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

Madhya Pradesh Traditional Food

Madhya Pradesh Traditional Food – 5 Iconic Dishes -: Warm hospitality, a dash of culture, and a plateful of mouthwatering treats combine with a touch of nature. You get Madhya Pradesh, then! India’s beating heart Madhya Pradesh promises its guests a wonderful experience. Be it then the historical significance, the rich culture, or the cuisine. The state of Madhya Pradesh has everything a traveller or eater might want.

Madhya Pradesh has several regional cuisines. Rice is more widespread in the south, whereas wheat is more prevalent in the north. Madhya Pradesh’s cuisine is influenced by its neighbours Maharashtra, Rajasthan, and Uttar Pradesh. There are also some tribal elements. When visiting Madhya Pradesh, known as the “heart” of India, you must dip your spoons into some of these delectable treats.

Madhya Pradesh Traditional Food – 5 Iconic Dishes

Madhya Pradesh Traditional Food Bhopali Gosht Korma  Recipe

Bhopali Gosht Korma is another delicious Madhya Pradeshi dish that borrows flavours from Mughlai cuisine. You may get a substantial amount of spices on a platter of this Nawabi food. The magnificent Indian spices are combined with the dish’s primary component, mutton, to create a mouthwatering serving of Gosht Korma.


  • 500 grams mutton, cut into pieces
  • 3 tablespoons oil or ghee (clarified butter)
  • 2 onions, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 green chilies, slit
  • 1/2 cup yogurt, beaten
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 cup water
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

For the spice paste:

  • 1 tablespoon poppy seeds
  • 1 tablespoon melon seeds
  • 10-12 cashew nuts
  • 2 tablespoons desiccated coconut
  • 1 teaspoon fennel seeds
  • 4-5 black peppercorns
  • 2 green cardamom pods
  • 2 cloves
  • 1-inch cinnamon stick


  1. Poppy seeds, melon seeds, cashew nuts, desiccated coconut, fennel seeds, black peppercorns, green cardamom pods, cloves, and cinnamon sticks should all be heated in a dry pan until they begin to release their aromas. Allow them to cool.
  2. By adding a little water, grind the roasted spices into a fine paste. Place aside.
  3. In a pressure cooker or heavy-bottomed pan, warm the oil or ghee over medium heat. Add the chopped onions and cook them for a few minutes until golden brown.
  4. Add the minced garlic, ginger, and green chilies that have been slit. Sauté for a minute to get rid of the raw scent.
  5. Add the mutton chunks and continue cooking them until they are evenly browned.
  6. Add the yoghurt after lowering the heat. To blend, thoroughly stir.
  7. Salt, red chilli powder, coriander powder, cumin powder, and turmeric powder should be added. After combining everything, simmer it for a short while.
  8. To coat the mutton pieces evenly, add the ground spice paste and thoroughly combine.
  9. Add water, then thoroughly mix. If using a pressure cooker, close the lid and let the mutton simmer for 20 to 25 minutes, or until tender. If using a standard pan, add extra water if necessary, cover the pan with a lid, and simmer until the mutton is cooked and soft.
  10. After the mutton has finished cooking, add the garam masala powder and combine thoroughly. additional 2 to 3 minutes of cooking.
  11. Freshly cut coriander leaves are used as a garnish after removal from the fire.
  12. Hot steamed rice, naan, or roti should be served with the Bhopali Gosht Korma.

Enjoy your flavorful Bhopali Gosht Korma!

Madhya Pradesh Traditional Food Chakki Ki Shak Recipe

A dish called Chakki ki Shak was influenced by Rajasthani cooking. The meal is made with steamed flatbread, which is then mixed with a sauce that has been spiced with various Indian herbs and spices. The meal is enjoyed throughout all of Madhya Pradesh and is best enjoyed with a bowl of curd.


