One of the great Marwari dishes in Rajasthani cuisine, is the spicy and tangy Kair Sangri Kumita. Away from the colorful, rich and unique Rajasthani dishes, it is a simple vegetarian preparation that does reflects the patience of the Rajasthani villagers during the hard times of famine.

Ages Ago, during an extreme scarcity of water, when all other natural vegetation had withered and died, KAIR ( unripe fruits of " Capparis decidua" tree), SANGRI ( Sangri refers to the beans from the tree "Prosopis cineraria", which has very deep roots, enabling it to store water for up to 7 months) and "KUMATIA" ( is a small circular,flat, black-brown colored herb which is picked from the tree Kumatiya, spread naturally all over in the desert of Thar) flourished abundantly in the temperatures above 45°C. The villagers plucked all three, dried them in the punishing Rajasthan sun, and took the challenge of cooking them without even a drop of water. They prepared a "pickle", using the sun-dried Kair-Sangri-Kumatia with Mustard Oil and two more dry items, Red Chillis and Raw Mango. This combination of five-dried-vegetables became one of the famous Rajasthani dish called "PanchKuta".

Although, this delicacy is available and can be prepared any-day all year-round, but it is specially made on the auspicious occasion of Sheetla Ashtami or Basoda. Sheetla Ashtami festival is considered to be an important and grand festival in Hindu Religion. It is celebrated on the Krishna Paksha's Ashtami in the Chaitra month, seven days after the Holi festival. Fair is also held at number of places in Rajasthan. Goddess Sheetla is worshipped on this day. It is a common belief among all the people that worshiping Sheetla mata, on Sheetla Ashtmi, would prevent them from the deadly outbreak of diseases.

To celebrate this festival, all the food is prepared on the previous night of Sheetla Ashtami. Next day, after worshiping the Deity, this cold food is consumed for the whole day as breakfast, lunch and dinner.

I have loved this festival since my childhood days, as the menu for this day is very special and unique. After a long gap of five years, this year I again got the chance to celebrate and enjoy this festival at my native place, Jodhpur. Different cultures have different menu for this day. But, in my family, the menu is as follows:

Stuffed Pooris using 'Bathua' and 'Methi'(Fenugreek) leaves
Cordia/ Lasode/ Goonda ki Sabzi
Dahi-Bhalle ( fried lentil balls served with yogurt and some chutneys)
A wide variety of Fried Khichiya Papad/Crackers
Sweet Bread and Gulgule

All the above items have their own importance and I love them all....but KAIR-SANGRI-KUMATIA is my all time favorite.

There are many methods of preparing this Rajasthani delicacy, but I always prefer my Mom's method of preparation.At my home, KAIR-SANGRI-KUMATIA is used as a fresh vegetable (by soaking dry veggies overnight in water) and is prepared in the same simple manner just by replacing Mustard-Oil with Vegetable-Oil and adding the bare-minimum spices.

Here is my Mom's method of preparing KAIR-SANGRI-KUMATIA:


1/2 kg packet of Dried Veggies( KAIR-SANGRI-KUMATIA ) : Easily available in local Shops of Rajasthan and also in many of the Indian Grocery Stores in US
7-8 nos Dry Red Chilis
3-4 slited Green Chilis(optional)
2 teaspoon Amchur/Dry Raw mango powder (You can also add dried Raw Mango slices)
1 tea spoon Turmeric powder
2 tea spoon Red Chilli powder (add according to your taste)2 tea spoon Coriander powder
2 teaspoon Cumin Seeds
Pinch of Asafoetida
2 tablespoon Vegetable Oil (I prefer EVOO)
Salt as per your taste.
500 ml Water - warmMethod


Soak KAIR-SANGRI-KUMATIA in water overnight.
Drain water 2-3 times, wash thoroughly. Spread in a colander
I prefer using Pressure Cooker or deep Dutch Oven to prepare this awesome Rajasthani Delicacy.
Heat oil in a Pressure Cooker or deep Dutch Oven.
Add Cumin Seeds, Asafoetida and Dry Red Chilis, Saute for a minute on medium flame.
Add slited Green Chilis and KAIR-SANGRI-KUMATIA. Saute on medium-high flame for 4-5 minutes with continuous stirring.
Lower the flame, add All the Red Chilli powder, Coriander powder, and Turmeric powder, Mix everything well over medium flame for about 2-3 minutes.
Add Salt and Warm water. Cover and cook over medium flame for 2-3 pressures. Allow the steam to escape before opening the lid. (Using Dutch Oven will take more time, around half n hour)
After opening the lid, add the Amchur powder. Mix well. Cover and leave for 10 minutes(No heat required at this time).

