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The food from Rajasthan's Marwar region is world-famous. The dishes that make up Marwar cuisine are a synthesis of those of the neighbouring areas of Barmer, Jalore, Jodhpur, Nagaur, and Pali. This culinary profile is known for its abundance of flavour and its decadent and tangy elements. Dal baati churma doused in ghee, raw mango tang Kaer sangri, and Malai ghewar are also delicious options. The 'Kachri' fruit, native to the former kingdom and harvested after the monsoons to be dried and preserved as a powder or dry ball for year-round usage, is the secret in Marwar's meat recipes. It's worth noting that Marwar is home to a variety of delicious rotis and bread made from locally grown grain. Marwari cuisine is based on Bajra, often known as pearl millet. Sogra Roti, a popular Indian flatbread, is just one example. Other repeatedly used grains and lentils that are powdered and used in several grubs include makki (maize), moong or lentil, mot, and til or sesame.
Even the royal family used to feast on this lesser-known vegetarian delicacy from the Marwari cuisine. This dish, famed for its sweet-and-tangy flavour, is cooked in a yoghurt-based stew with the adaptable berry of ker and sweet, juicy raisins. It is served with hot bajra rotis.
Rabori hara kanda
This vegetable meal is a staple in Marwari households. Recipes like raboris, which can be stored for up to a year, arose out of a necessity to provide a long-lasting nourishment to residents of the region. The recipe calls for dried maize flour flatbread rabori and spring onions hara kanda, which are fried and crumbled to resemble papad. The distinctive flavour and scent of this meal come from asafoetida, along with other spices like cumin and red chilli powder.
Kabooli
Aromatic Mughlai-Marwari fusion, initially prepared in Jodhpur's royal rasoda, is a complex medley of flavours and textures. This pulao-like treat hides a hanging curd-based sauce, cashews, pomegranate pearls, and fried bread croutons beneath its fragrant rice. Whilst raita is commonly served with contemporary dishes, kabooli needs no accompaniment and decadent enough to stand alone.
Pittod ki sabji
The Jodhpuri speciality pittod ro saag demonstrates how integral besan is to the visual heart of Rajasthani food. The dish is relatively easy to make—just cubes of chickpea flour cake thrown in an onion and yoghurt gravy—but the combination of the savoury sauce and the crumbly, mild besan cubes is unforgettable.
Khimpoli sabzi
Delicious khimpoli sabzi, Image Source: Kamala's Kitchen@YouTube
The desert plant's scientific name is Leptadenia pyrotechnica. It is a staple food and medicine in the Thar desert. The first steps in preparing khimpoli involve cleaning, chopping, and boiling the raw ingredient. Chaach and gram flour are mixed and put to oil in a skillet to fry. The khimpolis are cooked by adding the paste to the pot after they have been boiled. Ground kachariya is another option to incorporate.
Cholia
People around the state love Cholia or Lilve Ki Sabzi, a dish made with green chickpeas. Marwaris are fond of it either as a savoury vegetable curry scooped up with hot rotis or as a spicy addition to their rice in the form of methi chole. Protein, vitamins A and C, and folate are just a few of the many nutrients that are abundant in green chickpeas.
Kachariya
Like the last herb, this is a dry desert herb widely consumed in the Thar. The locals of Thar prepare a sabzi from the dried herb. Dry kachariya, palli, aakhi laal mirchi, garlic, and cumin seeds go into making Jaisalmer's signature sukhi kachri ki chutney.
Kachariya of Rajasthan
Jaisalmer ke chane
This exotic dish of Jaisalmer, also called dahi chane ki sabzi, is gently spicy and goes wonderfully with missi roti. This simple recipe consists of red chickpeas cooked in curd gravy. More caution is exercised when adding the curd and gram flour mixture to the chana. It's essential to keep stirring until the mixture reaches a boil, so the curd doesn't split.
