Rohtak people live a simple life and eat simple food. Their food mainly includes cow milk and buffalo milk, homemade butter, and ghee. Rohtak is a city of kindness and wealth, and they crave delicious food. As we all know, people here eat a lot of ghee while being strictly vegetarian. The families here make butter and lard. Here are the 20 best traditional dishes in Rohtak:
1.Singri Ki Sabzi
Singri is a dried sweet bean that is used to make this vegetable dish. To prepare the dish, the beans are kept in water for a few hours and then salt is added and kept aside for another 15 minutes. The ker sangria is washed with turmeric water and salt. And later prepared by blending various flavours, including amchur, turmeric, stew powder, coriander powder, Garam masala, mustard powder, sugar, salt, and yogurt. Amchur powder is used to improve the flavour of the dish. It is served hot with garlic seasoning. Singri ki Sabzi is best combined with dal ke paranthe.
2.Besan Masala Roti
Besan Masala Roti, as the name suggests, are made using ingredients such as chickpea flour, wheat flour, ghee, and spices such as cumin powder, coriander powder, dried mango powder, red pepper powder, green bean stew, and salt. It very well may be presented with a dal, aloo sabzi, matar sabzi, or even a mango pickle or curd or any other spread.
You can prepare mixed dal by mixing 4 to 5 types of beans rich in protein, such as Chana dal, Toor dal, Masoor dal, and Moong dal. Cooked with tomato, cottage cheese, garam masala, and a ginger-garlic sauce in pure desi ghee served with gilami and paranthas. You can make according to your tastes by modifying the amount of each dal or lentil.
4.Hara Dhania Choliya
To prepare Hara Dhania Choliya you need a variety of vegetables and ingredients, including onions, tomatoes, red pepper powder, cumin seeds, coriander leaves, and turmeric. Firstly, heat the chickpeas in 4 cups of water. If you are utilizing the strain cooker, it’ll take 5 mins on low fire after the primary whistle. The chana rules the dish.
Kadhi is a sauce made with yogurt and chickpea flour. Add singed pakoras to improve the flavor. This dish is a claim to fame of Punjab and Haryana. It is usually used as a side dish with rice; however, it can likewise be presented with roti and chapati.
Malpua is a delicate and sweet hotcake. It is decorated with ghee and syrup, presented with Rabri. It is not difficult to make, and is served hot. It is prepared by smashing ready bananas or coconut, adding flour and water or milk. The blend is, at times, carefully prepared with cardamoms. It is fried in a pan and served hot.
It is mainly known to give you a moment of high energy, people cherish this across the state. People don’t prefer ghee, particularly used in an eating routine for grapplers to rehearse in akharas dangal. We generally eat it with a massive cup of hot milk, lassi, or acrid kadi.
Mithe Chawal is a famous dish in Rohtak, made with basmati rice, ghee, sugar and enriched with cardamom and saffron. Basmati rice and sugar syrup are the essential components for it and is made of Indian flavors like green cardamom, cloves, cinnamon, and Kesar that makes it delightful.
Bajra Khichri is a famous food in Rohtak. Made by dousing Bajra short-term and cooked in a pot with sweet-smelling flavors. Bajra is beneficial for wellbeing, warming, and nutrition. It is mainly made during winters.
10.Bhura Roti Ghee
This dish is Rohtak’s sweet. Bhura Ghee Roti is a lovely, delicious dish made with bhura (powdered sugar), ghee, and extra rotis.
Bathua Raita is a yogurt recipe produced using minced Bathua, cumin powder, red pepper powder, yogurt, and salt. Bathua is plentiful in nutrients and can go about as a cancer prevention agent. A bowl of chilled raita is truly consoling when served alongside a straightforward feast.
12.Bajra Aloo Roti
Bajra Aloo Roti is a good staple food in Haryana, made with a mix of Bajra flour, pureed potatoes, garlic ginger sauce, coriander leaves, and garam masala. Bajra Aloo Paratha is one such delicacy that is highly tasty and solid. We can make it by using millet flour which is enhanced with potato and prepared with spices to improve the significant amount of the flavors.
13.Kachri ki Chutney
Kachri ki Chutney is mainstream in Rajasthan, just as in Haryana. You can make this with ground Kachri, garlic, onion, spices, and yogurt. It is the most delightful dish in Haryana. It is zesty in taste and can be eaten with roti or rice during lunch or supper.
Methi Gaajar is a delicious dish with some spiciness and sweetness. Its ingredients are methi leaves, carrot, garam masala, salt, and a pinch of sugar. You can eat it with chapatis.
15.Alsi ki Pinni
Alsi ki Pinni is a popular dessert in Punjab and Haryana. Its ingredients are Alsi, whole wheat flour, sugar, ghee, walnuts, and powdered cardamom. Alsi is rich in Fiber, Omega 3, Iron, and Potassium, which makes this dish healthier and more delicious.
Tamatar Chutney is exceptionally hot, made with tomatoes, onions, garlic, spices, salt, and a little sugar. It is eaten with pakoras or with any supper. It is a great backup to investigate and make new serving sets with different titbits and side dishes.
Dahi vada is a famous dish in North India, made from materials such as yogurt and vada. Vadas are ordinary pakoras, sweet yogurt and different chutneys, chili powder, salt, and cumin powder are used to increase the flavors.
You can make it by using a combination of kidney beans and different spices. You can cook it by utilizing effectively accessible ingredients like rajma, rice, onions, tomatoes, and a choice of spices. Rajma is helpful for wellbeing since it is rich in protein.
19.Ulte Tawe Ka Paratha
We don’t cook this paratha on regular Tawa. we Turn the tawa upside down and cook it and enjoys eating this Lakhnavi special. We make dough by adding milk and oil and later the dough is made in to round chappatis before cooking it.
It is a smooth, decadent rice pudding with multiple layers of subtle flavors. The scent of cardamom and saffron enhances the rich creaminess of the sweet milk. Even more surprising is that the taste of kheer depends on whether it is served hot or cold.