Best Rajasthani Recipes
Jaane kya dekh jaaye! is the tagline used in the tourism advert of Rajasthan, well there is a bit more to Rajasthan than just it’s beauty. Yes there is food!! Here presenting you the best Rajasthani recipes.
1.
Mathri
INGREDIENTS
- 1½ cup sooji
- 1½ cup maida
- 125gms. Ghee
- ¾ cup curd
- 1 tsp ajwain
- 1 tsp kali mirchi
- 1½ tsp salt
- Extra ghee
METHOD
Mix together sooji and maida. Also mix ajwain, salt and ghee and mash well. Mix some dahi and knead a hard dough. If the dough is too hard, then add some water.
Cut out equal size balls from the dough. Roll out these balls in round shape. Put a kali mirch in the center of each ball and press hard.
Heat ghee and fry matharis of low heat until golden brown.
Enjoy.
2.
Bhutte Ke Pakore
INGREDIENTS
- 1 cup boiled corn
- ¾ cup besan
- 1 tsp ginger
- 1 tsp green chillies ground
- ½ tsp dry mango powder
- 1 tsp coriander
- 1¼ tsp salt
- 1 tbsp green coriander
- 1 onion
- Oil
METHOD
Coarsely grind makki ke dane. Mix some water and prepare a thick batter.
Mix adrak, hari mirch, amchoor, hara dhania, salt and onion with the batter and stir for 1-2 minutes. Cover and keep aside for 10 minutes.
Heat oil till it is boils and then reduce heat to medium.
Fry round and flat pakoras in hot oil.
Serve hot with hari chutney.
3.
Besan Ke Cheele
INGREDIENTS
- 1½ cup gram flour
- 1 tsp salt
- 1tsp cumin seeds
- 2 green chillies
- ¾ tsp red chilli powder
- 1 bunch of green coriander
- A pinch of heeng
- 1 onion
- ½ cup coarse dry coriander
- 4-6 curry leaves
- Oil
METHOD
Mix salt, water and besan and prepare a thick batter. Cover and keep aside for 15-20 minutes.
Now mix jeera, hari mirch, hara dhania, heeng, onion, dry coriander and curry leaves with the batter.
Heat a non-stick pan, pour little oil. Pour 2 tbsp of batter on tawa and spread in into a round shape.
Smear oil on its edges and fry cheela on both sides till brownish.
Serve hot.
4.
Namkeen Gajak
INGREDIENTS
- 2 cups potatoes boiled and mashed
- ½ cup groundnuts baked and ground
- ½ cup sogo
- ¾ teaspoon red chilli powder
- 1 teaspoon salt, ½ rsp garam masala
- 1 tbsp green coriander
- ½ tsp dry mango powder
- Oil/ghee
METHOD
Wash saboodana and spread it in the open for an hour.
Mix moongphali, saboodana, kali mirchi, salt, hara dhania and amchoor with potatoes and mash well. Now grease your hand with oil and make rectangular flat pieces from the mixture.
Heat oil and fry till brownish
Serve hot.
5.
Besan Ki Khatti Poori
INGREDIENTS
- 1 ½ cup besan
- A pinch of heeng
- ½ tsp kalaunji
- 1 tbsp green coriander chopped
- 1 tsp salt
- 1 tsp red chilli powder
- 4 tsp dry mango powder
- 1 tbsp black mustard
- Oil
METHOD
Mix sarson oil and all other masalas with besan and mash well. If required, sprinkle some water and knead a hard dough.
Cut out 10 balls from the dough and roll round pooris.
Heat oil and fry Poori’s till golden brown.
Serve hot with dahi and chutney.
6.
Moong Ki Dal Ke Cheele
INGREDIENTS
- 2 cups paste of green pulse
- 2 green chillies chopped
- 1 bunch of green coriander chopped
- 1 tsp. Red chilli powder
- ¼ tsp dry coriander powder
- ½ tsp garam masala
- ¾ tsp salt
- Oil
METHOD
Whisk dal paste, hari mirch, hara dhania, salt and dry coriander thoroughly for 3-4 minutes.
Heat a tawa and grease it with oil. Pour 2 tbsp paste on it and spread in round shape.
Smear oil on its edges. When cheela is bakes turn it over with a ladle. Smear oil again on the edges and fry till golden brown this side also.
