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Steamed Gujarati snacks such as dhokla and khandvi are among the lighter Indian snacks, while fried farsan and pav-based Maharashtrian dishes are much heavier. Here are approximate calories per typical serving.
| Snack | Serving | kcal |
|---|---|---|
| Khaman dhokla | 2 pieces (60 g) | ~110 |
| Khandvi | 6 rolls | ~150 |
| Methi thepla | 1 thepla (40 g) | ~120 |
| Handvo | 1 piece (100 g) | ~200 |
| Khakhra | 1 khakhra | ~60 |
| Fafda | 50 g | ~270 |
| Muthia, steamed | 4 pieces | ~150 |
| Patra | 4 slices | ~160 |
| Vada pav | 1 | ~290 |
| Misal pav | 1 plate with 2 pav | ~550 |
| Pav bhaji | 1 plate with 2 pav | ~480 |
| Sabudana vada | 1 piece | ~130 |
| Kanda poha | 1 plate | ~220 |
| Thalipeeth | 1 (with 1 tsp oil) | ~200 |
| Bhakarwadi | 30 g (about 6 pieces) | ~150 |
Our approximate estimates for typical portions. Pav, oil and farsan toppings change the numbers the most.
Dhokla, khandvi and muthia are steamed, so two pieces of dhokla are only about 110 kcal. Fafda, bhakarwadi and sabudana vada are fried and climb quickly. On the Maharashtrian side, most of a misal pav's calories come from the two pav, the farsan on top and the oil in the tarri.
Easy change: pick steamed dhokla or muthia for an evening snack, and with misal ask for less farsan on top. That can save about 100 kcal.
See also calories in Indian breakfast and calories in namkeen and packaged snacks.
These are approximate numbers for typical portions, not exact ones, and they are not advice about what you should eat. If you have a health condition or a calorie target from a doctor or dietitian, follow that instead of a general table.
Figures on this page are our own approximate calculations from typical recipes and portions. They are estimates, not laboratory measurements. This article is educational information, not medical or nutrition advice.
About 110 kcal for two pieces of khaman dhokla (about 60 g).
About 120 kcal for a methi thepla of about 40 g.
About 550 kcal for a plate with two pav, farsan on top and tarri.
Steamed ones such as dhokla, khandvi and muthia, and khakhra, are lighter than fried farsan like fafda.
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