--- title: "Unique Savouries & Seasonal Snacks | Plant-Based Gujarati Delights" description: "Enjoy authentic, 100% plant-based savouries and seasonal snacks like Ponk and Ratalu chips. Gluten-free, palm oil-free, and made in Gurgaon." canonical: https://mytribe.in/thevedickitchen/artisanal-vegan-foods/unique-savouries-seasonal-snacks last_updated: 2025-10-01 --- # Unique Savouries and Seasonal Snacks Tribe Verified · Authentic plant-based Gujarati snacks in Gurgaon. By [The Vedic Kitchen](https://mytribe.in/thevedickitchen) · Fresh foods delivered in Delhi NCR; Snacks shipped Pan-India · ₹350 per 250g Jar/Pack (estimate) Part of [Artisanal Vegan Foods](https://mytribe.in/thevedickitchen/artisanal-vegan-foods). [View full gallery](https://mytribe.in/thevedickitchen/artisanal-vegan-foods/gallery) Bring home the authentic flavours of Gujarat with my selection of seasonal snacks and savouries. From fresh Ponk to crispy Ratalu chips, everything is 100% plant-based, gluten-free, and crafted with old-school love. ## Photos and videos - ![My Ponk Seekh Kebabs are a healthy, oil-free snack made from tender green sorghum. This seasonal Gujarati delight is flavourful, nutritious, and a true winter treat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ce1a634-1125-451d-91b5-82c00e5c0474) - ![This is fresh Ponk, the star ingredient for my winter snacks. These tender jowar (sorghum) grains are a much-awaited delicacy in Gujarat, and I bring them to you here in Gurgaon.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbea5a93-cac5-41fd-8325-19436b9b5a9c) - ![A colourful and refreshing Ponk Bhel. I mix the fresh green sorghum with crunchy sev, juicy grapes, cherry tomatoes, and a hint of lemon for a delightful breakfast or snack.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d1c0b41-bb82-484e-9bed-929033d635e9) - ![Ratalu Puri is a unique Gujarati snack made from purple yam. Slices of yam are dipped in a besan batter, sprinkled with black pepper and coriander, and fried to perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/093ed1cd-f87d-4970-8eb9-b28da1545c83) - ![Crispy, homemade Ratalu (purple yam) chips. These vibrant chips are a nostalgic snack for me, bringing the authentic taste of Gujarat to my kitchen in Gurgaon.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7a8d167a-d586-484b-8d1e-503c1e632cef) - ![My gluten-free golgappe are made with millet puris. They are light, crispy, and perfect for enjoying with spicy and tangy pani, making for a healthy street food indulgence.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/22e59570-389c-4e4f-80c3-e7e1aceab1a5) - ![A complete pani puri set, featuring my crispy golgappe and a bowl of green, spicy water. I also serve them with healthy roasted snacks for extra crunch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e58e1b9f-d52b-4f80-88da-c92414d66899) - ![Soft and spongy Nylon Khaman, presented as bite-sized savoury cupcakes. This classic Gujarati snack is garnished with pomegranate seeds and fresh coriander, making it fun and easy to eat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb9a44fa-06ee-4dd6-b8b6-b03cb36c3d9a) - ![These fresh turmeric idlis are a wonderful winter immunity booster. They get their lovely colour and flavour from fresh turmeric and are steamed in eco-friendly leaf bowls.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d6436f51-3c62-4433-a484-9fb29d291708) ## About Unique Savouries & Seasonal Snacks Making authentic Gujarati snacks vegan is all about swapping ingredients without losing the soul. Whether it is replacing dairy in Khaman or using gluten-free millet bases for golgappe, I focus on keeping the texture and flavour just as you remember from childhood. Everything here is prepared fresh in my Gurgaon kitchen using cold-pressed oils or dry-roasting techniques, so you get the crunch without the palm oil or refined flour. ### More than just a snack Growing up, certain foods were more than just ingredients; they were markers of the season. Ponk, for instance, is an emotion for a Gujarati. During the short window when fresh green sorghum is available, it graces our tables in every imaginable form—from Ponk Bhel mixed with crunchy sev and pomegranate to oil-free kebabs. I bring that same seasonal excitement to Gurgaon, sourcing fresh produce to keep those traditions alive. ### Crafting the crunch My kitchen is a small-batch operation, which lets me control the quality of every ingredient. * **Ratalu (Purple Yam):** I prepare these two ways—as traditional puris dipped in besan and spices, or as crispy chips. They are a nostalgic favourite, done without the heavy, industrial frying. * **Millet Golgappe:** I replaced the standard refined flour puri with a gluten-free millet alternative. They provide that perfect snap, which is essential for a good golgappa experience, and stay vrat-compliant. * **Nylon Khaman:** I serve these as bite-sized savoury cupcakes. They are light, steamed for health, and garnished fresh—making them an easy, fun addition to a tea-time spread or a party snack menu. ### Conscious Consumption My goal is to show that healthy snacking doesn't mean eating cardboard. I skip refined sugar, palm oil, and preservatives entirely. Instead, I use in-house spice blends, rock salt, and healthy grains like sorghum, bajra, and amaranth. Whether you are ordering a jar of roasted millet chivda for your office desk or fresh savoury platters for a gathering, you are getting food that is as kind to your body as it is to the planet. ## About The Vedic Kitchen I am Preeti, the founder of The Vedic Kitchen. I started this journey in my Gurgaon kitchen to prove that plant-based food doesn't mean compromising on the flavours you grew up with. Every snack I prepare is an attempt to recreate those nostalgic memories—like winter Ponk or childhood street food—using kind, clean ingredients. 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