50+ Traditional February Gujarati Recipes to Savor the Season

February marks the transition from winter to spring, making it the perfect time to indulge in warm, hearty, and flavorful dishes.

Gujarati cuisine, known for its vibrant colors and bold flavors, offers a wide variety of recipes that are perfect for the cooler days of February.

From snacks that pair perfectly with a hot cup of tea to festive main courses and savory treats, the diverse array of Gujarati recipes caters to every taste and occasion.

Whether you’re looking for comforting stews, crispy snacks, or sweet desserts, Gujarati cuisine has something to offer that will satisfy your cravings and elevate your meals.

In this article, we’ve curated a list of 50+ February Gujarati recipes that celebrate the rich culinary heritage of Gujarat.

Let’s dive into the aromatic world of Gujarati flavors and explore the delicious recipes that will keep you warm and satisfied throughout the month of February.

50+ Traditional February Gujarati Recipes to Savor the Season

As February comes to an end, it’s the ideal time to explore the flavors and traditions of Gujarat with a variety of delicious and comforting dishes.

The warmth of spiced curries, crispy snacks, and indulgent sweets makes Gujarati cuisine a perfect fit for the cooler weather.

Whether you’re preparing a festive spread or enjoying a cozy meal at home, the 50+ February Gujarati recipes in this article are sure to bring joy to your kitchen.

From classic comfort foods like Undhiyu to innovative variations of traditional favorites, these recipes reflect the diversity and richness of Gujarat’s culinary traditions.

So, roll up your sleeves and start cooking these flavorful dishes to enjoy with family and friends, and bring the essence of Gujarati cuisine into your home this February.

February Gujarati Recipes: Khandvi

Khandvi is a classic Gujarati snack, known for its silky texture and tangy flavor. This dish is a perfect choice for February gatherings or cozy evenings with family. Made from gram flour and buttermilk, it’s a delicate balance of simplicity and sophistication. The beauty of Khandvi lies in its soft, rolled layers that melt in your mouth, leaving a subtle blend of spice and sweetness. Whether you’re a seasoned cook or trying your hand at Gujarati cuisine for the first time, this recipe is both rewarding and achievable.

Ingredients:

• 1 cup gram flour (besan)
• 1 cup sour buttermilk (or a mixture of yogurt and water)
• 1/4 tsp turmeric powder
• 1/2 tsp ginger-green chili paste
• Salt to taste
• 1/2 tsp mustard seeds
• A pinch of asafoetida (hing)
• 2 tbsp grated fresh coconut
• 2 tbsp chopped coriander leaves
• 1-2 tbsp oil

Instructions:

1. Prepare the batter: In a mixing bowl, combine gram flour, sour buttermilk, turmeric powder, ginger-green chili paste, and salt. Whisk to ensure a lump-free batter.
2. Cook the batter: Heat a non-stick pan on medium heat and pour the batter in. Stir continuously until it thickens into a smooth paste. This takes about 7-10 minutes.
3. Spread the mixture: Quickly spread the cooked batter on the back of a greased plate or a clean countertop using a spatula. The layer should be thin and even.
4. Roll the Khandvi: Once slightly cool, cut the spread batter into strips. Carefully roll each strip into tight, cylindrical shapes.
5. Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them crackle. Add asafoetida and pour this tempering over the rolled Khandvi.
6. Garnish and serve: Sprinkle grated coconut and chopped coriander over the Khandvi. Serve fresh with green chutney or tea.

Khandvi is not just a recipe; it’s an experience of Gujarat’s culinary finesse. Perfect for February’s pleasant weather, it’s light yet satisfying. Mastering the art of rolling Khandvi might take a little practice, but the joy of biting into those silky rolls is worth every effort. This snack is sure to bring a smile to your face and warmth to your gatherings.

February Gujarati Recipes: Undhiyu

Undhiyu is the ultimate winter delicacy, celebrated across Gujarat during the festive season. February is a great time to indulge in this one-pot vegetable dish, which is cooked with an aromatic blend of spices. Packed with seasonal vegetables like purple yam, green beans, and sweet potatoes, and flavored with a generous helping of methi muthiyas, Undhiyu is a wholesome feast. This recipe represents Gujarat’s agricultural bounty and culinary heritage.