Traditionally, the dish is of dry consistency, but you can adjust according to your taste.
Serve with Poori or Bajri (Millet) Roti.

Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself.

Baati is the flaky round wheat bread baked over firewood or over kandas (cow dung), and here in US, conventional oven. Baatis can be baked in gas tandoor or an electric oven as well. You can also drop the batis in boiling water and allow them to cook for 15-20 minutes. Drain, and cook directly over stove top to give the crispy brown outer layer. Traditionally the Batis are plain, but variations may include various kinds of fillings, including onions, peas,mix vegetables, etc. But one thing is common for baatis, irrespective of their cooking or filling technique, is , that they are always served dipped in "GHEE"

Dal (Panchmela Dal), is the lentil soup served with Baatis which includes five lentils cooked all together with spices and more Ghee.

Churma is made using unsalted dough shaped into small rounds and deep fried in Ghee. Later these deep fried balls or baatis are crushed and mixed with sugar or jaggery to get this sweet traditional dessert.

This is a dish that many people acquire a taste to. Many people do not like it the first time they have it. But eat it 2-3 times and i am sure you'll be hooked for life!
No Rajasthani festival or wedding menu is complete without this popular recipe. 

Prep Time : 11-15 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium


For Bati / Dumplings:
Whole wheat flour 1 cup
Pure ghee to deep fry 1 cup
Semolina (rawa/suji) 2 tablespoons
Milk as required
Salt, according to taste
A pinch of Baking Soda ( not added traditionally)

For Dal:
Urad dal 
1/3 cup, Arhar Dal 1/3 cup, Bengal Gram 1/3 cup, Moong Dal 1/3 cup, Rajma(Kidney Beans) 1/3 cup, soaked in water for 2-3 hours
Ginger-garlic paste 
2 tablespoons
Finely chopped Onions 2
Pureed Tomatoes 2-3
Garam masala powder 
Red Chilli powder 
1 tsp ;
Coriander-Cumin powder 
Turmeric powder 
1/4 teaspoon
Chopped Green chilies 
Dry Red Chilis 
1 count 
A pinch Asafoetida
4 tbsp 
Salt, according to taste;
Chopped Coriander leaves and Lime slices for garnishing

For Churma:

Whole wheat flour 1 cup
Pure ghee to deep fry 1 cup
Semolina (rawa/suji) 2 tablespoons
Milk as required
Powdered sugar 1/2 cup
Green cardamom powder 1/4 teaspoon
Cashew-nuts chopped 8-10
Almonds chopped 8-10
Raisins 8-10

Directions :


Combine all Daals and Kidney Beans and wash thoroughly. Soak for at-least an hour.
Drain,and add soaked Daals to a pressure cooker. Add 1 tsp Salt, 1/2 tsp Turmeric and 4 cups Water. Pressure cook for 4-5 whistle. Remove from heat and do not open cooker until internal pressure is gone by itself. 

Meanwhile, heat 1 Tbsp Ghee in a round vessel/pan on medium heat. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle. Add Cloves, Black Peppercorns, Asafoetida. 

Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins. Add Ginger-Garlic paste and Green Chilies. Cook for 2-3 minutes. Add Coriander Powder, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute. Add pureed Tomatoes and cook until oil separates from the mixture. 

Add cooked Daals with beans and mix well. Add a little warm Water is the consistency of Dal is too thick. Allow Dal to come to a complete boil. Reduce heat and cook for 4-5 minutes. 
Garnish with Lime/Lemon Juice and Cilantro. 

For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
Add Red Chili Powder, mix and add to top of prepared Dal. 

Pre-heat oven to 350 degrees F/ approx 180 degrees C. 

Mix Flour and Semolina in a bowl. Add half cup of melted Ghee and mix well. Add Milk as required and knead into a stiff dough.Knead well for 7-8 minutes. Allow it to rest for 15 minutes. 

Divide the dough into 10-15 equal portions and shape each portion into golf-sized round balls. Using your thumb make an indentation in the center of the each ball. (This will help in cooking evenly from inside) 

You can use any method of cooking these baatis, as mentioned above. Here I am using conventional oven.

Adjust all the baatis on baking tray or pizza stone. Bake for 15 min., turn and bake for another 10 min. 

