Haryanvi Food

Haryanvi food, which is simple, rustic, and full of flavour, reflects the state’s farming lifestyle.

Haryana is known as the “Land of Rotis & Doodh-Dahi”, so dairy and grains are the backbone of its cuisine.

Essence of Haryanvi Cuisine

• Rustic & Wholesome: Uses local grains, pulses, and seasonal vegetables.
• Dairy-Rich: Ghee, milk, curd, and buttermilk are part of daily meals.
• Minimal Spices: Food is less oily/spicy compared to Punjabi food, focusing on natural taste.
• Traditional Cooking: Often slow-cooked on a chulha (clay stove).

Popular Haryanvi Dishes

Breakfast

• Bajre ki Roti with Ghee & Jaggery – Staple winter food.
• Besan Masala Roti – Gram flour stuffed flatbread.
• Chaas (Buttermilk) – A Cooling drink, sometimes taken with the morning meal.

Lunch/Dinner

• Bajra Khichdi – A comforting one-pot meal of bajra (pearl millet) & moong dal.
• Kadhi Pakora – Yoghurt & gram flour curry with fried pakoras.
• Hara Choliya (Green Chickpeas) Sabzi – Seasonal favourite.
• Ghiya-Tori (Bottle gourd/Ridge gourd) – Lightly spiced veggie curry.
• Singri ki Sabzi – Made with dried beans from arid areas (Rajasthani influence too).
• Mixed Dal – Often slow-cooked with ghee tadka.

Sweets

• Churma – Wheat flour, ghee & jaggery sweet crumble.
• Meethe Chawal – Sweet saffron rice with sugar/jaggery.
• Malpua – Sweet pancakes soaked in sugar syrup.
• Pinni – Winter sweet made with wheat flour, jaggery, ghee, and nuts.

Drinks

• Lassi – Sweet or salty yoghurt drink.
• Chaas – Spiced buttermilk with roasted cumin.
• Kachi Lassi – Diluted milk with sugar.

Traditional Haryanvi Thali (Platter)

• Bajre ki roti with ghee
• Mixed dal / Kadhi pakora
• Seasonal sabzi (like ghiya, tinda, or aloo-methi)
• Chaas (buttermilk)
• Churma or Meethe Chawal
• Jaggery & white butter on the side

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