Locho is one of the most famous street foods from Surat, a city in Gujarat known for its vibrant food culture. The name “Locho” literally means “a mistake,” and the dish was accidentally created while making another traditional snack called Khaman. However, this culinary “mistake” soon became a beloved snack across Gujarat.
Locho has a soft, slightly grainy texture and is served hot with butter, green chutney, Sev, and spices. It is usually enjoyed as a breakfast or evening snack and is especially popular in Surti food markets. The dish is light yet flavourful, making it a favorite among street food lovers.
Today, many variations of Locho are available, including butter locho, cheese locho, and masala locho. Despite these variations, the classic Surti Locho remains the most loved version.
Ingredients
- 1 cup gram flour (besan)
- 2 tablespoons semolina (sooji)
- 1 teaspoon ginger-green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon fruit salt (Eno)
- Salt to taste
- 2 cups water
For Toppings
- Butter
- Sev
- Chopped onions
- Green chutney
- Lemon juice
- Chaat masala
How to Make Locho
1. Prepare the Batter
In a bowl, mix gram flour, semolina, turmeric powder, ginger-green chili paste, salt, and water to make a smooth batter.
2. Rest the Batter
Allow the batter to rest for about 10 minutes so the ingredients combine well.
3. Add Fruit Salt
Just before steaming, add fruit salt and mix gently to make the batter fluffy.
4. Steam the Batter
Pour the batter into a greased steaming plate and steam for about 15–20 minutes until fully cooked.
5. Prepare the Locho Texture
Once steamed, break the soft mixture slightly using a spoon to create the traditional locho texture.
6. Add Toppings
Top the locho with butter, Sev, chopped onions, chutney, lemon juice, and chaat masala.
7. Serve
Serve hot as a delicious street-style snack.
