Navratri Platter Gets Balanced With These Gujarati Dishes
Image Credit: Gujarati culinary specialties,

Navratri gets extravagant in the Indian state of Gujarat. Apart from the shimmer and dazzle of vibrant lehenga choli and angarakha during dandiya, the colourful regional food takes centre stage. The irresistible combination of sweet, tangy, and spice is perfectly balanced in Gujarati cuisine. The coastal state is home to some of the most well-liked delicacies, and they get richer during this festivity. Often these grubs are garnished with appetising tempering, grated coconut and chopped coriander leaves which add to their flavour. So, this Navratri, treat your family and friends with these easy recipes.

Bateta nu Shaak

Gujarati alu curry, Image Source: sanjanafeasts

To prepare this, heat oil in a pan and add mustard seeds, sesame seeds, a pinch of asafetida, and curry leaves. Once they start to crackle, add the ginger-chilly paste. Blend in diced potatoes, turmeric powder, and salt to taste. Cook it for 5-10 minutes on medium flame. Add lemon juice and coriander, fried cashew nuts and give them a good mix again. Serve it warm. 


Blend yoghurt, gram flour (besan), and water in a bowl. Add green chilli, ginger paste, turmeric powder, salt, and hing or asafoetida and whisk them well. Transfer the mixture to a skillet and warm it over a low flame while stirring it to prevent lumps from forming. Stir continuously while keeping it covered until it thickens. On a surface, spread the heated mixture as thinly as possible and give it three minutes to cool. Make cylindrical rolls out of the mix and cut them into one-inch logs.

Gol papdi

Gol papdi, Image Source:

On a plate, scatter a generous amount of poppy seeds and set them aside. In a kadhai over high heat, melt the clarified butter and add the wheat flour and cook, constantly stirring, until it turns golden brown. Add coconut, jaggery, and cardamom powder after turning off the heat. When the jaggery has melted into the mixture, pour it all onto the poppy-seeded plate and spread it uniformly. While still warm, slice into the appropriate shape and decorate with almond shards.


Create a dough by combining besan, soda, turmeric, ajwain, salt, and 1 tablespoon of oil. Add water and knead it. Use your palm to smooth the dough on an oiled surface before slicing it into two-inch pieces. When the strips are crisp, fry them over medium heat and then let them cool. Relish them with chutney, preferably a spicy kind.


Biranj, Image Source:

Wash and soak rice for some time. In a thick-bottomed vessel, melt two tablespoons of ghee over low heat, then add cinnamon and cloves, and when they begin to crackle, add the soaked rice. After five minutes of stirring, add the water and continue cooking. Rice should be parboiled before adding sugar, cardamom, nutmeg powder, and saffron paste. Keep it covered and cook till the rice turns tender. Serve hot.