Jaane kya dekh jaaye! is the tagline used in the tourism advert of Rajasthan, well there is a bit more to Rajasthan than just it’s beauty. Yes there is food!! Here presenting you the best Rajasthani recipes.
# MathriIngredients1½ cup sooji
1½ cup maida
125gms. Ghee
¾ cup curd
1 tsp ajwain
1 tsp kali mirchi
1½ tsp salt
Extra ghee
Method- Mix together sooji and maida. Also mix ajwain, salt and ghee and mash well. Mix some dahi and knead a hard dough. If the dough is too hard, then add some water.
- Cut out equal size balls from the dough. Roll out these balls in round shape. Put a kali mirch in the center of each ball and press hard.
- Heat ghee and fry matharis of low heat until golden brown.
# Bhutte Ke PakoreIngredients1 cup boiled corn
¾ cup besan
1 tsp ginger
1 tsp green chillies ground
½ tsp dry mango powder
1 tsp coriander
1¼ tsp salt
1 tbsp green coriander
1 onion
Oil
Method- Coarsely grind makki ke dane. Mix some water and prepare a thick batter.
- Mix adrak, hari mirch, amchoor, hara dhania, salt and onion with the batter and stir for 1-2 minutes. Cover and keep aside for 10 minutes.
- Heat oil till it is boils and then reduce heat to medium.
- Fry round and flat pakoras in hot oil.
- Serve hot with hari chutney.
# Besan Ke CheeleIngredients1½ cup gram flour
1 tsp salt
1tsp cumin seeds
2 green chillies
¾ tsp red chilli powder
1 bunch of green coriander
A pinch of heeng
1 onion
½ cup coarse dry coriander
4-6 curry leaves
Oil
Method- Mix salt, water and besan and prepare a thick batter. Cover and keep aside for 15-20 minutes.
- Now mix jeera, hari mirch, hara dhania, heeng, onion, dry coriander and curry leaves with the batter.
- Heat a non-stick pan, pour little oil. Pour 2 tbsp of batter on tawa and spread in into a round shape.
- Smear oil on its edges and fry cheela on both sides till brownish.
# Namkeen Gajak
Ingredients2 cups potatoes boiled and mashed
½ cup groundnuts baked and ground
½ cup sogo
¾ teaspoon red chilli powder
1 teaspoon salt, ½ rsp garam masala
1 tbsp green coriander
½ tsp dry mango powder
Oil/ghee
Method- Wash saboodana and spread it in the open for an hour.
- Mix moongphali, saboodana, kali mirchi, salt, hara dhania and amchoor with potatoes and mash well. Now grease your hand with oil and make rectangular flat pieces from the mixture.
- Heat oil and fry till brownish.
# Besan Ki Khatti PooriIngredients1 ½ cup besan
A pinch of heeng
½ tsp kalaunji
1 tbsp green coriander chopped
1 tsp salt
1 tsp red chilli powder
4 tsp dry mango powder
1 tbsp black mustard
Oil
Method- Mix sarson oil and all other masalas with besan and mash well. If required, sprinkle some water and knead a hard dough.
- Cut out 10 balls from the dough and roll round pooris.
- Heat oil and fry Poori’s till golden brown.
- Serve hot with dahi and chutney.