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The Delicious Delight of Locho: Exploring the Gujarati Street Food Phenomenon



When it comes to street food, India is a treasure trove of culinary delights. From the spicy and tangy pani puri to the mouthwatering pav bhaji, every region has its own unique offerings. One such gem is the delectable dish called “locho,” which hails from the vibrant state of Gujarat. In this article, we will dive deep into the world of locho, exploring its origins, ingredients, preparation, and why it has become a beloved street food sensation.

The Origins of Locho

Locho, a popular street food in Gujarat, has its roots in the city of Surat. Surat, known as the “Diamond City of India,” is not only famous for its diamonds but also for its rich culinary heritage. The dish was first created by a street vendor named Naginbhai, who experimented with leftover dhokla batter and transformed it into a unique and delicious snack.

Over time, locho gained popularity and became a staple in Surat’s street food scene. Today, it is not only enjoyed by locals but also attracts tourists from all over the country who are eager to savor its distinct flavors.

The Ingredients and Preparation

Locho is made primarily from fermented rice and chickpea flour batter, similar to its cousin dish, dhokla. However, what sets locho apart is its unique texture and the addition of a special masala mix.


To prepare locho, the batter is first fermented overnight, allowing it to develop a tangy flavor. The fermented batter is then steamed in large trays, resulting in a soft and spongy texture. Once steamed, the locho is crumbled into small pieces and topped with a generous helping of masala mix, which typically includes spices like red chili powder, turmeric, cumin, and salt.

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The dish is further enhanced with a drizzle of oil, a sprinkle of chopped onions, and a squeeze of lemon juice. Some vendors also add a dollop of tangy tamarind chutney or spicy green chutney to elevate the flavors.

The Locho Experience

One of the reasons why locho has gained immense popularity is the unique experience it offers. When you order a plate of locho from a street vendor, you are not just getting a delicious snack; you are also treated to a live cooking performance.

The vendor skillfully crumbles the steamed locho right in front of you, adding the masala mix and other toppings with precision. The aroma of the spices fills the air, making your mouth water in anticipation. The final product is a colorful and flavorful plate of locho that is as visually appealing as it is tasty.


Locho is typically served with a side of tangy and spicy chutneys, such as green chutney made from coriander and mint or tamarind chutney made from tamarind pulp and jaggery. The combination of the soft locho, the crunchy onions, and the tangy chutneys creates a burst of flavors in every bite.

The Popularity and Impact of Locho

Locho has become a sensation not only in Surat but also in other parts of Gujarat and beyond. Its unique taste and texture have captivated the taste buds of people from all walks of life. The dish has gained such popularity that it is now available in restaurants, food stalls, and even in packaged form in supermarkets.

Moreover, locho has also made its way into the hearts of food enthusiasts and bloggers, who often rave about its flavors and share their experiences on social media platforms. This has further contributed to its growing popularity and has made it a must-try dish for anyone visiting Gujarat.

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Additionally, the success of locho has had a positive impact on the local economy. Street vendors and small-scale businesses that specialize in locho have flourished, providing employment opportunities and contributing to the overall growth of the food industry in Gujarat.



1. Is locho a vegetarian dish?

Yes, locho is a vegetarian dish. It is made from fermented rice and chickpea flour batter, which are both plant-based ingredients.

2. Can I find locho outside of Gujarat?

While locho is most commonly found in Gujarat, it is gaining popularity in other parts of India as well. Some restaurants and food stalls in major cities like Mumbai and Delhi have started serving locho to cater to the demand of food enthusiasts.

3. Is locho a healthy snack?

Locho, like many other street foods, is a treat for the taste buds rather than a health food. It is typically deep-fried and topped with oil, which adds to its flavor but also increases its calorie content. However, if consumed in moderation, locho can be enjoyed as an occasional indulgence.

4. Can I make locho at home?

Absolutely! Making locho at home is possible with the right ingredients and techniques. There are numerous recipes available online that provide step-by-step instructions on how to make this delicious dish in your own kitchen.


5. Are there any variations of locho?

While the traditional locho recipe remains the most popular, there are a few variations of the dish that have emerged over time. Some vendors experiment with different toppings and chutneys, adding their own twist to the classic recipe.

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Locho, a delightful street food from Gujarat, has captured the hearts and taste buds of food enthusiasts across India. Its unique texture, tangy flavors, and the live cooking experience make it a must-try dish for anyone visiting Surat or other parts of Gujarat. The popularity of locho has not only contributed to the growth of the local food industry but has also made it a beloved snack that is enjoyed by people of all ages. So, the next time you find yourself in Gujarat, don’t miss the opportunity to savor the mouthwatering delight that is locho!

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