Haryana is known for its rich agricultural heritage, and its cuisine reflects the simplicity and wholesomeness of its people. The food here is deeply rooted in dairy products, fresh grains, and earthy flavors. Here are 10 of the best foods you must try in Haryana:
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1. Bajre ki Roti with Sarson ka Saag
Bajre Ki Roti with Sarson Ka Saag is a classic North Indian meal, deeply rooted in Punjabi and Rajasthani cuisine. Bajre Ki Roti is made using pearl millet flour (bajra), kneaded with warm water and shaped into thick, hearty flatbreads. Since bajra is gluten-free, the dough requires careful handling to maintain its structure. The roti is cooked on a hot griddle, then brushed with ghee, enhancing its earthy taste. Sarson Ka Saag is a nutritious mustard greens curry, slow-cooked with spinach, bathua, garlic, ginger, and maize flour, creating a rich, creamy texture. It is tempered with ghee, cumin, and red chilies, adding depth to its flavor.
2. Hara Dhania Cholia
Hara Dhania Cholia is a traditional Haryanvi dish, made with fresh green chickpeas (cholia) and coriander (dhaniya), creating a vibrant, earthy flavor. This dish is especially popular during winter months when cholera is in season. The preparation begins with boiling green chickpeas, then sautéing them in ghee with cumin seeds, asafoetida (hing), and green chilies. A paste of ginger, garlic, and fresh coriander is added, infusing the dish with bold, aromatic flavors. Some variations include tomatoes and garam masala, enhancing the depth of taste.
3. Kadhi Pakora
Kadhi Pakora is a classic North Indian dish, featuring crispy gram flour fritters (pakoras) served in a tangy, spiced yogurt-based curry (kadhi). This comforting meal is a staple in Punjabi cuisine, often paired with steamed rice. The preparation begins with whisking yogurt and gram flour (besan), then simmering it with mustard seeds, fenugreek seeds, turmeric, and red chili powder, creating a rich, creamy texture. Meanwhile, pakoras are made by mixing gram flour with onions, spices, and water, then deep-frying until golden brown. The pakoras are then soaked in the kadhi, absorbing its flavors.
4. Rajma Chawal
Rajma Chawal is a comforting North Indian dish, featuring kidney beans (rajma) cooked in a spiced tomato-based gravy, served with steamed rice (chawal). This dish is a staple in Punjabi households, loved for its rich, hearty flavors. The preparation begins with soaking rajma overnight, then slow-cooking it with onions, tomatoes, garlic, ginger, and aromatic spices like cumin, coriander, and garam masala. The gravy is simmered until thick, allowing the beans to absorb the flavors. Some variations include adding cream or kasuri methi, enhancing the taste.
5. Aloo Roti
Aloo Roti is a flavorful Indian flatbread, made by kneading boiled and mashed potatoes into whole wheat flour, creating a soft, slightly crispy texture. Unlike stuffed parathas, the potatoes are directly mixed into the dough, making it quick and easy to prepare. The dough is seasoned with cumin, coriander, green chilies, and salt, enhancing its taste. Some variations include adding chopped onions or fresh herbs, making it even more aromatic. The rotis are rolled out and cooked on a hot griddle, brushed with ghee or butter for extra richness.
6. Gajar ka Halwa
Gajar Ka Halwa is a classic North Indian dessert, loved for its rich, creamy texture and natural sweetness. Made with grated carrots, milk, sugar, and ghee, this dish is slow-cooked to perfection, allowing the flavors to meld beautifully. The preparation begins with sautéing grated carrots in ghee, followed by simmering them in full-fat milk until they soften. Sugar is then added, enhancing the sweetness, while cardamom powder infuses a warm aroma. Some variations include khoya (milk solids) or condensed milk, making it even richer. The halwa is garnished with chopped nuts like almonds and cashews, adding crunch.
7. Malpua
Malpua is a traditional Indian dessert, often described as sweet, deep-fried pancakes. Originating from North India, it is a festive favorite, especially during Holi and Diwali. The batter is made with all-purpose flour (maida), semolina (sooji), milk, and sugar, creating a smooth consistency. Some variations include khoya (milk solids), mashed bananas, or fennel seeds, enhancing the flavor. The batter is fried in ghee, resulting in crispy edges and a soft center. Once golden brown, the malpuas are dipped in sugar syrup, making them irresistibly sweet.
8. Besan Masala Roti
Besan Masala Roti is a flavorful North Indian flatbread, made with gram flour (besan) and whole wheat flour, creating a nutty, slightly crispy texture. It is a staple in Haryanvi and Rajasthani cuisine, often enjoyed as a breakfast or dinner dish. The dough is prepared by mixing besan and atta with spices like turmeric, red chili powder, cumin, and ajwain (carom seeds), enhancing its aroma. Some variations include adding yogurt or ghee, making the roti softer. The dough is rolled out and cooked on a hot griddle, brushed with ghee or butter for extra richness.
9. Kheer
Kheer is a classic Indian dessert, loved for its rich, creamy texture and delicate sweetness. Made with rice, milk, sugar, and cardamom, it is slow-cooked to perfection, allowing the flavors to blend beautifully. The preparation begins with simmering rice in full-fat milk, ensuring a thick, luscious consistency. Sugar is then added, enhancing the sweetness, while cardamom and saffron infuse a warm aroma. Some variations include jaggery instead of sugar, creating a deeper, caramelized taste. The kheer is garnished with chopped nuts like almonds and pistachios, adding crunch.
10. Singri ki Sabzi
Singri Ki Sabzi, also known as Ker Sangri, is a traditional Rajasthani dish, made with dried desert beans (sangri) and wild berries (ker). This dish is a staple in Marwari cuisine, known for its bold, tangy flavors. The preparation begins with soaking ker and sangria overnight, then boiling them in salt water to soften. The soaked ingredients are then stir-fried in mustard oil with cumin, asafoetida (hing), dried red chilies, and amchur (mango powder), creating a deep, earthy taste. Some variations include adding yogurt or raisins, enhancing the richness.