Make sure to try these Rajasthani dishes while you’re here in the state:
Dal Baati Churma:
One of the best-known dishes in the state, Dal Baati Churma, lets you taste the most authentic flavours of Rajasthan. Baati is a hard, unleavened bread with a long shelf life, requiring little water when prepared. The dish is always served with dal (lentil curry) and churma, a sweet dish which is coarsely ground wheat mixed with ghee and jaggery or sugar.
Ker Sangri:
Another most popular Rajasthani dish made using a mix of 2 distinct types of veggies. Ker is a tangy, peppery wild berry, while sangri is a type of long bean grown abundantly in the deserts of Jaisalmer and Barmer. With 53% protein, sangri is a mainstay during drought. The villagers found these two vegetables long ago when all the other vegetation had withered away during a famine in Rajasthan. Since the water was scarce, the villagers cooked these vegetables in vegetable oil with spices. They served this wonderful concoction with bajra rotis traditionally cooked with buttermilk or water.
Bajre ki Roti With Lahsun Ki Chutney:
There is no such place in this state where people do not enjoy bajra, a black millet flour. These rotis are usually smoked and thickly rolled in villages, and there is no limit to the number of vegetables to serve with bajra rotis in Rajasthani cuisine. However, a special companion of Lasun ki chutney is made from garlic, red chilli powder, lime juice, jaggery, and homemade butter that is usually served with these rotis to make it even more flavoursome.
Raab:
A thick broth is made by heating and fermenting millet (bajra), flour and buttermilk. The bajra flour and buttermilk are mixed in an earthen pot to form a thick sauce. It is then simmered over a low flame for several hours until it is fully cooked. It is usually served as soup. One of its variants is makki ki raab, or corn raab, in which the boiled corn kernels are added too.
Ghevar:
Ghevar can be prepared from plain, mawa (condensed milk), or malai (cream). It is a special dessert from Jaipur, made from flour, soaked in ghee and milk, and topped with sliced almonds. This sweet dish is prepared in a mould and has a crunchy texture.
Pyaaj Kachori:
A popular breakfast snack throughout the state, pyaaz ki kachori, is originally from Jodhpur. It is a flaky, deep-fried bread stuffed with fennel, cumin, turmeric, and chilli powder. Usually, these kachoris are served with coriander & mint chutneys or date & tamarind chutneys.
So have you ever tried any of these dishes from Rajasthani cuisine?
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