Remove and dip in hot melted Ghee. (Always be careful with hot Ghee or oil) 


Mix Flour and Semolina in a bowl. Add half cup of melted Ghee and mix well. Add Milk as required and knead into a stiff dough.

Divide the dough into 8 lemon sized balls. Heat sufficient Ghee in a deep-frying pan and deep-fry the balls on medium heat, till they are well done.

Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.

Add powdered Sugar, Cardamom powder, Cashew-nuts, Almonds and Raisins and mix. Serve Churma with more Ghee.

Rajasthani Gunda Methi Recipe

Another special, seasonal and authentic Rajasthani vegetable is Glue Berry/Cordia/ Lasode/ BirdLime or commonly known as 'Gunda ki Sabzi ' ( गून्दा की सब्ज़ी )

Fresh Gundas are available during summer season at most of the Vegetable markets in Rajasthan and many Indian Grocery Stores in United States. I personally bought fresh Goondas from "Patel Cash and Carry" while living in New Jersey and from "Laxmi Palace" while living in Richmond, VA.

Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together before rinsing them under water. (You can use gloves while cutting the gundas)

Although Gunda/ Cordia is a very sticky vegetable. Its stickiness disappears while cooking on a slow flame for a long time. It can be made in a large amount and kept in the refrigerator. It can be then reheated and consumed within a week.

Directions for making the mouth-watering spicy Gunda/Lasode ki sabji:

  • Gunde/Lasode 1 kg
  • Unripe Green Mango - 2 small / 1 tsp Raw Mango(Amchur Powder)
  • Fenugreek Seeds 2 tablespoons  - soaked in warm water for 30 minutes
  • 2-3 Green Chilis, chopped 
  • 1/2 tsp Red Chilli powder - 1/2  tsp Deggi Mirch Powder - 1/2 tsp Coriander-Cumin powder - 1/2 tsp Turmeric powder  - 1 tsp Cumin seeds - A pinch of Asafoetida 
  • 2-3 tbsp Oil
  • Salt, according to taste
  • Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together. I prefer the second method. Also I never forget to wear kitchen gloves and using a piece of newspaper on my counter top, before cutting these berries.

  • Drain the soaked fenugreek seeds. 

Soaking the seeds in water makes their outer coat soft and mucilaginous.There are many Health Benefits of soaked fenugreek seeds. Go to the following link or roll over hundreds of links given on net...

Directions for the Recipe - 
  • Heat oil in a large heavy saucepan/wok, add cumin seeds and Asafoetida. Let it sputter and then add the deseeded Lasode/Goonda to it and saute for 2-3 minutes on medium flame. 
  • Cover for 7-8 minutes and cook on low flame. 
  • Add all the dry ingredients except Fenugreek seeds and Raw Mango/Amchur Powder). 
  • Cover and cook till the Goondas become soft. Give a nice stir after every 5-7 minutes. 
  • In the last minutes of cooking, add the drained Fenugreek seeds and Raw mango/Amchur Powder. Give a nice stir. Remove from heat. 
This Rajasthani Dry Delicacy lasts for several days even without refrigeration and tastes more if consumed a day or few hours after cooking. 


Gulab Jamuns are always used to tickle the sweet tooth. Its one of my favourite sweet. But here i am making a rich vegetarian dish by keeping raw Gulab Jamun as the main ingredient. It is Gulab Jamun balls which, rather than dipping in sweet syrup, is dipped in savoury gravy. In Jodhpur, Rajasthan we can get raw gulab jamuns in most of the sweet shops. Here i am making Gulab Jamuns by using the readymade Gulab Jamun Mix and also without cream. This vegetarian speciality is very famous in Jodhpur, Rajasthan.  

