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+====== Gujarati Cuisine ======
+==== Undhiyu ====
+A winter vegetable medley, cooked upside down (undhu) in earthen pots. It includes purple yam, bananas, methi muthia, surti papdi, and is slow-cooked with oil and spices. Complex and festive! [([[https://www.vegrecipesofindia.com/undhiyu-recipe-gujarati-undhiyu-recipe/|Veg Recipes of India]])]
+==== Handvo ====
+A savory fermented rice-lentil cake with bottle gourd and sesame crust. Crisp on the outside, fluffy inside — often served with chutney or yogurt. [([[https://hungryhindu.com/recipe/handvo-lentil-cake/|Hungry Hindu]])]
+==== Thepla ====
+Thin, soft fenugreek-spiced flatbreads made with wheat, besan, and spices. Travel-friendly and loved across generations. [([[https://delishglobe.com/recipe/indian-methi-thepla-fenugreek-flatbread/|DelishGlobe]])]
+==== Sev Tameta Nu Shaak ====
+A tangy-sweet tomato curry topped with crunchy sev (fried chickpea noodles). The texture play and unexpected flavors make it iconic. [([[https://cookpad.com/in/recipes/16962761-sev-tameta-nu-shaak|Cookpad]])]
+==== Kachri Bateta ====
+A fiery Kathiawadi-style potato stir-fry with crushed spices, garlic, and a generous dose of chili. Humble but bold. [([[https://mayuris-jikoni.com/2021/03/14/58-kachri-bateta/|Mayuri's Jikoni]])]
+==== Patra (Alu Vadi) ====
+Colocasia leaves smeared with spiced besan paste, rolled, steamed, then pan-fried. Savory, slightly sweet, tangy, and utterly addictive. [([[https://cookilicious.com/pathrode-patra-colcassia-rolls/|Cookilicious]])]
+==== Locho ====
+A street food from Surat, made from steamed gram flour batter that turns into a loose, dumpling-like mass. Served with sev, onions, and chutneys. [([[https://milkandcardamom.com/2019/04/11/surti-locho/|Milk and Cardamon]])]
+==== Dal Dhokli ====
+A hearty dish where wheat flour dumpling strips are simmered in a sweet-tangy dal. It’s like Gujarati pasta soup — comfort in a bowl! [([[https://holycowvegan.net/dal-dhokli-recipe/|Holy Cow Vegan]])]
+==== Bharela Ringan ====
+Baby eggplants stuffed with ground peanuts, coconut, and jaggery, simmered until soft. Sweet, nutty, and spicy — a culinary trifecta. [([[https://feastwithsafiya.com/bharela-ringan-nu-shaak-stuffed-eggplant/|Feast With Safiya]])]
+==== Fafda Jalebi ====
+A savory-sweet breakfast combo: crunchy chickpea flour strips (fafda) with warm, syrupy jalebis. Contrasting and deeply satisfying. [([[https://tastespread.com/recipe/jalebi-fafda/|Taste Spread]])]
+==== Ganthia with Papaya Sambharo ====
+Thick, soft chickpea flour sticks (ganthia) paired with sweet-spicy papaya slaw. A brilliant example of Gujarati snack pairing. [([[https://shitals-kitchen.blogspot.com/2015/08/papaya-nu-sambhariyu.html|Shital's Kitchen]])]
+==== Khichu ====
+A steamed dough dish made from rice flour and cumin, often eaten with chili oil. Originally a dough for papad, but so tasty it became a snack. [([[https://cookpad.com/ng/recipes/17251999-rice-flour-khichu|Cookpad]])]
+==== Turiya Patra Nu Shaak ====
+A stir-fry of ridge gourd and sliced patra rolls in spices. Combines fresh and preserved elements beautifully. [([[https://www.cookingcarnival.com/turiya-patra-nu-shak/|Cooking Carnival]])]
+==== Lilva Kachori ====
+Deep-fried pastry balls stuffed with spiced pigeon peas (fresh toor/lilva) — a seasonal winter delicacy, crunchy outside, soft inside. [([[https://myvegetarianroots.com/lilva-kachori/|My Vegetarian Roots]])]
+==== Gol Papdi (Sukhdi) ====
+A quick fudge made from wheat flour, jaggery, and ghee, often prepared for children or religious offerings. Melts in your mouth! [([[https://indiaphile.info/sukhdi-gol-papadi/|Indiaphile]])]
+{{tag>food culture geography}}

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