Recipes from India

A simple, unleavened flatbread made with whole wheat flour and water, cooked on a griddle.

A coarse, unleavened flatbread made with jowar flour, cooked on a griddle.

Enhances the tangy flavor with tamarind and a fresh note with cilantro.

A mix of spiced chickpea flour fritters, served as a snack or side.

A tangy twist with tamarind paste and extra cumin for depth.

Enhances the nutty flavor with additional cumin and coconut aroma.

Crispy deep-fried pastry filled with spiced chickpeas and potatoes.

Enhanced cumin and coriander notes for depth

Crunchy hollow puris filled with spicy water, tamarind chutney, and potatoes.

A yogurt-based curry with gram flour and spices, a staple in Gujarati cuisine.

Adds a warm, earthy note that complements the khaman dhokla with a subtle curry flavor.

Enhances the tamarind base with fresh cilantro for a bright, herbal note.

Warm cumin with aromatic curry notes

A steamed savory cake made from gram flour, a popular Gujarati snack.

A savory fritter made with a mix of lentils and vegetables, a traditional Gujarati dish.

A type of flatbread made from a mix of flours, commonly eaten with curries.

A spicy and tangy flatbread made with gram flour and spices, a traditional Gujarati dish.

A comforting one-pot rice and lentil dish with spices and vegetables.

A warm, aromatic twist with cardamom and cinnamon for a sweet-spiced note.

A tangy lentil soup with tamarind and vegetables.

A crunchy snack of fried chickpea flour fritters with tamarind chutney.

Spicy and tangy pani puri with tamarind chutney, potatoes, and onions.

Crunchy puris topped with tamarind chutney, potatoes, onions, and sev.

Crunchy puris filled with yogurt, tamarind chutney, and potatoes.