28 Delicious Pahari Dishes From Uttarakhand

Aloo Dal Pakora is made by mixing boiled and mashed potatoes (aloo) with lentil flour (dal), along with a combination of spices such as cumin, coriander, and red chili powder. The mixture is then formed into small balls or patties, which is then is coated with breadcrumbs, and deep-fried until crispy and golden brown.

Aloo Tamatar Ka Jhol is a well-liked vegetarian curry dish in Uttarakhand State. It is delicious and full of nutrients. It is prepared with tomatoes (tamatar) and potatoes (aloo), and the gravy (jhol) is thin, spicy, and seasoned with cumin, coriander, turmeric, red chilli powder, and garam masala.

Arsa is a traditional sweet treat from the Pahari area of North India, covering locations in Himachal Pradesh, Uttarakhand, and Jammu and Kashmir. Usually, it is prepared for special events and festivals. Arsa is typically cooked for wedding occasions and eaten as a sweet dish.

Baadi is a traditional dish from the Pahari region of India, which is located in the northern part of the country. “kwada ka aata”, often referred to as “Choon” or “Mandua” flour and coloured black, is a sort of pudding (halwa) that is made by mixing jaggery (gur) with other ingredients to create a delectable treat. It is nice to have baadi with phaanu or gahat ki dal. This meal is delicious and nutritious.

Bhaang ki Chutney is a traditional pahari (mountain) dish from the Indian state of Uttarakhand. Roasted Bhang seeds (Hemp Seeds), garlic, ginger, coriander, green chilli peppers, cumin, and lemon juice are all used to make this chutney, which is extremely hot, delicious, and spicy.

Chainsoo is a traditional and popular dish in Uttarakhand cuisine and is commonly prepared in households and local restaurants in the region. It is a spicy and flavorful curry made primarily with black gram lentils (urad dal), which is rich in protein. Chainsoo is known for its distinct taste and is often enjoyed with rice or roti (Indian bread).

Gahat Ki Dal is a mouth-watering Pahari delicacy from Uttarakhand, made with horse gram lentils and spices. Not only does this unique dal provide a mouthwatering experience, but it also packs a powerful nutritional punch - boasting benefits.

Gahat Kofta is a traditional, flavorful dish from Uttarakhand, India. It’s made with horse gram (also known as gahat or kulath), spices. It is easy to make recipe and follows most of the steps of making kadi kofta.

Gahat soup, also called kulath soup or horse gram soup, is a well-known traditional dish from India's Pahari area.. To prepare this soup, horse gram is used. It’s a legume that is high in protein and dietary fiber. Gahat soup is not only delicious, but it also has a variety of health benefits..

Green chutney is an incredibly versatile and popular condiment in Pahari cuisine and many other Indian cuisines due to its unique and flavorful taste. It is typically made with a blend of fresh herbs, spices, and other ingredients that come together to create a refreshing sauce.

Jhangore ki kheer, also known as Barnyard Millet Kheer, is a traditional Pahari dessert made with jhangora (barnyard millet), milk and other ingredients like sugar, cardamom and saffron. This delicious yet healthy dish is popularly served during special occasions as it is not only tasty but is also easy to prepare.

Jholi is a beloved Pahari dish that is consumed with gusto in the hilly, mountainous regions of Uttarakhand in India. It is an incredibly comforting and flavorful Indian dish that is typically served with steamed rice or roti. The recipe is actually Kadi, which has been affectionately nicknamed Jholi by the local dialect. Jholi is a yogurt-based curry made with a blend of spices, sour yogurt, and gram flour, resulting in a unique tangy and creamy taste. Once the curry has been cooked, small pakoras are added to it to make it even more delicious and satisfying.

Kaapa, a delicious green curry, is ideal for lunch or dinner and usually served with Bread, Pita, Roti & Boiled Rice. This is also a highly popular recipe from Uttarakhand. This dish is both incredibly sumptuous and highly nutritious, thanks to the inclusion of Spinach.

Kafuli is a delectable traditional Pahari dish hailing from the Indian state of Uttarakhand. This preparation is known for its thick gravy-like consistency that wonderfully brings out the taste of fresh green leafy vegetables, making it a favorite among many.

