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!

Included is a recipe for Gujarati Chaas.

a large plate or Gujarati thali with smaller bowls filled with currys, rice, side dishes - 1
  • What is a Thali?
  • Gujarati Thali
  • What is included in a Gujarati Thali Menu? Thali at a Gujarati Restaurant Everyday Gujarati Thali
  • Gujarati Shaak
  • Breads
  • Dal / Kathol & Kadhi
  • Rice
  • Farsan
  • Sundries
  • Chutney or Pickle for Gujarati Thali
  • Gujarati Sweets
  • FAQs

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

valor papdi ringan nu shaak served with roti and salad on the side. - 2 A bowl of dudhi chana nu shaak placed on the dinner plate. - 3 Few thin slices of red onions scattered on stuffed bittergourd curry. - 4 Ringan palita served in a white dish on the table. - 5 gujarati dahi varo oro recipe served with bajra roti on a plate. - 6 A bowl of sukhi bhaji placed on a plate. - 7 gujarati style stuffed baby eggplants served with rotis on the side. - 8 Gujarati bateta served with poori and some sweets on the plate. - 9 a bowl of suva bhaji placed on a tray. - 10 Vaal nu shaak bowl placed on the table next to kitchen napkin. - 11 a black bowl filled with cabbage and potato curry served with a lemon wedge and garnished with coriander leaves - 12 Fulavar bateta nu shaak in a serving bowl. - 13 Tindora nu shaak or sabji in a pan - 14 Mug nu saak served with rice and salad in a bowl with a spoon - 15 aloo chana masala served in a cast iron skillet - 16 sev tameta nu shaak served in a metal bowl with serving spoon - 17 ringan bateta nu shaak served in a metal bowl with a spoon. - 18 Cooked stuffed okra gujarati style garnished with freshly chopped coriander. - 19 a black bowl filled with potato chips curry and garnished with coriander and lime - 20 guvar dhokli nu shaak served in a bowl. - 21 aloo shimla mirch ki sukhi sabji in a pan with a wooden serving spoon - 22 Sabji served with chapati on a dinner plate. - 23 ringan methi nu shaak served in a serving dish. - 24 Gujarati green beans in a serving bowl. - 25

Breads

Gujarati Thali - 26 Gujarati Thali - 27 Three puffed pooris on a plate. - 28 A stack of bajra methi dhebra arranged on a rustic metal plate. - 29 lauki thepla served with masala chai. - 30 A stack of Gujarati bhakri recipe placed on a cooling wire rack. - 31

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.

Gujarati masala bhakhri served in a brass plate with mango pickle and chai - 32 A stack of puran poli on a plate. - 33 A spoon of ghee placed on bajra roti. - 34

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.

methi thepla served on a plate on black backdrop - 35 Soft Gujarati flatbreads served with chai and pickle. - 36

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.

padvali roti placed in a tray next to aam ras bowl. - 37 palak puris served on a plate with potato curry in a bowl. - 38

Dal / Kathol & Kadhi

close up shot of a black bowl filled with white indian yogurt soup topped with fresh coriander or cilantro - 39 A bowl of rice placed near Gujarati dal pan. - 40 A bowl of Gujarati Dal Dhokli placed on a plate. - 41 a bowl of kadhi placed next to roasted papad and rice bowl on the table. - 42 A bowl of kala chana nu shaak placed in a plate. - 43 A bowl of mag ni dal placed next to a small bowl on a wooden board. - 44 Instant pot easy Gujarati chana dal served in a bowl with roti on the side plate - 45 Gujarati tuver nu shaak in a black kadai - 46 khatta mag served in a bowl on the dining table. - 47 mango drink served in two glasses with a half carafe of mango drink - 48

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.

boiled basmati rice in a big serving bowl with two serving spoons on the side. - 49 matar pulao served with two serving spoons on the serving plate. - 50 Jeera rice served in a oblong ceramic dish with two serving spoons - 51

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.

yellow Indian lentil and rice porridge served in a brass plate with a spoon. - 52

Khichdi can be prepared with various lentils such as this Masoor Dal Khichdi.

masoor dal khichdi served in a white large serving bowl. - 53 A bowl of khichdi on the table next to a plate. - 54 Human hand is serving a baby potato pulao using a serving spoon - 55

Farsan

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.

