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RAJASTHAN

Popular Dishes of Rajasthan

Dal batti Churma

Dal Batti Churma: Dal Batti Churma, a timeless Rajasthani trio, weaves a tapestry of flavors. Soft wheat balls (batti) are an embrace of rustic charm, paired with dal that sings of nourishment. Churma completes the ensemble with its sweet crumbles, evoking the deserts' warmth. With every bite, this trio invites you to experience the heart of Rajasthan's culinary heritage.

dal batti churma_edited.jpg

Ingredients :

For Baati:

  •  2 cups whole wheat flour

  •  1/2 cup semolina (sooji)

  •  1/2 cup ghee (clarified butter)

  •  Salt to taste

  •  Water for kneading

For Dal:

  •  1 cup split yellow lentils (toor dal)

  •  1 onion, finely chopped

  •  2 tomatoes, chopped

  •  2 green chilies, chopped

  •  1/2 teaspoon turmeric powder

  •  1 teaspoon red chili powder

  •  1 teaspoon cumin seeds

  •  1/2 teaspoon mustard seeds

  •  1/2 teaspoon asafoetida (hing)

  •  A pinch of fenugreek seeds (methi)

  •  Salt to taste

  •  2 tablespoons ghee

For Churma:

  •  1 cup whole wheat flour

  •  1/2 cup ghee

  •  1/2 cup powdered jaggery

  •  Cardamom powder

  •  Chopped nuts for garnishing

Steps To Follow:

For Baati:
1. Mix wheat flour, semolina, ghee, and salt in a bowl.
2. Gradually add water and knead into a firm dough.
3. Divide the dough into small portions and shape them into round balls.
4. Preheat the oven to 350°F (175°C).
5. Bake the baatis for about 30-40 minutes or until they are golden brown and cooked through.

For Dal:
1. Pressure cook the lentils with enough water until they are soft and mushy.
2. Heat ghee in a pan, add cumin seeds, mustard seeds, fenugreek seeds, and hing. Let them splutter.
3. Add chopped onions and green chilies. Sauté until onions are translucent.
4. Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
5. Add the cooked lentils and water as needed to achieve the desired consistency. Let it simmer for a few minutes.

For Churma:
1. Mix wheat flour and ghee, and add a little water to make a firm dough.
2. Shape the dough into small balls and flatten them slightly.
3. Preheat the oven to 350°F (175°C).
4. Bake the churma balls for about 20-25 minutes or until they turn golden brown.
5. Once cooled, crush the baked churma balls to a coarse powder.
6. Heat ghee in a pan, add jaggery and melt it. Add the crushed churma and cardamom powder. Mix well.
7. Let it cool and garnish with chopped nuts.
 

Gutte ki Sabzi

Gatte Ki Sabzi, a testament to ingenuity, elevates humble chickpea flour dumplings to artistry. The tender gatte bathe in a pool of rich gravy, embracing the essence of spices. As the flavors harmonize, they create a tale of creativity that's both comforting and adventurous, whispering of familial kitchens and the spirit of innovation.

gatte ki sabzi.jpg

Ingredients :

​For Gatte:

  •  1 cup gram flour (besan)

  •  1/2 teaspoon red chili powder

  •  1/2 teaspoon turmeric powder

  •  1/2 teaspoon carom seeds (ajwain)

  •  Salt to taste

  •  Water for kneading

  •  2 tablespoons ghee

For Sabzi:

  •  1 cup yogurt

  •  1 teaspoon ginger-garlic paste

  •  1/2 teaspoon red chili powder

  •  1/2 teaspoon turmeric powder

  •  1 teaspoon coriander powder

  •  1/2 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  •  Salt to taste

  •  Fresh coriander leaves for garnishing

Steps To Follow:

For Gatte:
1. Mix besan, red chili powder, turmeric powder, carom seeds, ghee, and salt in a bowl.
2. Gradually add water and knead into a firm dough.
3. Divide the dough into small portions and shape them into long cylindrical rolls (gatte).
4. Boil the gatte in water for about 10-15 minutes or until they float to the surface. Drain and keep aside.

For Sabzi:
1. Whisk the yogurt and add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
2. Heat ghee in a pan, add cumin seeds and hing. Let them splutter.
3. Add the yogurt mixture and cook on low heat until it comes to a boil. Stir continuously.
4. Add the boiled gatte and let the sabzi simmer for about 10-15 minutes.
5. Garnish with fresh coriander leaves.

Serve the gatte ki sabzi with rice or roti for a flavorful meal.
 

Lal Maas

Laal Maas, a symphony of Rajasthani boldness, ignites the palate with fiery spices and tender meat. The deep-red curry bears the hallmark of Rajasthan's passionate flavors, each morsel narrating stories of valor and tradition. As the heat melds with the meat, Laal Maas invokes the courage of desert warriors and the warmth of familial feasts.

lal maas.jpg

Ingredients :

  •  500 grams mutton, cut into pieces

  •  2 onions, finely chopped

  •  4 tomatoes, pureed

  •  8-10 dried red chilies, soaked in water

  •  1 teaspoon ginger-garlic paste

  •  1 teaspoon cumin seeds

  •  1 teaspoon coriander powder

  •  1/2 teaspoon turmeric powder

  •  1 teaspoon red chili powder

  •  1/2 teaspoon garam masala

  •  Salt to taste

  •  Ghee for cooking

  •  Fresh coriander leaves for garnishing

Steps To Follow:

1. Grind the soaked red chilies into a smooth paste.
2. Heat ghee in a pan, add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add the red chili paste, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until the oil separates.
6. Add the mutton pieces and sauté until they are well-coated with the masala and start to brown.
7. Add tomato puree and cook until the oil separates again.
8. Add water as needed, cover the pan, and let the mutton cook on low heat until tender.
9. Once the mutton is cooked, sprinkle garam masala and garnish with fresh coriander leaves.

Serve the spicy and flavorful Laal Maas with roti or rice.
 

Pyaaz ki kachori

Pyas Kachori, a treasure trove of flavors, encases the sweetness of onions in golden pockets of dough. With every bite, the layers of crispiness give way to the heartwarming core of flavors. Amidst the bustling markets and aromatic spices, Pyas Kachori embodies the essence of indulgence and street food culture.

Pyaaz kachori.jpg

Ingredients :

Ingredients:

For the Dough:

  •  2 cups all-purpose flour

  •  1/4 cup ghee

  •  Salt to taste

​

For the Filling:

  •  2 cups finely chopped onions

  •  1 teaspoon fennel seeds (saunf)

  •  1/2 teaspoon cumin seeds

  •  1/2 teaspoon red chili powder

  •  1/2 teaspoon garam masala

  •  Salt to taste

  •  Oil for frying

Steps To Follow:

For the Dough:
1. Mix all-purpose flour, ghee, and salt in a bowl.
2. Gradually add water and knead into a soft dough. Cover and let it rest for 15-20 minutes.

For the Filling:
1. Heat oil in a pan, add cumin seeds and fennel seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add red chili powder, garam masala, and salt. Mix well and cook for a few minutes.
4. Let the filling cool down.

To Make Kachoris:
1. Divide the dough into small portions and shape them into balls.
2. Flatten each ball and place a spoonful of the onion filling in the center.
3. Close the edges and seal the kachori.
4. Heat oil for frying in a pan.
5. Gently flatten the kachoris slightly and fry them until they are golden brown and crispy.

Serve the delicious Pyaaz Kachori as a snack or breakfast item.
 

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