4 Mouth-Watering Rajasthani Recipes That You Can Make At Home

Here's a look at some of the Rajasthani famous food recipes that will have you drooling for more.

Published On Jan 28, 2022 | Updated On Mar 08, 2024


Rajasthan is well-known for many things, one of which is the city's delectable cuisine. There's no denying that Rajasthani food culture is as diverse and vibrant as the state's history. Rajasthani dishes are sure to please foodies' taste buds thanks to their rich flavours, the goodness of dry fruits, and a generous amount of desi ghee (clarified butter).

Rajasthani cuisine is one of the few cuisines that offers a limitless variety of meals, from zesty drinks and spicy appetizers to mouthwatering sabzis and crunchy bread—as well as the additional delights of chutneys, achars, and more. Rajasthani cuisine is influenced by the state's rich heritage and arid climate. When it comes to Rajasthani cuisine, here's a look at some of the Rajasthani famous food recipes that will have you drooling for more.

1. Gatte ke chawal

The Rajasthani gatte ka pulao recipe is of the classic Rajasthani dishes in which cooked rice is mixed with boiled gatte and masalas, giving it a rustic flavour. This tawa pulao is quick and easy to prepare, and it's a great dish to offer at gatherings. Here’s how to make the traditional food of Rajasthan. 

  • 1 cup gram flour
  • Salt to taste
  • 1 tsp fennel seeds
  • 1 tsp carom seeds
  • 3 tbsp curd
  • 2 tbsp oil
  •  Oil for frying

For pulao

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 3-4 green cardamom
  • 3-4 cloves
  • 1 bay leaf
  • 1/2 cinnamon stick
  • A pinch of asafoetida
  • 2-3 dried red chillies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 cups cooked rice
  • Freshly-chopped coriander
  1. In a bowl, mix gram flour, salt, fennel seeds, carrom seeds, curd, oil, and water to make a smooth dough.
  2. Divide the dough into equal portions and make small roundels of each portion. Cook for 4 to 5 minutes in boiling water.
  3. Heat oil in a kadhai, and deep fry the boiled gattas till golden brown and crunchy.
  4. In another kadhai, heat oil and add cumin seeds, mustard seeds, green cardamoms, cloves, bay leaf, cinnamon stick, a pinch of asafoetida, 2-3 dried red chillies, and sauté.
  5. Add turmeric powder, red chilli powder, garam masala powder, and 2 cups of cooked rice and mix. Add the fried gattas and mix again.

2. Kabuli 

Jodhpuri Kabuli is a meal from Rajasthan that is nostalgic. The rice is combined with fried vegetables, toasted bread cubes, toasted cashew nuts, raisins, and fresh pomegranate seeds, among other things. Here’s how to make the special dish of Rajasthan. 

For Kabuli

  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 4 bread slices
  • ½ cup cashew nuts
  • ½ cup raisins
  • 1 cup curd
  • ¼ cup fresh cream
  • 1 tbsp red chilli powder
  • 1 tbsp garam masala powder
  • 1 tbsp turmeric powder
  • Salt to taste
  • 4-5 tbsp desi ghee
  • 3-4 cloves
  • 2-3 black cardamom
  • 1 tbsp cumin seeds
  • 2-3 green cardamom
  • 1 tbsp black peppercorns
  • 1 cup blanched green peas
  • 2-3 tbsp desi ghee
  • 3 cups semi-cooked rice
  • 8-10 mint leaves
  • 1-2 tbsp saffron, soaked in water
  • 3-4 tbsp desi ghee
  • Fried onions for garnish
  • Mint leaves for garnish
  1. Deep fry the diced carrots and diced potatoes, and transfer them to a bowl.
  2. Cut cubes from the sliced bread and fry them, till golden brown.
  3. Fry the cashew nuts and raisins in the same oil and transfer them to a bowl.
  4. Cook the rice till it’s 80% done and set it aside.
  5. In a small bowl, mix curd, fresh cream, red chilli powder, garam masala powder, turmeric powder, and salt.
  6. Heat ghee in a kadhai, add cloves, black cardamom, cumin seeds, green cardamom, black peppercorn, and saute. Add the curd mixture and cook until the oil starts separating. 
  7. Add the fried vegetables, nuts, and blanched green peas and mix well.
  8. Spread ghee in a pot and spread a layer of rice followed by a layer of vegetables and gravy.
  9. Sprinkle the fried bread pieces, mint leaves and top it with a layer of rice.
  10. Sprinkle mint leaves, saffron, and ghee.
  11. Cover the pot and cook on slow flame for 15-20 mins. Switch off the flame and rest the Kabuli for 5 minutes.
  12. Garnish with fried onions, mint leaves, and serve.

