One of the more popular and healthy Gujarati snacks, thepla is a soft flatbread usually enjoyed as breakfast. Made from whole wheat flour, gram flour, fenugreek leaves and spices, thepla can also be eaten as a side dish. The most popular type of thepla is the methi thepla, which is made from fenugreek leaves. It is best served with curd, garlic chutney or sweet and sour pickles. Theplas are easy to make and stay fresh for a couple of days, which makes them a popular snack among travellers.

The tasty Gujarati snack of khandvi is a tightly rolled bite-sized piece prepared with besan (gram flour), yoghurt and spices. It has a sweet and salty taste. In Maharashtra, khandvi is better known as patuli, dahivadi or suralichi vadi. The tasty dish is usually eaten as an appetiser or a snack and is best enjoyed with garlic chutney. To enhance the taste of khandvi, one can also top it with grated coconut, chopped coriander leaves and mustard seeds. Prepared with a very low amount of oil, khandvi is quite low in calories and makes for a healthy breakfast option.

Gujarati snacks are known as farsans and are popular all across India. Some of the most popular Gujarati snacks include sev, ganthia, chivda, fafda and khakra. Most of these are crunchy and are best enjoyed as tea-time snacks. Thin and crisp disc-shaped Gujarati papads are also popular all over the state. Fafdas serve as a healthier alternative to potato chips. Made by using gram flour, turmeric and carom seeds, they are fried crisp and served with chutney. Ganthias are fried gram flour strips and taste best when eaten with pickles and dry chillies. While travelling through Gujarat, you can come across crunchy ganthias at every possible tea stall. Khakra, a thin and crisp papad-like snack is also a popular farsan and can be easily made at home using wheat flour and various condiments.

A traditional Gujarati thali includes dishes like rotli, which is a home-made bread, kadhi or a thick gravy made of chickpea flour, rice and shak or sabzi, which is prepared with varied combinations of vegetables and spices. The platter also includes Gujarati snacks or farsan like khandvi (a tightly-rolled bite-sized snack made of gram flour). For people with a sweet tooth, the thali has sweet dishes like jalebis (syrupy sweet) and mohanthal, a traditional sweet dish with the rich flavour of gram flour roasted in ghee (clarified butter). While some of these dishes are stir fried, others are boiled. A combination of different spices and flavours makes Gujarati dishes truly delicious. The Gujarati thali meal is based on the use of yoghurt and gram flour. The concept of Gujarati thali is based on the principle of nourishment and lightness that complements one's profession of sitting and working for long hours. The sweet dishes in a Guajrati thali are used to create an appetite while the sour dishes help in digesting the meal. The best part is the presence of the popular dhokla, a steamed cake-like snack that is both light and filling at the same time. Tourists visiting Porbandar should definitely try out a nice traditional Gujarati thali for an unforgettable experience.

Gujarati dishes are not only known for their lip-smacking taste but also have a high nutritional value. Every Gujarati delicacy is prepared using different cooking styles and different combinations of spices. Some of the most popular Gujarati dishes include dhokla (steamed cake), doodh pak (rice pudding), undhiyo (mix vegetable dish), shrikhand (dessert made with strained curd), suterpheni (sweetmeat), mohanthal (sweet made with roasted gram flour) and kasha (porridge). One thing that lends Gujarati cuisine its distinct identity is the large sugar concentration in the dishes as compared to salt and spices. In older times, the traders and labourers of Gujarat had to work in hot and humid conditions and travel long distances on foot. To maintain the glucose level in the body, sugar was added to most of the Gujarati dishes. Even though it is a coastal state, majority of Gujarati food is vegetarian owing to the influence of Jain culture, unlike other coastal states that are famous for their seafood.