Rajasthan is known for its bold, spicy, and savory cuisine, with snacks that are an essential part of the state’s rich culinary culture. These snacks are often deeply rooted in the region’s royal history, local traditions, and love for rich flavors. Whether served at weddings, festivals, or family gatherings, these 10 Rajasthani snacks are a true reflection of the state’s unique food heritage. Let’s dive into these delicious treats!

10 Rajasthani Snack Recipes
1. Pyaaz Kachori
Dish Name | Pyaaz Kachori |
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Origin | Jodhpur, Rajasthan |
Why It’s Ideal for Special Occasions | A crispy, spicy, and savory snack perfect for weddings, tea-time, or festive occasions |
Ingredients | Refined flour, onions, cumin, ginger, garlic, green chilies, coriander, garam masala |
Color | Golden brown, crispy exterior |
Flavor | Spicy, savory, with a hint of sweetness from the caramelized onions |
Texture | Crunchy and crisp on the outside, soft and spicy inside |
Method of Cooking | Deep frying |
Cooking Time | 30-40 minutes |
Serving | Best served with tamarind chutney or mint chutney |
Nutritional Value | High in carbohydrates and fats, moderate in protein |
Origin:
Pyaaz Kachori is a quintessential snack from Jodhpur, Rajasthan, where it is popularly served as street food. This dish features a spicy, onion-based filling wrapped in a deep-fried, flaky dough. The kachoris are crispy and delicious, with the sweetness of caramelized onions balancing the spices inside.
Why It’s Ideal for Special Occasions:
Pyaaz Kachori is an indulgent treat, loved by everyone, making it ideal for special occasions such as weddings, festivals, and gatherings. It’s easy to prepare in large batches and can be served with different chutneys, making it a crowd-pleaser.
Ingredients:
- Onions: The star ingredient, finely chopped and sautéed with spices until caramelized.
- Spices: Cumin, coriander, fennel, and garam masala add complexity to the filling.
- Refined flour: Used to make the outer dough which gives the kachori its crisp texture.
Color:
The kachori turns a golden brown when deep-fried, and the inside is a soft, golden-yellow mixture of spiced onions.
Flavor:
The combination of caramelized onions with warm spices creates a spicy, savory flavor profile, with a slight sweetness and tanginess from the chutneys served alongside.
Texture:
Pyaaz Kachori has a crispy outer layer that gives way to a soft, flavorful, and slightly spicy filling.
Method of Cooking:
- Prepare the dough by mixing refined flour, salt, and ghee (or oil), then knead it to a smooth consistency.
- Prepare the filling by sautéing onions with cumin, green chilies, garlic, ginger, and other spices until golden and soft.
- Shape the dough into small rounds, stuff them with the spiced onion filling, and seal them.
- Deep fry the kachoris in hot oil until they are golden and crispy.
Cooking Time:
About 30-40 minutes for preparation and frying.
Serving:
Serve the kachoris with tamarind chutney, mint chutney, or yogurt.
Nutritional Value:
Pyaaz Kachori is high in carbohydrates and fats due to the deep-frying process, but the onions provide some fiber and vitamins.
2. Bikaneri Bhujia
Dish Name | Bikaneri Bhujia |
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Origin | Bikaner, Rajasthan |
Why It’s Ideal for Special Occasions | A crunchy, savory snack that is perfect for tea-time or as a wedding treat |
Ingredients | Gram flour, spices (cumin, carom seeds, black salt), oil |
Color | Golden yellow |
Flavor | Spicy, savory with an aromatic, tangy finish |
Texture | Crunchy, crispy, and light |
Method of Cooking | Deep frying and squeezing through a bhujia maker |
Cooking Time | 25-30 minutes |
Serving | Served as a snack with tea or drinks |
Nutritional Value | High in carbohydrates, moderate in fats |
Origin:
Bikaneri Bhujia is a famous snack from Bikaner, Rajasthan, known for its crispy texture and spicy flavor. The snack is made from gram flour (besan), seasoned with various spices, and deep-fried until crispy. This traditional snack is widely consumed as a tea-time treat or served during special events and weddings.
