.

You can also find recipes that include fenugreek dumplings, which makes the dish even heartier. Traditionally, Undhiyu is cooked in an earthen pot, creating a unique taste that many love.

Ingredients

• 1 cup purple yam, diced
• 1 cup potatoes, diced
• 1 cup green beans, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, chopped
• 1 tablespoon cumin seeds
• 1 cup fenugreek leaves
• 1 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Add cumin seeds and wait until they crackle.
3. Stir in ginger-garlic paste and green chilies.
4. Add diced vegetables and mix well.
5. Season with turmeric and salt.
6. Cover and cook for about 30 minutes, stirring occasionally.
7. Add fenugreek leaves and stir well before serving.

3) Khandvi

Khandvi is a delightful snack from Gujarati cuisine. It’s made from gram flour (besan) and buttermilk, creating a smooth and creamy texture. You’ll love its soft and spiced flavor.

To make Khandvi, you’ll need to prepare a batter. Combine besan and buttermilk in a ratio of 1:3. Cook it on low heat until it thickens, stirring constantly. Then, spread the mixture onto a flat surface.

Once it cools, you can roll the Khandvi into pinwheels. This snack is often seasoned with mustard seeds and sesame seeds, adding an extra crunch. Serve it at room temperature as a tasty treat.

Ingredients

• 1 cup gram flour (besan)
• 3 cups buttermilk
• 1 teaspoon ginger, grated
• 2 green chilies, chopped
• Mustard seeds and sesame seeds for seasoning
• Salt to taste

Cooking Instructions

1. Mix the gram flour, buttermilk, and salt.
2. Cook on low heat until thickened, stirring constantly.
3. Spread the mixture on a flat surface.
4. Let it cool, then roll into pinwheels.
5. Season with mustard and sesame seeds.

4) Methi Thepla

Methi Thepla is a delicious Gujarati flatbread made with fenugreek leaves. It’s a staple in many households. This dish is healthy and flavorful, perfect for any meal.

To prepare, you’ll mix whole wheat flour with fresh methi leaves, spices, and a little oil. The result is a soft, tasty bread you can enjoy with yogurt or pickles.

You can also take Methi Thepla in lunch boxes or serve it at picnics. It pairs well with many dishes or can be eaten on its own.

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh methi leaves, chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• 2 tbsp oil
• Salt to taste
• Water as needed

Cooking Instructions

1. In a bowl, combine flour, methi leaves, and spices.
2. Add oil and mix until crumbly.
3. Gradually add water to form a smooth dough.
4. Divide the dough into small balls.
5. Roll each ball into a thin circle.
6. Cook on a hot skillet until golden on both sides. Enjoy!

5) Aam Gujarati Kadhi

Aam Gujarati Kadhi is a delightful dish that combines yogurt and ripe mango. It’s known for its tangy and sweet flavors, making it a favorite in many homes.

To make this dish, start with fresh yogurt. You add water to it to create a smooth base. Then, mix in chickpea flour, which helps thicken the kadhi.

The key ingredient is ripe mango, which gives a unique sweetness. You can adjust the amount based on your taste.

Spices like cumin, mustard seeds, and ginger add extra flavor. You will also find that curry leaves and a touch of sugar enhance the dish wonderfully.

Serve Aam Kadhi with rice or flatbreads for a complete meal. It’s perfect for warm days or when you want something light and refreshing.

Ingredients

• 2 cups yogurt
• 1/2 cup chickpea flour
• 1 ripe mango, diced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp grated ginger
• 8-10 curry leaves
• 1-2 cups water
• Salt, to taste
• Sugar, to taste

Cooking Instructions

1. Whisk yogurt and chickpea flour together in a bowl.
2. Add water to thin the mixture and mix well.
3. Heat oil in a pan and add mustard and cumin seeds.
4. When they splutter, add ginger and curry leaves.
5. Pour the yogurt mixture into the pan and cook over medium heat.
6. Stir in diced mango, salt, and sugar.
7. Let it simmer for about 10 minutes.

6) Sev Tameta Nu Shaak

Sev Tameta Nu Shaak is a tasty dish from Gujarat. It combines fresh tomatoes with spices and crispy sev, which adds a crunchy texture. This dish is both tangy and slightly sweet, making it delightful.

To prepare this dish, you will need a few simple ingredients. It goes well with roti or rice, making it perfect for a complete meal.

Ingredients

• 3 large tomatoes, chopped
• 1 cup sev (crispy chickpea noodles)
• 1 onion, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Oil for cooking
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a pan over medium heat (about 350°F or 175°C).
2. Add cumin and mustard seeds. Let them crackle.
3. Sauté chopped onions and green chilies until soft.
4. Add ginger-garlic paste and cook for a minute.
5. Stir in tomatoes, salt, turmeric, and red chili powder.
6. Cook until tomatoes are soft.
7. Top with sev and garnish with fresh coriander before serving.