Ingredients:

For the vegetables:

• 1 cup purple yam (cubed)
• 1 cup sweet potato (cubed)
• 1/2 cup surti papdi beans
• 1/2 cup green peas
• 1/2 cup eggplants (small)

For the methi muthiyas (dumplings):

• 1 cup fenugreek leaves (chopped)
• 1/2 cup gram flour (besan)
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1/4 tsp baking soda
• Salt and sugar to taste
• Oil for frying

For the masala paste:

• 1/2 cup grated coconut
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp chili powder
• 1 tsp garam masala
• Salt to taste
• Juice of 1 lemon

Other ingredients:

• 3 tbsp oil
• 1 tsp mustard seeds
• A pinch of asafoetida (hing)

Instructions:

1. Prepare the muthiyas: Mix all ingredients for the muthiyas into a dough. Shape into small dumplings and fry until golden. Set aside.
2. Prepare the masala paste: Blend all ingredients for the masala paste into a thick mixture.
3. Prepare the vegetables: Toss the vegetables in the masala paste, ensuring they are evenly coated.
4. Cook the Undhiyu: Heat oil in a deep pan, add mustard seeds, and let them crackle. Add asafoetida and layer the coated vegetables in the pan. Cover and cook on low heat, stirring occasionally.
5. Add the muthiyas: Once the vegetables are half-cooked, add the methi muthiyas. Cook until all vegetables are tender and flavors are well combined.
6. Serve hot: Garnish with coriander and serve Undhiyu with puris or rotis.

Undhiyu is more than a dish; it’s a celebration of flavors and seasonal produce. This February, let the hearty warmth of Undhiyu fill your dining table. Its rich spices and diverse textures make it a meal to savor. Whether for a festive occasion or a weekend treat, Undhiyu brings the authentic taste of Gujarat into your home.

February Gujarati Recipes: Mohanthal

Mohanthal is a divine Gujarati sweet, often associated with festivals and auspicious occasions. February, with its mix of celebrations and cool weather, is the perfect month to prepare this rich gram flour fudge. Flavored with cardamom and adorned with nuts, Mohanthal is a testament to Gujarat’s love for desserts. Its crumbly yet melt-in-the-mouth texture makes it a family favorite.

Ingredients:

• 2 cups gram flour (besan)
• 1/2 cup ghee (clarified butter)
• 1/2 cup milk
• 1 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom powder
• A pinch of saffron strands (soaked in warm milk)
• 2 tbsp chopped almonds and pistachios for garnish

Instructions:

1. Prepare the flour mixture: Combine gram flour, 1/4 cup ghee, and milk in a bowl. Rub with your fingers to create a crumbly texture. Sieve the mixture for even consistency.
2. Cook the flour: Heat the remaining ghee in a pan. Add the prepared flour mixture and roast on low heat until golden and aromatic.
3. Make the sugar syrup: In a separate pan, boil sugar and water until it reaches a one-string consistency. Add cardamom powder and saffron-infused milk.
4. Combine and set: Gradually add the sugar syrup to the roasted flour mixture, stirring continuously. Cook until the mixture thickens and leaves the sides of the pan.
5. Shape and garnish: Pour the mixture into a greased tray. Flatten and garnish with almonds and pistachios. Allow to set before cutting into pieces.

Mohanthal is not just a sweet; it’s a cherished tradition in Gujarati households. The balance of rich ghee, sweet syrup, and nutty flavors makes it an irresistible treat. Perfect for February’s celebrations or as a comforting dessert on a cool evening, Mohanthal brings joy with every bite. Share it with loved ones and create sweet memories this season.