Four cut slices of gujarati handvo on a serving board. - 56 Lilva kachori placed in a metal serving dish. - 57 a large serving tray help by two hands. the tray is filled with many round bhajiya or pakora - 58 Dahi vada served in a green oval serving plate. - 59 a bowl filled with masala fulwadi placed on a black backdrop - 60 papdi no lot pieces served on a vintage plate achar masala. - 61 A bowl full of dudhi muthiya placed near two glass of masala chai. - 62 Methi muthiya bowl on the table. - 63 Khatta dhokla pieces in a plate. - 64 sandwich dhokla on a plate. - 65 moong dal dhokla in a plate served with chai and red chutney. - 66 Leftover rice muthiya served with chai on the side. - 67

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

crispy poppadoms served in a beige basket with three condiments in jars - 68 Finely chopped red onion, tomato and cucumber kachumber salad in a beige bowl. - 69 gajar no smanbharo in a pan - 70 sambharo in a pan with serving wooden spoon. - 71 A bowl of papaya sambharo served with a spoon on the table. - 72

Yogurt – yogurt or curd is always included whether homemade or store bought.

Chutney or Pickle for Gujarati Thali

A bowl of Rajkot's famous green chutney placed on a tray. - 73 a small spoon placed next to red chilli mango chutney bowl on a plate. - 74 Guava ki chutney served in a small brown colour bowl. - 75 mango chunda recipe bottle placed next to another pickle jar on a shelf. - 76 raw mango chutney served in a small clay bowl on the table. - 77 gajar marcha athanu in a wide black bowl. - 78 Green mint and coriander chutney placed in a small glass jar on a black slate tile - 79 Gujarati lasan ni chutney in a small ceramic bowl - 80 instant carrot chilli pickle in a black serving bowl. - 81 aam ki launji in a small bowl in a plate. - 82 A small piece of poppadom in a raw onion mango kachumber bowl. - 83 lasaniya gajar bowl placed on a table next to green colour kitchen napkin. - 84 thinly cut fresh turmeric in a black bowl with a spoon. - 85 apple murabba in a pan. - 86

Gujarati Sweets

two bowls of kheer placed on a brass serving tray - 87 Gujarati Thali - 88 Biranj served in a green serving platter on the table. - 89 Gor churma ladoo arranged in a bowl - 90 Seven churma ladoo arranged in a serving plate. - 91 instant shrikhand in a bowl garnished with saffron and nuts - 92 Keri No ras Gujarati style, aam ras served in two bowls with spoons - 93

Commonly, keri no ras is paired with poori. However, you can also dunk your rotli into the pulp as well!

Sukhdi squares on a off white plate - 94 Gujarati diwali sweet magas pieces stacked on a serving plate. - 95 Gujarati Thali - 96 Gujarati shakarpara placed in a tray - 97 Closeup shot of air fried sutarfeni sweet - 98 Gujarati Thali - 99 Doodh pak served in two metal bowls - 100 Sooji no siro or suji ka halwa served in a bowl - 101 Meethi seviyan served in two serving bowls. - 102 Kuler ladoo served on a black plate and garnished with pistachio and rose petals - 103

Farali Gujarati Thali

Perfect for fasting for occasions in the Hindu or Gujarati calendar!

Farali Masala Poori – poori made with a farali flour

farali vrat puris served with yogurt and farali potatoes. - 104 Farali potato curry served with plain yogurt on the side. - 105

Palak Poori – poori made with farali flour with added fresh spinach! These taste as amazing as they look!

