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Introduction
Grazing boards are no longer only a Western thing. Across cities in India, people are building their own versions, often mixing cheeses and nuts with papads, dry fruits, and even mithai. The charm lies in contrast, sweet with sharp, soft with crisp. Gujarati cuisine, with its deep snack culture and balance of spicy, sweet and tangy, lends itself to this style effortlessly. Instead of repeating the usual, this article focuses on more niche Gujarati snacks, the kind that usually show up at weddings, family gatherings or Sunday mornings. They’re not always served casually but with a little creativity, they deserve their place on a growing board, especially when made lighter and easier for contemporary kitchens.
1. Bajri Methi Crisps With Chilli-Garlic Dip
Instead of crackers or lavash, try something just as crispy but a little more versatile, bajri methi crisps. These are made with bajra flour, fresh methi leaves, crushed black pepper, and a hint of hing. The dough is rolled thin like khakra, but instead of roasting on a tawa, these are baked till brittle, then snapped into shards. The flavour is nutty, slightly bitter from the methi, with just enough spice to hold their own on a board. Pair with a garlic-chilli dip or even plain yoghurt mixed with roasted jeera. These crisps go well next to cheeses, nuts or just on their own. They stay crunchy for hours and add that rustic, grounded flavour typical of Gujarati winters.
2. Patra Bites With Raw Mango Chutney
While patra (colocasia leaf rolls) is well known in Gujarati homes, it rarely shows up as a party snack. However, the complex flavour of patra makes for an interesting addition to your grazing board. Steam the rolls as usual, then slice them thin and lightly pan-crisp both sides with minimal oil in a non-stick pan. Cut them small, bite-sized, not the usual thick rounds. Pair with a raw mango and mint chutney instead of tamarind. The combination of tangy, spicy leaves with that hint of sour chutney cuts through rich elements on a board like nuts or fried snacks.
3. Farsi Puri With Crushed Methi And Jeera
Usually made in bulk during Diwali, farsi puri is flaky and deep-fried. For this board, you can try a low-oil version that is just as delicious. Knead whole wheat flour with crushed methi, cumin, black pepper, and ghee. Roll it thinner than usual and bake till golden. They come out like savoury crackers with a Gujarati flavour. Stack them neatly or break into shards and pair with a sharp chutney or garlic dip. These hold well even after a few hours and add that needed crisp element.
4. Chorafali Sticks
Chorafali is usually enjoyed during Navratri with dry chutney powders. The traditional version needs deep frying, but there’s a shortcut that works well in an air fryer or a hot oven. Make the dough using urad dal and besan, roll it thin, and bake into flatbread-like strips. Once done, brush lightly with ghee and sprinkle with hing-jeera-mirch powder. Broken into uneven sticks, they look lovely on a wooden board and bring a punchy, nostalgic taste without being greasy.
5. Magas Ladoo Truffles
Now for those who like to curate a spread of both sweet and savoury. Instead of round laddoos, turn magas into mini truffle-style bites. Use less ghee than usual, roast the besan slowly till it turns nutty, and sweeten with jaggery or date paste. Press into small silicone moulds for shape, then roll in crushed pistachios. These sweet bites cut through the savoury and give that perfect balance, especially for an audience that appreciates traditional flavour in a modern avatar.
6. Baked Khichu Sticks With Chilli Oil Drizzle
Khichu is usually eaten hot, soft and spiced with jeera and chilli. But here’s a twist, spread the cooked rice flour dough flat onto a tray, let it cool, then slice into thin fingers. Bake until firm outside but soft inside. Before serving, drizzle with homemade chilli oil and a sprinkle of roasted sesame. These sticks are chewy, peppery, and totally different from anything else you’ll usually find on a board. This snack is deeply comforting and ideal for winter gatherings.
7. Sukhdi Bites
Sukhdi is a simple sweet made with jaggery, ghee and wheat flour. Originating from Saurashtra, it is rustic but incredibly flavourful. Cut into very small cubes or circles using cookie cutters, then press lightly into a layer of crushed black sesame for a modern touch. You can reduce the ghee slightly and toast the flour longer for a more caramelised, firm texture. Serve cold or at room temperature alongside fruits or salted nuts for contrast. It is perfect for those with a sweet tooth but looking for a healthier substitute to sugary snacks.
Conclusion
Bringing Gujarati snacks onto a grazing board isn’t about replacing the usual cheese and charcuterie. It’s about adding a new voice, a different memory. Most of these dishes were made with care and intention, seasonal, celebratory, and deeply regional. A few small changes make them lighter and easier to serve in casual, contemporary settings. So the next time you’re putting together a board for friends or just building something for yourself with your evening chai, add in one or two of these. You’ll probably find someone asking, “What’s this? It’s really good.” And that’s the whole point, isn’t it?
