Category Archives: Rajasthani Cuisine

Roti Curry

Rajasthan’s cuisine is as rich, colourful, and royal as the place itself. One of my sisters in law is from Jaipur and she introduced me to this winter dish called Saag rotla. It is a cauliflower and peas curry cooked in pure ghee and orange juice. It is served with thick rotis (called rotla) made of whole wheat, ghee, and milk. If you feel like indulging, you can try this dish. This dish is perfect for a lazy weekend afternoon. I surely feel sleepy after eating this.

I am not a cauliflower lover. But after tasting this dish, I have made an exception. Since this curry does not use any water, you need to cut the cauliflower very finely (it should look almost finely grated) so that it can be cooked quickly.


The essence of this curry lies in the slow cooking of vegetables in spices and orange juice. You can add as much spices and ghee as you can tolerate. I have not tried cooking it in oil yet. Cook it on the lowest flame throughout and keep mixing in between. If you feel that the curry might burn add little more orange juice but no water.

peas onion and spices

The rotla that accompanies this dish has ghee too. Knead the dough for rotla with only milk. No water again. Roll out the rotla thick and small. Cooking it on a clay tava will add to the taste. But fret not if you do not have a clay griddle. Cook it on a low gas on normal griddle and then cook both sides on open flame like normal phulka is made. Again with the ghee, drizzle as much as you can tolerate. Serve this with fresh cut onions and green chillies.

saag rotla


For Rotla

  • 1 ½ cup whole wheat flour
  • 1 tsp carom seeds (ajwain)
  • 1 tbsp ghee (you can double the amount of ghee if you want softer rotis)
  • Milk to knead the dough (appx ½ cup is sufficient)
  • Salt to taste

For Saag

  • 4 tbsp ghee
  • 7-8 cloves of garlic
  • 3 tbsp chopped ginger
  • 4 green chillies
  • 1 onion finely chopped
  • 1 cup peas (If you are using frozen peas, thaw them in advance)
  • 2 cups finely chopped cauliflower
  • 2 tsp red chilli powder (you can increase this if you like the curry spicier)
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ cup freshly squeezed orange juice


For the rotla

Mix all the ingredients for rotla and knead a firm dough. Cover and keep aside for 15-20 minutes.

Divide the dough into 10 portions. Roll out each portion into small and thick rotis and cook on a hot griddle just like phulkas. Drizzle each rotla with around 1 tsp or more of ghee.

For Saag

Grind the ginger, garlic, and green chilly to fine paste. You can add 1 tbsp water if required. Heat ghee in a thick bottomed pan. Add the ginger, garlic, and green chilli paste. Cook on slow flame for 3-5 minutes mixing in between. Add the onions and sauté. Cook till onions start browning. Add the peas, cauliflower, salt, red chilli powder, garam masala, and turmeric. Mix well.

Add the orange juice and cover cook on slow flame for 3-5 minutes. Remove the cover and cook till the cauliflower is cooked and you see ghee on top. (appx 10-15 minutes)Keep mixing in between. Serve with hot rotla, fresh green chilli and cut onions.

gatte ki sabji with rice

Gatte ki sabji is one of the most popular dishes of Rajasthani cuisine. There is hardly any marwadi family that doesn’t make this curry. Since the climate in Rajasthan is very hot and dry, fresh vegetables are not available around the year. Many Rajasthani recipes depend on dry ingredients like different types of flours, millet, and beans. Gram flour and buttermilk are the main ingredients of this curry.

buttermilk and gram flour

Gatte are basically cylindrical rolls of gram flour and other spices mixed into a dough and cooked in boiling water. These can be used for making a dry curry or a sauce-based curry like this one.

process of making gatte

Apart from the sabji that is made at my home, I have enjoyed this curry the most at Rajdhani in Bangalore. Their saatpadi and gatta are to die for. I like to eat this with rice or hot puris. There is also a dry version of this curry which I will post some other time. For now, enjoy this mildly spicy and tangy curry. Happy eating!

gatte ki sabji


For kadhi

  • 2 cups buttermilk
  • 1 tbsp gram flour (besan)
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder
  • ¼ tsp asafoetida (heeng)
  • 8-10 curry leaves
  • 2 green chillies slit
  • 4 inch piece of ginger grated
  • 2 tsp coriander
  • ¼ tsp cumin seeds
  • ¼ tsp mustard seeds
  • 2 tbsp oil
  • 4 cloves
  • Few fenugreek seeds
  • 2 dry red chillies
  • Salt to taste

For Gatte

  • ¾ cup besan
  • 1tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Few carom seeds
  • Salt to taste


Combine all the ingredients for gatte and make a stiff dough adding little water. Divide the dough into equal portions and roll them into cylindrical rolls using your palms.

Boil plenty of water and cook gattas till they float on top. Drain and let them get cool. Cut the gattas into approximately 1 ½ inch pieces and keep aside.

Whisk together buttermilk, gram flour, turmeric powder, red chilli powder, asafoetida, and salt.

Heat oil in a kadhai or a thick bottomed pan. Add cumin seeds, mustard seeds, cloves, and fenugreek seeds. Once the seeds pop, add curry leaves, green chillies, grated ginger, and dry red chillies and sauté for few seconds.

Add the whisked buttermilk mixture and bring to boil while stirring continuously otherwise the kadhi will split. Once the kadhi boils add gattas, reduce the flame and cook for 2-3 minutes. Garnish with chopped fresh coriander and serve with rice or hot puris.