Indian Vegetarian Food - Gujarati Snacks 101 - Where Snacking Is Cultural

Indian Vegetarian Food - Gujarati Snacks 101 - Where Snacking Is Cultural

Gujaratis are by far the largest Indian community overseas. So, it is no wonder that an increasing number of people are becoming aware of Gujarati food and dining. In gospel, the general curiosity is not just about Gujarati meals, but has also jumpy over to Gujarati snacks. The people of the region love their snacks and have a more miscellaneous variety in them than anywhere extended in the country.

Various Kinds

Gujarati snacks consist of a remarkable scale of tastes and cooking styles, and it is safe to recite that there would be something to suit everyones palette. Some of the snacks allied dhokhla and khandhvi are wet and spongy; then there are cooked snacks, which are light and crispy, analogous khakhra; fried snacks congeneric as kachori; and even those that have a rice - matching consistency, allied chevra and poha. Of course, there are the everywhere sweets, matching the biscuit - y naan khatai, and the appealing jalebi, which is wide fried in boiling sugar syrup. There are several steamed Gujarati snacks as well, and these would delight health conscious people.

Range of Tastes

As far as tastes go, khakhra, chevra, poha and a lot others are savory, and can be made mild or spicy according to taste. Dhokhla and khandhvi, arguably the most popular of all these snacks outside Gujarat, both have a very unique tangy - spicy taste. They both are made from sour yoghurt and gram flour, along with a range of spices and seasoning. Chevra and poha, on the other hand, taste very coincident to flavored or vegetable rice, much consistent the famous Indian Pulao.

If you actually visit Gujarat, you will not be able to miss dabeli and vada pav, which are both preparations involving buns and pungent fillings. If it helps, visualize vada pav as an Indian burger. And positively, it is not too healthy or light in terms of calories!

A Colorful Snack Culture

If you are thinking right now that Gujaratis are obsessed with snacks, you are not miscalculated. They typically transmit their snacks Nasto, and that is a word that features at all times of the day, from breakfast to bed - time. To give you an idea, Chevra, poha and dhokhla are popular as breakfast items, khakhra and khandhvi maybe eaten as appetizers before lunch or dinner or as munchies between meals, owing to kachori and vada pav side as evening treats.

Since a lot of these snacks are portable and easy to store, people commonly take them to work, pack them for wield journeys and even send them overseas! In Gujarat, all these snacks are available on journey - side stalls that are repeatedly parked together in long rows in market places. However, the scope of the market goes way beyond that.

Exporters these days are doing business worth millions of dollars every year, catering to the snack needs of Gujaratis living abroad. As a harvest of this, a lot of foreign people have also got exposed to the theory of Gujarati snacks.

The good thing is that if you have the right ingredients and apparatus, some of these elegant Gujarati snacks are fairly easy to prepare at home. Indian food is as mixed as its people and culture.

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