7) Bhaat Na Rasawala Muthia

Bhaat Na Rasawala Muthia is a delightful dish from Gujarat. It uses leftover rice to create tasty dumplings, making it a smart way to reduce food waste. You’ll love how simple and satisfying this recipe is.

To start, you mix cooked rice with gram flour and spices. The mixture forms soft muthias that simmer in a yogurt gravy. This adds a nice creamy texture and a burst of flavor.

This dish is light and perfect for dinner. Pair it with a side of chapati or rice for a complete meal.

Ingredients

• 1 cup cooked rice
• 1 cup gram flour (besan)
• 1 tsp ginger-green chili paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Pinch of hing (asafoetida)
• 1 tsp ajwain (carom seeds)
• Salt to taste
• 1/8 tsp baking soda
• 1 tsp lemon juice
• 1 tsp sugar
• 1 tsp oil
• 1 cup chopped methi leaves (fenugreek)
• ½ cup coriander leaves

Cooking Instructions

1. In a bowl, combine all ingredients.
2. Mix until a dough forms.
3. Shape the dough into small balls or dumplings.
4. Prepare a yogurt gravy in a pan.
5. Add the muthias to the gravy and let them cook for 10–12 minutes.
6. Serve hot and enjoy!

8) Gujarati Dal

Gujarati Dal is a flavorful lentil dish enjoyed in many homes. This dal combines sweet and tangy tastes, making it a unique comfort food. It is often served alongside rice or roti.

The main ingredient is pigeon peas, which you will cook until soft. You can add spices like cumin and mustard seeds for extra flavor. Fresh cilantro and curry leaves make a great garnish.

This dish is not only delicious but also nutritious. It’s packed with protein and fiber, perfect for a filling meal. Many families in Gujarat serve this dal regularly, showcasing its popularity in the region.

Ingredients

• 1 cup pigeon peas (tur dal)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tomato, chopped
• 1 green chili, slit

Cooking Instructions

1. Rinse the pigeon peas and boil them in water until soft.
2. In a pan, heat oil and add cumin and mustard seeds.
3. Add chopped tomatoes and green chili; sauté until soft.
4. Mix in the boiled dal, tamarind paste, jaggery, and salt.
5. Cook for a few minutes, then garnish with fresh cilantro.

9) Patra

Patra is a delightful dish from Gujarat. It features colocasia leaves spread with a spicy gram flour mixture, rolled up, and then steamed. This vegetarian dish is a unique treat, combining flavors of spice, sweetness, and tanginess.

To make Patra, you’ll first prepare a mixture of gram flour, spices, and water. Then spread this mixture over the colocasia leaves.

Roll the leaves tightly and steam them until cooked. Once ready, slice them into pinwheels for serving.

Patra is great as a snack or side dish. You can enjoy it with tea or any meal.

Ingredients

• 10-12 colocasia leaves
• 500 gm gram flour
• 1.5 tbsp red chili powder
• Tamarind
• Jaggery
• Salt
• Water

Cooking Instructions

1. Prepare the gram flour mixture with spices and water.
2. Spread the mixture on the colocasia leaves.
3. Roll the leaves tightly and secure them.
4. Steam the rolls for about 30 minutes (150°C or 300°F).
5. Let them cool and slice into pinwheels. Enjoy!

10) Ringna No Olo (Baingan Bharta)

Ringna No Olo is a delicious Gujarati dish made from roasted eggplant, also known as baingan. This recipe brings out the rich flavors of the smoky brinjal, combined with spices and ginger.

To start, you will need to roast the eggplant until it’s charred and tender. This gives the dish a unique taste.

After roasting, you mash the eggplant and mix it with ginger, green chilies, and various spices.

This dish pairs well with rice or flatbreads like roti. It’s a simple yet flavorful option for your meals. The ingredients are easy to find, making it perfect for any day.

Ingredients

• 2 large eggplants (brinjals)
• 1 tablespoon oil
• 1 teaspoon ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander for garnish

Cooking Instructions

1. Preheat your oven to 450°F (230°C).
2. Roast the eggplants until charred. This should take about 30 minutes.
3. Let them cool, then peel off the skin.
4. Mash the eggplant in a bowl.
5. Heat oil in a pan. Add cumin seeds and let them sizzle.
6. Add ginger and green chilies. Sauté for a minute.
7. Mix in the mashed eggplant and salt. Cook for a few more minutes.
8. Garnish with fresh coriander before serving.