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+====== Rajasthan Cuisine ======
+==== Dal Baati Churma ====
+The iconic trio:
+Dal – a mix of lentils, spiced and ghee-laden.
+Baati – hard, unleavened wheat balls baked over fire or in sand.
+Churma – crushed baatis sweetened with jaggery and ghee.
+A true desert survival meal turned festive! [([[https://naturallynidhi.com/dal-baati/|Naturally Nidhi]])]
+==== Gatte Ki Sabzi ====
+Chickpea flour dumplings (gatte) simmered in a yogurt-based curry. It’s tangy, spicy, and a masterclass in cooking without fresh veggies. [([[https://www.cookwithmanali.com/gatte-ki-sabzi/|Cook With Manali]])]
+==== Ker Sangri ====
+A unique dry sabzi made with wild desert berries (ker) and beans (sangri), sautéed in oil, dry spices, and sometimes dried mango or yogurt — a true desert delicacy. [([[https://www.pepperonpizza.com/ker-sangri-traditional-rajasthani-sabzi/| Pepper of Pizza]])]
+==== Laal Maas ====
+A fiery red mutton curry cooked with mathania red chilies, garlic, and curd. Originally a royal hunting dish, it's not for the faint-hearted. [([[https://delishglobe.com/recipe/indian-rajasthani-laal-maas/|DelishGlobe]])]
+==== Bajre Ki Khichdi ====
+A hearty pearl millet porridge made with moong dal, ghee, and sometimes garlic — rustic and nutritious, especially in winter. [([[https://www.vegrecipesofindia.com/bajra-khichdi-recipe/|Veg Recipes of India]])]
+==== Raab ====
+A warm, fermented millet drink made with buttermilk and bajra flour — earthy, tangy, and traditionally consumed during winters or illness. [([[https://www.jasminehemsley.com/food-blog/2024/9/18/raab|Jasmine Hemsley]])]
+==== Chakki Ki Sabzi ====
+Soft steamed wheat gluten cakes (like seitan) cooked in a spicy gravy. Created during times when fresh vegetables were unavailable — an excellent vegetarian meat substitute. [([[https://cookwithrenu.com/chakki-ki-sabji-ate-ki-sabji-tangy-and-spicy-gravy-with-whole-wheat-flour-dumplings/|Cook With Renu]])]
+==== Mohan Maas ====
+A royal-style rich mutton curry with milk, cardamom, cloves, and dry fruits — mild, fragrant, and luxurious. [([[https://www.slurrp.com/article/mohan-maas-an-underrated-gem-from-the-rajwadi-cuisine-1681838695553|Slurrp]])]
+==== Papad Ki Sabzi ====
+A dish made with fried or roasted papads simmered in curd gravy. Crunchy, tangy, and often made when the pantry is almost empty! [([[https://hebbarskitchen.com/papad-ki-sabzi-recipe-papad-curry-recipe/|Hebbar's Kitchen]])]
+==== Kachri Ki Chutney ====
+A tangy chutney made from kachri — a wild, melon-like desert fruit. Often paired with bajra roti or served at weddings. [([[https://www.instagram.com/reel/DFhSQARoaLA/|Instagram]])]
+==== Govind Gatte ====
+A royal variant of gatte stuffed with dry fruits and khoya, then simmered in a rich curry — served during festivals and feasts. [([[https://cookpad.com/eng/recipes/8417418|Cookpad]])]
+==== Bajra Roti with Lehsun (Garlic) Chutney ====
+Smoky, earthy pearl millet flatbread paired with a fiery raw garlic-red chili chutney. A classic Rajasthani peasant combo with bold flavor. [([[https://rajshrifood.com/bajra-rotla-aur-lahsun-chutney-winter-special-recipe-bajre-ki-roti-garlic-chutney-ruchi/|Rajshri Food]])]
+==== Rajasthani Kadhi ====
+Tangier than other kadhis, made with sour curd and thick gram flour — often without pakoras, but with loads of red chili tadka. [([[https://www.indianhealthyrecipes.com/kadhi-pakora-recipe/|Indian Healthy Recipes]])]
+==== Mawa Kachori ====
+A specialty from Jodhpur: flaky kachori stuffed with sweetened mawa (milk solids) and nuts, then dipped in sugar syrup. Dessert disguised as savory! [([[https://foodtrails25.com/mawa-kachoris/|Food Trails 25]])]
+==== Tikkar ====
+A rustic, spiced wheat and besan flatbread sometimes flavored with onions, coriander, and chili — pan-fried in ghee and eaten hot with pickle or chutney. [([[https://foragerchef.com/missi-roti/|Forager Chef]])]
+{{tag>food culture geography}}

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