Haryana Chana — Authentic GI Heritage of Haryana

Haryana Chana, a prized agricultural product from Haryana's Rohtak and Jhajjar districts, is recognized for its distinct flavor and nutritional value. This Geographical Indication product reflects the region's rich agricultural heritage and cultural significance, offering a unique taste that enhances various culinary traditions.

Origin and Cultural Heritage

The roots of Haryana Chana can be traced back centuries, where it has been cultivated as a staple food in the local cuisine. The farmers of Rohtak and Jhajjar districts have passed down traditional farming practices through generations, embedding a sense of pride and community in its production. The cultivation of Haryana Chana is closely tied to local festivals and rituals, highlighting its significance in daily life and cultural celebrations.

Unique Craftsmanship / Production Process

Haryana Chana is cultivated using traditional farming techniques that emphasize natural growth without reliance on synthetic pesticides or fertilizers. The seeds are sourced from local varieties, known for their resilience and superior taste. Farmers utilize age-old practices passed down through generations, ensuring that the cultivation process respects the environment and enhances the quality of the chana. The harvesting is done by hand, allowing for careful selection and preservation of the grains.

Geography, Climate and Natural Factors

The fertile alluvial soil of Haryana, enriched by the seasonal flooding of the Ghaggar River, provides an ideal environment for growing chana. The region experiences a semi-arid climate, with hot summers and cool winters, creating the perfect conditions for the crop to thrive. The unique climate and soil composition contribute to the distinctive taste and high protein content of Haryana Chana, setting it apart from varieties grown in other regions.

Economic and Community Importance

Haryana Chana plays a crucial role in the local economy, providing livelihoods for countless farmers and their families. The cultivation and sale of this GI product empower local communities, often involving women-led groups in the production and marketing processes. The recognition of Haryana Chana as a Geographical Indication enhances its market value, opening up opportunities for farmers to access larger markets and improving their economic stability.

Sustainability, Quality Standards and Market Appeal

Farmers practicing sustainable agriculture have adopted eco-friendly techniques to cultivate Haryana Chana, contributing to its organic appeal. The strict adherence to quality standards ensures that the chana remains free from contaminants, maintaining its nutritional value and taste. The growing awareness of health and wellness among consumers has increased the demand for Haryana Chana, both nationally and internationally, making it a sought-after product.

Usage, Consumption or Application

Haryana Chana can be enjoyed in various culinary applications. It is commonly used in traditional dishes such as chana masala, salads, and snacks. The chana can be boiled, roasted, or ground into flour, offering diverse preparation methods. To preserve its freshness, it should be stored in a cool, dry place, ideally in an airtight container.

Short Preparation / Usage Summary

• Soak Haryana Chana in water for 6-8 hours to soften.


• Drain and rinse before cooking to remove impurities.


• Boil the soaked chana until tender, about 30-40 minutes.


• Season with spices or use in salads and curries.


• Store any leftover cooked chana in the refrigerator.


• Use chana flour for making traditional breads or snacks.


• Incorporate into various recipes for added nutrition.

Key Characteristics

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