5 delicious Gujarati snacks which are not deep fri | Recipes | Chef Sanjeev Kapoor

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5 delicious Gujarati snacks which are not deep fried

Gujarati’s have perfected the art of cooking, especially vegetarian cooking, probably because they work with simple, available ingredients and churn out a wide variety of the most delicious dishes. While there are Gujarati snacks that are fried and high on calories, there also are a ton of other, equally delicious options for health conscious eaters too! Take a look at 5 such healthy vegetarian Gujarati snacks.                 

Methi Oats Dhokla

Steamed muthiyas are already quite a healthy snack to start with but we added some super ingredients and made it extra nutritious too! In this healthy spiced muthiya recipe the gram flour or besan is replaced with oats; fresh fenugreek leaves and carrots added for good measure steamed and pan fried with a hint of oil and a delicious tempering!



Theplas are a Gujarati staple and like a lot of other snacks these are super healthy too! The best part about theplas, besides the taste of course, is their high shelf life –making them perfect for picnics and as snacks while travelling. Just get out some chunda or pickle and enjoy these healthy, tasty and fuss free rotis on the go!


Masala Khakhra 

A Gujarati snack made with a mix of whole wheat and refined flour is a really thin roti cooked on a griddle till it is crisp. It can be made with a number of other mixed flours and several types of seasoning added to the dough. The original recipe is super healthy itself – take a look. Make a good batch, store in an airtight container weeks


Paunk ka salad

This winter specialty from Gujarat is nothing but young tender jowar or shorgum grains roasted over charcoal and then beaten till the grains fall off the soft shell. These tender jade coloured kernels pop iun your mouth with their subtle sweet flavour when eaten fresh. Traditionally, Paunk is eaten mixed with spicy lemon, pepper or garlic sev and followed up with glasses of thin chaas to counter its warming effect it has on your body!



Khandvis are another treasure from the repertoire of Gujarati snacks. The traditional recipe for khandvi uses gram flour and yogurt to make a batter, but in this we have used ground moong dal for a heathier twist. The thick batter is spread onto the back of a plate, steamed, then cut and rolled into spirals, tempered and served. Delicious and healthy – these get vanished in a jiffy!




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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.