In Rajasthani dishes, desserts are served along with the main course and sometimes even before.
The state of Rajasthan has always been associated with regal aplomb. The traditions, the majestic forts, a royal sense of clothing and serene atmosphere; all these elements exude cultural divinity of a sort. When it comes to Rajasthani food, things are no different.
Rajasthani food, in line with conventional Hindu beliefs, is primarily an array of vegetarian food combined with generous amounts of spices and garnish. The use of lentils and legumes such as Jowar, Bajra and Gram Flour as core ingredients is very prominent.
Also the miles of desert region making up Rajasthan’s landscape has resulted in the use of milk and butter milk in the majority of dishes as opposed to plain water.
Another standout point when one compares Rajasthani dishes with other cuisines in the world is the elevation of desserts as an integral part of the meal.
Unlike the traditional norms of serving the dessert(s) post meal, there is no clear demarcation between the main course and dessert. Hence in Rajasthani dishes, desserts are served along with the main course and sometimes even before it so as to start things on a sweet note.
So without much ado, here are our top five Rajathani dishes, handpicked specially for you, which will satiate your pursuit of a piquant platter.
Dal Bati and Churma
Dal Bati and Churma is a quintessential dish of Rajasthan. The genesis of Dal Bati and Churma is credited to the fact that soldiers during battle time needed food that could last longer and also provide a sufficient amount of energy.
Though it started as an austerity dish, this dish pleased the palates of kings and hence common people.
Bati is unleavened bread prepared from whole wheat flour and fillings of onions and peas. It is commonly served with Dal; a thick stew made from pulses.
To complete this mouth tantalising experience, Churma is served as a dessert. Prepared from mashed wheat parantas, ghee and sugar, Churma is considered a potent key to healthy living.
Gatte Ki Sabzi
Retaining the Rajasthani essence, Gatte ki Sabzi is an all-time favourite Rajasthani recipe.
Prepared with gram flour balls and tangy gravy made up of buttermilk and spices, it is best enjoyed with Rotis (Indian flat bread) and Rice. It suits the desert climate of the state where fresh produce is hard to come by.
An easy to digest dish, Gatte ki Sabzi makes for an ideal dinner option.
Goonda Ki Sabzi
Goonda or wild green berry curry makes for a finger licking meal. Goonda ki sabzi is mainly a summer dish.
Goondas consist of sticky seeds in the middle that need to be removed, though during cooking any remnants of this stickiness disappears.
You can first de-seed them, shallow fry them and then stuff a mix of dry fruits, variety of spices like chilli, mustard seeds, fenugreek seed powder etc. along with finely chopped mangos to enjoy a ‘foodganism’. It goes best as a side-dish with Dal and Chawal.
Although Kadhi is now savoured all across India, there is a noticeable difference between Rajsthani Kadhi and the more national style of cooking Kadhi.
Rajsthani Kadhi consists of buttermilk, gram flour, spices and ghee unlike the more common type of Kadhi which also consist of gram flour dumplings besides these ingredients.
Scrummy nonetheless, Rajsthani Kadhi is a must try!
Atte Ka Malpua
A twist on pancakes, Atte ka Malpua is fried malpua soaked in saffron flavoured syrup to give it an extra dose of sugar and flavour.
It is advised to use coarse grain wheat for Malpuas so that they are light and crisp. High on taste, Atte ka Malpua is a perfect way to consummate a hearty meal.
Now we do realise that you are drooling after reading about these dishes especially the desserts. So here is the recipe of Atte ka Malpua so that tonight you will have something extra special on your dinner table-
For 20 malpuas, Cooking Time: 20 mins
- 1 cup coarsely ground whole wheat flour.
- 500g ghee for deep frying.
- 1/2 cup of sugar.
- 1 tbsp of fennel seeds.
- 10 peppercorns, crushed.
- 1/2 cup of milk.
- Saffron sugar syrup for dipping.
- 2 tsp chopped pistachios for garnishing.
- Throw in wheat flour, sugar, milk and other ingredients in a bowl. Let the milk be reduced to ¾ of its original volume while on stove and then mix the ingredients and milk well to obtain a smooth batter and leave this aside for 2-3 hours.
- After the batter has rested, Put on a wok, with ghee in it, on a gas stove.
- Pour a spoonful of the batter into the hot ghee and deep fry it till the malpua is golden brown.
- Drain the excess of the oil with the help of an absorbent paper.
- Repeat the same steps for the remaining batter.
- Dip these malpuas in saffron syrup to give them an aromatic hit.
- Garnished it with pistachios and serve it hot.
Another thing that makes Rajasthani cuisine an unadulterated experience rather than just a way to placate your hunger pangs is that, with food being a reflection of Rajasthani roots, a copious amount of ghee, a very desi source of fat, is used which gives it a very distinctive taste.
With so many delectable dishes to dive into, Rajasthani food is truly the way to any food lover’s heart.