Try these 5 flavorful Rajasthani snack recipes at home
Featuring a potpourri of flavors and aromas, Rajasthani cuisine is known for its amazing pickles and chutneys which make every meal exciting and delectable. While Rajasthani cuisine is associated with heavy dishes like dal baati churma, and gatta curry, there are also various crispy and delicious snacks that are a must-try from this cuisine. Here are five Rajasthani snack recipes to try at home.
Pyaz kachori
Saute crushed coriander seeds and asafoetida in an oil-greased pan. Add Kashmiri red chili powder, gram flour, chaat masala, garam masala, and black salt, and roast. Add green chilies, salt, and chopped onions and mix. Meanwhile, combine maida, salt, oil, and ajwain to make the kachori dough. Make small balls from the dough, stuff the onion-potato mix, and flatten them. Deep fry and serve.
Kalmi vada
Wash and soak chana, moong, dhuli urad, and arhar dal in water for four to five hours. Grind the lentils well and add asafoetida, salt, chili powder, baking soda, and ajwain seeds. Mix well and shape the dough into flat rounds. Cook the vadas in an oil-greased pan on both sides. Cut into thick slices. Deep-fry the slices before serving them with green chutney.
Mathri
Mix together semolina, salt, flour, ghee, and thymol seeds. Add cold water and knead into a stiff dough. Let it rest for 15 minutes. Roll out the dough in thick rounds and prick them with a fork. Deep fry the mathris until they are light brown on both sides. Place the mathris on absorbant paper. Serve with a hot cup of tea.
Aloo bhujia
Combine together besan, mashed potatoes, rice flour, chili powder, garam masala, dried mango powder, salt, and turmeric powder and knead into a soft dough using water. Put one portion of the dough in a greased sev press with small holes. Press well and cover with a lid. Press thin strands of the sev in hot oil and deep-fry. Sprinkle chaat masala and enjoy.
Mirchi vada
Combine boiled and mashed potatoes, chili powder, salt, green chilies, coriander powder, amchur, and asafoetida. Wash and wipe large green peppers, slit and de-seed them. Stuff the peppers with the potato filling. Mix besan, water, and salt into a smooth paste. Dip the peppers in the batter, drop in hot oil, and deep fry until golden brown. Transfer to an absorbent paper and serve.
