A Beginner's Guide to Traditional Rajasthan Food

Rajasthani food makes a lot of sense once you picture the land it comes from. Much of the state is dry, fresh vegetables were historically hard to come by in many seasons, and water was precious. So kitchens learned to cook with what kept well: grains like bajra, lentils, gram flour, dried beans and berries, ghee, curd and buttermilk. The result is a cuisine that is rich, bold and very resourceful.

The building blocks of a Rajasthani kitchen

• Bajra and other grains. Bajra roti, bajre ki khichdi and raab are winter staples in many homes.
• Besan (gram flour). It turns into gatte, pakodi for kadhi, and the dough for many snacks.
• Dried desert produce. Ker (a small wild berry) and sangri (the bean of the khejri tree) are dried and later soaked and cooked.
• Lentil wadis. Mangodi, small dried moong dal dumplings, add body to sabzis and pulao.
• Ghee, curd and buttermilk. These turn up in everything from dal to sweets.
• Red chilli and hing. Bold chilli heat and a pinch of hing are signature flavours in many dishes.

Dishes to know

Dal baati churma

Hard wheat dough balls (baati) are baked or roasted and dunked in ghee. They are served with a mixed dal and churma, a sweet, crumbly mix of crushed baati, ghee and sugar or jaggery. It is the dish most people associate with Rajasthan.

Ker sangri

Dried ker berries and sangri beans are soaked, boiled and cooked with spices, often in mustard oil, until tangy and slightly chewy. It is served with bajra or wheat roti and keeps well, which made it ideal for travel.

Gatte ki sabzi

Besan dough is shaped into logs, boiled, sliced and simmered in a spiced curd gravy. It is a clever way to make a hearty curry without fresh vegetables.

Rajasthani kadhi

This kadhi is thinner and tangier than many North Indian versions, often tempered with hing, cumin and dried red chillies.

Papad ki sabzi and mangodi ki sabzi

Both turn pantry staples into a quick curry, using roasted papad or fried mangodi in a spiced curd or tomato base.

Snacks and sweets

Pyaaz kachori and mirchi bada from Jodhpur are famous street snacks. On the sweet side, look for ghevar during Teej, malpua, and churma ladoo.

Regional differences within Rajasthan

Rajasthani food isn't one thing. The Marwar region around Jodhpur is known for its bold snacks and ker sangri. Mewar around Udaipur has its own court and home traditions. Shekhawati and Bikaner are famous for bhujia and namkeen. Meat dishes like laal maas are part of some communities' traditions, while many households are strictly vegetarian.

Bringing Rajasthan to your kitchen

Start with an easy dish like ker sangri or mangodi ki sabzi. You'll find PoshBhumi Kair Sangri, Mangodi and Bajra Atta in our Rajasthani Specialities collection.