Ingredients: If using store bought Gulab Jamuns

  • 16 small raw Gulab Jamuns, readymade ** Take the gulab jamuns in a bowl. Add two cups of water and keep in the Microwave  on HIGH (100%) for a minute. Drain the water and reserve for the gravy.  OR ** Just dip the gulab jamuns in boiling water for 3-4 minutes, Drain and reserve water for further use.
For Making Gulab Jamuns from gulab jamun mix.
  • 200 grams Gulab jamun mix (one packet)
  • 1 Boiled and mashed Potato
  • 50 grams Paneer, mashed
  • 2 tbsp. Allpurpose flour/Cornflour
  • Salt – as per taste
  • Oil for deep frying
For Gravy
  • 2 diced Tomatoes
  • 1/2 cup Fresh Yoghurt/Curd
  • 1 teaspoon Ginger-Garlic paste
  • 3 medium sized Onions, 1 chopped+2 sliced
  • 10-12 Cashew nuts, paste
  • 2-3 Green chili
  • 1" Cinnamon
  • 3-4 Cardamoms
  • 1/2 tsp Nutmeg crushed {optional)
  • 1/2 tsp Red Chili powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/4 tsp Turmeric Powder
  • 4 tablespoons Ghee/Butter
  • Salt to taste
For Gulab Jamuns:
  1. Mix together all the ingredients including cornflour for gulab jamuns. { Keep some cornflour for coating}
  2. Take a ping-pong ball sized dough and shape into a ball.
  3. Coat it with some cornflour.
  4. Heat oil in a large heavy saucepan and deep-fry the gulabjamuns until brown. Keep aside and tent with foil. 
For Gravy:
  1. Wet grind one chopped onion with tomatoes and green chilis. Keep aside.
  2. Roast the cinnamon, cardamom and nutmeg together on medium heat for 7-8 minutes. Dry grind and keep aside.
  3. Heat ghee/butter in a pan, add powdered spices and fry for 2-3 seconds; add sliced onions and fry till transparent; add ginger-garlic paste and fry further for 2-3 minutes.
  4. Add tomato paste; fry for 5-6 minutes; add coriander, red-chili, turmeric and cumin powder with a little water. Fry till the mixture starts leaving oil from sides.
  5. Add cashewnut paste and fry further for 2-3 minutes; add curd one tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue in this way until all the curd has been used.
  6. Add salt and 2 cups of warm water and simmer on low for 10-15 minutes. { The gravy for this dish is meant to be thick, so do not add too much water. }
  7. Carefully add gulabjamuns into the gravy and remove from heat { Gulabjamuns should be added in the gravy just beore serving}.
  8. Serve hot.


Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour steamed dumplings, called "Gattas" dunked into a yogurt based curry. If made in a very traditional way it is without ginger, garlic and onions, but I usually prefer all these ingredients in all my gravies. With pure Ghee it gives the real taste. Helpful to digest. Easy and fast to cook......


****For Gatta****

2 cups Besan (Chickpea/Gram Flour)
1/2 cup Yogurt
1 tsp Ajwain
1/2 tsp Kasoori methi (optional)
A pinch of Turmeric
A pinch of Baking powder
2 tsp Oil Salt according to taste

****For Gravy****

1 big Onion, finely chopped
1 Tomato, finely chopped
1 tbsp Ginger-Garlic paste
2 tbsp Yoghurt, well beaten
1/2 cup Cashew nut Paste
2-3 Green Chilis, chopped
1/2 tsp Red Chilli powder - 1/2 tsp Coriander-Cumin powder -1/4 tsp Turmeric powder - 1/2 tsp Garam-Masala powder - 1 tsp Cumin seeds - A pinch of Asafoetida
2 tbsp Ghee
Salt, according to taste
Chopped Coriander leaves for garnishing

Directions :

Add salt and baking powder to besan, mix well and sieve besan through a fine sieve. Add oil, turmeric powder, ajwain seeds, kasoori methi and yogurt to besan and make a stiff dough. { If the dough is too sticky, add a little more oil. } Tip: Add yogurt 1tbsp at time while making dough. Divide dough into 5-6 equal parts and make cylindical thin rolls out of this dough.Add these rolls into boiling water and boil them on high heat for 12-15 minutes till the rolls become light and start floating. Reserve the water for further use in gravy.
Now cut these rolls into pieces. These are called "Gattas".
Heat Ghee in a saucepan and add cumin seeds and asafoetida. Let it sputter and then add chopped onion to it and saute till brown.
Add the Ginger-Garlic paste and chopped green chilis and saute for 1-2 of minutes. Then add all the dry powders with 1 tsp of reserved water.
Add tomatoes and cook this mixture on low heat for 5-7 minutes till they are mushed up and the mixture starts leaving the oil/ghee.
Add salt and yoghurt. Cook for 1-2 minutes.
Add Cashew nut paste and fry for 2-3 minutes.
Add garam-masala powder.Add the reserved water and the "Gattas" and bring to a nice boil. Cook it over low flame for 5 minutes.
Garnish with fresh chopped coriander. Gatte ki Sabzi is ready.


