Haryanvi cuisine is special for its rustic, simple, and hearty dishes that heavily feature milk products like ghee and butter, alongside staple rotis made from wheat and millets. Its specialties include rustic vegetable curries like Kachri ki Sabzi and Singri ki Sabzi, rich sweet dishes such as Churma, and vegetarian dishes like Kadhi Pakora.

Haryana is known for its cattle wealth, making milk and its products like butter and ghee integral to the diet. Many dishes are prepared with minimal spices and simple techniques, emphasizing the flavor of locally sourced ingredients. Roti (made from wheat or millet) and rice are the primary staples, often consumed with seasonal vegetables and dals. The cuisine shares similarities with that of neighbouring states such as Punjab, Rajasthan, Delhi, and Uttar Pradesh.

Popular dishes of Haryana 

Kadhi Pakora

Kadhi pakora is made of two main components: a creamy, spiced yogurt and gram flour (besan) gravy called kadhi, and pakoras (deep-fried fritters) made of gram flour and vegetables that are added to the gravy. This comfort food of Haryana is typically served hot with steamed rice or roti, and is known for its tangy and savory flavor.

Churma

This sweet dish, also popular in states like Rajasthan and Madhya Pradesh apart from Haryana, is made from crushed, sweetened, and fried wheat dough balls or leftover rotis. It is made by grinding the baked or fried dough into a powder, then mixing it with ghee, powdered sugar or jiggery. Sometimes cardamom, nuts, and raisins are also added to enhance the flavour. Churma can be eaten as a coarse powder or shaped into balls or ladoos.

Kachri ki Sabzi

Kachri is a wild, protein-rich cucumber that grows in arid regions of western India, particularly Rajasthan. It resembles a small, brownish-yellow melon and has a tangy, sour taste that becomes sweeter as it ripens. Kachri ki Sabzi is a tangy curry made from kachri which is popular in Haryana. This traditional dish is spicy and delicious in taste. It is often combined with fresh green beans and eaten with roti. Kachri is also known for its medicinal properties and vitamin C content.

Singri ki Sabzi

Singri ki Sabzi is a staple sabzi made from a local vegetable called singri. “Singri,” also known as sangri, refers to the dried bean-like pods of the khejri tree, a desert plant. It is a traditional vegetable, popular in the arid regions of northern India, especially Rajasthan and Haryana, where it’s used in dishes like sangri ki sabzi. These pods have a nutty flavor with hints of spice and are often dried and stored for long periods to be used as a vegetable when other fresh produce is unavailable.

Singri ki sabzi made from the dried pods of the khejri tree. It is usually mixed with ker (wild plum) and uses a variety of spices, such as asafoetida, cumin, coriander and red chili powder. To prepare this dish, dry sangri and ker are soaked in water or buttermilk and boiled and then cooked in a spicy gravy.

Aloo Roti

Aloo Roti is made with potatoes mixed into the dough or as a spicy, mashed potato filling. It can be served as a standalone dish or with accompaniments like yogurt, chutney, or curries. While similar to aloo paratha, a key distinction is that some versions of aloo roti have the potato integrated directly into the dough, which is then cooked on a tawa (griddle), making it very soft. It is a popular breakfast item in Haryana.

Bajra ki Roti

Bajra ki roti is a traditional roti made from millet flour, which is often paired with homemade butter and simple accompaniments like chutney and jaggery. It is gluten-free, nutritious and easily digestible, making it a great alternative to wheat roti for health-conscious people. In Haryana, it is usually served with ghee, pickles and curd along with lentils and vegetables.

Bajra Khichdi

Bajra Khichdi is a traditional dish popular in Haryana, which is made from pearl millet (bajra) and lentils, such as moong dal, that replaces rice in a standard khichdi. It is a nutritious, wholesome, and comforting one-pot meal popular in Haryana and Rajasthan. The dish can be customized with various vegetables and is often served with ghee, yogurt, or buttermilk.

Bathua raita

Bathua raita is a cooling, nutritious Indian dish made with a yogurt base, blended bathua greens (also known as wild spinach or goosefoot), and spices like roasted cumin, black salt, and chili powder. It is a popular seasonal dish, especially in North Indian states, typically enjoyed during the winter months when the bathua greens are fresh.

Meethe Chawal

Meethe Chawal refers to a sweet rice dish similar to Zarda Pulao, a festive dessert popular in Haryana. It is made with rice, sugar or jaggery, ghee, and flavored with saffron, cardamom, and various nuts and dried fruits. It’s a traditional and popular dish served during festivals and celebrations like Diwali, Baisakhi, Lohri, and weddings, symbolising prosperity and sweetness.

Long or Short, get news the way you like. No ads. No redirections. Download Newspin and Stay Alert, The CSR Journal Mobile app, for fast, crisp, clean updates!

App Store – https://apps.apple.com/in/app/newspin/id6746449540

Google Play Store – https://play.google.com/store/apps/details?id=com.inventifweb.newspin&pcampaignid=web_share