Haryanvi Dishes

Let’s explore Haryanvi cuisine, which is rustic, earthy, and rooted in the state’s agricultural lifestyle.

It’s simple, nutritious, and often cooked with minimal spices but lots of ghee, curd, and buttermilk.

Popular Haryanvi Dishes

Everyday Staples

• Bajre ki Roti – Flatbread made with pearl millet, eaten with ghee or jaggery.
• Missi Roti – Roti made with a mix of wheat and gram flour.
• Khichdi (Bajra / Moong Dal) – Very common; usually eaten with lots of ghee and buttermilk.
• Kadhi Pakora – Curd-based curry with gram flour dumplings.

Dairy Specialities

• Lassi / Chaas – Sweet or salted buttermilk, staple in summers.
• Kachri ki chutney – A tangy chutney made with wild melon (kachri), unique to Haryana.
• Ghee & White Butter – Used generously in almost every meal.

Vegetables & Curries

• Singri ki Sabzi – Made with dried beans found in arid regions.
• Ghiya-Tori ki Sabzi – Bottle gourd or ridge gourd, cooked simply with minimal masala.
• Alsi ki Pinni – Sweet made with flax seeds, jaggery, and ghee (winter speciality).

Sweets

• Malpua – Sweet pancakes fried in ghee and dipped in sugar syrup.
• Meethe Chawal – Sweet saffron rice made with sugar/jaggery.
• Churma – Crushed wheat flour dumplings with ghee and jaggery.

Non-Vegetarian (less common, but found in some regions)

• Mutton Curry – Rustic style, slow-cooked with whole spices.
• Chicken Curry with Bajra Roti – Simple but filling.

Key Features of Haryanvi Food

• Simple, wholesome, and seasonal.
• Dairy-rich (milk, ghee, buttermilk, curd).
• Heavy use of bajra, wheat, and gram flour.
• Meals often end with gur (jaggery) and doodh/chaas.