Rajasthan, the Land of Royals, the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. 

No state in India is more colorful than Rajasthan. From the bright tones reflected in the female traditional dresses and the male turbans to an impressively rich and assorted collection of spices, this sun-soaked land reflects the most brilliant hues of the rainbow. Even the main tourist attractions are color-coded like “Pink City(Jaipur)”, “White City(Udaipur)” and  “Sun City/Blue City(Jodhpur).”


The BLUE CITY  - The old city of "JODHPUR"







Famous for its Deserts, Lakes and Majestic Forts,  Rajasthan is the home of India’s most delicious food, fine royal dining, exquisite restaurants, local delicacies and gastronomic delights.

The vast to explore, Rajasthani cuisine, is a splendid array of unique, rich, colorful, spicy curries and mouth-watering Delectable sweets. This style of cooking, is not only the mirror of wealth and prosperity,  but also reflects the traditional warrior lifestyles and the availability of ingredients in this water starved region. Food that last for several days was given more preference. Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. Instead of tomatoes, they learned to sour the dishes with dried mango powder. The use of lentils and legumes, mainly Jowar,  Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration. 

The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and dessrts. 

From traditional vegetarian dishes like daal-baati-churma and Ker-Sangri-Kumatia to popular non-vegetarian delights like Laal Maas and KHud Khargosh to mouth-watering sweets like Ghevar and Mawa Kachori ,everything makes Rajasthani cuisine in many ways unique from other culinary traditions of India.

This is my invitation to all the lovers of novel food, to be with me throughout this Royal Jouney of Rajsthani Cuisine.

Typical Rajasthani vegetarian Main dishes: 

Daal Bati Churma - Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself consisting of three items; Baati -  a hard, round whole-wheat ball/roll, cooked in a tandoor oven or roasted over hot coals,  served after dipping in enormous amount of ghee (clarified butter).  Dal - a thin curry of two or more lentils tempered with very less spices and more Ghee.  Churma - prepared Baatis, crushed and cooked with ghee and sugar. 

Gatte ki Sabzi -  Steamed pieces of besan (chickpea flour) in a rich gravy made with ingredients like onions, tomatoes, garlic, lots of yogurt and various indian spices.

KER-SANGRI-KUMATIA - Made with wild berries (or beans) that grow independently and abundantly in the vast desert areas of western Rajasthan. Ker ( dried unripe fruit ), Sangri ( dried wild beans ), Kumatia ( dried flat pods ) are combined with whole Red Chillies and Raw Mango Powder to prepare this Rajasthani delicacy.  The combination of all five ingredients also gave the name of "PaanchKuta"

Jodhpuri Kabuli:  Packed with dry fruits and nuts, cooked in buttermilk or yoghurt , this pilaf or Rajasthani Biryani, directly comes from the Royal kitchen of Jodhpur, commonly eaten at festivities, including religious occasions and wedding ceremonies. 

Gulab-Jamun ki Sabzi: This vegetarian speciality is very famous in Jodhpur city. It is Gulab Jamun balls which, rather than dipping in sweet syrup, is dipped in rich savoury gravy. 

Rabodi/Papad ki Subzi(Papadum): A traditional yet lesser known preparation from the kitchens of Rajasthan. The key ingredient, as suggested by its name, is called rabodi which is essentially papad soaked in butter milk. The papad could be either besan (gram) or makka (corn) based. Rabodi is prepared at homes across Rajasthan and is also available for purchase from stores. 

Cordia/ Lasode/ Goonda ki Sabzi : Gunda is a kind of wild berry with a very sticky seed inside, that needs to be removed. These can be boiled and de-seeded OR else, Gundas can be cut by hitting a pestle on the gunda and splitting it halfway and then removing the seed using a pairing knife dipped in Salt Water. Salt helps to remove the stickiness so after cutting a few gundas, just dip your fingers in salt and rub them together.

Rajsthani Kadhi: A soury simple buttermilk and Gram Flour based curry with less ingredients and more taste. "Kadhi" is prepared in many parts of India. This curry usually contains "pakoras(dumplings)" or vegetables or "Boondi" , but in Rajasthan, it is made without any addition, that is, a simple buttermilk mixed with gram flour curry with spices and Ghee.

