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A famous crisp snack, originating from Bikaner, a town in the western state of Rajasthan, it is prepared by using gram flour and spices. Its other ingredients include moth dal, salt, red chilli, black pepper, cardamom, cloves, groundnut oil, etc. The dough is formed into a snack by pressing through a sieve and deep frying in vegetable oil.
Roasted gram flour is commonly added to season Burmese salads, and is the principal ingredient of Burmese tofu. [6] Roasted gram flour is also used to thicken several noodle soup dishes, including mohinga and ohn no khao swè. [7] [6] Gram flour is also used to make jidou liangfen, a Yunnanese dish similar to Burmese tofu salad.
Chapati dough is made with whole white flour (finer) and oil/ghee, seasoned with salt, and by binding flour mostly with water. Chapatis are an everyday food, cooked on a griddle usually without oil or ghee and often puffed up by cooking on open flame. After taking them off the flame, some ghee is spread on the top.
Made by steaming gram flour batter with flavorful seasoning accompanied with chutney. Turiya Patra Vatana sabji: A vegetable curry made generally in winters. Mohan thaal: A sweet dish. Churma Ladoo: A sweet dish made with wheat flour, ghee, sugar or jaggery and dry fruits. Zunka or Jhunka or Pitla
Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat; Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface. Aloo paratha; Gobhi paratha; Laccha paratha
Makki roti: corn flour roti served with sarson ka saag, a classic dish of Punjab. Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka.
People of the state prefer their food to be made with fresh ingredients and through simple recipes. Roti (a form of chapati) is a staple food in Haryana, made from a variety of grains and flour (such as wheat, gram flour, and barley). Since Haryana is rich with agriculture and cattle, the use of dairy products is abundant in their food.
Handvo (steamed cake made of rice flour, beans, yogurts, and calabash) Kachori (a deep fried dumpling made of flour and filled with a stuffing of yellow moong dal, black pepper, cayenne pepper, and ginger) Khaman (Steamed cakes made out of gram flour, garnished with green chili pepper and cilantro; types include nylon khaman and vati dal na khaman