10 Delicious Rajasthani Dishes That You Shouldn’t Miss

India is a land of varied cultures and traditions, and the royal state of Rajasthan has always mesmerised us with its vast heritage, golden deserts and majestic forts. However, this colourful state also has much to offer when it comes to mouth-watering delicacies. People from Rajasthan like to enjoy their food, and that reflects in their cuisine. Rajasthani cuisine has been influenced by the warrior-lifestyle of the state’s early inhabitants, and also by the scarcity of fresh vegetables and water in the desert region. Rajasthani food remains unspoiled for days, and many of the dishes can be eaten without heating.

If you wish to learn some delicious and lip-smacking Rajasthani recipes that will make your family drool, we suggest you to read on!

10 Popular Rajasthani Dishes With Recipes

Here are some popular Rajasthani recipes that you can try at home!

1. Laal Maas

One of the most famous and loved meat recipes of Rajasthan is Laal Maas. This hot and spicy mutton gravy can be had with rice or roti.

Ingredients:

• Lamb meat – 1 kg, cut into medium-sized pieces
• Ginger-garlic paste – 1 tablespoon
• Onions – 3-4,  thinly sliced
• Thick yoghurt – 1 cup
• Green cardamom – 3-4
• Bay leaves – 2
• Cinnamon stick – 1
• Turmeric powder – 1 teaspoon
• Red chilli powder – 4-5 teaspoons
• Coriander powder – 2 tablespoons
• Garam masala powder – 2 tablespoons
• Ghee – 1/2 cup
• Salt to taste
• Chopped coriander leaves – 2-3 tablespoons

Preparation Time:

15 to 20 minutes

Total Cooking Time:

1 hour 20 minutes

Serving:

7 to 8

Method:

• Heat ghee in a heavy bottomed pan and add cardamom, bay leaves and cinnamon stick. Sauté for 2 to 3 minutes.
• Add onions, ginger-garlic paste, turmeric, yoghurt, mutton pieces and salt. Cover and cook until mutton becomes tender.
• Add chilli powder and coriander powder. Cook until oil separates from the masala.
• Add garam masala, one cup water and cook on low heat for 8 to 10 minutes.
• Garnish with fragrant coriander leaves.
• Serve hot with boiled rice or any Indian bread.

2. Gatte ki Sabzi

One of our favourite vegetarian Rajasthani recipes is Gatte ki Sabzi. This recipe involves making soft gram flour dumplings dipped in a curd based gravy.

Ingredients:

For the Gattas:

• Gram flour – 1 cup
• Curd – 1-2 tablespoons
• Chilli powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Dhania powder – 1/2 teaspoon
• Roasted cumin powder – 1 teaspoon
• Oil – 1 tablespoon
• Hing – a pinch
• Baking soda – 1/2 teaspoon
• Ginger – 1/2 inch, finely chopped
• Oil for frying

For the Gravy:

• Curd – 1 cup, whisked
• Onion – 1, chopped
• Green chilli – 1, slit
• Dried red chillies – 4-5
• Turmeric – 1/2 teaspoon
• Cumin – 1/2 teaspoon
• Cloves – 10
• Chilli powder – 1 teaspoon
• Garlic cloves – 6-7, chopped
• Hing – 1/4 teaspoon
• Ghee – 1 tablespoon
• Salt to taste
• A handful of coriander leaves, chopped

Preparation Time:

10 to 12 minutes

Total Cooking Time:

40 to 45 minutes

Serving:

4 to 5

Method:

• In a bowl, take gram flour, chilli powder, turmeric powder, dhania powder, hing, cumin powder and salt. Mix all the ingredients.
• Add curd, oil and baking soda to make a soft dough.
• Roll the dough into long thin strips.
• Boil these in water for 6 to 7 minutes.
• Remove from water, and cut the strips into smaller pieces.
• Heat oil in a wok, deep fry the gattas until crispy. Keep aside.
• Heat ghee in a separate pan, and add cumin seeds and chillies. Cook for a minute.
• Add onion and sauté well.
• Add cloves and garlic and mix. Throw in all the powdered spices and sauté for a minute.
• Add salt and curd. As the oil begins to separate, add gattas. Cook for 5 to 6 minutes.
• Garnish with fresh coriander leaves. Serve hot with any Indian bread or rice.

3. Mirchi Vada

This is a famous street food option that the locals usually relish with evening tea.