  • 1 cup whole wheat flour (chakki atta)
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges (for serving)


  1. In a pan or kadhai, melt ghee over medium heat.
  2. Stir in the cumin seeds and watch them puff up.
  3. Add the finely chopped onions and cook them for a few minutes until golden brown.
  4. Sauté for another minute after adding the green chilli.
  5. Cook the chopped tomatoes after being added until they are mushy and tender.
  6. While waiting, combine some water with the whole wheat flour (chakki atta) in a bowl to create a smooth, lump-free batter.
  7. When the tomatoes are done cooking, turn down the heat and stir in the salt, turmeric, red chilli powder, and coriander powder. Mix thoroughly.
  8. Pour the batter made with wheat flour into the pan slowly while stirring constantly to avoid lumps.
  9. Till the mixture thickens and the raw flavour of the flour is completely gone, continue stirring and cooking for around 5-7 minutes.
  10. If necessary, add more water to change the consistency. Shak should have a rich, creamy consistency.
  11. Remove from heat after cooking, then top with freshly cut coriander leaves.
  12. Serve warm with roti or paratha with a serving of lemon wedges.

Enjoy the delicious and wholesome Chakki Ki Shak, a traditional dish from Madhya Pradesh!

Madhya Pradesh Traditional Food Mawa Bati Recipe

The ideal crisp had the ideal texture, the ideal quantity of sweetness. Mawa Bati is arguably one dish that best captures Madhya Pradesh’s taste for sweet foods. It is made using mava dough that has luscious dried fruits added it. The dish is thoroughly soaked in sugar syrup to provide sweetness after the mava dough balls have been fried in the deep fat. When visiting Madhya Pradesh, Mawa Bati is one food you just must have.


  • 1 cup mawa (khoya)
  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup semolina (sooji)
  • 1/4 cup ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • Oil for deep frying

For the Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • 1/4 teaspoon cardamom powder


  1. Crumble the mawa (khoya) in a mixing basin until it is smooth and lump-free.
  2. The crushed mawa should be combined with all-purpose flour, semolina, ghee, and cardamom powder. For a dough, thoroughly combine. You may add a little milk to the mixture to bind it if it feels dry.
  3. Shape the dough into small, round balls (batis) by dividing it into sections.
  4. For deep frying, heat oil in a large pan or kadhai. Reduce the heat to medium after the oil is heated.
  5. Drop the batis into the heated oil carefully and cook them till golden brown. To achieve consistent frying, fry them in small batches.
  6. Using a slotted spoon, take the fried batis from the oil once they have finished and then pat any remaining oil on a paper towel.
  7. Make the sugar syrup in the meanwhile. Add sugar and water to a different pan. Until the sugar is completely dissolved, cook the liquid over medium heat.
  8. The sugar syrup should be combined well with the cardamom powder and saffron strands (if using).
  9. The sugar syrup should be heated until it boils, then simmered until it becomes somewhat sticky. Take it off the heat.
  10. Place the fried batis in the heated sugar syrup, and then give them 15 to 20 minutes to soak. Make sure the syrup is fully covering the batis.
  11. Once they have soaked, carefully take the batis out of the syrup and set them on a serving platter.
  12. If preferred, top the mawa batis with chopped nuts such as almonds or pistachios.

Your delicious Mawa Batis are ready to be served. Enjoy this traditional sweet dish from Madhya Pradesh!

Madhya Pradesh Traditional Food Seekh Kebabs Recipe

The Mughal cuisines have had a significant impact on the culinary culture of Madhya Pradesh. You can get some of the greatest Mughlai dishes, which are heavily influenced by Mughal cookery, in every region of the state. One of Madhya Pradesh’s most popular non-vegetarian cuisines is seekh kebab. A wrap with well-minced beef will tantalise your taste receptors with its mouth-melting flesh. In addition to Seekh Kebabs, residents in Madhya Pradesh also enjoy Keema, Korma, and Shammi Kebabs as snacks.


