Food of Rajasthan: 15 Dishes You Must Try on Your Trip

A journey to Rajasthan is not only about royal treasures and desert adventures, but also about its most excellent savory experiences, found in authentic Rajasthani food offerings. The unique flavours, a fantastic aroma, a tantalizing texture, tasteful plating, and the superb aftertaste of typical Rajasthani cuisine will entirely satiate your taste buds. 

And, it is rightly said:

“If you have a penchant for flavourful and spicy foods, then there is plenty of room in Rajasthan for you!”

Let us get started with the well-curated list of the food of Rajasthan, which reflects the state’s true culinary richness and bold flavors. 

List of Must-Try 15 Foods of Rajasthan: Royal Delicacies on a Plate

Below is a comprehensive list of the top, most cherished foods of Rajasthan, offering a true Rajasthani gastronomic sojourn. 

Please note: Rajasthani cuisine is all about spices and bold flavors. People with spice intolerance can skip the fiery dishes like Laal Maas or Mirchi Bada and opt for milder options like Safed Maas, Dal Baati Churma, Ghewar, or Mawa Kachori.

Daal Baati Churma

The first up in our list is Dal Baati Churma, the beloved and crown jewel of Rajasthani cuisine. This flavorful dish is all about three distinct components: spicy, slow-cooked dal (lentils), perfectly baked wheat baatis (hard wheat balls), and sweet, crumbly churma. Each element in this dish delivers intense flavor, creating a comforting, indulgent savory experience. 

Talking about the preparation, Dal is made with a mix of lentils like toor, chana, or moong, which is simmered in oil with garlic, ginger, turmeric, and cumin to make it aromatic and slightly spicy. Baati is prepared with wheat flour, ghee, and a pinch of salt, then rolled into small balls and baked in a clay oven or over a firewood fire. The Churma is prepared by crushing baked baatis and mixing them with jaggery or sugar and ghee, to give it a sweet counterpoint to the savory elements. 

This food of Rajasthan is all about contrasting flavors, from spicy dal to sweet churma, and is served mainly during festivals, weddings, and grand celebrations. 

Gatte Ki Sabji 

This is another outstanding Rajasthani cuisine, packed with dense flavors and a striking texture. Gatte ki Sabji’s main ingredient is Gatte, which are besan dumplings, slow-cooked in a spiced, tangy yogurt-based gravy. These gatte are prepared by kneading besan, spices, and salt into a firm dough, then cutting it into small sections, rolling them into cylinders, and boiling them until they achieve a firm yet tender consistency.

The rich gravy of Gatte ki Sabji is made with fresh yogurt, turmeric, coriander, cumin, and red chili powder, and is often tempered with asafoetida, garlic, and ghee. This dish carries high nutritional value and is served with roti or rice (as per choice). 

Lal Maas (Red Meat)

Another of the most enjoyed and beloved dishes is laal maas, which is not just food but a legacy deeply ingrained in the state’s roots. It is an iconic red, flavorful curry, glistening in ghee and infused with the intoxicating aroma of Mathania red chillies (no tomatoes included). 

It is a regal dish that was crafted for royal hunters returning from their expeditions. Laal maas is deeply enjoyed for its intense, bold flavours, cooked with two powerful ingredients, including Mathania mirch and ghee. 

The main highlight of this food of Rajasthan is fresh red meat, originally wild game but now mostly mutton, which is delicately cooked under the flavor and intensity of the Mathania mirch, until it melts under the lightest pressure, allowing the spicy, smoky gravy to seep into every fibre. 

Carrying profound emotional value, laal maas is associated with the state’s pride and masculinity and is a must during communal feasts and family celebrations.

Safed Maas (White Meat)

Another delicious dish from Rajasthani cuisine is Safed Maas, a white meat curry. This flavorful curry showcases the refined side of Rajasthan’s royal palate, known for its bold, intense flavors that come through in every bite. Safed Maas’s succulent flavors come from the dairy (thick curd) and nuts that are used in the curry preparation, enhanced with a choice of spices. Ginger and garlic are generously used during the dish prep to deepen the flavour profile and balance the creamy textures.

Safed Maas, though overshadowed by Laal Maas, is equally indulgent and delightful. For tourists, Safed Maas is an excellent savory opportunity to explore the nuances of Rajasthani cuisine beyond the stereotype of extreme spice.

