Delve into the rich and diverse flavors of Haryana cuisine! From the delectable Bhutte Ka Kees, a creamy corn delicacy, to the wholesome Bajra Khichdi, savor the warmth of traditional dishes.
Indulge in Singri Ki Sabzi’s unique dessert bean flavors or relish the vibrant Hara Dhania Cholia with fresh green chickpeas. Prepare for Besan Masala Roti’s flavorful twist and the delightful Methi Gajar blend of fenugreek and carrots.
Discover the cooling Bathua Raita and the rustic charm of Kachri Ki Sabzi. Enjoy the tangy goodness of Kadhi Pakora and the comforting delight of Rajma Chawal. End on a sweet note with the creamy richness of Kheer or the crispy sweetness of Ghevar. Let the culinary journey begin with every bite!
1. Bhutte Ka Kees
Bhutte Ka Kees is a popular dish in Haryana made from grated corn or corn kernels. It is a delectable combination of grated corn, spices, and milk, which is slow-cooked until it attains a creamy texture.
The dish is flavored with a blend of spices like turmeric, cumin, red chili powder, and green chilies, adding a burst of flavor to the mild sweetness of the corn. Often served as a side dish or snack, Bhutte Ka Kees is a favorite when fresh corn is abundantly available during the monsoon season.
2. Bajra Khichdi
Bajra Khichdi is a wholesome and nutritious dish widely relished in Haryana, especially during winter. Bajra, or pearl millet, is a staple grain in the region due to its ability to grow in arid conditions.
The khichdi is made by cooking bajra with moong dal (split green gram), seasoned with ghee, salt, and mild spices. The result is a comforting and hearty dish that provides warmth during the colder months. Bajra Khichdi is typically served with curd or buttermilk to complement its earthy flavors.
3. Singri Ki Sabzi
Singri Ki Sabzi is a traditional Haryanvi dish from dried desert beans or bean pods. These beans grow on the khejri or sangri tree, which thrives in the arid regions of Haryana.
The beans are sun-dried to preserve them and rehydrated and cooked into a flavorsome vegetable dish. Singri Ki Sabzi is usually cooked with a mix of spices like cumin, coriander, red chili powder, and asafoetida, giving it a distinct taste.
This dish is a part of the rich culinary heritage of Haryana and is often enjoyed with bajra roti (flatbread made from pearl millet).
4. Hara Dhania Cholia
Hara Dhania Cholia is a vibrant and nutritious dish that showcases fresh green chickpeas (cholia) paired with fresh coriander leaves (hara dhania).
This dish is typically prepared during winter when both ingredients are available abundantly. The chickpeas are sautéed with a medley of spices, including cumin, turmeric, garam masala, and green chilies, which impart a delightful aroma and flavor. Hara Dhania Cholia can be enjoyed as a side dish with Indian bread like chapati or as an accompaniment to rice.
5. Besan Masala Roti
Besan Masala Roti is a popular dish in Haryana and is a type of unleavened flatbread made from gram flour (besan) and various spices.
To prepare this dish, the main ingredients are besan (gram flour), wheat flour, onions, green chilies, coriander leaves, and a blend of spices like red chili powder, cumin powder, and garam masala.
The dough is kneaded with water and rolled into small flatbreads, then cooked on a grill with ghee or oil until golden brown and slightly crispy. Besan Masala Roti is often served with yogurt, pickles, or any curry dish and is enjoyed for its distinct flavor and texture.
6. Methi Gajar
Methi Gajar is a delightful and nutritious dish that showcases the blend of fenugreek leaves (methi) and carrots (gajar). It is a seasonal preparation when fresh carrots and fenugreek leaves are available.
The dish is typically made by sautéing finely chopped or grated carrots, fenugreek leaves in ghee or oil, cumin seeds, green chilies, and some spices.
