Fogla: The Disappearing Food from Thar Desert

Foraging was the survival craft in the Thar region of Rajasthan. The communities thrived on a variety of foraged beans, berries, flowers, greens and more. The wisdom of identifying several edible plants and their correct usage was passed down from generation to generation.

With the advent of transportation, genetically modified crops and industrial agriculture — human dependence on foraged foods was reduced. We started attaching shame to foraged foods and labelled it as “wild food”. Hence, began the decline of the craft of foraging.

Fogla is one such disappearing gem from the Thar region of Rajasthan. It grows on the Fog tree in arid conditions and was known for its magical cooling properties. Fogla looks like a millet, but is not. Some call it a seed, others call it a dried flower. Regardless of its unknown category, fogla was a saviour in the unbearable summers of Rajasthan.

Fogla would feature in several dishes on most summer days, including Fogle ka Dhokla, Fogle ki Roti and Fogle ka Raita.

Recipe: Fogle ka Raita

Ingredients

• 20 grams Fogla

• 100 grams Curd

• Salt as per taste

• 1/2 tsp Roaster Cumin Powder

• 1/2 tsp Mint Powder

Method

• Wash fogla twice and then soak it in water for 1 hour.

• Boil it until the fogla swells a bit and turns purple.

• Take it off the gas and drain the excess water.

• Add boiled fogla in curd.

• Sprinkle salt, cumin powder and mint powder on the top.

• Serve with roti.