Please note: The dish is called ‘Safed Maas’; therefore, the curry remains white, with white pepper as the main spice. Red chillies, tomatoes, or turmeric are not used during the preparation of Safed Maas. 

Savor the delightful Safed Maas at the top restaurants with our well-crafted Rajasthan Tour Package. Book now! 

Bajre Ki Roti and Lehsun Chutney

This dish itself provokes intense taste buds, since Lehsun chutney is already highly enjoyed in the northern states of India for its perfectly spicy edge. This dish has long been enjoyed for its simplicity and nutrient-rich angle. Bajre ki roti is prepared by kneading a soft dough from Pearl millet (bajra), which is low in gluten and rich in nutrients, perfect for people living in areas with limited water. 

After the dough is prepared, it is kept aside for a couple of minutes to set, and then a roti is rolled out by pressing the dough between the palms, an action perfected through years of practice. This is followed by slow cooking on a hot tawa and, sometimes, finishing directly over the flame, so the roti carries the perfect smoky aroma, paired with fresh, homemade desi ghee. 

For lehsun ki chutney, garlic, red chillies (often Mathania), cumin, salt, and a dash of lemon or buttermilk are used to carry the fiery punch that awakens every sense. All the ingredients are mashed in a sil-batta, a household staple that gives it the perfect rustic texture and often showcases the village’s cooking practices. 

The chutney has a deep colour, a sharp fragrance, and an intense flavour, complementing the mildly nutty, hearty profile. Ultimately, this combination of foods is what is thoroughly enjoyed across the state, cherished for its authenticity and deep emotional connection.

Ker Sangri

Ker Sangri, regarded as the “king of Rajasthani vegetarian dishes,” is one of those Rajasthani cuisines that remind one of the desert’s innate wisdom. This dish is of utmost importance, as it is prepared not only for a savory experience but also for survival (in a desert region). Ker Sangri is densely flavor-packed, and its unique preparation has made it a culinary emblem of Mewar. 

The dish’s main ingredients include Ker (a tangy berry-like fruit) and Sangri (the long, slender beans of a hardy desert shrub), which are collected, sun-dried, and stored in large quantities for the year. It is the practice that is still followed in most households across Rajasthan. 

In preparation, both Ker and Sangri are first soaked to revive their texture, then simmered with ghee, fresh curd, a handful of coriander seeds, raisins, red chillies, fenugreek, and a hint of sugar to achieve the perfect balance of tangy, spicy, and sweet notes. Ker Sangri is often paired with dal, papad, ghee-rotis, and a glass of chaas. 

Rajasthani Kadhi

This is the treasure food of Rajasthan, simple in looks, not-so-fancy in ingredients, yet super comforting in every bite. Rajasthani Kadhi is a staple dish made with the state’s unique flavors and ingredients.

Unlike Gujarati and Punjabi Kadhi, Rajasthani Kadhi is bold, rustic, and flavourful. It’s made by whisking besan and curd with spices to create a smooth base. This mixture is then poured into a tadka of ghee, hing, jeera, dry red chillies, and methi seeds and stirred continuously till the color turns yellow and the curry thickens.

Some households even add garlic or ginger for extra flavour, while others keep it minimalistic and pure.

Bikaneri Bhujia

The Bikaneri Bhujia is crisp in texture and tastes spicy, crunchy, and absolutely addictive, often enjoyed with morning and evening teas– the hot cup of adrak wali chai.

Bikaneri Bhujia is prepared with moth dal flour, which is kneaded into a dough along with besan and spices such as hing, black pepper, and red chilli. The dough is then delicately pressed into a fine sev-maker to form thin strands, which are fried in the oil until perfectly crisp and golden.

This bhujia is thoroughly enjoyed as an addition to poha (sprinkled over it generously), mixed into chaat, stuffed in kachoris, served with dal-chawal, or simply eaten by the handful. 

Mirchi Bada

It is one of those foods of Rajasthan that is loved for its simplicity and character. Mirchi Bada, as the name suggests, is a spiced bada made with large, mildly spicy bhavnagri green chillies, slit open and stuffed with a tangy, spiced potato filling. These stuffed chillies are dipped in a besan batter and deep-fried in oil until golden brown.

The potato filling is made with boiled and mashed potatoes, onions, and spices like coriander, amchur, cumin, and a hint of fennel. This is a street food in Rajasthan and can be enjoyed on its own or with a cup of warm ginger tea. Each bite of this mirchi bada has the perfect balance of heat, zest, and warmth.