February Gujarati Recipes: Dhokla

Dhokla is a popular steamed snack from Gujarat that is loved for its light and spongy texture. It is made from a fermented batter of rice and chickpea flour, offering a healthy and flavorful option for breakfast or evening snacks. The process of steaming gives the Dhokla its soft, fluffy texture, making it an ideal dish for February’s cooler weather. It’s simple to prepare, and when paired with tangy green chutney and garnished with mustard seeds and curry leaves, it becomes a delight for all your senses.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/2 tsp turmeric powder
• 1/2 tsp baking soda
• 1 tsp ginger-green chili paste
• 1 tbsp lemon juice
• 1 tbsp sugar
• Salt to taste
• 1/2 cup water (or as needed)

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 2-3 curry leaves
• 1 green chili (sliced)
• 1 tbsp chopped coriander

Instructions:

1. Prepare the batter: In a large bowl, mix chickpea flour, rice flour, turmeric powder, ginger-green chili paste, lemon juice, sugar, and salt. Add water gradually to form a smooth batter. Add baking soda and mix well.
2. Steam the Dhokla: Grease a steaming tray or plate. Pour the batter into the tray and steam for about 15-20 minutes, or until a toothpick inserted comes out clean.
3. Tempering: Heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and green chili. Once the mustard seeds crackle, pour the tempering over the steamed Dhokla.
4. Garnish and serve: Sprinkle with fresh coriander leaves. Cut into squares and serve with green chutney or tamarind chutney.

Dhokla is a quintessential Gujarati snack that combines simplicity with flavor. Its delicate, spongy texture and tangy tempering make it a satisfying treat. Perfect for chilly February mornings or as a snack during evening tea, Dhokla is loved for its versatility. Whether for a festive occasion or a casual family gathering, this snack never fails to impress with its soft texture and vibrant flavors.

February Gujarati Recipes: Thepla

Thepla is a flavorful, spiced flatbread from Gujarat that is typically made with wheat flour, fenugreek leaves, and an array of spices. It’s a perfect dish for breakfast or lunch and is especially ideal for February when the mornings are chilly. The spices in the dough—such as cumin, turmeric, and chili powder—combine with the freshness of fenugreek to create a unique and satisfying flavor. The soft, warm thepla is often served with yogurt, pickles, or even chutney, making it an excellent choice for a wholesome meal.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves (methi)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp chili powder
• 1 tbsp sesame seeds
• Salt to taste
• Water as needed
• Oil for rolling and frying

Instructions:

1. Prepare the dough: In a bowl, combine wheat flour, fenugreek leaves, turmeric, cumin powder, carom seeds, chili powder, sesame seeds, and salt. Gradually add water to knead into a soft, smooth dough.
2. Roll the dough: Divide the dough into small balls and roll them out into thin discs (theplas). Use a little oil for rolling to prevent sticking.
3. Cook the theplas: Heat a tawa or skillet. Place the rolled-out dough on the tawa and cook on medium heat. Flip when small bubbles start appearing, and apply oil on both sides while cooking until golden brown.
4. Serve: Serve hot with yogurt, pickle, or chutney.

Thepla is a beloved staple in Gujarati cuisine, known for its perfect balance of spices and nutrients. Its versatility makes it suitable for any time of the day, and it can be packed for travel or picnics, making it a convenient choice for February outings. With its comforting texture and healthful ingredients, Thepla not only offers warmth but also carries the essence of Gujarati tradition in every bite.

February Gujarati Recipes: Patra

Patra is a delicious and savory Gujarati snack made from colocasia leaves smeared with a spicy gram flour paste, rolled up, steamed, and sliced into bite-sized pieces. Its unique flavor comes from the combination of spices, tamarind, and jaggery, which provides a delicate balance of sweet, sour, and spicy. Perfect for the cool month of February, Patra can be served as an appetizer or a side dish to complement any meal. Its versatility makes it a favorite at Gujarati celebrations and family gatherings.

