Gujarati thali is a delicious platter of authentic Gujarati food. My family is from Gujarat so I have a special fondness for the delicious food from this region of India. Read on to learn more about what goes into a thali.
What is Gujarati Thali?
Traditional Gujarati thali is a platter of various types of dishes from India’s state of Gujarat. They can be simple with a few dishes or an elaborate thali with multiple vegetable dishes and sweets. It is typically a vegetarian platter of food served as main courses.
Gujarati means of Gujarat, a state in Western India. Thali means plate. Usually, a Gujarati thali is served on a wide, round steel plate with little bowls filled with different types of food.
There is a huge variety of Indian food across regions so there are a variety of regional thalis across India. So, if you go to Rajasthan or Kerala, you can find different types of thali. They are generally considered to be a full meal served for either lunch or dinner. Regional thali restaurants are a great place to try a variety of Indian food from various areas.
Some common components of a typical thali across regions is: rice, vegetable dish, Indian bread, dal, Indian pickle, and Indian sweet.
If you go to Gujarat, stop by a thali spot for some good food, oftentimes you will get unlimited Gujarati thalis. So, there are servers continuously refilling your plate!
It is quite an experience and the thali you get from one spot to another will be different. Kathiyawad is a sub-region of Gujarat and it is a great place to get a different taste of authentic Gujarati food.
Components of a Gujarati Thali
Authentic Gujarati cuisine is delicious food with a balance of flavors hitting your taste buds -spicy, tangy, salty, and sweet.
- Indian bread: Rotli, Puran Poli, or Poori are common choices
- Dal: Gujarati Dal and Toor Dal
- Rice: Typically plain rice, Indian Basmati Rice, is included. Kathiyawadi thalis may include Khichdi.
- Shaak: A wide variety of vegetable dishes can be used, some include Bhinda Nu Shaak, Valor Muthia Nu Shaak, Methi Bateta Nu Shaak, Peas Cauliflower Nu Shaak, Sev Tameta Nu Shak and Cabbage Shaak.
- Farsan – Farsan means snack or appetizer. Common Gujarati farsan items include kachori, Khaman, Bhajiya, Methi Na Gota
- Indian Sweet Dishes: A variety can be served, some include: Mohanthal, Shrikhand, Churma
- Indian salad: Kachumber
- Indian Pickles: Carrot Pickle, Chhundo, and Athela Marcha
- Drink: In some areas, Chaas or Salted Lassi is served.
Kathiyawadi Thali: Rotli, Gujarati Kadhi, daal, bhat, onions, Ghee and Jaggery.
Puran Poli with Kadhi is commonly paired together
Gujarati Thali Recipes
Making a Gujarati thali of your own can be fun and you can include your favorite Gujarati dishes.Explore the recipes below to get ideas to make your own version at home.
Puri Recipe – Masala Poori Recipe
Authentic Indian Basmati Rice: Stovetop, Rice Cooker or Instant Pot
Bhinda Nu Shaak – Indian Okra Recipe (Gujarati)
Peas and Cauliflower Shaak Or Gobi Matar Dry
Sukhi Bhaji – Farali Recipe – Potato Bhaji
Bharela Bhinda nu Shaak or Bharwa Bhindi
Karela Nu Shaak (bitter melon Indian style)
Cabbage Shaak or Cabbage Sabzi
Guvar Nu Shaak (Gawar Sabzi, Gawar Recipe)
15 Minute Aloo Methi or Methi Bateta Nu Shaak
Instant 30 Minute Khaman Dhokla Recipe – (Besan)
Methi Na Gota
Samosa Pinwheels (Baked)
11 Authentic & Flavorful Samosa Dipping Sauces / Samosa Chutneys Including Green Samosa Sauce
I have an extensive set of Indian Sweet Recipes. Below are a few commonly found in authentic Gujarati thali.
Delicious Gujarati Mohanthal Recipe
Churma Ladoo No Frying
Instant Greek Yogurt Shrikhand Recipe
Easy Indian Carrot Pickle (Gujarati)
Gujarati Athela Marcha (Instant Indian Green Chili Pickle)
5 Minute Salt Lassi or Masala Chaas or Masala Lassi
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All About Gujarati Thali + Recipes (Cabbage Shaak + More)
- 1 pan
- 5 cups cabbage chopped, 290g
- 1-2 small potatoes chopped, 290g
- ¼ cup crushed tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1 tsp red chili powder lal mirch
- 1 tsp dhana jeeru powder cumin coriander powder
- ½ tsp turmeric
- 2-3 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp asafetida (hing) skip to make it gluten-free
- Add oil to pan and turn gas on to medium-high heat. Once oil is heated add mustard seeds. After they stop popping, add asafetida.
- Add chopped potatoes to the pan.
- Add chopped cabbage to the pan.
- Add all spices except sugar.
- Mix well, lower gas to low-medium and cover to cook.
- Cook about 10-12 minutes (stirring and checking in between to make sure it does not burn) until potatoes are fork tender and cooked.
- Add crushed tomatoes and sugar and mix well. Let cook further 3 minutes.
- Optionally top sabzi with chopped cilantro and serve.