Must Make These 10 Pahari Recipes Once In Winter

Earlier Pahari cuisine was confined only to households, but now its popularity is across the country. Try These 10 Pahari Recipes Once In Winter
Must Make These 10 Pahari Recipes Once In Winter
Must Make These 10 Pahari Recipes Once In Winter

Pahari cuisine can be broadly divided into Uttarakhandi (Kumaoni and Garhwali), and Himachali (Upper and Lower Himachal). While the basic principles of cooking remain the same, such as pulses, whole grains, plantains, local spices. Its treatment and flavor vary depending on the region and vegetation. While Himachali food is dominated by whole grains, dairy, rice, and pulses, Uttarakhand meanwhile largely depends on millets, vegetables, greens, and free-range meats. 

Here are 10 Pahari Recipes that you can try at home.

1. Chana Madra


1 cup chickpea

inch lentil sugar

2 big cardamom

2 tbsp raisins

1 tbsp coriander powder  

4-5 black pepper

½ tsp red chili powder  

tsp sweet soda

1 cup fresh curd

4 tbsp ghee tsp


tsp turmeric powder

1 cup finely chopped coriander,

salt to taste   


First of all, soak the gram in water for 8-9 hours. Now put water, gram, sweet soda, and salt in a cooker and close the cooker.

Take 1-2 whistles on high flame and then cook on low flame for 5-7 minutes. Now grind the spices coarsely.

Put 2 tbsp ghee in a pan. When the ghee becomes hot, add cumin seeds, asafoetida, ground powdered masala, lentils sugar, turmeric powder, coriander powder, red chili powder, and gram and cook for 2-3 minutes while mixing well with a spoon. 

Now after adding raisins, salt, and curd, when the gram boils, put ghee on top and switch off the gas. The famous Chana Madra of Himachal Pradesh is ready. Take it out in the serving bowl and serve it hot by adding chopped coriander leaves on top.  

2. Barbara


250 grams jaggery

300 grams wheat flour

4 tsp fennel

tsp dry yeast

cup copraburra

oil as required

Water as required


First, grind the jaggery into small pieces. Now put jaggery pieces in a cup of water in a pan and boil it on high flame till the jaggery dissolves completely in the water.

In a big bowl, add wheat flour, dry yeast, fennel, and copraburra and mix well with hands.

Add jaggery water little by little and make a soft dough and keep it covered for 2-3 hours.

Now make small balls by applying oil in the hands and then press them with the fingers and prepare them by giving the shape of Babur.

Put oil in a pan. When the oil becomes hot, add the baby one by one and fry it till it turns golden brown.

Take it out on a plate. These Babrus also taste very tasty to eat hot and you can keep them for 8-10 days by making them.

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3. Chick Meat


500 grams mutton

400 grams buttermilk

2 bay leaves

2 red chilies

1 big cardamom

2 small cardamom

1-inch cinnamon

4-5 cloves

6-7 garlic cloves chopped

1 cup finely chopped onion

tsp turmeric powder

1 tbsp coriander powder

1 cup gram flour

1 tsp cumin  

1 tbsp ghee

oil as required

Salt to taste


First, wash the mutton with water and clean it and grind it into small pieces.

Put mutton pieces, bay leaves, red chili, big cardamom, small cardamom, lentil sugar, cloves, salt, and a cup of water in a cooker, close the cooker and take one whistle on high flame and then on low flame for 20 minutes. Cook.

Put oil in a pan, when the oil becomes hot, add chopped garlic and onion and fry till it becomes light brown. After the frying onion, add turmeric powder and coriander powder and fry it and cool it. Now prepare a coarse paste by grinding it in a mixer jar.

Put gram flour in a pan and fry it on low flame. After frying, add some buttermilk, turmeric powder, and salt and mix it with a spoon and when it comes to a boil, add onion paste, add boiled mutton and mix it with a spoon and boil for 3-4 minutes.

Put a teaspoon of ghee in a pan, when the ghee becomes hot, add cumin seeds and add cumin seeds to the mutton pan and mix it well and prepare the meat and serve it with puri or paratha.

4. Deep broth


cup Gahat dal

1 tsp mustard

1 tbsp garlic ginger paste

tsp black pepper powder

1 tsp coriander

cup finely chopped onion cup cilantro


tsp cumin seeds

1 tsp asafoetida

oil as required

Salt to taste  


First of all, put a cup of water ginger garlic paste, coriander, cilantro seeds, black pepper powder, and chopped onion in a cooker and close the cooker.

Turn on the gas on high flame and cook for 10-20 minutes. And cook the dal well.

Now put oil in a pan, when the oil becomes hot, add mustard seeds, cumin and asafetida and cook for 2-3 minutes.

When cooked, add mustard seeds to the boiled lentils and spices, boil it well, add salt and black salt and serve it in a hot serving bowl.

5. Potato Palada


3 large potatoes     

1 large onion

thinly sliced ​​2 green chilies finely chopped

3 cups curd

2 tbsp ghee/oil

1 tsp cumin

1-inch piece cinnamon

5-6 cloves

3 cardamom

tsp asafoetida

2 tbsp raw rice

1 tsp turmeric powder

1 tsp coriander powder 1 tsp garam masala

salt to taste

Coriander leaves for garnish


Soak the rice in 4 tbsp of water for about five hours. After that add cardamom again and make a smooth paste out of it.

Mix 3 cups of whipped curd in 1 cup of water and mix it well. Mix this paste with curd and whisk well and keep aside.

Put ghee/oil in a pan. Add cumin, cinnamon, cloves, and asafoetida and saute for a minute until fragrant.

Now add chopped onions and green chilies. Now add garam masala, turmeric powder, coriander powder, salt. Potatoes are peeled and cut into french fries size. Also, add chopped potatoes and mix well.

