Top 5 best food recipe north Indian.

Top 5 best food recipes in north India.

so in our country, India very tasty dishes and the recipe for making them is also very different. There are many states in India, and they have different authentic food, and it’s a lot of delicious to eat. Out of which is a delicious dish of North India. I want to share the gin with you. This food is also prepared in other states and you will find this food to eat more in the North Indian side.

Puchka recipe.

If you will get to eat more in north India, especially in Haryana state. These are very tasty to eat, and their recipe is of a big unique
type. This dish is very common over there and this dish is eaten with great taste.


2 cups wheat flour
Desi Ghee
Dry coconut


Take 2 cups of wheat flour in a vessel, now add a teaspoon of desi ghee to it and add a little salt [don’t put too much salt]. Now put water in it and knead the dough, the dough should neither be too soft nor too hard. Now only this kneaded dough is to be set covering and keep aside. Now take a big piece of jaggery and finely chop it so that it does not remain a large size.

Take small pieces of dry coconut, a few raisins, cashew, chironji, and pista take a fine chop and take almonds too. Now temper the gum in the pan heat it and put it in it, when the gum swells, then add dry food and fry it. When the ghee is hot, separate it from the gas and enter the all. After frying, take it out from the ghee, put in the jaggery, and mix it well.

Then with the kneaded dough make small pieces of the dough ball, take a slotted spoon of medium size and in that dough ball [smaller than a loaf of poori] hold it with the help of your fingers, press, and spread it to give a circular shape. And dry fruits in it with long shapes fill it up a bit, then lift the from both sides and press it by bringing them in the middle.

Like which gujiya, and keep it in a plate, keep all the ball in the same way. Now take a pan and fry it in oil or ghee by burning the gas on a medium flame, one by one puchka in the oil and bake more and keep turning. Do not put too much oil in the pan, when they turn light brown, take them out and serve them on a plate.

Suji ka Halwa.

Suji ka halwa very famous dish in India. Here it is liked from villages to cities, and it is normal to make semolina pudding[ suji ka halwa] here. In any function or after eating it is eaten as a dessert.

Whenever the guests suddenly come into the house, then you can make it instantly, and it doesn’t even require any special ingredients.


Suji 1 katori
Milk 2 katori[ full creme]
Sugar 1 katori
Cardamom 4-5[ press hui]


First of all, take semolina[suji] in a vessel, put milk in it for some time[5 min] let it soak. Keep the pan in the gas hare and put only one big spoon in the pan when hot, heat it slightly, put sugar in it for some time, and fry on low flame. When the sugar starts melting cardamom[ press hui] in it, cashew, raisins, almond, and pistachio add finely chopped and fry.

Then semolina which is soaked in milk put in slowly, and keep on using the spoon on medium flame, so that there is no dump in the list and fry feeding for 6-7 min. when it fits well, whenever you catch semolina when to turn off the gas. Your semolina pudding is ready and served hot.

Poode [cheela] ka raita.

Poode ka raita which is also called cheele[pancake] ka raita, you will find this to eat more in the north side. Some people in India do not know this country, that’s why I want to tell you about it and its recipe. This dish can be eaten in any season but it is eaten more in the summertime,

Because before that keep it in the fridge, and when it cools down, eat it with pleasure. You can eat it and drink it too, a full glass should be eaten on this dish, so the whole stomach is full.


Besan 2 bowls
Green chili 3-4
Green coriander
Cloves of garlic 4-5
Math 1 letter
Roasted and ground cumin 1tsp
Salt to taste
Coriander seeds 1tsp
Refine oil

Method :

First in the pot add water little by little to the basin to make a thin better, a little more salt in it and add half a teaspoon of turmeric, then take a mixing jar in it green chili, green coriander, garlic, and finely grind the coriander leaves.

In this way, put a Tawa on the gas, and the gram flour solution was made, now put some oil on the pan and spread it all around. And take a round spoon take the besan mixture, and spread it on the pan.

When it turns light brown on both sides take him out. Then take 1 liter of math in a vessel with it green chili, green coriander, garlic, and the paste of standing coriander and mix it well. And put finely chopped pieces of poode in it, and to that poodle by hand take it well, add salt to it as per taste and mix well. poodle raita is ready, in summer, keep it in the fridge and eat it after cooling it.

Palak kadi.

In Indian countries in some states, kadi dish is prepared, and made in many different ways. Bundi kadi, pakoda kadi, palak kadi, simple kadi that’s how there names are, palak kadi you will find delicious dish on the north Indian side.

There is prepared and eaten with great enthusiasm. Palak kadi gives a very tasty and distinct flavor to the food.


1 bowl besan
Math 2-3 glass
Adhi Judi palak
Adha bowl mater
Adha Chota spoon hing
7-8 fenugreek seeds
4-5- garlic cloves
Green chili 5-6
2 small onion
2 spoon Kasuri methi
1 little spoon of turmeric powder
1 spoon red chili powder
Salt as per taste
Curry leaves


Putting besan in a pot, math mix little by little keep mixing. Then great it will make a thin better, keep the pan in the gas for 2 tablespoons to add refined oil. Hing, fenugreek seeds and add kadi leaves, when fenugreek turns light brown, onion and garlic are finely chopped put it.

After it turns a little brown put peas, and cover it till the matter starts to explode well. now add turmeric and red chili, then put the finely chopped palak, and let it cook. When the palak is cooked, string it with a spoon and gram flour.

And according to taste, add salt and kasoori methi, and keep stirring the spoon till it comes to a boil. Speed up the flame at this time, when boiled, reduce the flame and cover it. Boiled for 10-15 minutes, then turn off the gas, and your palak kadi is ready.

Khadi fenugreek vegetable.

In India, you will find this dish in most of the states. Fenugreek seeds vegetable is very tasty and it is used for many things. Many people fry lentils and vegetables with fenugreek seeds. This dish is very healthy.


3 big Onion
5-6 green chili
4 medium size tomato
4 cloves garlic
1 cup khadi fenugreek
Green coriander
4 tsp oil
2 tsp coriander powder
1 tsp chili powder
½ tsp turmeric
½ tsp garam masala
½ tsp amchur


First, heat three glasses of water in a vessel, when the water comes to a boil, then after washing a cup of steep fenugreek put in the water. Add 2 small spoons of salt to it and boil it. cover the pot and boil it, keep stirring occasionally on medium flame.

When the fenugreek seeds are cooked, drain the remaining water. Now keep the pan on the gas, and add 2 tbsp refine the oil to it, when the oil is hot, add half a tsp of cumin seeds. Then add long chopped onion and add finely chopped garlic and chilies, and keep stirring till the onion turns light brown.

Then add finely chopped tomatoes and cooked covered so that the tomatoes get cooked well. 2 small spoons when the tomatoes are ripe[coriander powder, 1 tsp chili powder, ½ tsp turmeric powder, ½ tsp garam masala, and put half the tsp amchur].

Then add boiled fenugreek seeds and mix so that the spices mix well in the fenugreek. Then add salt as per taste and stir, if you have already added salt then mix it accordingly. And cooked covered for 2 to 3 minutes, then turn off the gas and serve it by adding finely chopped green coriander.

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