India is called a country of diversity where every state has its distinct characteristics. Especially each state has its separate food. Today we are going to talk about the food of Haryana. Here vegetarian food is given priority. The people of Haryana lead 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 that you must taste in your life. Come let's know about these famous foods of Haryana...

Millet porridge
Khichdi is liked by people all over the country. But the matter of Khichdi of Haryana is a bit different. What makes Haryana Khichdi so popular is that it uses bajra instead of rice. To prepare Bajra Khichdi, Bajra is soaked overnight. Then moong dal and bajra are washed together and cooked in a pressure cooker with spices.

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

Kachri vegetable
Kachri curry is very popular in Haryana. Kachri is used both as a fruit and a vegetable. It is a fruit grown in less water in sandy soil like cucumber, mature, and melon. Its chutney is also made which looks very tasty with bajra roti.

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

Sangri's vegetable
Kair Sangri is famous not only in Haryana but also in Rajasthan. This ker sangri is prepared by soaking it in turmeric water with a pinch of salt and then mixing it with various spices including amchoor, turmeric, chili powder, coriander powder, garam masala, ground mustard, sugar and salt, and curd goes. Ker sangri ki sabzi is best served with dal paranthas.

Curry Pakora
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 fritters to the Kadhi making it the perfect Indian dish.

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

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