India is said to be a country of diversity where every state has its own distinct characteristics. Especially every state has its own distinct food. Today we are going to talk about the food of Haryana. Vegetarian food is given priority here. People of Haryana live a simple life and eat simple food. Due to the unique taste of Haryana, it is also called 'The Land of Rotis'. Since milk is produced on a large scale here, most of the dishes here also include milk and curd. Today in this episode, we are going to tell you about the famous dishes of Haryana which you must taste in your life. Let us know about these famous foods of Haryana...

Millet Khichdi
People like Khichdi all over the country. But Haryana's Khichdi is a little different. What makes Haryana Khichdi so popular is that millet is used here instead of rice. To prepare Bajra Khichdi, Bajra is soaked overnight. Moong dal and bajra are then washed together and cooked in a pressure cooker with spices.

Besan Masala Roti
Gram flour masala roti is a famous traditional food of Haryana. This is a special type of delicious roti made with gram flour, wheat flour and ghee. Green chilli powder, red chilli powder, cumin powder, coriander powder and dry mango powder are also added to the flour. This roti is consumed with raita or vegetable. The taste of gram flour masala roti is very unique.

Kachari vegetable
Kachri vegetable is very popular in Haryana. Kachari is used as both a fruit and vegetable. Like cucumber, matira and melon, it is a fruit that grows in sandy soil with less water. Chutney is also made from it which tastes very tasty with millet roti.

Bathua's Raita
Bathua Raita is a curd recipe. Which is very refreshing and gives additional benefits to health. Bathua leaves are antioxidants and rich in many vitamins. To prepare this dish, things like chopped bathua, cumin powder, red chilli powder and salt are mixed in curd.

Sangri vegetable
Kair Sangri is famous not only in Haryana but also in Rajasthan. It is prepared by soaking ker sangri in turmeric water with a pinch of salt and then mixing it with various spices including dry mango powder, turmeric, chilli powder, coriander powder, garam masala, ground mustard, sugar and salt and curd. goes. Ker sangri curry is served with dal paratha.

Kadhi Pakoda
Kadhi is made with the help of sour curd and gram flour is used in it. What makes the Kadhi recipe made in Haryana and Punjab unique is that people add fried pakodas to the Kadhi which makes it a perfect Indian dish.

Gram greens
'Chana ka saag' is also very much liked in Haryana. It is also called 'gram vegetable'. It is made from green gram leaves. When gram plants grow big, before flowering, the upper part of those plants is plucked and then 'gram vegetable' is made from these green leaves. In Haryana, 'Chana ka Saag' is mostly eaten in winter. You can eat it with wheat, maize or millet roti.

Mix Dal
Five types of pulses are used to make mixed pulses. This dal is eaten with Baati or Bafla. Apart from Haryana, it is eaten with great enthusiasm in many areas of Rajasthan, Madhya Pradesh, Gujarat and Maharashtra. By the way, you can also eat it with roti or rice.

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