Serve hot.
7.
Sada Baati
INGREDIENTS
- 3 cup flour
- ½ cup gram flour
- ¼ tsp cumin seeds
- ¾ cup ghee
- ¾ tsp king’s cumin
- ½ tsp salt
- 1½ cup ghee
METHOD
Mix besan, jeera, ajwain, salt and and ghee with atta and mash well with your hands. Sprinkle some hot water on the atta and knead a soft dough. Cover and keep aside for 30 minutes.
Cut 8 equal size round balls from the dough. Flatten the balls between you palms and make a hole in the centre of the balls by pressing your finger into it. Dip the balls in boiling water and remove after 10 minutes and bale in a hot tandoor till golden brown. Usually a baati is cracked a little at places when it is baked.
Dip it in ghee and serve hot with dal.
8.
Ghiya Ke Kofte
INGREDIENTS
- 2 Cups boiled and grated gourd
- 1 cup gram flour
- 1 tsp salt
- A pinch of heeng
- ½ tsp cumin seeds
- 1 tsp red chilli
- ½ whole dry coriander
- 1 bunch of green coriander
METHOD
Mix some salt in the boiled and grated ghiya. Make small balls and keep them aside.
Mix salt, heeng, geera mirch etc with besan and prepare thick batter. Cover and keep it aside for half hour.
Heat oil.
Dip ghiya balls in the batter and fry in hot oil till deep brown. If you like, mix grated ghiya with besan mixture and fry it in hot oil.
Serve hot.
9.
Poha
INGREDIENTS
- 2 cups chirwa
- 1 potato
- 2 tsp roasted peanuts
- 3 tsp oil
- 2 pinches hing
- ¼ tsp sarson
- ½ tsp haldi
- ¾ tsp red chilli
- 1 green chilli
- 3 tsp coriander
- ½ tsp lemon
METHOD
Put chirwa in a strainer and wash.
Heat oil. Reduce flame. Add hing.
Add sarson. When it stops spluttering, add curry leaves
Add salt
Add potatoes
Add chirwa
Stir carefully so that the grains remain separate.
Add lemon and coriander leaves. Mix.
Serve hot.
10.
Dahi Shorba
INGREDIENTS
- 3 cups dahi
- 2 tbsp besan
- 1 cup water
- 1 tsp red chilli powder
- ½ tsp haldi powder
- 1½ tsp salt
- ½ tsp rai
- A pinch of heengh
- 10 curry leaves
- 1 tsp green coriander
- 1 tbsp oil
METHOD
Whish dahi, water, mirch, haldi and salt at high speed to mix well.
Heat oil and sauté rai in it. Now add heeng and curry leaves
Pour besan mixture in the pan after half a minute. Cook till it comes to a boil.
When the ingredients thicken, sprinkle chopped hara dhania and remove from heat.
Serve it either as raita or soup.
11.
Aam Ki Launji
INGREDIENTS
- 2 cups pulp of unripe mango
- ½ tsp red chilli
- ½ garam masala powder
- 2 tbsp sugar
- 1 tsp salt ½ tsp cumin seeds
- ¼ tsp kalaunji
- ¼ tsp saunf
- 1 tbsp oil
- ½ tsp dry ginger
METHOD
Heat oil. Sauté jeera, kalaunji and saunf. Add mango pulp, red chilli, garam masala, salt and sonth and stir for 2 minutes.
Cook pulp till it softens and thickens. Now add sugar or jiggery. Stir all the time.
Remove it from heat after 3 minutes
Serve with meals.
12.
Aaloo Vadi
INGREDIENTS
- 400 gms potatoes chopped
- ½ cups small pieces of vadi
- 1 piece onion chopped
- 1 piece ginger
- 8 flakes of garlic
- 1½ tsp coriander powder
- ½ tsp garam masala powder
- 3 tbsp butter
- ¼ cups curd
- ½ tsp haldi
- 1½ tsp salt
- 1 bunch of green coriander
METHOD
Grind together onion, garlic and ginger to a paste. Add dhania powder, garam masala, haldi and salt to it and keep aside. Heat ghee and fry Vadis in it light golden. Add powdered masalas in the same ghee and fry till oil separates.
Pour 3 cups of hot water in the pan. When it comes to boil then add vadis and potatoes and cook on low heat.
