rajasthani food

![raj1.jpg](https://steemitimages.com/DQmYuMe1eCwTuRmLxJuR271Nq2eazLSfarjrB4wLpLgHV8w/raj1.j

Rajasthani cuisine) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka mawa, Malpauas from pushkar and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.[1] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants,

Besan Chakki
Churma
DilKhushaal
Feeni
Ghevar
Gujia
Seero (Hindi: Halwa)
Imarti
Jhajariya
Kadka
Milk-Cake (Alwar ka Mawa)
Makkhan-bada
Palang Torh
Mawa Kachori
"Jalebi"
"Ras malai"

Bajre ki roti made with bajra (millet) is very popular and healthy flat bread that is relished across Rajasthan. Though it can be taken with any vegetable dish or kadhi, it is generally savoured with onions and Lasun ki chutney that is a saucy preparation made with garlic. This combination has remained a staple food for the locals

Gatte ki sabzi

This is an easy to digest and popular curry of Rajasthan made of gram flour balls with the gravy being prepared of buttermilk and different spices.