Ingredients:

• 8-10 colocasia leaves (arbi patra)
• 1 cup gram flour (besan)
• 1/4 cup tamarind pulp
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 tbsp jaggery (grated)
• Salt to taste
• Water as needed
• 1 tbsp oil

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp sesame seeds
• 1-2 dried red chilies
• 1 tsp sugar

Instructions:

1. Prepare the gram flour paste: In a bowl, mix gram flour, tamarind pulp, turmeric powder, cumin powder, chili powder, jaggery, and salt. Add enough water to make a thick batter.
2. Apply to the leaves: Wash the colocasia leaves thoroughly. Cut off the tough stems. Spread the prepared gram flour paste evenly on each leaf, layering them one by one, and roll them tightly.
3. Steam the rolls: Steam the rolls in a steamer or pressure cooker (without the weight) for about 15-20 minutes until cooked. Let them cool for a few minutes before slicing.
4. Tempering and serving: Heat oil in a pan and add mustard seeds, sesame seeds, dried red chilies, and sugar. Pour this tempering over the steamed Patra rolls. Serve warm, garnished with fresh coriander.

Patra is a wonderful dish that brings the taste of Gujarat to your table. The delightful combination of gram flour, spices, and tender colocasia leaves makes this snack a winner, especially in February when you need something hearty yet light. Whether served at a festive occasion or as a snack with chai, Patra is sure to impress and satisfy every time. It’s a true reflection of the bold and diverse flavors of Gujarati cuisine.

February Gujarati Recipes: Handvo

Handvo is a savory, spiced, and hearty cake made from rice, lentils, and vegetables, which is often referred to as the “Gujarati savory cake.” It is typically prepared in a traditional handvo cooker or oven and is a great option for breakfast or a light meal during the cooler February days. The combination of rice, lentils, and vegetables makes it a nutritious dish, while the tempering of mustard seeds and sesame seeds adds an extra burst of flavor. Handvo is often served with chutneys, making it a satisfying and wholesome dish.

Ingredients:

• 1 cup rice
• 1/2 cup split pigeon peas (toor dal)
• 1/4 cup green lentils (moong dal)
• 1/4 cup yogurt
• 1/2 cup grated bottle gourd (lauki)
• 1/2 cup grated carrots
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chili paste
• Salt to taste
• 1 tsp baking soda
• 2 tbsp oil
• Water as needed

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2-3 curry leaves

Instructions:

1. Prepare the batter: Soak the rice and dals for 4-6 hours. Drain and grind them into a thick batter along with the yogurt, ginger-chili paste, turmeric powder, and salt. Add the grated vegetables to the batter and mix well.
2. Let it ferment: Allow the batter to ferment for about 6-8 hours or overnight. Once fermented, add baking soda and mix gently.
3. Cook the Handvo: Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Once the seeds splutter, pour this tempering into the batter and mix well. Grease a baking dish or a handvo cooker, and pour the batter into it. Bake at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted comes out clean.
4. Serve: Once baked, cut the Handvo into pieces and serve hot with chutney or yogurt.

Handvo is a traditional Gujarati dish that offers a healthy balance of flavors and textures, making it a perfect meal for the month of February. The soft, spongy cake with the crunch of tempering provides a delightful combination that is both filling and nourishing. Whether you enjoy it for breakfast, lunch, or a snack, Handvo is a great way to embrace Gujarati culinary traditions while staying cozy and satisfied.

February Gujarati Recipes: Khandvi

Khandvi is a delicate, rolled-up savory snack that originates from Gujarat. Made from gram flour, this dish is known for its melt-in-the-mouth texture and tangy flavor. It is spiced with ginger, green chilies, and mustard seeds, and is typically tempered with sesame seeds and curry leaves. Khandvi is often served with a side of chutney, making it a perfect snack or appetizer for any occasion, especially during the cooler February months when you crave something light yet flavorful.

Ingredients:

• 1 cup gram flour (besan)
• 1 cup buttermilk
• 1/2 cup water
• 1 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 2-3 curry leaves
• 1-2 dried red chilies

Instructions:

1. Prepare the batter: In a non-stick pan, mix gram flour, buttermilk, water, turmeric powder, ginger-chili paste, and salt. Cook on low heat while stirring continuously to avoid lumps. The mixture will thicken after 8-10 minutes into a smooth paste.
2. Spread the mixture: Quickly spread the batter into a thin, even layer on a greased surface or a marble countertop. Allow it to cool for a few minutes, but it should still be pliable.
3. Roll the Khandvi: Once it is cool enough to handle, cut the mixture into strips and roll them up tightly into small cylindrical shapes.
4. Tempering: Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves, and dried red chilies. Once they splutter, pour the tempering over the rolled Khandvi.
5. Serve: Garnish with fresh coriander and serve with green chutney or tamarind chutney.