Ingredients:

• Large green chillies – 10-12
• Gram flour – 1 cup
• Salt to taste
• Water
• Oil for deep frying

Vada Filling:

• Boiled potatoes – 5-6
• Fennel powder – 2 teaspoons
• Chilli powder – 1 teaspoon
• Dry mango powder – 2 teaspoons
• Asafoetida – 1/4 teaspoon
• Coriander powder – 2 teaspoons
• Green chillies – 2, chopped
• Salt to taste

Preparation Time:

10 to 15 min

Total Cooking Time:

30 to 35 min

Serving:

4 to 5

Method:

• Slit the chillies from the centre and discard the seeds.
• Mash the boiled potatoes and mix salt, chilli powder, mango powder, asafoetida, fennel powder, coriander powder and salt into it.
• Put the potato filling into the chillies.
• In a separate bowl, mix gram flour, salt and water to make a smooth and thick paste.
• Dip the chillies in it.
• Heat oil for deep frying.
• Fry the green chillies one by one until they turn golden and crispy.
• Serve with the imli chutney and mint chutney.

4. Pyaaz ki Kachori

When it comes to Rajasthani food recipes, Pyaaz ki Kachori is something that cannot be missed!

Ingredients:

For the Dough:

• Refined flour – 1 1/2 cup
• Melted ghee – 4-5 tablespoons
• Salt to taste
• Baking powder – 3/4 teaspoon

For the Filling:

• Onions – 4-5, chopped
• Green chillies – 2, chopped
• Kalonji – 1 teaspoon
• Fennel seeds – 2 teaspoons
• Bay leaves – 2
• Chilli powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Garam masala powder – 1 teaspoon
• Gram flour – 2 tablespoons
• Salt to taste
• Oil – 2-3 tablespoons
• Oil for frying

Preparation Time:

15 to 20 min

Total Cooking Time:

30 to 35 min

Serving:

6-8

Method:

• Mix all the ingredients required for the dough, and knead for 3 to 4 minutes.
• Heat oil in a pan, add kalonji, fennel seeds and bay leaves, and sauté for a minute.
• Add onion and green chillies, and sauté for two to three minutes.
• Add chilli powder, gram flour, coriander powder, garam masala and salt. Cook for two minutes. Turn off heat and let it cool.
• Make 8 to 10 portions of the dough. Roll and place the filling. Seal the ends.
• Deep fry on medium heat until they turn crisp.
• Serve with Lehsun ki Chutney.

5. Lehsun ki Chutney

Rajasthani food is incomplete without this yummy chutney. It can be savoured with snacks as well as meals.

Source: Pinterest

Ingredients:

• Whole dry red chillies – 8-10, soaked in warm water for 15 to 20 min
• Whole garlic – 2, cleaned and peeled
• Mustard seeds – 1 teaspoon
• Fenugreek seeds – 1 teaspoon
• Sugar – 1 teaspoon
• Oil – 1/4 cup
• Water – 1/2 cup
• Salt to taste

Preparation Time:

20 min

Total Cooking Time:

30-35 min

Serving:

4-5

Method:

• Put garlic cloves and dry red chillies in a blender and churn into a fine paste.
• Heat oil in a pan.
• Let the fenugreek and mustard seeds crackle.
• Add the prepared chilli-garlic paste, salt, sugar and water. Cook till oil floats on the surface.
• Serve with parantha, snacks or meals.

Note: Store the chutney in a clean jar glass and use it for a week to 10 days.

6. Baati

This is a type of Rajasthani bread that is round and firm and can be relished with dal and other gravy recipes.

Ingredients:

• Whole wheat flour – 3 cups
• Ghee – 1 cup
• Sooji – 1 cup
• Warm water – 1 1/4 cup
• Salt as required

Preparation Time:

15 mins

Total Cooking Time:

1 hour

Serving:

10 to 12

Method:

• Mix flour, sooji, ghee, salt and water to make a soft dough.
• Let it sit for 25-30 minutes.
• Divide the dough into 10 to 12 equal parts and make small balls.
• Brush some ghee on them.
• Preheat the oven at 180 degrees and cook for 25 to 30 minutes.
• Break the hot baatis and pour ghee on them before serving.

7. Churma

Churma is a Rajasthani sweet dish that tastes absolutely divine.