  • 500 grams minced mutton or beef
  • 1 medium-sized onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, finely chopped
  • 2 tablespoons chopped fresh coriander leaves
  • 1 tablespoon chopped mint leaves
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoons besan (gram flour)
  • 2 tablespoons melted ghee or vegetable oil
  • Salt to taste
  • Wooden skewers


  • Minced meat, finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, mint leaves, red chilli powder, garam masala powder, turmeric powder, cumin powder, besan, melted ghee or oil, and salt should all be combined in a large mixing bowl. To thoroughly incorporate all ingredients, stir well.
  • After thoroughly combining the ingredients, cover the mixture and place it in the refrigerator to marinate for at least two hours. The flavours will develop better as a result.
  • Wooden skewers should be soaked in water for around 30 minutes if you’re using them in the meanwhile. By doing this, they won’t burn during grilling.
  • Set the temperature of your oven or grill to medium-high.
  • Each skewer is wrapped in a long, cylindrical kebab made from a handful of marinated ingredients. With the remaining mixture and skewers, repeat the procedure.
  • If using an oven, place the skewers on a baking sheet or the prepared grill.
  • The kebabs should be equally cooked and golden brown on the exterior after cooking them for 10 to 12 minutes, flipping them over once.
  • When the kebabs have finished cooking, take them out of the grill or oven and set them aside to cool.
  • Serve the Seekh Kebabs hot with lemon wedges, mint chutney, and sliced onions.

Enjoy the delicious and flavorful Seekh Kebabs from Madhya Pradesh!

Madhya Pradesh Traditional Food Daal Bafla Recipe

The popular dish Daal Bafla, which is offered in many areas of Madhya Pradesh, is influenced by Rajasthani cooking. The famed Dal Bati of Rajasthan is extremely similar to the delectable Dal Bafla cuisine. Wheat balls cooked in ghee to perfection make delectable treats called bafla. With a bowl of Dal and coriander sauce (Hari chutney), the entrée is nicely matched. In addition to having a heavenly flavour, dal bafla also has the ideal amounts of several vitamins, proteins, carbs, and fat.

Ingredients: For Bafla (dough balls):

  • 2 cups whole wheat flour
  • 1/2 cup semolina (sooji)
  • 1/2 cup ghee (clarified butter)
  • 1/2 teaspoon carom seeds (ajwain)
  • Salt to taste
  • Water, as needed

For Daal:

  • 1 cup tuvar dal (pigeon pea lentils)
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, for garnishing

For Tempering (Tadka):

  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 4-5 cloves of garlic, finely chopped
  • 1 dry red chili


Making dough balls, or bafla:

  • Whole wheat flour, semolina, ghee, carom seeds, and salt should all be combined in a mixing basin.
  • Form a solid dough by gradually adding water and kneading it.
  • Create tiny, equal-sized dough balls.
  • The dough balls should be placed in a big kettle of boiling water.
  • Boil the balls for 15 to 20 minutes, or until they are well cooked.
  • Take out of the water and set aside.

Making Daal

  • Tuvar dal is well washed before being pressure cooked with salt, turmeric powder, and water until it is mushy and soft.
  • Cumin and mustard seeds are added to ghee that has been heated. Let them cough.
  • Add chopped onions and asafoetida. Onions should be sautéed till golden brown.
  • Slit green chilies and ginger-garlic paste should be added. For one minute, cook.
  • Add the diced tomatoes and continue cooking them until they are mushy.
  • Salt, garam masala, red chilli powder, coriander powder, and turmeric powder should be added. Mix thoroughly.
  • Bring the pan to a boil after adding the cooked tuvar dal. For 10 to 15 minutes, simmer.

For Tadka (tempering):

  • Ghee is heated in a little pan. Stir in the cumin seeds and watch them puff up.
  • Add dried red chilli and finely sliced garlic. Garlic should be fried till golden brown.

To serve:

  • Take the baked Bafla dough balls and gently press one of them flat with your palm.
  • They can be roasted or deep-fried till crispy and golden brown on a tawa (griddle).
  • Serve the bafla with hot daal and top with fresh coriander leaves and the tempering (tadka).

Enjoy the delicious Daal Bafla, a traditional Madhya Pradesh dish!


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