The Rajwadi land of Rajputs is a foodie’s paradise. The Rajasthani cuisine is among those rare cuisines boasting of a never-ending platter of dishes ranging from tangy drinks to spicy starters, mouth-watering sabzis along with added delights of chutneys, achars, papad, and chhach. The rich desserts and crunchy delights form an intrinsic part of every meal.
Rajasthani cuisine is influenced by its rich royal heritage and arid climatic conditions. Perennial conflicts, wars, and uncertainty, resulted in the people of this land to adopt foods with longer shelf life. The little availability of fresh fruits and vegetables duly substituted with cereal-pulse combination distinguishes their unique cuisine. Beans, lentils, gram flour, corn, barley, millet, bajra, spices and dairy products with ghee predominating the meal is common. The inclination towards vegetarian food is predominant though the non-vegetarian fare is equally interesting.
Foodialogues brings to you an interesting plate loaded with spicy besan-stuffed green chillies and Rajasthani aloo paired with bajra rotis…… A simple yet tasty meal with a Rajwadi influence.
STUFFED CHILLY/BHARWAN MIRCH RECIPE
Ingredients for Bharwa Mirch
- Chilly 10
- Besan 1 C
- Oil – 4 tbsp
- Asafoetida – 2 pinch
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Fennel powder – 1 tsp
- Garam masala – 1/4 to 1/2 tsp
- Mango powder – 1/2 tsp
- Salt – as per taste ( 3/4 tsp)
Preparation Method for Bharwa Mirch
- Wash and pat dry the chillies. Slit them in the centre and set them aside.
- Take a heavy-bottomed pan, add oil. Once hot, add asafoetida and cumin. When cumin splutters add the besan. Turn the stove to low and gently roast the flour till it turns light pink in colour. Switch off the flame . Add the required salt and spice powders. Mix and set aside to cool.
- Take a chilly and stuff the besan filling. Complete stuffing all chillies.
- Take a wide heavy bottomed pan. Add 1 teaspoon of oil. Arrange the chillies and gently pan fry them on low flame. Keep turning the chilly such that all sides are evenly cooked.
- When the chillies obtain a light brown colour on all sides remove and serve.
RAJASTHANI ALOO RECIPE
Ingredients for Rajasthani Aloo:
- Potatoes 3 Big Boiled, Peeled and Cubed
- Curd 1 C
- Bengal Gram Flour/Besan 1 Tbsp
- Water ¾ C
- Garam Masala 1 Tsp
- Turmeric Powder 1tsp
- Red Chilli Powder 1 Tsp
- Green Chilly 2
- Ginger Chopped 1tsp
- Tomato 1 small chopped (optional)
- Cumin Seeds 1 Tsp
- Asafoetida 1tsp
- Curry Leaves Few
- Salt To Taste
- Oil 2 Tbsp
Preparation Method for Rajasthani Aloo:
- Take the curd in big bowl and whisk in the spice powders, required salt, and set aside.
- Heat oil in a heavy bottomed pan. Add cumin followed by tomato, curry leaves green chilly, and ginger. When the tomatoes are mushy lower the flame and slowly pour in the whisked curd.
- Keep stirring for a minute. Add the cubed potatoes and bring to a boil on low flame with constant stirring. Allow to boil for 5 minutes before switching off the flame. Serve hot.
BAJRA ROTI RECIPE
Ingredients for Bajra Roti:
- Whole wheat flour 1c
- Bajra flour 1 c
- Salt as required
- Warm water to knead
- Oil 2 tsp
- Ghee for smearing.
Preparation Method for Bajra Roti:
- Mix the flour and salt.
- Adding warm water little by little knead the flour into a smooth dough.
- Finally smear the dough with oil and cover with a wet cloth for 10 minutes.
- Take small quantities of dough. Roll into chapatis and pan roast .
- Remove and smear with ghee. Serve hot.
NOTE
- Standalone bajra rotis are hard and require a lot of ghee to soften . They have to be eaten fresh from the pan.
- In this recipe, I have used a combination of wheat and bajra flour to give the rotis the soft texture. This combination also makes it easier for rolling the rotis
Classic Combo of Rajasthani Cuisine “Bharwan Mirchi with Rajasthani Aloo and Bajra Roti” is ready 🙂
