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Rajasthani Mawa Kachori

Rajasthani Mawa Kachori is a traditional Rajasthani dish which is basically fried puffed bread stuffed with sweetened and flavored khoya.

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Gatte ka Pulao, Rajasthani Gatte Ka Pulao

Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with kadhi (khatta) or plain curds.

Rajasthani Shahi Raj-kachori

Rajasthani Shahi Raj-Kachori, stuffed katchori with potato and sprout filling and served with curd, chutney and sev.

Ker Sangri

One of the great dishes of Rajasthani cuisine. This simple piquant and tangy vegetable preparation does not really reflect the richness of its colorful school of cooking. Because ker and sangri are not exotic vegetables, but are wild berries (or beans) that grow independently and abundantly in the vast desert areas especially in Western Rajasthan- Jaisalmer and Barmer. The story goes that ker and sangri were discovered ages ago by Rajasthani villagers during the time of a great famine when…

Methi ki Launji

You will simply adore this launji with rotis, khakhras and even rice although the rajasthanis would relish it with hot puris or parathas. This bitter-sweet and spicy dish has a delicate balance of flavours that i am sure you will enjoy. You can either sprout the methi seeds to make this launji or use them unsprouted. I discovered that sprouting the methi makes the launji less bitter.

Dishing : Rajasthani Gatta Curry / Gatte Ki Sabji / Gatte Ki Saag / Gatte Nu Saag by @Divya Shivaraman