Khandvi is a must-try dish for anyone interested in exploring Gujarati snacks. Its tangy, spicy flavors and delicate texture make it a favorite at festive occasions and family gatherings. Despite its sophisticated appearance, Khandvi is relatively easy to make and serves as an excellent snack or appetizer, perfect for a cold February afternoon with tea or as part of a traditional Gujarati meal.

February Gujarati Recipes: Undhiyu

Undhiyu is a classic Gujarati winter dish that combines a variety of seasonal vegetables with a blend of aromatic spices. This one-pot dish is rich in flavors and textures, making it perfect for February, when fresh vegetables like purple yam, beans, and baby potatoes are in season. Undhiyu is traditionally slow-cooked, allowing the spices to fully infuse the vegetables, creating a hearty, wholesome, and comforting meal. It is typically served with puris or rotis, making it an indulgent treat for special occasions or family dinners.

Ingredients:

• 1 cup purple yam (surti kachri)
• 1 cup baby potatoes, peeled
• 1/2 cup drumsticks (saragva)
• 1/2 cup green beans, chopped
• 1/4 cup peas
• 1/2 cup sweet potato, diced
• 1/2 cup brinjal (eggplant), chopped
• 1/2 cup fenugreek leaves (methi)
• 1/4 cup coriander leaves
• 2 tbsp ginger-green chili paste
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp fennel seeds
• Salt to taste
• 2 tbsp oil

For the stuffing:

• 1/2 cup grated coconut
• 1 tbsp sesame seeds
• 1 tsp sugar
• 1/2 tsp cumin powder
• 1 tbsp cilantro, chopped
• Salt to taste

Instructions:

1. Prepare the stuffing: In a bowl, mix grated coconut, sesame seeds, sugar, cumin powder, cilantro, and salt. This will be used to stuff some of the vegetables.
2. Stuff the vegetables: Cut the brinjal, sweet potato, and baby potatoes to create small pockets. Stuff these vegetables with the prepared mixture.
3. Cook the Undhiyu: Heat oil in a large pot. Add cumin seeds and fennel seeds. Once they splutter, add the ginger-green chili paste, turmeric powder, and garam masala. Add all the vegetables (both stuffed and unstuffed) to the pot. Add enough water to cover the vegetables. Cook on low heat for 30-40 minutes, stirring occasionally.
4. Serve: Garnish with fresh coriander and serve with puris or rotis.

Undhiyu is a symbol of Gujarat’s love for rich, flavorful food made with fresh, seasonal ingredients. This dish is perfect for February, offering a satisfying and wholesome meal that is perfect for colder days. The combination of sweet, spicy, and savory flavors in Undhiyu makes it a comforting and festive dish that will leave everyone at the table satisfied. Whether served at a family dinner or a celebration, Undhiyu is a perfect choice to enjoy the warmth of Gujarati cuisine.

February Gujarati Recipes: Dhokla

Dhokla is one of the most iconic snacks in Gujarati cuisine. This steamed savory cake is made from a fermented batter of rice and chickpea flour (besan), which gives it a soft, fluffy texture. It is often enjoyed as a breakfast item, snack, or even an appetizer. Dhokla is typically tempered with mustard seeds, sesame seeds, and curry leaves, making it aromatic and flavorful. It’s light, healthy, and perfect for the month of February, offering a filling yet refreshing option when the weather starts to cool.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/2 cup yogurt
• 1 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp Eno fruit salt (or baking soda)
• Salt to taste
• 1/2 cup water
• 1 tbsp oil

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2-3 curry leaves
• 1-2 dried red chilies
• 1 tbsp sugar (optional)

Instructions:

1. Prepare the batter: In a mixing bowl, combine chickpea flour, rice flour, yogurt, ginger-chili paste, turmeric powder, and salt. Add water to make a smooth batter. Let the batter rest for about 15-20 minutes.
2. Steam the Dhokla: Grease a steaming tray or a round cake pan and pour the batter into it. Add Eno fruit salt to the batter just before steaming, and gently mix it in. Steam the batter in a steamer for 15-20 minutes, or until a toothpick inserted comes out clean.
3. Tempering: Heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and dried red chilies. Once the seeds splutter, pour this tempering over the steamed Dhokla.
4. Serve: Let the Dhokla cool for a few minutes before cutting it into squares. Serve with green chutney and tamarind chutney for a perfect snack.

Dhokla is a delightful and versatile dish that can be enjoyed any time of the day, whether as a snack, appetizer, or part of a larger meal. Its airy and fluffy texture makes it a crowd-pleaser, while the tempering of mustard seeds and curry leaves adds an irresistible flavor. Perfect for February, Dhokla is not only a treat to your taste buds but also a light yet satisfying meal option to keep you energized throughout the day. Serve it with a spicy chutney, and it’s sure to be a hit at any gathering.

February Gujarati Recipes: Thepla

Thepla is a type of flatbread that is often enjoyed in Gujarat, especially during the winter and spring months. It is made using whole wheat flour and a variety of spices, with fenugreek leaves (methi) being one of the most common additions. The soft and slightly chewy texture of the Thepla, along with its warm, aromatic spices, makes it a perfect dish for February. It can be enjoyed with yogurt, chutneys, or even pickles, making it a versatile snack or light meal. Thepla is filling and can be easily packed for travel, making it a great option for breakfast or lunch.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves (methi), chopped
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp ginger-green chili paste
• 1 tbsp sesame seeds (optional)
• Salt to taste
• Water, as needed
• 1 tbsp oil (for cooking)

Instructions:

1. Prepare the dough: In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, turmeric powder, red chili powder, ginger-green chili paste, sesame seeds, and salt. Gradually add water to knead a soft dough. Let it rest for 10 minutes.
2. Roll the Theplas: Divide the dough into small balls and roll each ball into a thin, round disc, about 6-8 inches in diameter.
3. Cook the Theplas: Heat a tawa or griddle and place the rolled Thepla on it. Cook on medium heat until you see small bubbles on the surface. Flip it over and apply a little oil on both sides. Cook until golden brown and crispy on both sides.
4. Serve: Serve the Thepla with yogurt, pickle, or chutney.

Thepla is a cherished Gujarati recipe that brings together wholesome ingredients and traditional spices. Its flavor-packed profile, combined with its soft texture, makes it an ideal dish for February when the days are cool but not too cold. The addition of fenugreek leaves provides a wonderful earthy taste, while the spices lend it a warm and comforting feel. Whether eaten as a quick breakfast, lunch, or snack, Thepla is versatile enough to suit any time of the day. This dish is sure to make your February mornings more delicious and satisfying.

February Gujarati Recipes: Patra

Patra, also known as “Alu Vadi” in some regions, is a popular Gujarati snack made from colocasia (taro) leaves smeared with a spiced gram flour paste, then rolled up, steamed, and sliced into small pieces. These rolls are soft yet slightly crunchy from the tempering, making them a perfect appetizer or tea-time snack. February, with its cool weather, is the ideal time to enjoy Patra as the leafy greens are in season. The unique blend of spices and the combination of soft, steamed leaves makes it a comforting and flavorful snack.

