Haryana Traditional Food – 5 Iconic Dishes From An Extensive Haryana Menu of Famous Food From Haryana

Haryana Traditional Food – 5 Iconic Dishes

Haryana Traditional Food – 5 Iconic Dishes -: One of India’s richest states, Haryana has people who are modest and kind. The majority of people work in agriculture and dairy. The vegetarian diet of the Haryanvi includes a lot of milk and ghee consumption. In actuality, plenty of individuals manufacture their own butter and ghee. The name “The Land of Rotis” is another nickname for Haryana.

Here is a list of 17 authentic Food in Haryana:

Haryana Traditional Food Singri ki Sabzi Recipe

The state-produced dried desert bean known as sangri or ker sangri is used to prepare this delectable sabzi. Stir-fry beans are cooked in salt water for fifteen minutes after being soaked in water overnight to make this veggie. After that, they are cooked on a skillet with a few spices, including berries and amchur (mango powder). It could also include yoghurt.


  • 200 grams dried singri (desert beans)
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Soak the dried singer in water for at least 6 to 8 hours or overnight. Drain the water after soaking, then rinse the singer under running water.
  2. Singri should be cooked in a pressure cooker for three to four whistles, or until soft and cooked, with just enough water and a pinch of salt. Drain the water, then reserve it.
  3. In a pan, heat ghee or oil over medium heat. Stir in the cumin seeds and watch them puff up.
  4. Add the chopped onions and cook them till golden brown.
  5. Add green chilies and ginger-garlic paste. Cook for one minute to get rid of the raw scent.
  6. Cook the chopped tomatoes after adding them until they are mushy and tender.
  7. Salt, red chili powder, coriander powder, and turmeric powder should be added. Mix well and simmer the spices for one minute to enable for cooking.
  8. Make sure the fried singer is uniformly coated with the masala before adding it to the pan.
  9. When the flavors have had time to combine, simmer the dish over low heat for around 10-15 minutes with the lid on, stirring now and again.
  10. Mix thoroughly after adding garam masala to the singer ki sabzi.
  11. Add fresh coriander leaves as a garnish.

Serve hot alongside rice or roti.

Enjoy your traditional Singri ki Sabzi from Haryana!

Haryana Traditional Food Mithe Chawal Recipe

The Indian state of Haryana is famous for its popular traditional meal known as Mithe Chawal, often referred to as Meethe Chawal or Sweet Rice. Usually, it is produced for festivals and other events. The recipe calls for basmati rice to be cooked with ghee, sugar, and a mixture of fragrant spices. Here is a straightforward recipe for Mithe Chawal:


  • 1 cup basmati rice
  • 1/2 cup sugar
  • 4 cups water
  • 4 tablespoons ghee (clarified butter)
  • 1/4 cup mixed dry fruits (such as almonds, cashews, and raisins)
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • A pinch of saffron strands (optional)
  • A few drops of kewra water (optional)


  1. Basmati rice should be well-rinsed in cold water until the water is clear. Rice should be soaked in water for 30 minutes, drained, and then left aside.
  2. In a pressure cooker or heavy-bottomed pan, melt the ghee over medium heat. Almonds, cashews, and raisins are added, and they are sautéed until they are golden brown. The dried fruits should be taken out of the pan and put aside.
  3. The green cardamom pods and cinnamon stick should be added whole to the same pan of spices. Sauté until fragrant for one minute.
  4. Basmati rice that has been soaked and drained should be added to the pan. Gently sauté the rice for a few minutes while swirling to evenly distribute the ghee.
  5. 4 cups of water should be brought to a boil in a different pan. Pour the water into the rice pan after it has reached a rolling boil.
  6. Stir sugar into the pan well until it fully melts. When using saffron, add the strands now after letting them soak in a spoonful of heated milk or water.
  7. Rice should be cooked on low heat with a tight-fitting cover until the grains are fluffy and the rice is thoroughly cooked. When using a pressure cooker, cook for approximately 1-2 whistles, then turn off the heat and allow the pressure to naturally release.
  8. When the rice is finished cooking, cover it and let it stand for a few minutes so the flavors may mingle.
  9. Add a few drops of kewra water to the sautéed dried fruits as an aroma-boosting garnish for the Mithe Chawal. Mix slowly.
  10. As a sweet dish for a celebration or as a dessert, serve the Mithe Chawal hot or warm. It goes nicely with foods like plain yoghurt or Kadi.

Enjoy the delightful flavors of Mithe Chawal, a traditional sweet rice dish from Haryana!

Haryana Traditional Food Malpua Recipe

A delectable delicacy from Haryana, India, is called malpua. It is a sweet meal that resembles a pancake that is frequently prepared for festivals and special occasions. Here is a quick recipe for malpua in the Haryana style:


  • 1 cup all-purpose flour
  • 1/2 cup semolina (sooji/rava)
  • 1/4 cup yogurt (curd)
  • 1/4 cup milk
  • 1/4 cup grated coconut
  • 1/4 cup chopped dry fruits (cashews, almonds, pistachios, etc.)
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 cup sugar
  • Ghee or oil for frying
  • Saffron strands (optional)
  • Water as needed

For the Sugar Syrup:

  • 1 cup sugar
  • 1 cup water
  • A few strands of saffron
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon rose water (optional)


