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Whether it's the robust Dal Baati Churma, the fiery Laal Maas, or the sweet, indulgent Mawa Kachori, every traditional delicacy in Rajasthan has a legacy behind it that melds history, innovation, and the royal culinary heritage of Rajasthan. Some of the most popular household items made in the state are a testament to its royal traditions. Laal maas, for instance, was made mainly for warriors; the combination of generous quantities of ghee, deep red mathania chilli and yoghurt actually helped to preserve the meat, so it could be transported for days.
Also Read: Why You Should Give Rajasthani Food A Try?
Another dish, gatte ki sabzi, also came to be popular in a similar fashion. Since gatte or spiced gram flour dumplings travel well and could be easily boiled or fried, food historians have confirmed that Mewaris and Mawaris, be it warriors, traders or tribals would keep this food with themselves. Interestingly, you’ll find that gatte ki sabzi tastes different across Rajasthan.
Jodhpur's gatte are sizeable and spicier and they’re often fried before being immersed in a curry with a curd. Mewari recipes, on the other hand, incorporate lots of fresh herbs and Bikaneri gatte has strong hints of fenugreek. If you’re headed to Rajasthan and want a taste of traditional local delicacies which are intertwined with the place’s history, here are some great options:
Dal Baati Churma
A quintessential Rajasthani dish, Dal Baati Churma is a hearty and wholesome platter that combines three distinct components. Dal is paired with Baati, which are round, hard wheat bread balls, and Churma, a sweet dish made from coarsely ground wheat flour, ghee, and jaggery. The Baatis are traditionally baked in an open flame, giving them a delightful smoky flavour. This dish is a perfect representation of the Rajasthani love for robust and filling meals.
Laal Maas
For those who relish spicy and fiery flavours, Laal Maas is a must-try. This traditional Rajasthani curry features tender pieces of meat, usually mutton, cooked in a spicy red chilli paste. The dish gets its vibrant red colour from the liberal use of mathania red chillies, a local speciality. Laal Maas is a favourite among meat lovers and exemplifies the bold and intense taste that characterizes Rajasthani cuisine.
Gatte ki Sabzi
The vegetarian dish features gram flour dumplings cooked in spiced yoghurt gravy. The dumplings, known as 'gatte,' are prepared by kneading gram flour with spices and forming into cylindrical shapes. These dumplings are then boiled and sliced before being added to a tangy yoghurt-based curry. The unique texture and taste of Gatte ki Sabzi make it a standout dish in Rajasthani cuisine.
Ker Sangri
Ker Sangri is a classic Rajasthani dish that makes use of locally available wild berries (ker) and beans (sangri). This vegetarian preparation is typically made in a spicy and tangy gravy, showcasing the ability of Rajasthanis to turn even the most arid ingredients into a flavorful and satisfying dish. Ker Sangri is often enjoyed with Indian bread like roti or bajre ki roti.
Mirchi Vada
Mirchi Vada is a popular street food in Rajasthan, especially Jodhpur, known for its bold and spicy flavours. This dish consists of large green chillies stuffed with a spicy potato filling, coated in gram flour batter, and deep-fried until golden brown. The crispy exterior and the fiery kick of the chillies make Mirchi Vada a delightful and addictive snack that captures the essence of Rajasthani street food.
Bajra Roti with Lashun Ki Chutney
If you have never sampled the savoury and fiery Rajasthani garlic chutney you’ve missed out on a culinary gem! The chutney has the perfect amount of heat to counteract the natural saltiness. Given the arid climate of Rajasthan, traditional grains like bajra (pearl millet) have become a staple in the local diet. Bajra Roti, a flatbread made from bajra flour, is a common accompaniment to many Rajasthani meals, which is often paired with the spicy Lashun Ki Chutney, which adds a flavourful punch to the meal.
Mohanthaal
Mohanthaal is a sweet treat that hails from the Marwar region of Rajasthan. Made with gram flour, ghee, and sugar, this fudgy confection is flavoured with cardamom and topped with sliced almonds or pistachios. Mohanthaal showcases the traditional Rajasthani sweet-making techniques that tend to blend simplicity with a burst of flavours and a keen complexity.
Mawa Kachori
Mawa Kachori is one of the most popular desserts in Jodhpur. It features deep-fried pastries filled with a rich mixture of khoya, dry fruits, and aromatic spices. These golden-brown kachoris are then dipped in sugar syrup, adding sweetness to the flaky and indulgent pastry. Since Mawa Kachori is not intensely sweet it offers a nice, balanced profile and can also be served as snacks
