11 (Iranian)

List by: itisclaudio, created: 29 Mar 2018, updated: 27 May 2020 Public: Users can add dishes

The state of Madhya Pradesh is rich in culture and history. But that’s not all. The heart of India also has many mouthwatering delicacies to offer. Whether you’re a vegetarian or a meat eater, Madhya Pradesh has deliciously delightful food for all. Here is a list of some amazing dishes that you shouldn’t miss out on when visiting the state.

https://theculturetrip.com/asia…

1. Indori Poha

Indori Pohe-Jalebi (Indian)

Indori Poha is a type of flattened (beaten) rice that is likely to have originated in the Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, sliced onions and funnel seeds.

source url: https://en.wikipedia.org/wiki/I…

(Added by: anika854)



2. Bhutte Ka Kees

(Indian)

Bhutte Ka Kees is a popular street food of Madhya Pradesh and an Indian street food. An easy to make & delicious. The recipe features grated corn cooked with all the necessary Indian spices and then simmered in milk to add a slightly sweet taste. Green chilies and mustard seeds are also added to give it a special flavor.

(Added by: anika854)



3. Dal Baati

(Indian)

It is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. Tennis …

(Added by: anika854)



4. Seekh Kebab

Seekh Kabab (Indian)

Skewered minced lamb kabab flavored with mint and cilantro

(Added by: anika854)



5. Palak Puri

(Indian)

It is made by mixing wheat flour with pureed spinach and other spices. It is best enjoyed hot with mango chutney and chili pickle. Palak puri is a healthy and nutritious meal that is often enjoyed during breakfast, as well as lunch. Palak puris are cooked in almost every household in Madhya Pradesh and best served with raita, aloo-sabzi and pickle.

(Added by: anika854)



6. Biryani

Biryani rice, biriyani, biriani (Bangladeshi) (Indian)

Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat

(Added by: anika854)



7. Gosht Korma

Bhopali Gosht Korma (Indian)

Gosht Korma is a great recipe that belongs to Bhopal's Nawabi cuisine. Mutton chunks are doused in a rich and spicy gravy seasoned with whole spices.

(Added by: anika854)



8. Chakki Ki Shaak

(Indian)

This dish is another one influenced by Rajasthani cuisine. Chakki ki shaak features steamed dough in a spicy Indian gravy, and it is served as a side dish on festive occasions.

(Added by: anika854)



9. Malpua

(Bangladeshi)

Mix the ingredients to make a moderately thick batter. Sugar can be added if more sweetness is desired. If making a larger quantity always have five times as much plain flour as rice flour to keep the batter together. Pour a quarter cup of batter and pour into a pan with oil. Several pancakes may be cooked at any given time, but each piece must be submerged under the oil in order to cook properly. Cook for about ten minutes …

(Added by: anika854)



10. Mawa Bati

Meva Bati, Mava, Mawa Batti (Indian)

It is known for its street food and impeccable desserts, but Mawa Bati is something everyone should taste. Made of Mava (obviously), Til (sesame), cardamom powder and ghee, this dish here and for a good reason. Delicious

(Added by: anika854)



11. Jalebi

Jilbi, Jilipi, Jilapi (Bangladeshi) (Indian) (Nepalese) (...)

It is also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying Maida flour ,batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added …

(Added by: anika854)