3 Rajasthani Recipes that you need to try

Rajasthani cuisine is extremely delicious and boasts of rich tradition and culture. Although the cuisine is really popular, it is quite difficult to get the authentic taste of Rajasthani food in other states. There are some great places to eat Rajasthani food, your home is one of them. Try these scrumptious Rajasthani recipes to make your day more flavoursome and savoury.

Rajasthani Recipes that you need to try

1. Dal Bati Churma

Rajasthani Recipes
Image source wikipedia

Rajasthan cuisine is synonymous to Dal Bati Churma. You cannot go wrong with this heavenly combination. It is known for its crunchy wheat batis dipped in ghee, spicy dal preparation and sweet churma. All the flavours are perfectly balanced in this dish. This is one of the most popular and mouthwatering Rajasthani recipes.

Recipe (Serves 4)



  • 2 cups Wheat flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder (optional)
  • 1/4 cup ghee
  • water to knead the dough


  • In a large bowl, mix all the ingredients (flour, salt, baking soda and ghee).
  • Add the water as required and start kneading the dough.
  • Make small round balls of the dough.
  • Now, grease the cooker with ghee and let it heat.
  • Place the dough inside the cooker and tighten the lid. Make sure that you remove the whistle from the lid.
  • Let it cook for 15-20 mins. Above all, keep tilting the cooker every two minutes so that the bati is cooked from all sides.
  • If you have an oven, you can use that. It is easier!
  • Dip the batis in ghee and serve them hot.



  • 1/2 cup moong dal
  • 1/4 cup masoor dal
  • 1/4 cup chana dal (soaked for 30 mins)
  • 3 cups of water
  • 3 tsp ghee
  • 1 tsp cumin
  • 1 tsp mustard
  • pinch of hing
  • 1 finely chopped onion
  • 1 finely chopped tomato
  • 1/4 tsp turmeric
  • 1/2 tsp Kashmiri red chill powder
  • 1 tsp ginger garlic paste
  • 1 slitted green chilli
  • 1/4 tsp garam masala
  • salt to taste
  • 2 tsp finely chopped coriander


  • Put all the ingredients in the pressure cooker except the ingredients for tadka.
  • Pressure cook the dal for 2-3 whistles on medium flame.
  • Now, prepare the tadka by heating ghee and adding mustard, cumin, masalas and green chills to it. Pour the tadka over the dal and mix well.
  • Garnish the dal with finely chopped coriander.



  • 3-5 batis
  • 2-3 tsp ghee
  • Jaggery


  • Crush the batis, add ghee and jaggery according to your taste and your churma is ready.
  • Lastly, you can add cinnamon and dry fruits.

2. Gatte ki sabzi

Rajasthani Recipes
Image source Maayeka

Gatte ki sabzi is an absolutely delicious curry made from spiced gram flour dumplings dipped into the curd gravy. You can have it with roti, naan, rice, literally anything.

Recipe (Serves 4)



  • 1 Cup besan or chickpea flour
  • A pinch of hing
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1-2 tsp ghee


  • 1 cup fresh curd
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 2 green chillies
  • 1 tsp mustard seeds
  • 1 tsp cumin
  • pinch of hing
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste
  • 1-2 tsp ghee


  • To make gatte, take all the ingredients in a bowl and mix it well.
  • Make a small well in the middle of the flour and add 1-2 tsp ghee. Mix it well.
  • You can now add 1/4 cup of water and knead the dough.
  • Next, add water according to the texture of your dough. It should be smooth and stuff.
  • Oil your palms and divide the dough into cylindrical rolls.
  • Boil the rolls for 3-4 minutes and let it cook.
  • After that, remove the rolls from the water once they start floating and transfer them on a plate.
  • Cut the roll into small circular disc sort of pieces.
  • Now for gravy, heat 1-2 tsp of ghee in a pan. Add mustard seeds and wait for it to crackle. Then, add cumin and hing.
  • Add 1tsp and ginger garlic paste and green chillies to the tadka.
  • Now add the spices and the salt to the mixture and let it cook.
  • Next, add 1/2 cup so that the masalas don’t burn.
  • Add the curd to the masala mixture. Beat the curd before adding it.
  • Mix it well.
  • Next, add water to adjust the consistency of the gravy but it shouldn’t be too thin.
  • Let it cook for a few minutes and gatte ki sabzi is ready.
  • Serve hot.

3. Ker Sangri

Image source Maayeka Travel and Deal

Ker Sangri is an authentic and traditional Rajasthani dish; dried ker berry and sangri beans cooked with a variety of masalas.

Recipe (Serves 6)


Ker Sangri

  • 75g ker berries
  • 75g dried beans


  • 2 tsp Oil
  • 1 tsp Cumin seeds
  • 2 tsp Ginger garlic paste
  • 5-6 Whole red chillies
  • 1 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 4 tsp Yogurt/ dahi
  • 1 tsp Turmeric powder
  • 1 tsp Mango powder
  • 5-6 Dried pieces of mango
  • 1 tsp Salt


  • Fried garlic
  • Fried Red chillies (whole)
  • Coriander leaves


  • Beat the yoghurt/dahi and add ker berries and dried beans to it. Next, let is soak overnight or at least for 5-6 hours. (Note: You can also soak berries and beans in water or thin buttermilk).
  • Wash the beans and berries with tap water till all the dirt gets removed from the soaked ker sangri.
  • In a pressure cooker, add water and ker sangri and, let it cook for three whistles on medium heat.
  • After the ker sangri has cooled down, remove any excess water and wash it.
  • Now, heat oil in a pan.
  • Add all the ingredients mentioned for tempering and saute it well.
  • Add ker sangri. Mix it all well.
  • Garnish it with fried garlic, red chillies and coriander leaves and, serve it hot.

Therefore, the cuisine of Rajasthan is vast but these are three popular recipes that are easy to make and are absolutely delicious. Tell us your favourite Rajasthani recipes in the comment section!

And, if you liked this article, then you may also like 7 Best Places To Savour Kachoris In Jaipur

Follow Rajasthan Studio on Instagram for more amazing art and travel content. Reach out to us on email at contact[at]rajasthanstudio[dot]com. This blog is curated Rajasthan Studio and written by Deepti Parmar.