Locho

Locho - Gujarati Snack - Surat

Locho is a traditional Indian dish originating from the Gujarati city of Surat. It is a popular street food known for its unique texture and flavorful taste. Locho is derived from the Gujarati word meaning "lapse" or "mistake," as the dish is believed to have been invented accidentally. Despite its accidental origins, Locho has become a beloved snack in Gujarat and beyond.

Ingredients and Preparation

Locho is primarily made from chana dal (split chickpeas) and urad dal (black gram), which are soaked, ground into a batter, and then steamed. The key to its unique texture lies in its preparation; the batter is not allowed to ferment completely, resulting in a dish that is soft and fluffy on the top with a slightly crispy bottom. Spices such as turmeric, asafoetida, green chilies, and ginger are added to the batter to enhance its flavor.

Once steamed, the Locho is served with a generous topping of sev (crispy chickpea flour noodles), chopped onions, coriander leaves, and a drizzle of chutneys such as tamarind chutney and green chutney. A sprinkle of spices like chaat masala and black salt is also common to elevate the taste.

Cultural Significance

Locho is not just a food item; it represents the ingenuity and resourcefulness of Gujarati cuisine. Its accidental discovery and subsequent popularity highlight the community's openness to embracing and celebrating mistakes. Today, Locho is a staple at street food stalls in Surat and has made its way into the menus of Gujarati restaurants across India.

Variations

While the traditional Locho remains a favorite, several variations have emerged over time. These include the addition of cheese, butter, and even garlic to cater to diverse palates. Each variation adds a new dimension to the dish while retaining the essence of the original recipe.

See Also

• Gujarati cuisine
• Street food in India
• Chaat
• Surat

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