Along with its incredible food, your Rajasthan trip becomes even more rewarding when you explore The Top 10 places in Rajasthan that truly bring the state’s charm to life.

Kachori 

Kachori is another thoroughly enjoyed street food of Rajasthan, a ritual, a morning tradition, and a flavour-packed story passed down through generations. With a flaky, golden, crisp exterior, there is a flavorful, tangy masala stuffing inside. 

Rajasthani kachodi is made with a refined or whole-wheat flour dough, which is rolled out (but not flattened), generously stuffed with filling, sealed, then gently flattened and deep-fried over medium heat until golden and crispy.  It comes in two varieties: Pyaaz Kachori (with spiced pyaaz filling) and Dal Kachori (with spiced dal filling). 

Locals wholeheartedly enjoy this snack on Sunday mornings, festive mornings, and school-time treats. Many even pair it with hot kadhi or with sweet-n-spicy chutneys for an enhanced savory experience. 

Junglee Maas

This dish comes straight from Rajasthan’s royal hunting and warrior traditions. Junglee maas, as the name suggests, is prepared with freshly hunted meat as its main ingredient. This wild meat is then richly marinated with minimal spices, like red chilli, garlic, turmeric, coriander, and salt, and then kept aside for deep soaking. 

After a few hours, it is cooked in mustard oil or ghee over an open flame to obtain that sharper taste. Often enjoyed during festivities, the Junglee maas is considered special for its simple yet bold flavors. It is served with bajra roti, steamed rice, or simple rotis for the perfect savory experience. 

Mawa Kachori 

It’s a Rajasthani sweet dish that is purely indulgent and packed with soothing flavors. The Mawa Kachori, unlike other spicy kachoris, is a dish that reflects true Rajasthani culinary artistry. The preparation includes blending maida, ghee, and water into a dough, filling it with slow-roasted, sweetened mawa (khoya), nuts such as chopped pistachios and almonds, fragrant cardamom, and sometimes even saffron, and then deep-frying it in oil until it turns crisp. 

The richness and texture of the dish will win your hearts and are thoroughly savored during festivals like Diwali, Holi, and Teej. The perfect crisp on the outside and soft filling on the inside make this dish highly addictive, especially for those with a sweet tooth.

Mohangarh ka Kair

Mohangarh ka Kair is a Rajasthani dessert from the arid regions around Mohangarh Fort in Jodhpur. Kair is the main ingredient, a carefully collected Capparis decidua berry. This berry has a punch of flavor and nutrition.

This sabzi is made by sun-drying the berries, then mixing them with a blend of spices such as turmeric, asafoetida, coriander, cumin, and red chilli powder. It is served with roti or rice and is a wholesome meal that celebrates local flavors.

Ghevar

This is another very popular and craved sweet in Rajasthan. Recognizable by its delicate lacy texture and golden disc shape. It is also exchanged during the Teej festival and has a perfect burst of flavors in every bite.

Ghevar is made with maida (refined flour), ghee, and water, sometimes with a hint of milk. The mixture is poured into hot ghee or oil in a special moulding technique. When the honeycomb-like disc forms, it is taken out, and excess oil is drained. Then it is soaked in sugar syrup, which adds sweetness and a gentle stickiness to the crisp shell.

After this, the shell is coated with a thick layer of mawa or rabdi and topped with varak (silver leaf), chopped nuts like almonds and pistachios. It looks beautiful and tastes like heaven.

Malpua

This is the ultimate food of Rajasthan, a pancake-like dessert which instantly evokes warmth, festivity, and celebration. Malpua has been a staple of the Rajasthani kitchen for centuries and remains a royal feast during festive celebrations and grand gatherings. 

This dish is prepared with a batter of maida (refined flour), khoya (mawa), sugar, and sometimes semolina (sooji), and is richly flavored with cardamom, saffron, or fennel seeds. First, after the batter is prepared, it is set aside to rest until it ferments, ideally to achieve an airy texture. It is then gently poured into hot ghee or oil, fried until golden brown, and immediately soaked in sugar syrup infused with aromatic spices. 

This sweet and indulgent dish is served with rabdi, which is a thickened, sweetened milk dessert flavored with saffron and cardamom. It carries the perfect colour, texture, and taste, enough to trigger taste buds. 

With this list of the food of Rajasthan, you are all set for a delightful journey to the land of the desert. Book your perfect Rajasthan Tour Package with JustWravel today! 

Frequently Asked Questions