10 Mouth-Watering Madhya Pradesh Cuisine Delights

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Madhya Pradesh, often termed the heart of India, is not just geographically central but also showcases the nation’s diverse culinary habits. With aromatic dishes that are as rich as its history, the state offers unrivalled gustatory delights. While its cuisines are strongly influenced by the Mughals, variations are also evident in neighbouring regional traditions. However, in spite of the myriad flavours, Madhya Pradesh has succeeded in maintaining its distinctive tastes, making every dish an encounter to be cherished.

Whether you are tasting the crisply tangy Poha seasoned with green chillies and curry leaves or the delicate accumulation of wheat balls in Dal Bafla, every dish transports you on a culinary journey that sets your taste buds ablaze with delectable flavours. As we dive deeper into the local flavours, let’s bring to light some authentic dishes from the Heartland of India.

1. Poha – A breakfast classic to relish

 

Any list about the cuisine of Madhya Pradesh will start with the great bowl of poha. Prepared from flattened rice, this delicious delicacy of Madhya Pradesh offers an interesting blend of health and taste. The addition of mustard seeds, green chillies and fresh coriander adds textural complexity and a burst of flavour to the dish.

An optional squeeze of lemon elevates the tanginess quotient and makes it a complete treat. Widely available throughout the country, the Poha made on Madhya Pradesh soil boasts a unique flavour that sets it apart. Treat yourself to a plate of sweet jalebis alongside for a perfect breakfast combo.

Recipe

• Start by rinsing one cup of flattened rice (Poha) under running water. Drain the water and set aside.
• Heat oil in a pan, add mustard seeds and let them crackle.
• Next, add chopped onions, curry leaves, and green chillies. Sauté until the onions turn translucent.
• Now add turmeric powder and salt, followed by the soaked Poha. Stir gently to mix well.
• Cover the pan and cook for around two minutes on low flame.
• Finally, garnish your prepared Poha with freshly chopped coriander leaves, sev, and a sprinkle of lemon juice.
• Serve hot with coriander sauce (hari chutney), and enjoy the authentic Madhya Pradesh Poha!

2. Dal Bafla – A twist to a classic dish

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A must-have on your culinary voyage in Madhya Pradesh, Dal Bafla is truly a hearty dish. A variation of the famous dal bati of Rajasthan, this divine combination of baked wheat dough balls or ‘baflas’ and spicy lentil curry is a gastronomic delight and one of the most famous dishes of MP.

Simmered in abundant ghee, this delicious treat of wheat balls tickles your taste buds with complex flavours and their vibrant state. An indulgent feast, a bowl of Dal Bafla offers a melange of textures and aromas that are sure to linger on your palette, compelling you to indulge again.

Recipe

• Knead wheat flour with a pinch of salt and baking soda to make a smooth dough. Divide it into round dumplings.
• Boil these dumplings in water until they float on top. Bake them in a preheated oven until golden brown.
• Now, for the dal, cook lentils with turmeric and salt until soft.
• In another pan, heat ghee and add cumin seeds, ginger, garlic, green chillies, tomatoes, coriander powder, and red chilli powder. Sauté until tomatoes are mushy.
• Add this tempering to the cooked dal and stir well. Pour ghee over the baked baflas and serve them warm with the spicy dal.

3. Bhutte Ka Kees – A corn-based delight from Indore

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Originating from Indore, Bhutte ka Kees is a winter special street food exclusive to Madhya Pradesh. This delicacy is made by grating fresh corn kernels and cooking them with milk, mustard seeds, green chillies, and a sprinkle of spices.

Its unique sweet and savoury taste profile makes it an irresistible snack among locals and tourists alike. This dish stands out with its quirky mix of ingredients resulting in a crunchy, creamy texture and is best served hot, garnished with freshly chopped coriander.

Recipe

• Start by grating the corn directly into a pan.
• Add milk to it and cook on low heat until the mixture thickens.
• In a separate pan, heat the ghee. Add mustard seeds, chopped green chillies, and grated ginger, and sauté them.
• To this, add the cooked corn and milk mixture. Mix well.
• Season it with salt, sugar, and grated coconut.
• Cook for another ten minutes on a slow flame, stirring occasionally.

Your Bhutte ka Kees is ready to be served hot, garnished with coriander leaves and a bit of lemon.

4. Bhopali Gosht Korma – A royal treat for meat lovers

Bhopali Gosht Korma is yet another testament to the strong Mughlai influence that shapes the culinary canvas of Madhya Pradesh. This dish comprises tender mutton cuts simmered in a rich blend of yoghurt, onions, and exotic spices.

The result — a dollop of lavishly creamy, aromatic mutton curry that oozes decadence in every bite. It holds a special place on festive occasions and serves as the perfect companion to Naan or Rice. A plateful of Bhopali Gosht Korma is more than just a feast—it’s an experience!

Recipe

Marinate mutton pieces with ginger-garlic paste, turmeric powder, red chilli powder, and salt for an hour.