When potatoes soften, add dahi and hara dhania. When thickens remove the pan from the heat and serve hot.
13.
Lahsun Masala
INGREDIENTS
- ½ cup garlic flakes
- 50 gms dry red chillies
- 1½ tsp salt
- 3 tbsp oil
- 1 tbsp lemon juice
METHOD
Grind lahsun, mirch, salt and lemon juice together.
Heat oil and season the ground ingredients with it. Fry on low heat till oil separates. Stir all the time and remove from the heat.
Serve either with bajra khichri or with chapatti. This chutney may also be used to give extra flavour to the vegetables.
14.
Kachche Aam Ki Chutney
INGREDIENTS
- 2 cups pulp of unripe mangoes
- 1 tsp cumin seeds powder
- 2 flakes garlic
- 1 teaspoon red chilli powder
- 1½ teaspoon salt
- 1 tsp sugar
- A pinch of heeng
METHOD
Grind mango and garlic together
Add jeera, lal mirch, salt, sugar and heeng and grind them together once more.
Serve with breakfast or meals.
15.
Lahson Tamatar Ki Chutney
INGREDIENTS
- 300gms ripe red tomatoes
- 8 flaked garlic
- 1 tsp salt
- ½ tsp cumin seeds
- ½ tsp dry whole coriander
- ½ tsp Kashmiri mirch
METHOD
Soak tomatoes in hot water for a few minutes and remove their skin
Grind peeked tomatoes, lahsun, red and kashmiri chillies, salt, jeera and dhania and make a puree.
Serve with khasta kachauri.
16.
Paratha
INGREDIENTS
- 1 cup atta
- ½ tsp salt
- 1 tbsp ghee
- 2 boiled potatoes
- 1 onion
- 1 green chilli
- 1 tbsp coriander leaves
- ¼ tsp chilli powder
- ¼ tsp garam masala
- ¼ roasted jeera
- ½ tsp amchoor
- Salt
METHOD
Mix all the ingredients of the dough and knead to a dough of rolling with enough water.
Mix all ingredients of filling.
Divide the dough onto 4-5 balls.
Crease a hot tawa and place the paratha on it. Cook on both the sides.
Serve hot.
17.
Kesaria Chawal
INGREDIENTS
- 1 cup rice
- ¼ tsp saffron
- ½ cup hot milk 1½ cups of water 2 tbsp ghee
- 2 cloves laung
METHOD
Dissolve saffron on milk and keep aside
Heat ghee and sauté in it. Add rice fry for 2 minutes.
Add salt, water and saffron mixed milk. Cook on low heat till water dries out and rice softens. Now turn off the heat. Cover and keep aside for 10 minutes.
Serve hot.
18.
Badaam Ki Burfi
INGREDIENTS
- 2 CUPS ALMOND
- ½ LITRE MILK
- 1 CUP SUGAR POWDERED
- ½ tsp small cardamoms corns
- ½ tsp ghee
METHOD
Soak badam in water overnight. Next morning peel and grind them coarsely.
Boil milk in a thick bottomed pan.
When milk thickens, add sugar and almonds. Cook till water dries out and remove from heat.
Grease with ghee. Spread the burfi mixture on the tray and sprinkle corns.
When burfi cools cut it in pieces and serve.
19.
Rabri Malai
INGREDIENTS
- 2½ litre milk
- 125gms mixed dry fruits
- 1 tbsp rose water
- ¾ cup sugar powdered
METHOD
Boil milk in a thick sausce pan on low heat.
After every few minutes remove the layer of malai to the side.
When milk is reduced to ¼ then add sugar and dry fruits. Cook till it thickens.
Mix gulabjal and when it cools down keep it in the ref.
Serve cold
20.
Makhane Ki Panjeeri
INGREDIENTS
- 200gms puffed lotus seeds
- 125gms sugar powdered
- 1 cup dry fruits
- 2 tbsp ghee
- ½ tsp cardamom powder
METHOD
Grind makhanas coarsely in a mixer.
Pour half the ghee in the kadahi. Fry deep and then remove them, reduce heat.
Heat the remaining ghee. Add mevas. Fry till golden brown. Now mix fried mevas with makhanas.
Add sugar powder and elaichi. Mix well together and enjoy.
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