Aloo-Mangodi ki Sabzi (Sun Dried Split Green Lentil Dumplings with cubed Potatoes): These small spicy dumplings are prepared in almost all the kitchens of Rajasthan before the arrival of winter season. A thick spicy batter is prepared with pre-soaked and grinded Split Green Lentils, Red Chilis and salt.  Pour small roundells of Mangodi on a pre-greased plastic sheet on your terrace or balcony under direct sunlight. Cover the plastic sheet with a cover-wrap and leave the Mangodis for atleast 5-6 hours. These magodis can be kept in your kitchen just like other lentils for more than a year. Deep fry the required amount and add in potato curry to make the simple, yet famous "Aloo-Mangodi ki Sabzi" 

Typical Rajasthani Snacks and Side Didhes:

Pyaz ki Kachori(Spicy Onion mixture stuffed savory pastry): Very crisp and flaky from outside and world's best filling inside, makes one of my most favorite snack item "Pyaz ki Kachori".  Originated from Jodhpur, these "large size Kachoris" are today popular throughout Rajasthan. Steaming hot deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling, a snack I can die for. Easily available at most of the "namkeen" shops in Jodhpur. The most famous is from the "Surya Namkeen Shop" at Jalori Gate.

Bajre ka Sogra (Pearl Millet Thick Roti/Indian Bread):  Bajre ka Sogra are flat breads made from millet flour.  A tight dough is prepared by mixing Bajra Flour with small amount of Wheat Flour and salt.  'Sogra' is an authentic word used in Rajsthan for thick Bajra Rotis brushed with lots n lots of pure Ghee. Authentically, these Sogras are cooked over "kandas" (cow dung cakes) in the villages to impart these thick braeds with the smoked flavor. Bajra roti, lahsun ki chutney and onions is the staple diet of the Rajasthani Farmers.

Lahsun ki Chutney(Red Chili-Garlic Dip):  Lahsun ki Chutney is a semi dry chutney which is an essential part of any rajsthani kitchen. Served with Daal-Bati or Bajra-Roti, this chutney is prepared with fresh garlic pods and Jodhpuri Mathania Whole Red Chilis. 

Mirchi Vada or Jodhpuri Mirchi Bada(Stuffed Chilli Cutlet): This lovely snack is very famous in Jodhpur (Rajasthan) among the Jodhpurites as well as the tourists. The traditional Jodhpuri Mirchi Badas can be imagined as a giant pakora with the heat of a large green chilli, softness of potato mix, calming texture of gram flour and an explosion of spices that make you want one more. The sweet water of Jodhpur lends it a unique taste. Is is well served with tangy tomato sauce or simply with plain white bread.

Rajasthani dana-methi Mirch (Chilies with Fenugreek Seeds): A very loving and common side dish. Roughly chopped large size Green Chilies, slightly cooked with pre-soaked Fenugreek Seeds and very less spices. 

Typical Rajasthani Non-Vegetarian Main Dishes:

Laal Maans: One os the most famous Rajasthani Non Vegetarian speciality. Spicy pieces of mutton prepared with lots of onions, garlic and Mathania Red chillies from Jodhpur. The thick, semi dry tangy curry is prepared using buttermilk or curd instead of tomatoes and the deep red colour comes from a special chilli called the “Mathania Red Chilly”. It is very delicately smoked with charcoal. 

Khud Khasrgosh (Hare or rabbit meat cooked in a pit): A real royal Rajput specialty during summer, when the meat is tender and lean. To prepare this exotic dish, a whole rabbit is stuffed with spices and wrapped in dough and cooked in an open spit. 

Rajasthani Sula((Lamb/Mutton kebabs cooked on charcoal grill): Chunks of tender and moist meat/fish, marinated in lots of flavorful fragrant spices mixed with yogurt is roasted over an open charcoal fire. After being well-done, hot ghee is poured over it; the resulting smoke is the source of the flavour.

Kesar Murg (Saffron Chicken):  A slow cooked exotic chicken dish, prepared with Cashewnut paste, Cream and Saffron.

Typical Rajasthani Desserts/Sweets

Malai Ghevar: The most popular sweet among Rajasthanis. An essential part of every Rajasthani wedding, traditionally associated with the festival of "Teej." A disc shaped heavenly dessert loaded with condensed milk and dry fruits.

Laapsi: Another traditional Rajasthani sweet, usually preapred at home on festive occasions. Made with cracked wheat, jaggery and lots of pure ghee.

There are many other sweets Rajsthan has adopted from all over India, and are preapared in Rajasthani style with pure ghee. 



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Rajasthani Gunda Methi Recipe

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