• Heat oil in a pan, add chopped onions, and sauté until golden brown.
• Now add the marinated mutton and stir well to mix. Sauté it until the oil separates.
• Blend yoghurt, poppy seeds, desiccated coconut, and cashews into a smooth paste and add it to the pan.
• Cook it on a low flame until the mutton is tender, and the flavours are well absorbed.
• Your aromatic Bhopali Gosht Korma is ready to be served hot with naan or rice.

5. Malpua – A sweet treat to savour

A dessert that must feature on your plate while in Madhya Pradesh is the divine Malpua. A cousin to pancakes, Malpua makes for a delightful sweet note after a scrumptious meal. Flour, sugar, and milk create a creamy batter that is flavoured with cardamom and fried until golden brown.

The fritters are then soaked in sugar syrup until they absorb all the sweetness. Crunchy on the outside and soft and fluffy inside, these syrup-soaked pancakes add a festive touch to any dining experience in Madhya Pradesh.

Recipe

• Mix refined flour, semolina, khoya, and fennel seeds. Add milk to make a free-flowing batter. Preserve for two hours.
• For the sugar syrup, boil water and sugar in a pan until it reaches a single-string consistency. Add some saffron strands for an extra burst of colours and flavours.
• In a pan, pour ladlefuls of the batter to make pancakes. Fry until golden brown on both sides.
• Once done, dip these freshly fried Malpuas in the warm sugar syrup and let them soak.
• Your hot and sweet Malpuas are ready to be gorged upon. You can add a dressing of some saffron for that extra taste.

6. Chakki Ki Shak – A unique wheat delicacy to experience

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Chakki Ki Shak is a gem in the crown of Madhya Pradesh cuisine, deeply influenced by Rajasthani cultural heritage. This dish is prepared using dough made of wheat, which is first boiled and then simmered in a generously spiced curry.

The flavours of the spices nicely weave into the dough chunks, imparting this dish a rich amalgamation of textures and taste. Best paired with a serving of curd or any Indian bread, Chakki Ki Shak never ceases to amaze your palate with its simple yet amazingly complex flavour profile.

Recipe

• Knead a dough with wheat flour and water. Roll it into a thick chapati and steam it until cooked.
• Cut the steamed chapati into small pieces. Heat oil in a pan, add cumin seeds.
• When they start to splutter, add chopped tomatoes, turmeric, coriander, and red chilli powder. Sauté until the tomatoes turn mushy.
• Now, add these cut pieces to the tomato mix and stir well until the masala coats evenly on the pieces.
• Add some water as required and cook it covered for 7-10 minutes. Serve it hot alongside plain curd or raita for the best authentic taste.

7. Mawa Bati – A rich dessert to delight your senses

Mawa Bati, a traditional sweet from Madhya Pradesh, is pure indulgence. Similar to Gulab Jamun but larger in size, it’s made from mawa or khoya, stuffed with assorted dry fruits, deep-fried and then soaked in sugar syrup.

It forms a part of most festivities and celebrations across the state. Often garnished with grated coconut, Mawa Bati adds a sweet and crunchy ending to any dining experience, making it one of Madhya Pradesh’s very own culinary delights.

Recipe

• Knead mawa, semolina, refined flour, baking powder, and a little water into a firm dough.
• Divide it into small portions, fill it with chopped dry fruits, and shape it into round dumplings.
• Deep fry these dumplings until golden brown, and then soak them in sugar syrup.
• For the sugar syrup, mix sugar and water in a pan. Boil until it forms a one-string consistency. Add some cardamom powder to it for a unique blend of flavours.
• Dunk the deep-fried dumplings into this warm sugar syrup and let them soak for an hour or two. Serve them hot for people to relish the crisp taste of this sweet dish. For the best taste, garnish with pistachios and almonds.

8. Sabudana Khichdi – A wholesome delight to enjoy

A dish highly revered during fasting periods, Sabudana Khichdi is a staple in many households in Madhya Pradesh. Soaked sago pearls are cooked with pieces of potatoes and roasted peanuts, followed by a tempering of green chillies and cumin seeds that impart a savoury touch.

A squeeze of fresh lemon juice gives it a zesty spin. This light yet popular dish is so flavourful that it’s not just confined to fasting days but also enjoyed as a breakfast meal or snack regularly.

Recipe

• Soak the sabudana pearls overnight or for at least five hours.
• Heat ghee in a pan. Add cumin seeds, chopped green chillies, and diced potatoes. Sauté till the potatoes are almost cooked.
• Next, add the soaked and drained sabudana to the pan. Mix well.
• Season it with salt and sugar. Cover and cook till the sabudana pearls become translucent.
• Finally, add roasted crushed peanuts and freshly chopped coriander leaves. Give a good mix.

Drizzle some lemon juice before serving the Sabudana Khichdi hot, and enjoy this simple yet delicious dish.

