Table of Contents
Rajasthani food has been influenced by the dearth of vegetables and water in this arid state. The hunting expeditions of the rich and the lifestyle of local warriors has given rise to a whole range of innovative dishes and ingredients that can last for several days. The use of dried lentils, beans, milk and buttermilk is common in cooking. Oil and red chillies help preserve the food and reduces the need for water. Each region of Rajasthan has its own trademark dish.
Dal Bati Churma
If there has to be a national dish of Rajasthan, Dal bati Churma would be the one. Made with whole wheat flour that is roasted over firewood, the batis are hard round-shaped dumplings that are crispy on the outside and soft on the inside. The dal is made up of spices and different varieties of lentils that are soaked in water overnight. The churma is the crushed bati doused in ghee and mixed with sugar or jaggery. The three combined together – baked bati, dal and jaggery mixed churma make a hearty and scrumptious meal. No trip to Rajasthan is complete without trying this classic dish.
The very mention of Ghevar lights up the eyes of innumerable sweet-lovers. This crunchy delight is a heaven for people with a sweet tooth. Available in various forms and shapes, Ghevar can aptly be called one of the crown dishes of Rajasthani food.
One of the most common parts of the non-vegetarian platter, Laal maas owes its colour to the hot red chillies. The meat is cooked in hot gravy of tomatoes, chillies and sizzling spices. Don’t miss this pungent yet scrumptious food of Rajasthan next time you visit this vibrant state.
There are numerous variations of Kadhi in India, each leaving a different effect on the palate. The Kadhi of Rajasthan is a spicy and tangy yogurt-based sauce, further thickened with gram flour. For some added kick, add gram flour dumplings (besan pakoras). It’s as light and delicious as it is fragrant, and often served with rice.
Kachori is a fried puff pastry that can be found throughout India. In fact, there are several variations of this snack, and the Rajasthani variants top the charts – pyaaz kachori (savoury) and mawa kachori (sweet). Pyaaz kachori are stuffed with onions, spices and potatoes, best accompanied with sweet and sour tamarind sauce. The mawa kachori has khoya and dried fruits and soaked is in sugar syrup. It’s no exaggeration to say that once you’ve eaten these Rajasthani kachoris, you’ll keep coming back for more.
Bajra ki Roti with Lehsun Chutney
Bajra is one of the most popular dishes in Rajasthan consumed by most states in India. The taste of crispy roti goes well with the lehsun and onion chutney. This spicy dish of Rajasthan lets your mouth water to the feeling of garlic cloves and red chilly powder. As the delicious dish slides down your throat, you can feel the aesthetic taste of Rajputana.
Every Rajasthani food requires a stabilizer due to its wildness in flavours and spices. So instead of reaching out for a sip of water every time, have a spoon full of the refreshing Boondi Raita. A delicious, healthy blend of small fried chickpea flour balls called Boondi, soaked in the richness of yoghurt and fresh mint will make you savour all the Rajasthani dishes on another level! It is served cold as a side dish.
The lion gate of Rajasthan is also famous for its soft and delicious Mawa-dish called kalakand. An ancient sweet dish, Alwar’s Kalakand stands apart as a heavenly delicacy.
Michi bada are spicy fritters available all over India, but no one does it better than Jodhpur, Rajasthan. It has a filling of potato and chilli, and is served hot with mint and tomato sauce. With the perfect combination of spicy and sweet flavours, it’s hard to stop at just one.