Khakhra is a popular, crispy flatbread originating from the Indian state of Gujarat. Made with wheat flour, moth bean, and oil, the crackers are typically consumed for breakfast, providing a healthy snack that is best enjoyed when accompanied by chutneys or curries.

Since khakhra is very similar to chapati, another popular Indian flatbread, it is believed that a cook in Gujarati roasted leftover chapatis on a griddle and served them with tea for breakfast, creating khakhras in the process. Khakhra can also be transformed into a sweet snack by spreading some ghee and sugar on top of it. 

Ganthiya is a popular Indian deep-fried snack made from gram flour. It has origins in the Indian region of Gujarat, where it is commonly served with tea. Unlike most other Indian snacks, ganthiya is not crunchy, but soft and puffy. It can be found throughout Gujarat at numerous street stalls, but the snack is especially popular during Diwali.

There is also a sweet version of ganthiya, called mitha ganthiya, while the plain version can be additionally flavored with red chili powder.

Undhiyu is a specialty dish of the Indian state of Gujarat, typically consisting of numerous vegetables such as purple yam, sweet potatoes, eggplanst, and bananas. All of the ingredients are slowly simmered in a garlic, chili, coriander, and coconut masala.

The name of the dish is derived from the word undhu, meaning upside down, referring to the traditional method of underground cooking in pots which are heated from above. The dish is especially popular during winter, when it's accompanied by puri and shrikhand. 

Originating from the Indian state of Gujarat, dhokla is a vegetarian snack consisting of fermented gram flour batter and rice. Spices such as chili and ginger are added to the batter in order to improve the flavor of the dish. When baked, dhokla is often garnished with coriander, coconut, or chopped chilies, and it is typically accompanied by besan chutney.

Because it is a popular dish and a favorite vegetarian snack, dhokla has many variations, such as semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed with protein, it is unsurprising that dhokla remains a staple food of Gujarat.

Khandvi is a popular Gujarati snack made from a batter consisting of gram flour, dahi, turmeric, and ginger paste. The batter is cooked and rolled in small, bite-sized pieces. It is usually consumed as a snack or an appetizer, served either hot or cold.

These flavorful snacks are often seasoned with other ingredients such as chutneys or grated cheese. It is recommended to garnish khandvi with coriander or coconut.

Sabudana khichadi is an Indian dish consisting of soaked tapioca that is fried with spices such as cumin, red chili powder, and salt. The dish is popular throughout Western India, especially in Gujarat, Rajasthan, Madhya Pradesh, and Maharashtra.

It is often garnished with chopped coriander leaves or grated coconut. Sabudana khichdi is traditionally consumed during the fasting days of Indian religious festivities such as Navratri and Shivratri. Since the dish is popular in many Indian states, there are a lot of variations in the recipes, so Gujaratis make their sabudana khichadi in a sweet version with the addition of cashews and dried fruits, while Maharashtrians like to add fried peanuts to the dish.

Shrikhand is a popular Indian yogurt-based dessert, combined with sugar and nuts in order to develop a rich, creamy texture and sweet flavor. In North India, it is usually served for breakfast, while in South India, it is commonly served as a dessert after the main dish.

Shrikhand is also a festive dish that is made for Janmashtami (the birthday of Lord Krishna) in Maharashtra and Gujarat. There is a popular theory about the origin of shrikhand; it is said that the herdsmen used to hang curd or yogurt overnight so they could carry it more easily while traveling. 

Basundi is a popular Indian dessert consisting of sweetened, thickened milk with the addition of chopped nuts such as almonds, cashews, and pistachios. The dessert is usually flavored with cardamom and saffron. It is traditionally prepared during Indian festivals such as Diwali, Bhai Dooj, Raksha Bandhan, and Gudi Padwa.

Sweet, flavorful, and creamy, basundi is often consumed at Indian weddings or during the fasting period. It is especially popular in Maharashtra, Gujarat, and Karnataka, and although its origin is not known, it has been consumed as a milk dessert for centuries in India. 

Muthia is an Indian dumpling or a fritter consisting of chickpea flour, turmeric, chili powder, fenugreek, and salt. Sometimes, the combination is additionally bonded together with oil, or sweetened with sugar. Once shaped, muthia can be either fried or steamed, depending on personal preferences.

Although this is a Gujarati staple, there are many varieties of muthia, made with spinach, cabbage, or gourds. Whether steamed or fried, muthia is typically garnished with mustard seeds, sesame seeds, and chopped coriander.