Ingredients:

• Flour – 2 cups
• Ghee – 1 tablespoon
• Grated jaggery – 1 cup
• Mixed nuts (almonds, pistachio and cashew nuts) – 1/2 cup
• Water – 1/2 cup

Preparation Time:

10 to 15 minutes

Total Cooking Time:

25 to 30 minutes

Serving:

4 to 5

Method:

• Take flour and add ghee; mix well. Add water to make a stiff dough.
• Make thick round and crispy chapatis.
• Cool the chapatis and grind them in a blender until they become a fine powder.
• In a pan, put the powdered chapatis, jaggery and ghee, and cook on a medium flame for 3 to 4 minutes.
• Garnish with mixed nuts. Serve hot.

8. Kesar Murg

Kesar Murg is chicken dipped in thick creamy gravy. Cashew nut paste adds a rich texture to this chicken recipe.

Source: Pinterest

Ingredients:

• Boneless chicken – 500 gms
• Onion paste – 1 cup
• Ginger-garlic paste – 1 tablespoon
• Cashew nuts  – 1/4 cup, soaked in warm water for 10 minutes and blended into a fine paste
• ½ cup
• Curd – 1 cup
• Chilli powder – 1 teaspoon
• Black pepper powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Green cardamom – 8-10
• Bay leaves – 2
• Saffron – 1/2 teaspoon, soaked in some milk
• Ghee – 2 tablespoons
• Salt to taste

Preparation Time:

10 to 15 minutes

Total Cooking Time:

35 to 40 minutes

Serving:

3 to 4

Method:

• Heat ghee in a heavy bottomed pan, add bay leaves and cardamom, and cook for a minute.
• Add ginger-garlic paste and onion paste, and cook for 3 to 4 minutes.
• Add coriander powder and cashew nut paste and cook for a few minutes.
• Put chicken and saffron into the pan, mix well and cook on a medium flame for 5-6 minutes.
• At this juncture, add salt, beaten curd and chilli powder and wait until the chicken gets well-cooked.
• Add cream, and mix well. Remove from heat, and serve hot with naan or parantha.

9. Bajra Rotla/Bajre ki Roti

This Rajasthani bread can be relished with any gravy or chutney.

Ingredients:

• Bajra flour – 2 cups
• Onions – 2, chopped
• Potatoes – 2-3, boiled and mashed
• Green chilli-garlic-ginger paste – 2 teaspoons
• Dried mango powder – 1 teaspoon
• Chopped green coriander – 1/2 cup
• Grated fresh coconut – 1/4 cup
• Garam masala powder – 1 teaspoon
• Ghee
• Salt to taste
• Water

Preparation Time:

10 mins

Total Cooking Time:

20 mins

Serving:

3-4

Method:

• Take a large bowl, and mix all the ingredients to form a soft dough.
• Divide the dough into 6 to 8 small portions and roll out each to make a chapati.
• Heat a flat pan and cook these chapatis one by one using ghee to make them crispy.
• Serve hot with any gravy or chutney.

Note: Use warm water to make a softer dough.

10. Papad ki Sabzi

This traditional Rajasthani recipe can be instantly prepared with papads, curd and tomatoes. Let’s check it out!

Source: Pinterest

Ingredients:

• Papads – 5-6
• Curd – 1 cup
• Tomatoes – 2, chopped
• Chopped ginger – 1 teaspoon
• Green chilli -1, chopped
• Kasuri methi – 1 tablespoon
• Turmeric powder – 1/2 teaspoon
• Red chilli powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Chopped green coriander leaves – 2-3 tablespoons
• Water – 1/2 cup
• Salt to taste
• Oil – 3 teaspoons

Preparation Time:

10 mins

Total Cooking Time:

10 to 15 minutes

Serving:

3-4

Method:

• Roast papads in the microwave for 2 to 3 minutes. Alternatively, you can deep fry the papads.
• Heat oil in a pan, add cumin seeds and sauté until they turn brown.
• Add turmeric powder, coriander powder and kasuri methi and sauté for a while.
• Add tomatoes, green chillies, ginger and red chilli powder. Cook until the masala separates from the oil.
• Add water and cook on low heat for a few minutes.
• Once the gravy starts thickening, add curd, salt and coriander leaves.
• Take papads and break them into small pieces. Add them to the gravy and cook for a minute or two.
• Relish with hot paranthas or rotis.

Note: Curd should be at room temperature or else it will coagulate.

If you’re bored of having the same meals over and over again, try out these easy-to-make delicious Rajasthani recipes. These scrumptious dishes are sure to become the favourites of your family members and loved ones!

Also Read:

Healthy and Delicious Oil-free Snacks Recipes
Yummy Recipes Made Without Onion and Garlic
Healthy Recipes with Dried Fruits