Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery

Ingredients

For Mixed Millet Puri
     1 cup mixed millet flour
     1 tspn Turmeric powder
     1 tspn red chili powder
     1 tspn carom seeds
     1 tspn salt
     1 tbspn oil for dough
     2 cups oil for frying
     1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy

For Brown Poha Chevda
     2 cups of Brown Rice flakes
     1 tbspn Grondnut
     1 tspn Turmeric powder
     1 tspn red chili powder
     Few dry curry leaves
     Salt to taste
     2 tbspn oil
     1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container



For Lemon Pepper Sev
      2 cups Gram flour
      1 cup water
      1 tspn turmeric powder
      2 tbspn pepper powder
      3-4 tbspn lemon juice
      2 tbspn oil for batter
      Salt to taste
      2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container


For Shakkarpare
      2 cups Bajra flour + Wheat flour
      1 cup Jaggery water
      2 tbspn oil for dough
      2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball 
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool

Panki
Healthy Yummy and yet instant breakfast dish serving a visual treat along with its rich aroma

Ingredients
1 cup rice flour
1/2 cup water
1/4th cup curd
salt
1/4 tspn turmeric powder
1/2 tspn ginger chili paste
Pinch of Hing
1 tbspn oil/ghee
Banana leaf

Method
1) In a bowl mix rice flour with oil , salt, turmeric, ginger chili paste, curd and water and mix thoroughly to make a smooth paste
2) Cut the banana leaf into to equal parts , wash and dry them
3) Grease the leaves on one side and pour a laddle of batter over it and spread on one side
4) Cover that side by folding the other hald side like a book page
5) Now slide this fold on a nonstick pan and cook it for 3-4 minutes on both the sides of leaf like a sandwich
6) Serve it hot by opening the fold and pulling the soft yummy panki from inside

Idada
A surti dish cooked during monsoon season
Generally we have it with Mango pulp juice (Ras)

Ingredients
1 cup rice
1 cup Urad Daal
3 tbspn curd
1 tspn oil
salt
1/4th tspn pepper powder

Method
1) Soak rice and Urad daal over night and then grind them to make smooth paste
2) To that add curd and leave it to 4-5 hours for fermentation
3) Then add salt, ginger chili paste and oil and mix well
4) Now put a steam vessel on stove and boil water
5) Add pinch of cooking soda to batter and pour it immediately onto a greased plate
6) Sprinkle the batter with pepper powder
7) Steam cook the Idada for 15 minutes
8) Then cut the idada into desired shape and serve hot with oil and or green chutney

Surti Locho

My childhood favorite
Best breakfast to relish

Ingredients
1 cup soaked Gram daal (soak it overnight)
1/2 cup Beaten rice (Poha)
2 cups water
1 tbspn ginger chili paste
1 tbspn oil
Salt
1 tspn Fruit salt
1/2 tspn turmeric powder
For Garnishing : Sev, Coriander
For masala : 1/4 tspn Cummin powder, 1/4 tspn black salt, 1/4 tspn pepper powder

Method
1) Soak the Gram daal overnight and then grind it well to make a smooth paste
2) To that add the soaked Beaten rice (Poha) and mix well
3) Add salt, turmeric, ginger chili paste,oil and finally add fruit salt and mix thoroughly
4) In a steam boiler add water and start the stove
5) Grease a plate with oil and pour the batter and steam boil it for 20 min
6) Insert a toothpick in the plate and see if it comes out clean 
7) Then remove the plate and garnish it with Masala, corriander and sev and pour some raw oil and serve

Khandvi
My favorite gujarati dish 
A very instant, bit tricky yet yummylisous and healthy snack

Ingredients
1 cup Gram Flour
4 cup butter milk
1 tspn salt
1 tspn Turmeric powder
1 tspn ginger chili paste
1 tbspn oil for garnishing and tadka
1/2 tspn mustard seeds
1/4 tspn Asofetida 
2-3 red chillies
For stuffing : Green chutney made up of corriander, Mint, Chillies, salt, lemon

Method
1) In a pan add Gram flour, buttermilk, ginger paste, salt , turmeric powder and mix thoroughly and make sure it doesnt have any lumos
2) Keep stirring at medium flame for 5- 7 minutes
3)  Meanwhile clean the kitchen counter and grease it with some oil
4) Exactly after 7 minutes, turn off the flame and spread the batter on the greased counter. Make sure that the spread is very thin  (thickness of roti)
5) Let it cool for 3-4 minutes
6) Now from one end start rolling the khandvi with greased hands and roll it upto another edge
7) Cut the roll into 7-8 equal rolls 
8) For Tadka, add the oil and mustard seeds in a pan. Once they splutter, add hing and red chillies and immediately pour it on the khandvi rolls
9) To make stuff khandvi, apply the green paste on the top of the spread before rolling

Ratalu Patice (Purple yam patice)
Ideal snacks for Fasting

Ingredients
Purple Yam 500 gm (Tip : Boil the yam without peeling it skin to prevent the stickyness)
2 tbspn Arrowroot
2 tbspn grated coconut
1 tspn ginger chili paste
1/2 tspn pepper powder
1 tspn salt
oil for stir frying

Method
1) Steam boil the purple yam and then peel off the skin and mash it
2) Add coconut, ginger chili past, and other dry ingredients
3) Make small balls and give the desired shape to patice
4) On a pan heat some oil and stir fry the patice till they turn golden brown

Baaflo

Ingredients
1 big raw mango
1 tspn salt
3 tbspn jiggery
1 tspn cumin seed powder
1 tspn black pepper poweder
1 tspn ghee
1/2 tspn hing
2 cups water

Method
1) Boil the raw mango with peels in a pressure cooker
2) Cool it and peel it and then blend the it to make pulp
3) In a pan add ghee, cumin powder, pepper, hing, salt, jiggery and pulp
4) Boil it for 5 minutes
5) Serve it hot with Khichadi or any form of rice
6) You can chill it and drink it raw like aam panna

Khichu

Ingredients
1 cup Rice flour
3 cups Water
1 tbspn Green chilly paste
1 tspn Cummin seeds
2 tbspn oil for topping
1 tspn salt


Method
1) In a pan add 3 cups water and add chillies, cumin seeds and salt and let them boil till 5 min
2) To that start adding Rice flour slowly and gradually to avoid any lumps
3) Try to mix it with a rolling pin tip instead of a ladle
4) Cover the vessel and let it cook for about 5-7 minutes
5) Turn off the stove and again mix it with Rolling Pin Tip thoroughly
6) Serve it hot with Raw oil on top and Pickle powder (Methiyo masalo)