Combining sweet carrots and slightly bitter fenugreek leaves creates a harmonious balance of flavors, making it a favorite in Haryana households. Methi Gajar can be enjoyed as a side dish with chapati or rice.
7. Bathua Raita
Bathua Raita is a cooling and tangy accompaniment commonly found in Haryana’s cuisine. Bathua refers to Chenopodium album, a leafy green vegetable rich in nutrients.
The bathua leaves are blanched and finely chopped to prepare the raita, then mixed with beaten yogurt (curd). The yogurt is seasoned with roasted cumin powder, black salt, and sometimes a pinch of red chili powder.
The raita has a refreshing taste and is often served as a side dish with various meals. It is known for its health benefits and is consumed especially during winters when bathua is in season.
8. Kachri Ki Sabzi
Kachri Ki Sabzi is a unique and traditional dish that reflects the ingenuity of Haryana’s cuisine. Kachri refers to a wild cucumber-like fruit that grows abundantly in the region.
The dish is prepared by peeling and chopping the kachori into small pieces and then cooking them with turmeric, red chili powder, coriander powder, and garam masala.
The final result is a mildly spiced and flavorful sabzi that complements the rustic taste of the kachri. Kachri Ki Sabzi is usually savored with bajra roti (millet flatbread) and is cherished for its simplicity and regional identity.
9. Kadhi Pakora
Kadhi Pakora is a popular and traditional dish in Haryana cuisine. It is a thick, tangy yogurt-based curry often accompanied by deep-fried pakoras (fritters).
To prepare Kadhi, yogurt is blended with besan (gram flour) and spices, creating a smooth and creamy consistency. The curry is then simmered with spices like turmeric, cumin, and fenugreek seeds, which gives it a distinctive flavor.
The pakoras, made from gram flour and vegetables like onions and spinach, are added to the Kadhi and allowed to cook until tender. This dish is usually served with steamed rice or Indian bread like chapati or phulka.
10. Rajma Chawal
Rajma Chawal is another beloved dish in Haryana, as well as in many other parts of India. This wholesome and comforting meal consists of kidney beans cooked in a thick, flavorful gravy and aromatic spices such as cumin, coriander, and garam masala.
The dish is best enjoyed with steamed white rice (chawal), which complements the richness of the rajma (kidney beans) curry. Rajma Chawal is a staple in many Haryanvi households and is often served with pickles or yogurt to balance the flavors.
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Kheer is a delicious and creamy rice pudding commonly prepared in Haryana during festive occasions and celebrations. It is made by simmering rice in milk and adding sugar, cardamom, and sometimes saffron for extra flavor and aroma.
The slow-cooking process allows the rice to absorb the milk, resulting in a thick and luscious dessert. Kheer is often garnished with chopped nuts like almonds, pistachios, or cashews, adding a delightful crunch to the overall texture. This sweet treat is cherished by people of all ages and is a quintessential part of Haryana’s culinary heritage.
12. Bajra Aloo Roti
Bajra Aloo Roti is a traditional flatbread that holds a special place in Haryana’s cuisine, especially in rural areas. Bajra, or pearl millet, is a nutritious and hardy grain that thrives in the region’s climate.
Bajra flour is combined with mashed potatoes and spices like cumin, red chili powder, and salt to make this roti. The mixture is kneaded into a dough and then rolled out into flatbreads.
These rotis are usually cooked on a tava (griddle) with a little ghee or oil until they develop a golden-brown crust. Bajra Aloo Roti is often served with fresh homemade butter, curd, or jaggery, making it a simple yet wholesome and flavorful meal.
13. Kachri Ki Chutney
Kachri Ki Chutney is a popular traditional condiment from Haryana cuisine. It is made from a small, tangy fruit called “Kachri,” which is native to the arid regions of North India, including Haryana. The chutney is prepared by grinding the dried Kachri and various spices to create a flavorful and tangy relish.