Why It’s Ideal for Special Occasions:
Bhujia is a versatile snack that can be served in large quantities for weddings and gatherings. It pairs wonderfully with drinks or can be served as an appetizer. Its crispy texture and blend of spices make it an appealing option for guests of all ages.
Ingredients:
- Gram flour: Forms the base of the dough, which is squeezed through a bhujia maker.
- Spices: Cumin, carom seeds, black salt, and red chili powder add the signature Bikaner flavor.
- Oil: Used for deep frying.
Color:
Bikaneri Bhujia is golden yellow with a crunchy, crispy texture.
Flavor:
The flavor is savory, slightly spicy, with a hint of tang from black salt and aromatic cumin and carom seeds.
Texture:
Bhujia is incredibly crunchy and light, making it perfect for snacking or adding to chat recipes.
Method of Cooking:
- Prepare a dough using gram flour, spices, and water.
- Use a bhujia maker (or a perforated spoon) to squeeze small strands of dough into hot oil, frying them until golden and crispy.
- Drain excess oil and let it cool.
Cooking Time:
Approximately 25-30 minutes.
Serving:
Best served as a snack with tea or drinks or sprinkled on chaats.
Nutritional Value:
Bikaneri Bhujia is high in carbohydrates and fats due to deep frying, but it is a deliciously crunchy snack that provides quick energy.
3. Khaman Dhokla
Dish Name | Khaman Dhokla |
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Origin | Rajasthan (also popular in Gujarat) |
Why It’s Ideal for Special Occasions | A savory, steamed snack perfect for tea-time or weddings |
Ingredients | Gram flour, yogurt, mustard seeds, curry leaves, green chilies |
Color | Yellow, with green garnishing |
Flavor | Savory, mildly tangy, with a hint of spice |
Texture | Soft, spongy, and light |
Method of Cooking | Steaming |
Cooking Time | 30-40 minutes |
Serving | Best served with chutney or as a snack with tea |
Nutritional Value | High in protein, fiber, and low in fats |
Expanded Explanation
Origin:
Khaman Dhokla, originally from Gujarat, is a popular dish in Rajasthan as well. It’s made from fermented gram flour and yogurt, which gives it a light, spongy texture. This savory snack is often served during festive occasions, weddings, or as a breakfast or tea-time snack.
Why It’s Ideal for Special Occasions:
Its lightness and sponginess make it ideal for weddings and other gatherings, where guests may prefer a less heavy snack. Additionally, Khaman Dhokla can be easily made in large batches and served to large crowds.
Ingredients:
- Gram flour: The base of the dough.
- Yogurt: Adds tanginess and aids fermentation.
- Spices: Mustard seeds, curry leaves, green chilies, and ginger enhance the flavor.
Color:
Bright yellow with green garnishing from curry leaves and mustard seeds.
Flavor:
Mildly tangy, savory, and slightly spicy, especially with a hint of mustard.
Texture:
Soft, airy, and spongy, Khaman Dhokla is light yet filling.
Method of Cooking:
- Mix gram flour, yogurt, turmeric, and water to make a smooth batter.
- Add baking soda or ENO fruit salt to make the batter rise.
- Pour the batter into a steaming vessel and steam for about 20 minutes.
- Garnish with mustard seeds, curry leaves, and green chilies.
Cooking Time:
Approximately 30-40 minutes.
Serving:
Serve Khaman Dhokla with green chutney or tamarind chutney.
Nutritional Value:
Rich in protein and fiber from the gram flour, it’s low in fat and makes for a healthy snack option.
4. Samosa
Dish Name | Samosa |
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Origin | Popular across India, especially in Rajasthan |
Why It’s Ideal for Special Occasions | A beloved snack for weddings, parties, and festivals, easy to make in large quantities |
Ingredients | Refined flour, potatoes, peas, cumin, coriander, garam masala, oil, ginger, garlic |
Color | Golden brown, crispy outer shell |
Flavor | Spicy, savory, and aromatic |
Texture | Crunchy on the outside, soft inside with a flavorful filling |
Method of Cooking | Deep frying |
Cooking Time | 25-30 minutes |
Serving | Served with tamarind chutney or mint chutney |
Nutritional Value | Moderate in calories, high in carbs, moderate fat content |
Origin:
While the Samosa is a pan-Indian snack, it has deep roots in Rajasthan, where it’s a staple street food and wedding treat. This fried pastry is filled with spiced potatoes, peas, and various seasonings, making it a versatile and satisfying snack.