Let the potatoes cook on medium heat until soft. Add a little water if the potatoes need to be cooked. Make sure that they are covered and cooked.

After the potatoes are cooked, reduce the flame to low and add the whipped curd-rice mixture. Keep mixing and bring to a boil on medium flame. When it comes to a slight boil, immediately turn off the flame and garnish with coriander leaves.

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6. Siddu


3 cups wheat flour

2 tsp dry yeast

cup lukewarm water

salt to taste

100 g paneer

3 green chilies chopped

100 g green peas boiled

100 g walnuts

cloves garlic tsp grated ginger

50 g roasted peanuts

1 tsp sugar


Take lukewarm water in a vessel and add yeast and sugar to it. Do not mix them. Keep it like this for 15-20 minutes. It will start to look like foam on the top of the pot.

Now take wheat flour in another vessel and add tsp salt to it. Put the yeast and water mixture in the center of the dough. Knead a soft and smooth dough out of it. You can also knead the dough by adding a little water. Cover this dough with polythene and keep it for three hours. After three hours this dough will rise and become double.

Now grind the peas, roasted peanuts, walnuts, garlic cloves, green chilies, salt, and ginger in a mixer. Do not put water in it. Add grated paneer to this mixture and mix.

Fix the dough. Divide these into four equal portions. Take a portion of the dough and roll it out like a thick roti with a rolling pin. Now place 2 tbsp stuffing mixture in the center and spread it halfway. Now fold the dough and close its edge tightly. Now Siddu is ready to steam cook. Steam cook the Siddoo for 15 minutes. Now cut it horizontally and serve it hot with chutney.

7. Mountain chicken


500 gm Chicken Shredded

tsp Ghee

Brown Cardamom - 1

inch piece Cinnamon

Onion Finely chopped

Salt to taste

cup whipped curd

cup Milk

Spring Onion White Portion Shredded

Butter For marinade

1 tsp oil

tsp red chili powder

tsp turmeric powder

To spice

1 teaspoon olive oil

¼ inch piece ginger

4 bud of garlic

1 teaspoon coriander

½ teaspoon cumin

¼ teaspoon pepper

¼ inch piece cinnamon

3 cloves

¼ teaspoon anise

3 green pepper

¼ cup coriander leaves

1 spring onion, chopped

½ teaspoon cayenne pepper Powder

tsp turmeric powder


Mix all the marinade ingredients oil, red chili powder, turmeric powder in a bowl. Add chicken pieces to it and mix well so that it gets evenly coated. Keep the bowl in the fridge for 3 to 4 hours.

Meanwhile, heat the oil for the masala in a pan. Add all the masala ingredients to it and fry for 2-3 minutes. Now put it in a mixer and make a smooth paste by adding little water. Now keep it aside. Take out the chicken balls from the fridge.

Now heat ghee in a pan. Add cardamom, cinnamon and fry them. Add onion and stir until soft. Now add the ground masala and fry till it turns brown. Add some water to it and then boil it.

Add chicken pieces and salt. Increase the flame and cook it in spices for 15 minutes so that the spices get absorbed well in the chicken. Lower the flame and boil for 1 minute more.

Add curd and cook till the gravy becomes thick. Add milk and then bring to a boil.

Lower the flame and let it cook covered with a lid. When the oil starts rising, add spring onion and butter. Mix well and take it out hot in serving bowls. Serve it with roti or rice.

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8. Chamba Style Fried Fish


2 fish (sardines)

1 tsp lemon juice

1/4 tsp salt

1/4 tsp turmeric powder

1/2 tsp red chili powder

1-inch ginger piece

3-4 garlic cloves

coriander leaves

3 green chilies

1 cup gram flour

oil (deep fry) to do)


Make a smooth paste of ginger, garlic, coriander leaves, and green chilies.

Now marinate the fish with salt, lemon juice, turmeric powder, and red chili powder for 10 minutes.

Then marinate with ginger-garlic paste for another 10 minutes. Coat with gram flour and deep fry in hot oil till it turns deep golden in color. Remove them on tissue paper.

9. Long time


250 grams rice

200 grams jaggery

1 tsp cardamom powder

2 tbsp ghee  

mustard oil as required


First, soak the rice in water for 7-8 hours. Then take out that water, wash it with good water, spread the rice in a clean cotton cloth, and keep it dry.

After the rice becomes dry, grind it in a mixer jar and take it out. Put ghee in a pan, turn on the gas on medium flame, put jaggery in pieces, and make a hard syrup while stirring it with a spoon.

When the syrup is ready, add the rice which was kept in the grind, little by little, and keep stirring it with a spoon. Add rice flour so much that the mixture becomes laddus. When it cools down, flatten the laddus and make them ready.

Put mustard oil in a pan and turn on the gas on medium flame. When the oil becomes hot, add the prepared time and fry it on medium flame till it becomes golden and serve hot.

10. kiln dip


Baked pulse - 200 grams Ajvin - 1 teaspoon

Rice - 50 grams

Oil - 2 teaspoon

Coriander - 1 teaspoon

Turmeric - teaspoon

Dry red chili - 4

Salt as per taste A

pinch of Asafoetida


Wash and soak Bhatt's dal and rice overnight thoroughly. In the morning, mix lentils and rice with the same water and grind them finely.

Heat oil in an iron skillet. Make a tempering of ajwain and asafoetida. Divide red chili into two parts and put it in the same hot oil and fry for 5 seconds.

Put the mixture of lentils and rice in the pan. Increase the flame of the gas and let it come to a boil. Now make the flame medium.

Now add salt, turmeric, and coriander and mix. Now cook these dips in medium flame for half an hour. Their color will become deep black due to cooking in an iron skillet. Serve it with hot rice.

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