To make Kachri Ki Chutney, the dried Kachri is soaked in water to rehydrate it. Once softened, it is ground into a paste with green chilies, garlic, cumin seeds, salt, and other spices like coriander. The resulting chutney has a unique sour and slightly spicy taste, making it a delightful accompaniment to various dishes.
The chutney is versatile and can be served with many dishes, including traditional Haryanvi meals like Bajra Roti, Kadi, or even simple rice dishes. It adds a refreshing, tangy punch to the meal and is loved by locals and visitors alike.
14. Misi Roti
Misi Roti is a special type of flatbread that is intrinsic to Haryana cuisine. It is made from a blend of different grains, which gives it a distinct texture and taste. The name “Misi” is derived from the word “mix” since the roti is made by mixing different flours.
To prepare Misi Roti, flours are used, typically including wheat flour, gram flour (besan), and sometimes even maize flour (cornmeal). The flour is mixed with water, and the dough is kneaded until it becomes soft and pliable. Adding gram flour imparts a unique nutty flavor to the roti, while the wheat flour holds the dough together.
Once the dough is ready, small balls are formed and rolled out into flat, circular shapes. These rotis are then cooked on a hot grill until they puff up and develop golden-brown spots. Misi Roti is usually served hot with ghee (clarified butter) or alongside traditional Haryanvi dishes like Dal Makhani, Sarson Ka Saag, or Kadhi.
Ghevar is a delectable dessert that holds a special place in Haryana’s culinary traditions, especially during festive occasions like Teej and Raksha Bandhan. It is a disc-shaped sweet cake made from a batter of all-purpose flour, ghee, and milk. The batter is poured into a specially designed mold and deep-fried in ghee until it becomes crispy and golden.
After frying, the Ghevar is taken out and allowed to cool. Once cooled, it is soaked in sugar syrup, which gives it a sweet and syrupy taste. Often, the Ghevar is garnished with sliced nuts like almonds and pistachios or even a dollop of rabri (reduced sweetened milk) to enhance its richness.
Preparing Ghevar requires skill, as achieving the right texture and crispiness can be challenging. It is a delightful treat that brings joy to the people of Haryana during festive celebrations.
Malpua is another famous dessert enjoyed in Haryana and other parts of India. It is a sweet, fluffy pancake made from a batter comprising all-purpose flour, milk, and sometimes semolina (sooji).
The batter is sweetened with sugar and flavored with cardamom or saffron, which gives the Malpua its aromatic and distinct taste.
To prepare Malpua, the batter is spooned into a hot frying pan or a kadhai and deep-fried until it turns golden and crisp on the edges. Once cooked, the Malpua is taken out and soaked in sugar syrup, which adds sweetness and moisture to the pancake.
Malpua is often served warm and can be garnished with chopped nuts or a drizzle of rabri to make it even more indulgent. It is a favorite dish during festivals like Holi and Diwali and is relished by people of all ages.
17. Aloo Raita
Aloo Raita is a popular side dish made from potatoes and yogurt in Haryana cuisine. It is a refreshing accompaniment that complements the richness and spiciness of many Haryanvi dishes.
To prepare this dish, boiled and diced potatoes are mixed with fresh yogurt and seasoned with various spices like roasted cumin powder, red chili powder, and salt.
Sometimes, chopped onions, tomatoes, and cilantro are added to enhance the flavors further. The cooling effect of yogurt balances the heat of the main course and adds a creamy texture to the meal. Aloo Raita is a delightful dish commonly served with rotis, parathas, or rice in Haryana.
18. Bhura Roti
Bhura Roti is a unique and traditional flatbread specific to Haryana cuisine. Unlike regular wheat rotis, Bhura Roti is made from different grains and pulses, giving it a distinct taste and texture.
The primary ingredients for making Bhura Roti are wheat flour, gram flour (besan), and spices. Sometimes, chopped onions, green chilies, and cilantro are added to the dough to enhance the flavor.