9. Palak Puri –  A nutritious twist to a classic favorite

Palak Puri is a delightful and nutritious Indian bread made by combining whole wheat flour with spinach (palak) puree and a blend of aromatic spices. This vibrant green puri is not only visually appealing but also packed with the goodness of spinach, making it a healthier alternative to traditional puris.

Typically deep-fried, Palak Puri is soft and fluffy and has a subtle earthy flavour from the spinach, complemented by the spices. It is often enjoyed as a part of breakfast or lunch, paired with curries, yoghurt, or pickles. Popular among both kids and adults, Palak Puri is an excellent way to incorporate greens into meals in a flavorful and appetising manner.

Recipe

• Blanch fresh spinach leaves in hot water for 1-2 minutes, then cool and blend into a smooth puree.
• In a mixing bowl, combine whole wheat flour, spinach puree, salt, and spices like cumin powder, ajwain (carom seeds), or red chilli powder. Gradually add water as needed and knead into a soft, smooth dough.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.
• Divide the dough into small portions and roll each into a ball. Flatten and roll out each ball into a small, round disc.
• Heat oil in a deep pan or kadai for frying. Ensure the oil is sufficiently hot by dropping a small piece of dough; it should rise immediately.
• Gently slide a rolled-out puri into the hot oil. Press lightly with a slotted spoon to help it puff up. Fry until both sides are golden green.
• Remove the puris and place them on a paper towel to drain excess oil. Serve hot with aloo sabzi, pickle, or yoghurt.

10. Seekh Kebab – A smoky delicacy to indulge in

Seekh Kebabs are the favourites of the people of Madhya Pradesh and a quintessential delicacy that reflects the rich culinary heritage of the region. These succulent, skewered kebabs are traditionally made from finely minced meat, blended with a great dose of spices, and shaped around metal skewers before being grilled or cooked over an open flame.

Particularly popular in cities like Bhopal and Indore, Seekh Kebabs are known for their melt-in-the-mouth texture and smoky flavour, achieved through slow cooking. Often served with tangy chutneys, onion rings, and flatbreads like naan or rumali roti, they are a favourite among food enthusiasts. Madhya Pradesh’s unique spice blends and cooking techniques lend a distinctive flavour to these kebabs, making them a must-try for anyone exploring the state’s diverse gastronomy.

Recipe

• Take minced meat (mutton, chicken, or beef) and mix it with finely chopped onions, green chillies, ginger-garlic paste, and fresh coriander leaves.
• Season with spices like cumin powder, coriander powder, garam masala, red chilli powder, black pepper, and salt.
• Add a binding agent like gram flour (besan) or bread crumbs and knead the mixture well until it holds together.
• Divide the mixture into portions and shape each portion around skewers into elongated cylinders. Ensure the mixture is evenly spread and firmly pressed onto the skewer.
• Grill the skewers over a charcoal grill, tandoor, or in an oven, turning occasionally to cook evenly on all sides. Alternatively, pan-fry or cook them on a stovetop.
• During grilling, baste the kebabs with butter or oil to keep them moist and enhance their smoky flavour.
• Once cooked, slide the kebabs off the skewers and serve hot with mint chutney, lemon wedges, and onion rings.

Conclusion

Steeped in history and with multifarious influences, the culinary landscape of Madhya Pradesh sends your palate on an explorative journey. From the tempting breakfast staple Poha, wholesome Dal Bafla, the street food special Bhutte ka Kees, succulent Bhopali Gosht Korma, sweet delights like Malpua and Mawa Bati, to the sattvik treat of Sabudana Khichdi, the state’s cuisine has a delicious understanding of both comfort and novelty food. With dishes that climb up the spice ladder or take a sweet turn, the gastronomy of Madhya Pradesh caters to a wide array of tastes and preferences. For more such recipes, visit Awesomecuisine now.

Frequently Asked Questions

What distinguishes Madhya Pradesh cuisine from other Indian cuisines?

Madhya Pradesh cuisine stands out due to its interesting amalgamation of flavours inherited from its Mughal and regional influences, topped with its own unique touch. From hearty, spiced meat connoisseurs to saccharine desserts and even light yet filling snacks, Madhya Pradesh cuisine presents Indian cuisine in a different, captivating light.

Are there any vegan or gluten-free dishes in Madhya Pradesh cuisine?

Yes, Madhya Pradesh presents an array of both vegan and gluten-free options. Dishes such as Bhutte ka Kees, a corn-based dish, and Poha, a flattened rice dish, are vegan and gluten-free. Similarly, Sabudana Khichdi, made from sago pearls, is another gluten-free option.

What is unique about Madhya Pradesh’s street food?

Street food in Madhya Pradesh is vibrant and flavorful, with cities like Indore and Bhopal being hotspots. Indore’s Sarafa Bazaar is famous for late-night snacks like Dahi Vada, Kachori, and Garadu, while Bhopal is renowned for its rich and spicy non-vegetarian delights like Bun Kebab and Tandoori Chai. The street food culture here uniquely combines traditional recipes with modern flavours.