Ingredients:

• 12-15 large colocasia (taro) leaves
• 1 cup gram flour (besan)
• 1 tbsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp tamarind pulp
• 1 tbsp jaggery or sugar
• Salt to taste
• 1 tbsp sesame oil
• Water, as needed

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2-3 curry leaves
• 1 dried red chili

Instructions:

1. Prepare the paste: In a bowl, mix gram flour, ginger-green chili paste, turmeric powder, cumin powder, garam masala, tamarind pulp, jaggery, and salt. Add water gradually to make a smooth paste.
2. Prepare the leaves: Wash the colocasia leaves thoroughly and trim the thick veins from the center.
3. Assemble the Patra: Smear the gram flour paste evenly on the underside of each leaf. Place the next leaf on top and repeat until all the leaves are stacked. Roll them tightly into a cylinder, making sure the edges are sealed.
4. Steam the rolls: Steam the rolled leaves for 15-20 minutes until the rolls become firm and cooked through. Once steamed, let them cool slightly before slicing into bite-sized pieces.
5. Tempering: Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves, and dried red chili. Once the seeds splutter, pour this tempering over the sliced Patra.
6. Serve: Serve warm with tamarind chutney or green chutney.

Patra is a distinctive and flavorful Gujarati dish that brings out the best of both texture and taste. The earthy, slightly bitter flavor of the colocasia leaves, combined with the spicy gram flour filling, makes for a mouthwatering snack. With its simple ingredients and steaming technique, Patra is a perfect dish for February, offering warmth and comfort during the cooler days. Whether served at a gathering or enjoyed with a cup of tea, Patra is a delightful addition to your Gujarati recipe repertoire.

February Gujarati Recipes: Khandvi

Khandvi is a popular Gujarati snack made from gram flour (besan) that is cooked into a smooth, spiced batter and then rolled up into thin, soft layers. It is delicately seasoned with mustard seeds, sesame seeds, and curry leaves, offering a perfect balance of textures and flavors. Its melt-in-the-mouth quality makes it an ideal snack for February, especially for those craving something light yet flavorful. Khandvi is often enjoyed as an appetizer or snack during gatherings, and its simplicity and elegance make it an enduring favorite in Gujarati cuisine.

Ingredients:

• 1 cup gram flour (besan)
• 1 1/2 cups water
• 1/2 tsp turmeric powder
• 1 tsp ginger-green chili paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 2-3 curry leaves
• Salt to taste
• 1 tsp sugar (optional)
• 1 tbsp oil

For garnish:

• Fresh cilantro (coriander leaves), chopped
• Grated coconut (optional)

Instructions:

1. Prepare the batter: In a large mixing bowl, combine gram flour, water, turmeric powder, ginger-chili paste, sugar, and salt. Whisk thoroughly until the mixture is smooth and there are no lumps.
2. Cook the batter: Pour the mixture into a non-stick pan and cook it on medium heat while stirring continuously to avoid lumps. Cook until the mixture thickens and starts to pull away from the sides of the pan (approximately 10-12 minutes).
3. Spread the batter: Quickly pour the thickened batter onto a clean surface, such as a marble countertop or a greased tray. Use a spatula to spread it evenly into a thin layer. Let it cool slightly.
4. Roll the Khandvi: Once the batter is set but not fully hard, use a knife to cut it into strips (about 2-3 inches wide). Roll each strip tightly to form a Khandvi roll.
5. Tempering: In a small pan, heat oil and add mustard seeds, cumin seeds, sesame seeds, and curry leaves. Once the seeds splutter, pour this tempering over the rolled Khandvi.
6. Serve: Garnish with fresh cilantro and grated coconut. Serve with tamarind chutney or green chutney.

Khandvi is a quintessential snack in Gujarati cuisine, offering a delightful combination of flavors and textures. The soft, delicate rolls, seasoned with aromatic spices and tempered with mustard and sesame, are sure to tantalize your taste buds. This dish is perfect for the cooler months of February, as it offers a light yet flavorful option that’s easy to make and perfect for entertaining. Whether served at a party or enjoyed as a light snack with tea, Khandvi is always a crowd-pleaser and a true representation of Gujarati hospitality.

February Gujarati Recipes: Undhiyu

Undhiyu is a traditional Gujarati one-pot vegetable dish, typically made during the winter season, especially in February. It is a hearty, flavorful mix of vegetables like potatoes, sweet potatoes, carrots, and beans, cooked together with a variety of spices and herbs. The signature aspect of Undhiyu is its use of “methi muthia,” which are steamed fenugreek dumplings that add texture and flavor. This dish is slow-cooked, allowing all the flavors to meld together perfectly. Undhiyu is a perfect comfort food during the cooler February days and is often enjoyed with puris or rotis.

