TOP 5 VEGETARIAN FOOD RECIPES OF RAJASTHAN

As a Rajasthani, I am deeply proud of the rich vegetarian cuisine that defines my home state. Rajasthan the largest state in India is also known as “Land of Kings”, it is famous for its rich history, vibrant culture, majestic forts and palaces. Rajasthan is one of the most popular tourist destinations in India. Tourists from abroad visit this state to explore it’s historical heritage and culture as well as to savour the classic food dishes…Rajasthan is also known for its variety of street food and snacks, which are very popular such as- Aloo Tikki, Kadi Pakoda and many more. 

Rajasthan food is not only a meal though, but also describes the history and geography of Rajasthan with its cultural touch.

From millets, dried berries to gram flour and various spices – the food in Rajasthan is about compelling use of local produce. Typical cooking styles include slow-cooking and deep frying to really bring those heavy delicious flavours out. All the Rajasthani meals are always accompanied by a variety of pickles, chutneys and Indian breads which adds up to being a perfect and versatile way to get your daily nutrition!

It is definitely worth a try for everyone who wishes to experience the taste of Rajasthan in its truest form.

Now lets look at the top 5 vegetarian food recipes 

Ingredients:

• 1 cup split yellow moong dal or toor dal
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 green chili, slit
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 tbsp ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

 Wash the dal and cook it in a pressure cooker with 2 cups of water until soft.

• Heat ghee or oil in a pan, add cumin seeds and mustard seeds. Let them splutter.
• Add onions and sauté until golden brown.
• Add tomatoes, green chili, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• Add the cooked dal and mix well. Simmer for a few minutes.

Baati: Hard wheat rolls can be baked or boil in the water after that we dipped in ghee. Here is the list of ingredients.

 Ingredients:

• 1 cup whole wheat flour
• 1/4 cup semolina (rava)
• 1/4 cup ghee or melted butter
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp baking powder
• Salt to taste
• Water as needed

Instructions:

 Mix flour, semolina, carom seeds, baking powder, and salt in a bowl.

• Add ghee and mix until crumbly.
• Gradually add water to form a stiff dough.
• Divide the dough into small balls and flatten them slightly.
• Preheat an oven to 180°C (350°F) and bake the baatis for about 25-30 minutes until they are golden brown.
• You can also cook them on a tandoor or a grill.

Churma: It is sweet which is made by crushed baati, sugar or jaggery and ghee. Here is the list of ingredients….

• Ingredients:
  • 1 cup wheat flour
  • 1/4 cup semolina
  • 1/4 cup ghee
  • 1/2 cup jaggery or sugar (adjust to taste)
  • 1/2 tsp cardamom powder
  • Chopped nuts and raisins for garnish

• Instructions:

 Mix flour and semolina, then knead into a stiff dough with ghee.

• Shape into small balls and flatten them slightly.
• Bake, Boil or fry these discs until golden brown.
• Crush the baatis.
• Heat ghee in a pan, add the crushed baatis, and sauté for a few minutes.
• Add jaggery or sugar and cardamom powder. Mix well.

Ingredients:

For Gatte:

• • 1 cup gram flour (besan)
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Water as needed

For the Curry:

• • • 1 cup yogurt (whisked)
    • 1 onion, finely chopped
    • 2 tomatoes, chopped
    • 1 green chili, chopped
    • 1 tsp ginger-garlic paste
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp cumin seeds
    • 1 tbsp. oil
    • Salt to taste
    • Fresh coriander leaves for garnish

Instructions: 

• Mix flour and semolina, then knead into a stiff dough with ghee.
• Shape into small balls and flatten them slightly.
• Bake, Boil or fry these discs until golden brown.
• Crush the baatis.
• Heat ghee in a pan, add the crushed baatis, and sauté for a few minutes.
• Add jaggery or sugar and cardamom powder. Mix well.
• Garnish with chopped nuts and raisins.

Ingredients:

• • 1 cup dried ker berries (ker)
  • 1 cup dried sangri (desert beans)
  • 2 tbsp. oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp. tamarind paste or lemon juice
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

 Soak ker and sangri in water overnight.

• • Drain and rinse. Boil in fresh water until tender. Drain and set aside.
  • Heat oil in a pan, add cumin and mustard seeds. Let them splutter.
  • Add the boiled ker and sangri. Mix well.
  • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well and cook for 5-7 minutes.
  • Add tamarind paste,curd or lemon juice and mix.
  • Garnish with fresh coriander leaves.

Ingredients:

• 4 papads (roasted)
• 1 cup yogurt
• 1 tbsp gram flour (besan)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil

Procedure:

• Whisk yogurt with besan and dry spices.
• Heat oil, add cumin and mustard seeds.
• Pour in the yogurt mixture and cook until it thickens.
• Break the roasted papads and add them to the gravy.
• Simmer for 5 minutes and serve hot.

Ingredients:

• For Bajre Ki Roti:
• 2 cups pearl millet flour (bajra)
• Water as needed
• Salt to taste
• For Lehsun Chutney:
• 10-12 garlic cloves
• 2 tbsp red chili powder
• 1 tbsp cumin seeds
• 2 tbsp mustard oil
• Salt to taste

Procedure:

1. For Bajre Ki Roti:
• 2 cups pearl millet flour (bajra)
• Water as needed
• Salt to taste
2. For Lehsun Chutney:
• 10-12 garlic cloves
• 2 tbsp red chili powder
• 1 tbsp cumin seeds
• 2 tbsp mustard oil
• Salt to taste

In conclusion, Rajasthani cuisine truly showcases the creativity and resilience of a region that has flourished despite the challenges of its desert landscape. The vegetarian recipes from this part of India are not just about local ingredients; they also carry the rich cultural traditions that have been handed down over generations. Each of the five dishes—Dal Baati Churma, Gatte Ki Sabzi, Ker Sangri, Papad Ki Sabzi, and Bajre Ki Roti with Lehsun Chutney—beautifully captures the essence of Rajasthani food, with its bold use of spices, hearty ingredients, and unique ways of cooking.