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HIMACHAL PRADESH 

Popular Dishes of Himachal Pradesh

Chana Madra

Close your eyes and imagine a symphony of flavors dancing on your palate – that's Chana Madra. Tender chickpeas embraced in a creamy yogurt-based gravy, infused with aromatic spices that transport you to the heart of Himachal Pradesh. As each spoonful graces your taste buds, you're indulging in a harmonious blend of textures and tastes. Served with rice or soft Tiatbreads, this dish isn't just a meal; it's an invitation to savor the richness of the region's culinary artistry.

chana madra.jpg

Ingredients :

  • 1 cup chickpeas, soaked and boiled

  • 1 cup yogurt

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon asafoetida

  • 2 tablespoons ghee or oil

  • 1 teaspoon cumin seeds

  • 2-3 cloves

  • 2-3 green cardamom pods

  • 1 small cinnamon stick

  • Salt to taste

  • Chopped fresh cilantro for garnishin

Steps To Follow:

  1. Heat ghee or oil in a pan and add cumin seeds, cloves, cardamom, and cinnamon stick.

  2. Once the spices release their aroma, add asafoetida and sauté briefly.

  3. Add yogurt and stir well. Cook for a few minutes until the yogurt incorporates the spices.

  4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.

  5. Add the boiled chickpeas and some water to achieve the desired consistency.

  6. Simmer the curry on low heat for about 15-20 minutes, allowing the flavors to meld and the chickpeas to absorb the spices.

  7. Sprinkle garam masala and chopped cilantro before serving.

  8. Serve Chana Madra with steamed rice or roti.

Bhey

Bhey, also known as Spicy Lotus Stem Curry, is a traditional Himachali dish that features thinly sliced lotus stems cooked in a flavorful and aromatic gravy. The lotus stems are first peeled, sliced, and then cooked with a blend of spices, including ginger, garlic, and red chili powder. The result is a dish that offers a delightful balance of textures – the tender crunch of the lotus stem contrasting with the rich, spiced gravy. Bhey is often enjoyed as a side dish with steamed rice or flatbreads, and its unique taste and earthy flavors make it a favorite among those exploring Himachali cuisine.

Bhey.jpg

Ingredients :

  • 4 pieces lotus stem

  • 2 teaspoon ginger

  • 4 tablespoon gram flour (besan)

  • cayenne pepper as required

  • 2 1/2 teaspoon coriander powder

  • 3 teaspoon garlic

  • 3 medium onion

  • 1 1/2 teaspoon turmeric

  • salt as required

  • 1 1/2 teaspoon chilli powder

Steps To Follow:

  1. Step 1 Cook the lotus stem in boiling water

  2. To prepare this lip-smacking dish, in a pot add water and a pinch of salt and bring the water to boil. Once the water is boiling, add sliced lotus stems in it. Cook for 2 minutes only and drain the water once done. Put lotus stem under running cold water and then keep aside.

  3. Step 2 Saute the spices with onions

  4. Now, in a pan heat oil. Once the oil is adequately heated, add in it chopped garlic and chopped ginger. Saute for a minute and add onions. Saute onions for 5 minutes till they start losing colour. Once done, add turmeric, coriander powder, pepper, chilli powder and salt. Continue cooking for another minute or two.

  5. Step 3 Add gram flour and lotus stem

  6. Next, in the pan add gram flour and saute for 2 minutes. Follow by adding the lotus stems and mix well with the other ingredients. Cover the pan and let the dish cook for at least 20 minutes. Keep the flame low and keep checking in between.

  7. Step 4 Serve hot

  8. When the lotus stems are properly cooked, transfer in a serving dish and serve hot.

BABRU

Delve into the flavors of Himachal Pradesh with Babru, a traditional dish that's a feast for the senses. These deep-fried breads are crafted from a mixture of black gram lentils and wheat flour, resulting in a golden and crispy exterior. Inside, you'll find a flavorful blend of aromatic spices and a hint of tanginess. Each bite is a journey through the region's culinary heritage, offering a delightful contrast of textures and tastes that's both comforting and invigorating.

babru.jpeg

Ingredients :

  • Ingredients: For the dough:

  • 2 cups whole wheat flour

  • 1 teaspoon carom seeds (ajwain)

  • Salt to taste

  • Water (as needed)

  • For the filling:

  • 1 cup soaked and boiled black gram (urad dal)

  • 1 small onion, finely chopped

  • 1-2 green chilies, finely chopped

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon ginger paste

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Oil for frying

Steps To Follow:

  1. Prepare the dough by mixing wheat flour, carom seeds, salt, and enough water to knead into a soft dough. Cover and let it rest for 15-20 minutes.

  2. In a mixing bowl, mash the boiled black gram (urad dal).

  3. Heat oil in a pan, add cumin seeds, chopped onion, and green chilies. Sauté until onions are translucent.

  4. Add ginger paste, garam masala, and salt. Mix well and cook for a couple of minutes.

  5. Combine the onion mixture with mashed black gram to make the filling.

  6. Divide the dough into small balls. Roll out each ball into a small disc.

  7. Place a portion of the filling in the center of the disc, fold and seal the edges to form a stuffed ball.

  8. Roll out the stuffed ball gently to create a flatbread.

  9. Heat oil in a deep frying pan. Carefully place the rolled babru into the hot oil and fry until golden brown and crisp on both sides.

  10. Remove from oil and drain excess oil on a paper towel.

  11. Serve hot babru with chutney or yogurt.

SIDDU

Picture a steaming piece of Siddu, a treasure from Himachal's culinary repertoire. The golden exterior gives way to a burst of flavors as you sink your teeth into the soft, wheat flour bread, revealing a spiced chickpea flour stuffing. Each bite is a reminder of the region's craftsmanship – the art of combining ingredients and techniques to create a culinary masterpiece that's both comforting and exciting.

siddu_edited.jpg

Ingredients :

 For the dough:

  • 2 cups whole wheat flour

  • Salt to taste

  • Water (as needed)

  • For the filling

  • cup grated radish

  • 1/2 cup chopped green onion

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon garam masala

  • Salt to taste

Steps To Follow:

  1. Prepare the dough by mixing wheat flour, salt, and enough water to knead into a soft dough. Cover and let it rest for 15-20 minutes.

  2. In a mixing bowl, combine grated radish, chopped green onion, cumin seeds, red chili powder, garam masala, and salt. Mix well.

  3. Divide the dough into small balls. Roll out each ball into a small disc.

  4. Place a portion of the filling in the center of the disc, fold and seal the edges to form a stuffed ball.

  5. Repeat the process with the remaining dough and filling.

  6. Steam the stuffed dough balls in a steamer for about 20-25 minutes, or until they are cooked through.

  7. Serve hot sidu with ghee, yogurt, or aloo palda (potato curry).

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