Why It’s Ideal for Special Occasions:
Samosas are perfect for weddings and gatherings due to their bite-sized portions and ease of preparation. They can be prepared in large quantities and are enjoyed by guests of all ages, making them a popular choice for celebratory occasions.
Ingredients:
- Potatoes: The main filling, mashed and spiced.
- Peas: Add a slight sweetness and texture to the filling.
- Spices: Cumin, coriander, garam masala, ginger, and garlic.
Color:
Golden brown, crispy on the outside, with a light yellow filling inside.
Flavor:
The samosa has a spicy and savory flavor with hints of tanginess from the chutneys that accompany it. The filling is aromatic, with a balance of heat and sweetness.
Texture:
The outer shell is crispy and crunchy, while the filling is soft and flavorful with a mixture of spices and vegetables.
Method of Cooking:
- Prepare the filling by cooking mashed potatoes, peas, and spices.
- Roll out small dough rounds and fill them with the potato mixture.
- Seal the edges and deep fry the samosas until they are golden and crisp.
Cooking Time:
Around 25-30 minutes.
Serving:
Samosas are best served hot with tamarind chutney or mint chutney for dipping.
Nutritional Value:
Moderate in calories due to deep frying, but they provide carbohydrates from potatoes and some fiber from peas.
5. Mirchi Bada
Dish Name | Mirchi Bada |
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Origin | Jodhpur, Rajasthan |
Why It’s Ideal for Special Occasions | A spicy, crispy snack that’s popular at weddings and festive events |
Ingredients | Green chilies, gram flour, mashed potatoes, spices (cumin, coriander), oil |
Color | Golden brown, crispy exterior |
Flavor | Spicy, savory with a mild tang from the chilies |
Texture | Crunchy on the outside, soft and spicy inside |
Method of Cooking | Deep frying |
Cooking Time | 20-25 minutes |
Serving | Served with chutneys or yogurt |
Nutritional Value | High in calories, moderate in fats |
Origin:
Mirchi Bada is a popular snack from Jodhpur, Rajasthan. The dish features large green chilies stuffed with a spicy potato filling, which is then dipped in a gram flour batter and deep-fried. It’s a favorite street food and an essential part of wedding menus in Rajasthan.
Why It’s Ideal for Special Occasions:
Mirchi Bada’s spicy, tangy flavor and crispy texture make it an exciting and indulgent treat for weddings and festivals. It can be served as an appetizer or snack and pairs perfectly with yogurt or chutneys.
Ingredients:
- Green chilies: The star of the dish, stuffed with a spicy potato filling.
- Gram flour: Used to create a batter for deep frying.
- Potatoes and spices: The stuffing, made with mashed potatoes and spices like cumin and coriander.
Color:
Golden brown and crispy on the outside with a pale yellow filling inside.
Flavor:
The flavor is spicy and savory, with a slight tanginess from the green chilies. The potato filling adds richness and a bit of sweetness to balance the heat.
Texture:
The exterior is crunchy and crispy, while the filling is soft and flavorful, making each bite a satisfying contrast.
Method of Cooking:
- Stuff the green chilies with a spicy mashed potato mixture.
- Dip the stuffed chilies in a gram flour batter.
- Deep fry the chilies until golden brown and crispy.
Cooking Time:
Around 20-25 minutes.
Serving:
Serve Mirchi Bada hot with mint chutney or yogurt.
Nutritional Value:
High in calories due to the deep frying, and rich in carbs from the potatoes and gram flour. It’s a filling and indulgent snack.
6. Ghewar
Dish Name | Ghewar |
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Origin | Jaipur, Rajasthan |
Why It’s Ideal for Special Occasions | A royal, festive dessert perfect for weddings and celebrations |
Ingredients | Refined flour, ghee, sugar, saffron, almonds, cardamom |
Color | Golden brown with a bright yellow from saffron |
Flavor | Rich, sweet with floral saffron and cardamom notes |
Texture | Crisp outer layer with a soft, airy center |
Method of Cooking | Deep frying and soaking in sugar syrup |
Cooking Time | 45 minutes |
Serving | Served as a dessert or sweet snack |
Nutritional Value | High in sugar and fats, moderate in carbs |
Origin:
Ghewar is an iconic Rajasthani dessert from Jaipur, often made during festivals like Teej, Raksha Bandhan, and Gangaur. Its intricate honeycomb structure and rich, sugary syrup make it an indulgent treat, often served at weddings.
