HomeFood4 Delicious And Traditional food Of Himachal Pradesh.

4 Delicious And Traditional food Of Himachal Pradesh.

Try some Traditional delicacies from the Himachal Pradesh or pahadi (hilly) dishes if you have a desire for discovering a broad array of cuisines from around the world. Here are several pahadi recipes that you can try making at home and enjoy, from the Himachal Pradeshi tinsel towns to the highlands of Nepal.

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Aloo Ki Thechwani


  • Potatoes
  • onions
  • green chilis
  • garlic paste
  • mustard oil
  • salt
  • haldi
  • red chilli powder
  • coriander powder
  • garam masala.


Use a mortar and pestle to individually smash raw potatoes and smash green chilies and garlic. Keep in mind not to make it too smooth.

Wild mustard is added to a pan that has been heated with mustard oil.

To the hot oil, add diced onions, and cook for one minute.

Cook for a minute after adding the garlic and chilli paste to it.

Season the pan with salt, haldi, red chilli powder, coriander powder, and garam masala before adding the mashed potatoes.

For 5–6 minutes, cook the mixture. After that, add half a cup of tomato purée and simmer for a further 8 to 10 minutes, or until the tomatoes are no longer raw.

Add 1-2 cups of water at this point, stir, and simmer for 5–6 minutes.

Finally, garnish with fresh coriander and serve with steamed rice.

Bhatt Ka Saag / Black Soybean Saag


  • Organic soybean dal
  • 1/4th cup rice
  • green chillies
  • ginger
  • garlic
  •  fresh coriander. 


A cup of Bhatt or organic soybean dal and 1/4 cup of rice should be soaked in water and left to soak the next day. Blend the soaked dal rice with the ginger, garlic, fresh coriander, green chilies, and other ingredients in the mixer until smooth. Cooking the dal paste is now possible.

When the onions and garlic are translucent, add some ghee to the pan and add the chopped ingredients.

After seasoning it with salt, haldi, coriander powder, garam masala, and some red chilli powder, add the dal paste and combine.

To ensure there are no lumps, gently add 2-3 cups of water to the mixture while mixing.

Wait until it reaches a boil, then cook it for 8 to 10 minutes.

Enjoy while serving hot with steamed rice.

Nepali Chicken- Kukhurako Jhol


  • Chicken
  • onion
  • ginger
  • garlic
  • bay leaves
  • salt
  • cumin
  • coriander
  • red chili powder
  • turmeric


Add onion, ginger, garlic, and bay leaves to a pot of hot oil. Sauté until aromatic for 4-5 minutes.

When the chicken is golden on both sides, add it to the pan and cook for 5 to 10 minutes at a medium-high heat.

Season the chicken with salt, cumin, coriander, red chilli powder, and turmeric. Add 3 to 4 more minutes of cooking.

Cook for 2–3 minutes, stirring occasionally, after adding the tomatoes and green chiles.

Water, fresh coriander, and meat masala should be added (not mandatory). Over medium-low heat, cook with the lid on for 10 minutes.

Along with rice, roti, naan, and flattened rice, serve the chicken.

Nepali Potato Soup- Rildok


Use a mortar and pestle to pound the potatoes for two to three minutes, or until they are stretchy and resemble cheese pull. Make little balls out of the potatoes.

In a pot, heat the oil to a medium-high temperature. Add onions and simmer for two to three minutes.

Garlic, red chilies, tomatoes, and szechuan pepper should be added. Cook till half has been reduced.

Stir in the water and scallions, then boil for 3 to 4 minutes. Add the potato balls to the broth, then simmer for an additional three to four minutes.

Add cilantro and hot sauce as a garnish before transferring to a serving bowl.


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