3. Jaipur pyaaz kachori 

Jaipur pyaaz kachori is one of the most famous dishes from the state’s capital. Here’s how you can prepare this special dish of Rajasthan. 

For the dough

  • 2-3 cups refined flour (maida)
  • Water as required
  • 1/2 tsp ajwain
  • Salt as required

For kachori masala

  • 1 tsp saunf (fennel seeds)
  • 2 tsp coriander seeds
  • 4-5 cloves
  • 1-2 tsp black pepper
  • 2 Kashmiri red chillies
  • 2 tsp cumin seeds (jeera)

For kachori filling

  • 2-3 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp saunf (fennel)
  • ¼ to ½ tbsp hing powder
  • 2 tbsp green chilli and garlic paste
  • 1 cup chopped onion
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2-3 tsp kachori masala
  • 1-2 tsp amchur powder
  • 1 tsp citric acid
  • 1 cup boiled and mashed potato
  • Freshly-chopped coriander
  1. Start by preparing the dough with refined flour, water, salt, and ajwain. Let it to rest for a couple of hours and then divide it into equal parts.
  2. In a pan, roast saunf, coriander seeds, cloves, peppercorns, jeera, and dried red chillies to a nice brown colour. Let cool and then grind into a fine powder.
  3. In a bowl, crush the citric acid powder and set aside.
  4. Heat oil in a pan. Add jeera, sauf, hing, green chilli and garlic paste, chopped onions, red chilli powder, and salt.
  5. Now add the bhuna dry masala to the pan along with amchur powder and fine citric powder.
  6. Add in the boiled and mashed potatoes along with some fresh coriander. Mix well and set aside.
  7. Let’s get back to the dough. Take a portion, flatten it with your hands, and add the aloo filling. Stretch the dough so as to cover the covering, and flatten it with your hands again.
  8. Roll out the kachori with a rolling pin to achieve the desired shape.
  9. Add it to some hot oil and fry kachori until it turns golden and crisp.
  10. Serve the pyaaz ki kachori with teekhi and meethi chutney or kadhi.

4. Makhan bada

Makhan bada recipe is one of the most traditional food recipes from Rajasthan. It is made by making dough balls from maida, deep-frying them, and then simmering them in sugar syrup. Here’s how you can make this mouth-watering dish at home. 

For makhan bada

  • 2 cups all-purpose flour
  • 6 tbsp ghee
  • 1/2 tsp baking soda
  • 3-4 tbsp curd

For chashni

  • 1 cup water
  • 2 cups sugar
  • 1/2 tsp cardamom powder
  • 1 tsp pistachios
  1. In a bowl, add 2 cups all-purpose flour and 6 tbsp desi ghee. Mix with your hands to form a crumbly texture.
  2. Then add 1/2 tsp baking soda and 3 to 4 tbsp curd to the mixture and make a soft smooth dough. Let the dough rest for 20 minutes.
  3. Divide the dough into equal portions. Flatten the dough ball and make an indentation in the centre using your thumb.
  4. Fry the badas in hot ghee.
  5. In another pan, add 2 cups sugar and 1 cup water. Boil the mixture until you get one-string consistency.
  6. Add the fried makhan bada in the sugar syrup and let it soak for 15-20 mins.
  7. Garnish with 1/2 tsp cardamom powder and chopped pistachios and serve.

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