  1. The all-purpose flour, semolina, yogurt, and milk should be combined in a mixing bowl. For a smooth batter, thoroughly combine. To create a pouring consistency, add water as necessary.
  2. Add the cardamom powder, fennel seeds, chopped dried fruits, and shredded coconut to the batter. All of the ingredients should be well mixed. Give the batter roughly 30 minutes to rest.
  3. Make the sugar syrup in the meanwhile. Water and sugar should be combined in a pot. Cook the sugar until it fully melts over medium heat. Saffron threads and cardamom powder should be added. The syrup needs to simmer for a few more minutes to slightly thicken. If desired, add rose water after removing from the heat. Warm up the sugar syrup.
  4. In a large skillet or deep pan, heat the ghee or oil over medium heat.
  5. Pour a ladleful of the heated ghee or oil with the malpua batter. Depending on your liking, prepare little or medium-sized pancakes. Until the bottom of the mala gets golden brown, cook it over medium heat.
  6. The mala should be flipped over and cooked until both sides are golden brown. Remove the cooked malpua from the pan and pat dry any remaining oil or ghee.
  7. Make sure both sides of the heated malpua are well covered before dipping it into the warm sugar syrup. After a brief period of soaking, remove it and place it on a serving platter.
  8. Once all the malpuas are fried and submerged in sugar syrup, repeat the procedure with the remaining batter.
  9. If desired, top the malpuas with more chopped dried fruits, shredded coconut, and saffron threads. Enjoy the mouthwatering Malpua made in Haryana at room temperature!

Note: You can adjust the sweetness of the sugar syrup according to your preference. Some people prefer a slightly sweeter syrup, while others prefer it less sweet. Also, feel free to experiment with the toppings and garnishes to suit your taste.

Haryana Traditional Food Rajma Chawal Recipe

A well-known regional dish from the Indian state of Haryana is rajma chawal. It consists of boiled kidney beans (rajma) that are accompanied by steamed rice (chawal) and a rich, delicious sauce. Here is a recipe for Rajma Chawal in the Haryana manner:


  • 1 cup kidney beans (rajma)
  • 2 cups basmati rice
  • 2 medium-sized onions, finely chopped
  • 2 tomatoes, pureed
  • 2-3 green chilies, slit lengthwise
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon coriander powder
  • 1 tablespoon oil or ghee (clarified butter)
  • Salt to taste
  • Fresh coriander leaves for garnishing


  1. Rajma, or kidney beans, should be soaked in water for at least eight hours or overnight. After that, rinse the beans with fresh water.
  2. Add the soaked, rinsed kidney beans to a pressure cooker along with 4 cups of water. When the beans are fully cooked and soft, simmer them for 20 to 25 minutes with the lid on. Place aside.
  3. Oil or ghee should be heated over medium heat in a different pan. Stir in the cumin seeds and watch them puff up. Onions that have been coarsely chopped should then be added and sautéed till golden brown.
  4. Sliced green chilies and ginger-garlic paste should be added to the pan. Sauté for a minute to get rid of the raw smell.
  5. Once the oil separates from the masala, add the tomato puree and simmer for an additional 3 to 4 minutes.
  6. Turmeric powder, red chilli powder, coriander powder, and garam masala are added once the heat is reduced to low. Mix well, then simmer for a further 2 minutes to let the flavours of the spices come through.
  7. The cooked kidney beans (rajma) and the water in which they were prepared should be added to the pan. After combining everything, bring it to a boil.
  8. To enable the flavors to meld, turn the heat down to low and simmer the rajma for 15 to 20 minutes. When necessary, you can add extra water to the gravy to change its consistency. Salt to taste and thoroughly combine.
  9. Prepare the steaming rice while the rajma simmers. Basmati rice should be carefully washed and soaked for around 30 minutes. When the rice is fluffy and thoroughly cooked, drain the water and cook it with 4 cups of water in a rice cooker or on the stove.
  10. Serve hot rajma stew with steamed rice once the rajma is cooked and the rice is ready. Add fresh coriander leaves as a garnish.

Enjoy your delicious Haryana-style Rajma Chawal!

Haryana Traditional Food Besan Masala Roti Recipe

The ingredients for the dough used to make Besan ki Masala Roti in India are besan (gramme flour), atta (wheat flour), and ghee. The dough also contains a mixture of amchur, cumin, coriander, red and green chilli powders, cumin, and red chilli powder. With raita or sabzi, this roti is eaten.


  • 2 cups besan (gram flour)
  • 1 cup wheat flour
  • 1 medium-sized onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil or ghee for cooking
  • Water as needed


  1. Besan, wheat flour, chopped onion, green chilies, ginger, garlic, turmeric, coriander, cumin, garam masala, and salt should all be combined in a mixing bowl. To thoroughly incorporate all ingredients, stir well.
  2. Stir in the water little by little while kneading the ingredients into a soft dough. Water requirements might vary, so add it gradually and make adjustments as needed. The dough ought to be supple and simple to roll out.
  3. When the dough is prepared, cut it into tiny pieces, then roll each piece into a ball. With your palm, flatten each ball, then sprinkle some wheat flour over it.
  4. A griddle or tawa should be heated to medium. Using a rolling pin and wheat flour as needed, flatten one ball into a roti that is about 6-7 inches in diameter.
  5. Roll the roti and place it on the hot tawa. Once you notice little bubbles appearing on the surface, cook it for another minute or two.
  6. Apply some ghee or oil to the surface after flipping the roti to the other side. To ensure uniform cooking, press with a spatula lightly.
  7. Apply oil or ghee to the opposite side as well after flipping it over once more. Cook until crisp and golden brown on both sides.
  8. Besan masala roti should be taken from the tawa and placed on a platter. With the remaining dough parts, repeat the procedure.
  9. Hot besan masala rotis should be served with yoghurt, pickles, or your preferred curry.

Enjoy the delicious Besan Masala Roti, a traditional dish from Haryana!

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