Why It’s Ideal for Special Occasions:
Ghewar’s complex preparation and unique texture make it a perfect treat for weddings, festivals, and special events. Its visual appeal, with its golden brown hue and intricate design, makes it a festive centerpiece.
Ingredients:
- Refined flour: Used to make the batter.
- Ghee: Adds richness to the batter.
- Sugar syrup: The fried ghewar is soaked in this syrup, making it sweet and soft.
- Saffron and cardamom: Infuse the dessert with a fragrant, luxurious flavor.
Color:
Golden brown with saffron hues, brightening up the dish and giving it a royal appearance.
Flavor:
Sweet and fragrant, with the warmth of cardamom and the delicate floral notes of saffron.
Texture:
The outer layer is crisp, while the inner portion is light and airy. The syrup soaks into the ghewar, making it melt in your mouth.
Method of Cooking:
- Prepare the batter by mixing refined flour, ghee, and water.
- Deep fry the batter in a circular shape to create the honeycomb effect.
- Soak the fried ghewar in sugar syrup and garnish with saffron and nuts.
Cooking Time:
Around 45 minutes.
Serving:
Serve as a dessert at weddings or festive occasions.
Nutritional Value:
Ghewar is high in sugar and fats but offers a rich, indulgent treat for special occasions.
7. Chana Chaat
Dish Name | Chana Chaat |
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Origin | Rajasthan (common across India) |
Why It’s Ideal for Special Occasions | A tangy, spicy snack that’s healthy and refreshing |
Ingredients | Boiled chickpeas, onions, tomatoes, cucumbers, lemon, spices |
Color | Vibrant with a mix of red, yellow, and green |
Flavor | Spicy, tangy, with a hint of sweetness |
Texture | Crunchy, with a soft and smooth chickpea base |
Method of Cooking | No cooking required (serve chilled) |
Cooking Time | 15-20 minutes |
Serving | Served cold as a refreshing snack or appetizer |
Nutritional Value | High in protein, fiber, and vitamins |
Expanded Explanation
Origin:
Chana Chaat is a popular street food and snack in Rajasthan and other parts of India. It is a refreshing, tangy salad made from boiled chickpeas and topped with a variety of vegetables, spices, and chutneys.
Why It’s Ideal for Special Occasions:
Chana Chaat is a light, nutritious snack that can be served at weddings and festive occasions. It’s quick to prepare, requires minimal cooking, and offers a refreshing contrast to heavier fried snacks.
Ingredients:
- Boiled chickpeas: The base of the dish.
- Spices: Cumin, black salt, red chili powder, and garam masala.
- Vegetables: Onions, tomatoes, cucumbers for crunch and freshness.
Color:
Vibrant, with red from tomatoes, green from cucumbers, and yellow from chickpeas.
Flavor:
Spicy, tangy, and slightly sweet depending on the chutneys used.
Texture:
Crunchy from the veggies and spices, with a soft base from the chickpeas.
Method of Cooking:
- Boil chickpeas and let them cool.
- Chop onions, tomatoes, and cucumbers.
- Mix all the ingredients together and season with spices, lemon juice, and chutneys.
Cooking Time:
Around 15-20 minutes.
Serving:
Serve chilled or at room temperature as a snack or appetizer.
Nutritional Value:
Chana Chaat is high in protein and fiber, making it a healthy and filling snack that’s perfect for special occasions.
