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+====== Haryanvi cuisine ======
+==== Bajre ki Khichdi ====
+A nourishing and dense millet khichdi, often cooked with moong dal, ghee, and buttermilk. Eaten especially in winter — warming and filling. [([[https://www.vegrecipesofindia.com/bajra-khichdi-recipe/|Veg Recipes From India]])]
+==== Hara Dhania Cholia ====
+A unique winter dish using fresh green chickpeas (cholias) cooked with green coriander, spices, and potatoes. Bright and seasonal! [([[https://www.vidhyashomecooking.com/instant-pot-hara-dhaniya-cholia-cilantro-green-chickpeas-curry/|Vidhya's Homecooking]])]
+==== Besan Masala Roti with Ghee and Lahsun Chutney ====
+A spiced gram flour flatbread, pan-fried and generously smeared with ghee. Served with fiery garlic chutney — simple yet powerful. [([[https://www.firsttimercook.com/besan-masala-roti-spicy-chickpea-flour-indian-flatbread/|First Timer Cook]])]
+==== Bajra Aloo Roti ====
+Thick, coarse pearl millet rotis stuffed with spiced mashed potatoes, often eaten with fresh white butter or curd. [([[https://cookpad.com/in/recipes/23968815-bajra-aloo-ki-roti|Cookpad]])]
+==== Kachri ki Sabzi ====
+A truly local dish made from kachri, a wild melon native to Haryana. Tangy, spicy, and dry — it pairs beautifully with rotis. [([[https://www.myweekendkitchen.in/kachri-phali-sabzi-cucumber-beans-veg/|My Weekend Kitchen]])]
+==== Churma ====
+Crushed wheat rotis soaked in ghee and jaggery, often made during harvest festivals or paired with dal and ghee-laden meals. [([[https://fortheloveofghee.com/2014/02/12/ghee-goor-and-roti-crumbled-roti-sweetened-with-jaggery/|For The Love of Ghee]])]
+==== Singri ki Sabzi (Ker-Sangri Variant) ====
+Made from dried desert beans or dried singri, cooked with yogurt and spices — a dish that’s common in arid areas of southern Haryana. [([[https://www.whiskaffair.com/ker-sangri/|Whisk Affair]])]
+==== Thandai-style Lassi ====
+A flavored buttermilk drink loaded with fennel, cardamom, pepper, and rose, thicker than usual lassi and deeply refreshing in summers. [([[https://cookpad.com/in/recipes/4518933-thandai-lassi|Cookpad]])]
+==== Meethi Gajar ki Sabzi ====
+A sweet-savory dish made from caramelized winter carrots cooked with jaggery, ghee, and a touch of cardamom. Served with roti. [([[https://www.easyfoodsmith.com/gaajar-ka-murabba-spiced-carrot-preserve/|Easy Food Smith]])]
+==== Mithe Chawal ====
+Sweet rice flavored with cloves, cardamom, saffron, and jaggery, often cooked during festivals or family gatherings. [([[https://rakskitchen.net/meethe-chawal-recipe-zarda-pulao/|Raks Kitchen]])]
+==== Dahi Vada (Haryana Style) ====
+Made with urad dal, these vadas are soaked in tangy-spiced curd, with minimal garnishes — more rustic than their Delhi counterparts. [([[https://www.indianhealthyrecipes.com/dahi-vada-recipe/|Indian Healthy Recipes]])]
+==== Bathua Raita ====
+A yogurt-based side dish using bathua leaves (wild amaranth), tempered lightly and served chilled — great for digestion. [([[https://cookwithrenu.com/bathua-raita/|Cook With Renu]])]
+==== Kadhi Pakora (Haryanvi Style) ====
+A tangy gram flour-based yogurt curry, thickened with mustard oil and served with fluffy pakoras and rice or bajra rotis. [([[https://www.cookwithmanali.com/punjabi-kadhi-pakora/|Cook With Manali]])]
+==== Gur ka Halwa ====
+A winter delicacy where wheat flour or semolina is roasted in ghee, and cooked with molten jaggery syrup and dry fruits. [([[https://www.steamingpot.com/gur-atte-ka-halwa/|Steaming Pot]])]
+==== Ghee-shakkar with Roti ====
+A no-frills favorite: whole wheat roti smeared with desi ghee and crushed jaggery (shakkar). Comfort food at its most traditional and soul-satisfying. [([[https://canezo.com/blogs/recipe/desi-shakkar-roti|Canezo]])]
+{{tag>food culture geography}}

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