Lesu is a traditional Kumaoni/Garhwali bread prepared by stuffing a Finger millet flour dough into wheat flour dough, then deep-frying it in ghee until it is golden-brown and crispy on the outside. Finger millets, or koda ka aata, are a staple component of many diets in the hills of India due to their availability and high nutritional value.

Mandua (Finger Millet) is a nutritious grain packed with calcium, iron, fiber, and essential amino acids. It’s gluten-free, so people who are sensitive to gluten or have celiac disease can enjoy it. The high fiber content helps keep your digestive system healthy and prevents constipation.

Mixed Bhaddu Dal is an iconic Pahari cuisine known for its savoury and flavorful taste, that originated in Northern India. This delicious vegetarian curry is produced by mixing a variety of lentils and vegetables with a mixture of spices that gives the food a distinctive kaleidoscope of aromas.

Palau is a traditional Pahari dish that is claimed to have originated in the Garhwal region of Uttarakhand. Palau is a mixture made from Jhangora and Mattha (butter milk). Jhangora and mattha, its two main components, are very good for our bodies.

Pear and mango chutney is a delightful and tart side dish that go well with both main dishes and snacks. The flavour of pear and mango chutney is pleasant, and it is also tasty and nutritious. Pear and mango chutney is a condiment that can be found in Indian food in the form of tomato relish, ground peanuts, or a yoghurt, cucumber, and mint dip.

Roat is a traditional sweet dessert from Uttarakhand that is made from whole wheat flour, jaggery, and ghee. Roat is made during festivals and special occasions. It is a delicious and nutritious dish. Roat can be consumed as a dessert or a snack with a cup of tea or coffee. The robust and wholesome flavour of Uttarakhand food can be enjoyed by substituting roat for processed sweets.

Roat is a traditional sweet dessert from Uttarakhand that is made from whole wheat flour, jaggery, and ghee. Roat is made during festivals and special occasions. It is a delicious and nutritious dish. Roat can be consumed as a dessert or a snack with a cup of tea or coffee. The robust and wholesome flavour of Uttarakhand food can be enjoyed by substituting roat for processed sweets.

Rus is a Kumaoni speciality that is made with mixed dal stock and thickened with rice paste and served with rice. Pulses have significant quantities of potassium. By eating more foods high in potassium, you can lower your blood pressure. Pulses are a significant source of protein. For those who do not get enough protein from their diets through meat, fish, or dairy products, they may therefore be especially important.

Sani hui mooli and nimbu is a salad dish which is popular in Uttarakhand region. Wow! Your mouth starts to wet as soon as you taste this enticing and delicious concoction of radish, lemon, curd, and paste of bhang seeds (hemp seeds). It is typically consumed in the winter. The leaves of the radish plant are its most nutrient-dense component.

Sisunak Saag (Nettle curry) is a popular North Indian dish made from green leaves of the sisunak plant, which is also known as the common purslane. This saag is made from well-known “Bichhu Ghas” (local name) leaves in the region. This supper of green leafy vegetables is a hit with everyone. Only delicate leaves are being taken from the wild.

Stuffed Gahat Chappaties are chappatis with a dry filling created by blending Gahat (Kulath) dal with a variety of spices to give them flavour. Horse gramme, often referred to as kulthi dal, is a legume with many beneficial properties and uses. The natural antibacterial, antifungal, and anti-hyperglycemic effects of gahath are impressive.

Thechwani is a traditional dish from the Indian state of Uttarakhand. This filling stew has a spicy flavour and is made with a variety of vegetables and spices. Thechwani can be made with potatoes or pahari mula. The dish’s name comes from the fact that the potato or radish root is never cut but rather crushed into tiny pieces.

Til ki chutney (sesame paste) is a delicious and versatile condiment in Indian cuisine. Usually, sesame seeds, spices, and other components are blended to make a thick, flavorful sauce. Til chutney is most often made in the winter and it goes well with Tor ki daal and bhat or with gahat ke paranthe. It can be a dip for other kinds of appetisers.

Urad dal pakora is a common Indian snack cooked from urad dal (black gram split) batter. It is also known as vada or bhajji in some part of India. Spice amounts can be changed to suit your preferences when preparing these pakoras. They are deep-fried and have a crunchy exterior and a soft interior. Urad dal pakora is a tasty and wholesome snack.