8. Aloo Tikki
Dish Name | Aloo Tikki |
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Origin | North India, but widely enjoyed in Rajasthan |
Why It’s Ideal for Special Occasions | A simple, flavorful, and crispy snack perfect for gatherings |
Ingredients | Boiled potatoes, peas, spices, bread crumbs, oil |
Color | Golden brown with a crisp texture |
Flavor | Spicy, savory with a slight sweetness from the potatoes |
Texture | Crunchy on the outside, soft and creamy inside |
Method of Cooking | Shallow frying or deep frying |
Cooking Time | 20-25 minutes |
Serving | Served with tamarind chutney or mint chutney |
Nutritional Value | Moderate in calories, high in carbs |
Expanded Explanation
Origin:
Aloo Tikki is a popular North Indian snack that has made its way to Rajasthan. It consists of mashed potatoes mixed with peas and spices, shaped into patties, and then fried until golden brown and crispy.
Why It’s Ideal for Special Occasions:
Aloo Tikki is a favorite among children and adults alike. It can be made in large quantities and served easily at weddings and gatherings. Its crispy exterior and soft, flavorful interior make it a crowd favorite.
Ingredients:
- Boiled potatoes: The base of the tikki.
- Spices: Cumin, coriander, garam masala, and green chilies for seasoning.
- Bread crumbs: To coat the tikkis and add crunch when fried.
Color:
Golden brown with a crispy, appealing exterior.
Flavor:
Aloo Tikki has a savory, slightly spicy flavor with a touch of sweetness from the mashed potatoes.
Texture:
The exterior is crispy, while the interior is soft and creamy with a mixture of peas and spices.
Method of Cooking:
- Mash boiled potatoes and mix with peas and spices.
- Shape into small patties and coat with bread crumbs.
- Shallow fry or deep fry the tikkis until golden brown.
Cooking Time:
20-25 minutes.
Serving:
Serve with tamarind chutney or mint chutney.
Nutritional Value:
Moderate in calories, high in carbohydrates from potatoes and bread crumbs.
9. Methi Thepla
Dish Name | Methi Thepla |
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Origin | Gujarat, popular in Rajasthan as well |
Why It’s Ideal for Special Occasions | A healthy and flavorful flatbread, perfect for breakfast or snacks |
Ingredients | Fenugreek leaves, whole wheat flour, spices, yogurt, ghee |
Color | Greenish-brown, depending on the fenugreek |
Flavor | Savory, slightly bitter from the fenugreek |
Texture | Soft and slightly chewy |
Method of Cooking | Rolling out dough and pan frying |
Cooking Time | 15-20 minutes |
Serving | Serve with yogurt, chutney, or pickles |
Nutritional Value | High in fiber, vitamins, and iron |
Origin:
Methi Thepla originates from Gujarat, but it is widely enjoyed in Rajasthan as a breakfast item or snack. The dish is made with whole wheat flour and fresh fenugreek leaves, and it’s known for its healthy properties and earthy flavor.
Why It’s Ideal for Special Occasions:
Methi Thepla is a simple yet flavorful dish that is often served during breakfast or as a light snack at weddings. Its soft texture and mild bitterness from fenugreek make it an excellent option for a healthy treat.
Ingredients:
- Fenugreek leaves: The main ingredient, providing a slightly bitter flavor.
- Whole wheat flour: Used for making the dough.
- Spices: Cumin, turmeric, coriander, and green chilies add flavor.
Color:
Greenish-brown due to the fenugreek leaves mixed in the dough.
Flavor:
Slightly bitter from the fenugreek leaves, with warm spices and an earthy taste.
Texture:
Soft and slightly chewy, with a bit of crispness around the edges.
Method of Cooking:
- Mix whole wheat flour, chopped fenugreek leaves, and spices to form a dough.
- Roll out the dough into thin flatbreads.
- Cook the theplas on a hot griddle with a little ghee until golden brown.
Cooking Time:
15-20 minutes.
Serving:
Serve hot with yogurt, chutney, or pickles.
Nutritional Value:
High in fiber and vitamins, particularly iron and calcium from fenugreek leaves.
Conclusion
Rajasthani cuisine, with its vibrant flavors and diverse textures, offers a rich array of snacks that are perfect for weddings, festivals, and other special occasions. From the crispy indulgence of Samosas and Mirchi Bada to the sweet, luxurious notes of Ghewar, each dish brings something unique to the table. These snacks not only reflect the regal heritage of Rajasthan but also cater to a variety of tastes, offering a harmonious blend of spices, crunch, and aroma.