Authentic Surti Green Garlic Locho Recipe For Winter Street Food At Home

By Akshara January 17, 2026

[{"selector":"#anim-f87fe9bd-37b7-4338-b176-99103fe36e97 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(22.832774579508612%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-086650d3-d7cf-46d9-8e1c-8d8e9fbf89e5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9fe07b15-dea1-4f99-8115-46ab5305680c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Locho is a soft, steamed snack from Surat that is eaten hot and spooned rather than sliced. The green garlic version appears in winter, when fresh garlic greens are available, and has a sharper, more aromatic flavour than the regular version.

Ingredients

[{"selector":"#anim-8c67ca01-b82c-4f35-9f9f-7682888ea0ae [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a24bf25b-9a74-44c5-8f82-5b6f1ad9f92b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae5ce9c5-f07a-4bd0-ba49-c1f754db0f83","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-74074b60-d8a3-42e3-bd49-a8fff11632ed","keyframes":{"transform":["translate3d(0px, 137.85530%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup chana dal flour 2 tbsp finely chopped green garlic 1 tsp ginger–green chilli paste ½ tsp turmeric ½ tsp citric acid or lemon juice Salt to taste About 1 cup water For topping Butter Green chutney Sev Chilli powder

Step 1

[{"selector":"#anim-8fbfed2a-71de-4fd2-9366-47c2ccdca845 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-32eeb06c-4e5e-4407-b723-ff12cb3c59d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c0cc46e-aaaf-43a8-a383-69470eb068ce","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b8e353ec-9d02-4b7d-828b-8c361844235f","keyframes":{"transform":["translate3d(0px, 177.88562%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix chana dal flour and water to form a thick, smooth batter with no lumps.

Step 2

[{"selector":"#anim-25dd2020-cb33-4ca7-b213-b5cbd74e183e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a9b6f665-3abc-4e70-906c-21ec11b66f8b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5fb11340-09ba-4bd0-87ad-4bcbdc9d2d19","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-feb61896-4db2-44c8-a41d-0ff6b43915c0","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add green garlic, ginger–chilli paste, turmeric, citric acid and salt.

Step 3

[{"selector":"#anim-818f39ac-e58b-497b-80d8-54c29de70776 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-dffcafa8-5d9f-4ccb-b865-f05114d7912a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f653141f-6254-4b3b-aa35-96f384bdc9a3","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6e38dbf9-58e2-452b-a319-aecf0be8ce0b","keyframes":{"transform":["translate3d(0px, 226.20022%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Steam the batter in a greased tray for 15–18 minutes until set but still soft.

Step 4

[{"selector":"#anim-5bea210c-8b00-4737-aa2f-1bf5f16df8e0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(3.702550374988693%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f5c7844d-d1c2-4f1c-b3cf-e08cb36e23d5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b7b384c-8db6-4d2a-988e-31aebb5247c1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6a72704-fb1d-49af-8a87-0b19218465d2","keyframes":{"transform":["translate3d(0px, 177.88562%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Scoop into bowls while hot and top with butter, chutney, sev and chilli powder. Serve immediately.

[{"selector":"#anim-7f6a35ef-cd1d-4481-99f1-25f0ab784eed [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More