Farali Dudhi Thepla – Gujarati thepla prepared with bottle gourd.

samo khichdi served in a bowl. - 106 Farali kadhi garnished with chopped coriander. - 107 Gujarati Thali - 108

Ratalu / Kand Sabji – this farali dish is made with purple yam, peanuts and basic spices.

farali ratalu in a plate. - 109

Cassava Peanut Stir Fry – this East-African recipe is made with mogo and peanuts

falahari dum aloo ki snaji served in a bowl with a spoon. - 110 Gujarati Thali - 111 Gujarati Thali - 112 Farali pattise placed on a thali - 113 Gujarati Thali - 114 sabudana khichdi in a big bowl. - 115 Doodh no halwo in a bowl with a spoon - 116 singhare atte halwa served in three small clay bowl - 117

Farali Rajgira Magas – this wonderful Gujarati sweet is made with amaranth flour.

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.

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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a large plate or Gujarati thali with smaller bowls filled with currys, rice, side dishes - 118

Gujarati Thali

Ingredients

For Chaas

  • ½ cup yogurt choose plain yogurt
  • 3 cup water adjust this to reach desired consistency
  • 1 teaspoon cumin seeds roasted then crushed
  • 1 tablespoon fresh mint and cilantro leaves finely chopped (optional)
  • pinch salt to 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

Nutrition

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.

a large plate or Gujarati thali with smaller bowls filled with currys, rice, side dishes - 119

Gujarati Thali

Ingredients

For Chaas

  • ½ cup yogurt choose plain yogurt
  • 3 cup water adjust this to reach desired consistency
  • 1 teaspoon cumin seeds roasted then crushed
  • 1 tablespoon fresh mint and cilantro leaves finely chopped (optional)
  • pinch salt to 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

Nutrition

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.

This particular cooling and refreshing drink is a tart and sweet fruity mix of hibiscus and rose flowers and basil seeds. This easy and fuss-free recipes can be done in a few ticks and leaves you plenty of time to enjoy the warmer weather.

Hibiscus flowers

I never knew anything about hibiscus flowers or it’s recipes and nutritional values until I saw them in Dubai spice market. I bought a packet of dried hibiscus flowers to bring home and they ended up in the back of the cupboard.

Once I searched recipes for hibiscus flowers online and read about its health benefits, I had a great excuse to make this natural and refreshing drink.

I have planned to make this amazing refreshing Vegan Watermelon Carpaccio Salad with Tahini .

Once I thought of making hibiscus sharbat, I added basil seeds aka Takmaria/Tukmaria or Sabja as these tiny but mighty seeds offers a bucketful of benefits. They act as a coolant and have a cooling effect on our bodies.

I prepared a pitcher of this natural, delicious and good for you Sharbat to cool off in this sweltering heat

Have you ever tried using hibiscus in your recipes? If not, I urge you to make this summer. Just find fresh hibiscus flowers or dried and make this sharbat in no time. If you want to make this drink for a get-together, make a hibiscus flower concentrate in advance, store it in the refrigerator and use it whenever you require

Notes:- I have used the dried hibiscus flowers, but you can use fresh too. I have used the rose syrup to sweetened the sharbat, you can use normal sugar, honey, or maple syrup too. This sharbat can be made without basil seeds too.

an image of 3 bottles of rose coloured drinks - 120

Rose Sharbat

Ingredients

  • ¼ cup hibiscus
  • 4 tablespoon rose syrup
  • 1 tablespoon basil seeds
  • ice
  • 3 cup water
  • mint to garnish

Instructions

  • Place hibiscus petals and water in a saucepan.
  • Bring the mixture to boil until flowers turn white and water ruby red.
  • Meanwhile, in a small bowl soak the basil seeds in cold water.
  • Turn off the heat and let the mixture cool.
  • Strain the petals, add rose syrup to it and mix well.
  • Now add bloomed basil seeds into the sharbat.
  • In a serving glass pour the sharbat, top it up with ice and fresh mint.

Notes

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.