The Gujaratis in South Africa are no different and have created mouth-watering dishes such as Corn Rotlis and Bunny Chow (curry in half a loaf of bread, which had a chequered history in South Africa's recent past). From Dhokla to Bunny Chow, this love can be seen in the South African Gujarati cuisine. It’s flavoured with cardamom and saffron and scented with floral essence, topped with almond and pistachios. Eaten plain or dunked in tea, this snack is not made in many homes these days.IngredientsSugar: 1 cupMilk: 1 cupSesame seeds: ½ cupMaida: 4 cupsGhee: 5 tbsp Cardamompowder: ½ tspOil for fryingBoil the sugar, milk and sesame seeds together till sugar melts, set aside to cool down.Once all the batter is spread on the tray, make the vagaar. Roll each strand of rope around the forefinger and thumb about 30 times and then cut off.Leave them to dry out overnight covered with a net. Now it’s traditional to eat fish on Gujarati New Year.Step 2: Mix cornflour, butter and oil to form a paste.Step 5: Deep fry each piece in heated oil.Spread some vagaar over the patudi and sprinkle the shredded coconut.— The chef is Meena Manchoo-Bhana, a Gujarati who grew up in South Africa and now lives in Kozhikode, Kerala. Roll the strips like a swiss roll and arrange on a plate.KharkhariaA simple, crispy, sweet type of poori made with sesame seeds and cardamom. Next day make 12 small balls and roll each ball like a thin rope (about 40 cm long). 

Sprinkle or use a spray bottle and spray generously on each sutherfeni. You need to be quick with the remaining batter — as it cools it will become thick and won’t spread easily.Let it cool and cut around 5 cm strips. Known for exploring the world for business and trade, Gujaratis have always welcomed local flavours into their cuisine, often creating new traditions. Fish also has a special place in the South African Gujarati cuisine. I learnt to make this from my mum from a young age and still make it today.Khandvi or PathudiA common Gujarati melt in the mouth savoury snack, another recipe that may be forgotten and not made in many homes because you need to be quick when the dough reaches a certain temperature else you’ll end up with thick lump of batter.Extras: Oil, wax paperStep 1: Mix maida and cornflour with water to form a stiff dough.Fry in medium oil till lightly browned, be careful as they brown quickly. 

Continue pulling till fine threads are formed, there will be several strands that will form.Pour mixture into a pot on high flame, bring it to a boil but continue mixing, then lower flame and keep stirring for 6-7 minutes, lumps may form but continue mixing till it dissolves. You can dust more castor sugar if you like, together with almonds or pistachios or coloured almonds. I learnt to make this mithai from a family friend in South Africa.Step 6: Next day mix rose water, sugar, cardamom powder and saffron till dissolved. Dip this in oil and lay it back in the tray and keep covered, continue with the rest of the strands until all the strands are used up and leave it to rest for 10 minutes under a damp cloth.Gujaratis love good food. Khandvi or Pathudi Gujarati cuisine is the perfect marriage of sweet and sour and spicy flavours. Mainly vegetarian, it’s a combination of Kathiawadi, Kutchi, North and South Gujarati cuisines. Gather ropes and roll up like a swiss roll, set aside for 30 minutes covered.SutherfeniA cotton-like mithai, Sutherfeni is certainly a forgotten recipe because it takes 3 days to prepare and needs plenty of patience.IngredientsChanna/kadala flour: 130 gmCurd: 125 mlSalt: 1 tspWater: 350 mlCrushed green chillies: 1 tspCrushed ginger: 1 tspCrushed garlic: 1 tspSugar: 1/2 tspLime juice: 1 tsp (omit if curd is sour)Vagaar/TemperingOil: 2 tbsp Mustard seeds: 1 tsp Sesame seeds: 1 tspFresh shredded coconut for sprinklingMethodKeep 2 or 3 large trays ready to spread the mixture, oil the back of the tray. Cover with a wet towel and keep overnight.IngredientsCornflour: 25 gm plus more for dustingButter: 25 gmOil: 1 tspMaida: 120 gmCold water: 120 mlOil for fryingSutherfeniSyrupRose water: 125 mlSugar: 125 gmCardamom powder: ½ tsp Saffron: a pinchAlmonds or pistachiosNotes: Keep dough covered during all stages using a damp cloth. You need to leave the rolled pooris overnight to dry out before frying.Step 4: Place each round piece between wax paper and flatten slowly with the palm of your hand from the top centre, it will spread sideways like a poori. Place each rope on an oiled tray adjacent to each other and keep covered with a damp cloth. A Gujarati thali contains savoury and sweet delights, both eaten together.Form small ball shapes and roll thinly using a rolling pin.Step 3: Start from the middle of the swiss roll, pulling tightly to draw the swiss roll into a thin rope.Sprinkle the top with 1 tbsp of cornflour. Carefully add the milk mixture to form a stiff dough. This recipe was handed down to me from my aunt who is a fantastic baker and cook

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