By Jasmine Kaur
While the state of Rajasthani is known for a rich vegetarian and non-vegetarian fare, they’ll also got a yummy snack platter up their sleeve.
The first ever bhujia was believed to have been made in Bikaner, using ground moth lentils and has been accorded the Protected GI tag since 2010.
For the unversed, kanji is a refreshing concoction made with spiced water, consisting of mustard, red chilli and salt. Dipped in this water, the moong dal vadas become soft and tangy.
The flaky and deep-fried breakfast treat is filled with sliced onions, mixed in a masala. The kachoris are fried until golden-brown and paired with chutneys.
The crispy snack is made with wheat flour and flavoured with methi seeds and ajwain. Paired with a cup of tea in the evening, this crunchy bite is a must-have.
These are also known as mangodis. The moong dal is soaked and ground to make a fine paste. Mixed with spices and green chillies, these fritters are a treat to the taste buds.
Made with urad and chana dal, the vadas are fried twice. First, the dough is fried, then it is sliced and the slices are fried further before serving.
Crush your papads and spruce them up with onion and chilli powder. Toss the entire mixture in ghee and eat it as a side dish or an evening snack.
Not as cumbersome as dal baati churma yet equally delicious, the baatis are stuffed with a mashed green peas mixture that is then cooked in water before being fried.
A close cousin of the Gujarati dhokla, it is the crunchy taste and texture that make pithore different. Made with besan, the dish can be a snack and an addition to gravies too.
Big, fat green chillies, slit from the centre and deseeded before being stuffed with a mashed potato mixture and batter-fried with besan is what mirchi vada is all about.