Rajasthani Recipes|Recipes from the Rajasthani cuisine

Rajasthan, the state of India, is known for its rich culture, regal heritage, and exquisite cuisine. We are here to talk about the gastronomy of the state. Any cuisine is affected by its climatic conditions, natives’ lifestyle, etc. Rajasthani cuisine has a plethora of lip-smacking dishes and there are many factors affecting the same.

Salient features of Rajasthani cuisine and reasons behind the same

Rajasthan has been an arid region. Scarcity of water has always affected the dishes prepared here. But that doesn’t hold back the Rajasthanis from preparing a variety of delicacies. Instead, Rajasthani recipes see more use of yogurt, clarified butter, buttermilk, etc.

The scarcity of water has lead to the unavailability of fresh vegetables and fruits. And therefore beans, legumes, gram flour (besan), etc became the main ingredients in the Rajasthani recipes. Gram flour is used in such a versatile manner. There are starters to desserts recipes using gram flour.

Due to war situations in the State in the past, people preferred and therefore prepared such food which had a longer shelf life and can be consumed without heating, etc. Chutneys are an integral part of Rajasthani recipes. And probably this could be the reason for the same.

Rajasthani food has seen the influence of many communities. Non-veg. eaters Rajputs to no onion garlic food consumers Maheshwaris, everyone has influenced the Rajasthani recipes.

Popular Rajasthani Dishes (We are discussing only vegetarian delicacies.)

Rajasthani cuisine has an array of dishes.

Gravies: A dish that symbolizes Rajasthan is dal, baati, churma. And why not?! Such an interesting combination prepared in such an interesting manner, this dish deserves the international popularity it has. But Rajasthani main course has much more than just dal baati. It includes Jaipuri aloo pyaaz, gatte ki sabji, papad ki sabzi, kadhi, pitod ki sabji, panchmel dal, etc.

Bread: Popular Rajasthani bread includes the very popular baati and its variations bafla baati, mawa baati, etc., bajre ki roti, etc.

Side Dishes: Chutneys… are so important in Rajasthani recipes. Lehsun ki chutney served with Bajre ki Roti becomes a complete meal. Papad and chach also form an integral part of the cuisine.

Snacks:  It has delectable snacks such as mirchi vada, kalmi vada, pyaaz ki kachori, very popular Bikaneri bhujia, etc.

Desserts: Certainly choorma has to top this list, not only because of its fame but also because of its variations. Traditional choorma is made using whole wheat flour. However, besan choorma is also quite popular. Nowadays choorma is experimented with different flavors such as pineapple churma, rose choorma, and many more. Also popular are mawa kachori, milk cake, ghevar, balushahi, malpua, Mohan thaal, etc.

Of all these, we have many recipes on the blog and the remaining will be updated soon, so stay tuned. Here they are:

Rajasthani Baati Recipe | How to make Bati

What is baati? Baati belongs to Rajasthan. It is a round bread made using whole wheat flour, baked to cook and calls for lots of clarified butter (ghee). Rajasthani baati is served with panchmel d0al and garlic chutney.

View the recipe here.

rajasthani baati recipe

Jaipuri Aloo Pyaaz ki Sabzi | Rajasthani Aloo Pyaaz Sabji

What is Jaipuri Aloo Pyaaz ki Sabzi? Heavenly preparation using potatoes and onions, both white onions and red onions, cooked in a scrumptious curry, packed with flavors, is Jaipuri Aloo Pyaaz ki Sabzi.

View the recipe here.

jaipuri aloo pyaaz ki sabzi

Pitod ki Sabzi | Easy pitod ki sabji | Rajasthani Pitod

What is Pitod ki Sabzi? Soft and melt in mouth bites made up of gram flour cooked in a light and tangy yogurt-based gravy is pitod ki sabji. This foodstuff belongs to Rajasthan. It is prepared in a number of ways, as in, different households make pitod sabzi in different gravies.

View the recipe here.

pitod ki sabzi

Kairi ka Pani | How to make Kairi ka Pani

What is Kairi ka Pani? A simple yet very refreshing beverage from the land of soaring temperatures, Rajasthan, is kairi ka pani. It protects from the scorching sun and heatwaves.

View the recipe here.

kairi ka pani

Best Mohanthal Recipe | How to make Mohanthal?

What is Mohanthal? Absolutely delicious fudge made using gram flour (besan), ghee and sugar syrup which just melts in the mouth and keeps you craving for more and more is Mohanthal.

View the recipe here.

mohanthal recipe

Rajasthani Papad ki Churi | Papad ki Churi Recipe

What is Papad ki Churi? Rajasthani Papad ki Churi is crumbled and crushed crispy papad combined with spicy Bikaneri bhujia (savory snack), crunchy onions and fresh coriander leaves, making it an easy peasy side dish/appetizer.

View the recipe here.

rajasthani papad ki churi

Dhaba Style Rajasthani Gatte | Gatte ki sabzi dhaba style

What is Dhaba Style Rajasthani Gatte? Soft and melt in mouth gram flour dumplings with the hint of fenugreek leaves, cooked in a spicy, flavorsome and delectable gravy, is Dhaba Style Rajasthani Gatte.

View the recipe here.

dhaba style gatte

Panchmel Dal Recipe | How to make Panchratna Dal

What is Panchmel Dal? As the name suggests panchmel dal means a mix of five dals. This dal preparation belongs to the state of Rajasthan and is prepared with baati.

View the recipe here.

panchmel dal recipe

Churma Ladoo Recipe | How to make Churma Laddoo

What are churma ladoo? Earthy and divine! Wheat balls crushed, sweetened and bathed with ghee! Churma Ladoo Recipe, a must preparation at my place on the occasion of Ganesh Chaturthi.

View the recipe here.

Churma Ladoo complete recipe

Rajasthani Lahsun ki Chutney | How to Make Lahsun ki Chutney

What is Rajasthani Lahsun ki Chutney? As the name suggests Rajasthani Lahsun ki chutney is chutney made using garlic and Rajasthan, I mean chilies (Okay that was a bad one.) Chutney with very sharp but well-balanced flavors is lehsun chatni.

View the recipe here.

lehsun tamatar ki chutney (4)

Rajasthani Gatta Curry Recipe | How to Make Rajasthani Gatta

What is Rajasthani Gatta Curry? Gatta is soft and delicious gram flour dumplings. Gatta cooked in scrumptious onion yogurt-based gravy oozing with flavors is Rajasthani gatta curry. This recipe has a punch of ginger and garlic, richness of onions, tanginess of yogurt, heat of chilies, etc.

View the recipe here.

Rajasthani gatta curry

Ker Sangri Sabzi | Rajasthani Ker Sangri ki Sabzi

What is Ker Sangri ki Sabzi? Ker is a berry and sangri is a bean, both are found in the arid regions of Rajasthan. The climatic conditions of Rajasthan do not allow cultivation of many crops; therefore whatever is available is used in the best possible manner.

View the recipe here.

ker sangri ki sabzi

Fried Pitod Recipe | How to make Fried Pitod

What is Fried Pitod? Pitod belongs to the state of Rajasthan. Thin gram flour batter is cooked and then set and cut into the desired shape and used in the desired manner; when fried with mustard seeds, green chilies, and curry leaves, it becomes fried pitod.

View the recipe here.

fried pitod

Bajre ki Roti | Bajra Roti | How to make Bajre ki Roti

What is bajre ki roti? Bajra is the Hindi word for pearl millet. The chapatis made with the millet flour are bajra roti. In India, bajra is cultivated in many parts of Rajasthan.

View the recipe here.

bajre ki roti



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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.