Popular Gujarati Snacks of Jamnagar
Gathiya, Khaman, Papdi of JamnagarIn any town in Saurashtra region, people love to breakfast on gathiya, khaman, fafda and papdi. You may think these are junk foods but in fact they are not. Gathiya, Khaman, Fafda and Papdi are all made from besan or chickpea flour. To make Ganthia, fafda and papdi, the flour is made into a dough using plenty of oil and water and then fried. Fafda contains cooking soda as does ganthia but to a lesser degree. These are crispy and are best eaten with fried chillies, grated raw papaya, chutney of green chilies and coriander and kadhi (a thick potage like consistency soup made of curds and besan).
There are innumerable shops, stalls as well as roadside laris selling these and you can see people snacking on these hot favorites throughout the day. Khaman is prepared by fermenting coarsely ground, soaked chickpeas, allowing them to ferment and the batter is steamed, cut into pieces and then garnished with a tadka of oil and spluttered mustard seeds, served with fried green chillies and kadhi. Dhokla is similar to khaman but is made using rice and lentil flour. Khandvi also is made with besan flour.
Ras Patra Snack of JamnagarThis is another typical Saurashtra snack or a food in itself. Large colocasia (arvi) leaves are coated with a paste of besan flour, rolled up and steamed.
The rolls are sliced, given a tadka of oil and mustard seeds and then dunked in tamarind based sauce. Heavenly and healthy.
Bhajia and GotaChickpea flour is made into a batter. To this you add chopped fenugreek leaves and ground chillies and ginger and put dollops into hot oil and fry them to get “gota”. Potata slices are dipped into the batter and deep fried. Green chillies, stuffed with mashed potato are also dipped into the batter and deep fried. A variety of vegetables such as brinjal slices, cauliflower and others can be similarly fried to give what is known as bhajia, best eaten hot with kadhi, friend chillies and grated papaya.
Ghughra, KachoriKachori is made with a stuffing of lentils. The sweet delicacy is usually filled with raisins and dry fruits, mawa and sugar. Ghughra is similar but has a crescent shape. Refined flour dough is used for the outer covering. Kachori, the hot variety, is best eaten with garlic chutney and sweet chutney with a bit of curds.
Dal Pakwan, Dal PuriPakwan is refined flour dough balls rolled out into circular shape and deep fried to yield crisp pakwan. It is eaten with lentils sprinkled with chopped onions and green chillies. Daal puri is similar but instead of hard crispy pakwan, soft puris made of wheat flour are eaten with lentils or daal.
DabeliThis is India’s answer to the burger. A small bun is sliced halfway, the inner portions coated with hot and sweet chutneys and then a spoonful of mashed potato mixed with spices and dry fruits is placed in between.
Bhelpuri and Pani PuriBhelpuri is a mixture of various items such as puffed rice, sev, puris, all broken into small pieces, to which are added diced onion, pomegranate seeds and mixed with hot and sweet chutney with a sprinkling of diced tomatoes. Pani puri is puffed balls made of thin refined flour dough into which is stuffed a mixture of mashed boiled potato and boiled chickpeas, dipped into a hot and sour water made with green chillies, tamarind water and mint.
Other Delicacies of JamnagarYou can find these in shops but best sample the fresh ones made by road side laris. Try American
Not only are these foods delicious and lip-smacking, they are also healthy since they contain fiber and the chutneys are made of green chillies and coriander, full of vitamins and minerals. Just try not to gorge.
Sweets of JamnagarThen it is time for sweets. Try peda, made of mawa or milk that has been evaporated until it solidifies and is then mixed with sugar. Gulab jumaan is also made of mawa, shaped into balls, deep fried and then dipped in sugar syrup. There is Mesub, dry fruit kachori, anjeer pak or a sweet made with dried figs and sugar, Rasmalai, ragulla and mohanthaal (made of besan flour, sugar and ghee).
Two most rare regional snack that attracts many:
Shrikhand is a favorite of people here. It is made of curds, hung till whey drains out and then mixed thoroughly with powdered sugar. It is best eaten with puris.In winter Undhiyu is something you must try. It is essentially a mix of winter vegetables including flat beans, broad beans, potatoes, sweet potatoes, ratalu or yam, mixed with oils and spices and cooked on a low flame or best done in an earthen pot surrounded by embers in a pit dug in the ground.