The dough is rolled into circular shapes and cooked on a hot grill until it puffs up and becomes golden brown. Bhura Roti is often served with spicy curries, lentils, or a dollop of ghee (clarified butter) in Haryana households.
Saag is a highly popular and beloved dish in Haryana, as well as in various other parts of North India. It is a leafy green vegetable preparation, typically made from a combination of mustard greens (sarson), spinach (palak), and other seasonal greens.
The greens are washed thoroughly, chopped finely, and then cooked with various spices such as garlic, ginger, green chilies, and aromatic spices. The dish is slow-cooked until the greens become tender and flavorful.
Often, a tempering of ghee and cumin seeds is added to enhance the taste further. Saag is typically served with makki di roti (cornmeal flatbread) and a dollop of butter or ghee, creating a delicious and fulfilling meal.
Churma is a traditional Haryanvi sweet dish popular during festivals, weddings, and other special occasions. It is made from coarsely ground wheat flour, deep-fried until golden brown, and then crushed or powdered finely. The fried wheat powder is mixed with ghee and jaggery (or sugar) to add sweetness.
Additionally, chopped nuts like almonds, pistachios, and cashews are often added to the mixture for extra flavor and texture. Churma is typically served with ghee or warm milk and is known for its rich, sweet taste. It is a delicious treat and provides a good energy source, making it a cherished dessert in Haryana’s culinary traditions.
Lassi is a popular traditional drink from Haryana and other parts of North India. It is a refreshing beverage made from yogurt, curd, water, and sometimes sugar or salt. Lassi can be enjoyed in various forms, including sweet, salted, and flavored lassi.
To prepare sweet lassi, fresh yogurt is blended with water and sugar until it becomes smooth and frothy. It is then served chilled, sometimes garnished with a sprinkle of ground cardamom or a few chopped nuts on top.
Salted lassi is a simpler version, where the yogurt is blended with water and seasoned with a pinch of salt. This savory lassi is often paired with spicy or heavy meals as it aids in digestion and provides a cooling effect.
Flavored lassi variants include mango, rose, saffron, and more. These versions incorporate various ingredients, adding a unique twist to the classic yogurt drink.
22. Kachri Ki Launji
Kachri Ki Launji is a traditional Haryanvi side dish made from kachri, a wild variety of cucumber-like fruit. The dish blends sweet, sour, and spicy flavors, making it an interesting and flavorful accompaniment to the main course.
To prepare Kachri Ki Launji, the kachri fruit is peeled, deseeded, and chopped into small pieces. It is then cooked with a mixture of spices, including cumin seeds, mustard seeds, red chili powder, turmeric, asafoetida, and jaggery (unrefined cane sugar).
Tamarind pulp or lemon juice is added to provide the tangy taste characteristic of the dish. The ingredients are cooked until the kachri is tender and well-coated with the spices.
Kachri Ki Launji is commonly served with Bhura or other bread varieties and can complement rice dishes. It offers a burst of flavors and textures, making it a delightful addition to the Haryana cuisine.
Haryana’s culinary heritage is a feast of delightful flavors and unique dishes. Each dish reflects the region’s rich cultural diversity, from the creamy Bhutte Ka Kees to the nutritious Bajra Khichdi.
Singri Ki Sabzi and Hara Dhania Cholia showcase nature’s bounty, while Besan Masala Roti and Methi Gajar exemplify the perfect blend of spices. Kachri Ki Sabzi and Kadhi Pakora exemplify the ingenuity of Haryana’s cuisine. Rajma Chawal, Kheer, and Bajra Aloo Roti provide comforting meals for every occasion.
The tangy Kachri Ki Chutney, the versatile Misi Roti, the indulgent Ghevar, and the sweet Churma complete the gastronomic journey. A refreshing Aloo Raita and traditional Lassi add a cool twist to the experience. Finally, Kachri Ki Launji is the perfect blend of flavors, completing the delicious symphony of Haryana’s culinary delights.