Ingredients:

• 2 medium potatoes, diced
• 1 cup sweet potatoes, diced
• 1/2 cup purple yam (optional), diced
• 1 cup mixed vegetables (carrots, beans, peas)
• 1/2 cup fresh fenugreek leaves (methi)
• 1/2 cup chopped cilantro (coriander leaves)
• 1 tbsp ginger-green chili paste
• 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• 1 tbsp sugar
• 2 tbsp oil

For Methi Muthia (Fenugreek Dumplings):

• 1/2 cup gram flour (besan)
• 1/2 cup wheat flour
• 1/4 cup chopped fenugreek leaves (methi)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp ginger paste
• Salt to taste
• Water, as needed

Instructions:

1. Prepare the Methi Muthia: In a bowl, combine gram flour, wheat flour, fenugreek leaves, turmeric powder, cumin powder, ginger paste, and salt. Add enough water to form a dough. Shape the dough into small logs and steam them for about 10-12 minutes. Once done, cut them into small pieces.
2. Cook the vegetables: Heat oil in a large pan and add cumin and mustard seeds. Once they splutter, add ginger-green chili paste and sauté for a minute. Add all the diced vegetables, turmeric powder, red chili powder, garam masala, sugar, and salt. Stir well to coat the vegetables in the spices.
3. Slow-cook the Undhiyu: Cover the pan and cook the vegetables on low heat for about 20-25 minutes, stirring occasionally to prevent burning.
4. Add the Methi Muthia: Once the vegetables are almost cooked, add the steamed methi muthia pieces into the pan. Stir gently, cover, and cook for another 10-15 minutes until the flavors are well incorporated.
5. Garnish and Serve: Garnish with fresh cilantro. Serve hot with puris or rotis.

Undhiyu is the epitome of Gujarati comfort food, with its rich blend of vegetables, spices, and aromatic herbs. It is the perfect dish for February, as the combination of hearty vegetables and the fenugreek dumplings makes it both nutritious and satisfying. The slow-cooking method ensures that all the flavors blend together beautifully, creating a dish that’s both flavorful and wholesome. Undhiyu is often enjoyed during special occasions or festivals, but it makes for a wonderful family meal that brings warmth and comfort to any table.

February Gujarati Recipes: Farsan

Farsan is a collective term for various traditional Gujarati snacks that are crispy, savory, and often served during festivals or special occasions. These snacks are typically deep-fried and come in a variety of shapes, sizes, and flavors. Popular Farsan varieties include khandvi, dhokla, fafda, and gathiya, among others. These snacks are perfect for February, as the weather begins to cool and people enjoy munching on light yet flavorful bites. Farsan can be enjoyed with chai or as a part of a festive meal, offering an authentic taste of Gujarat’s rich culinary heritage.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp ajwain (carom seeds)
• Salt to taste
• 1-2 tbsp hot oil (for dough)
• Water, as needed
• Oil for frying

Instructions:

1. Prepare the dough: In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, cumin powder, coriander powder, ajwain, and salt. Add hot oil to the flour mixture and mix well. Gradually add water to form a smooth dough.
2. Shape the Farsan: Divide the dough into small portions. Roll each portion into a small log or shape, depending on the desired Farsan variety.
3. Fry the Farsan: Heat oil in a deep pan and fry the dough shapes until golden brown and crispy. Drain on paper towels to remove excess oil.
4. Serve: Serve hot with chutneys or yogurt for a delicious snack.

Farsan represents the vibrant and flavorful side of Gujarati cuisine, with its wide variety of crispy and savory snacks. Whether you’re making fafda, gathiya, or other varieties, these treats are a perfect addition to any February gathering. Their delightful crunch and aromatic spices make them a beloved part of the Gujarati food tradition. Paired with a hot cup of chai, Farsan is the ideal snack to enjoy during the cool February afternoons, bringing a little taste of Gujarat to your home.

Note: More recipes are coming soon!