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Punjab

Popular Dishes of Punjab

Amritsari Kulcha 

Indulge in the iconic Amritsari Kulcha, a culinary masterpiece that encapsulates Punjab's rich heritage. Stuffed with decadent fillings like spiced potato or creamy paneer, each bite is a sensory journey through layers of flavors and textures. The crisp exterior gives way to a tender interior, delivering a harmonious blend of tradition and innovation. Served with tangy chole, this dish pays homage to Amritsar's vibrant culinary culture, inviting you to savor its irresistible charm

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Ingredients :

  • ½ cup Warm water

  • 1 Packet Active dry yeast ( 2 ¼ tsp)

  • 2 teaspoon Sugar

  • 1 teaspoon Salt

  • 2 tablespoon Vegetable oil / cooking oil

  • 1 ½ cups All purpose flour

  • FOR THE FILLING

  • 1 cup Potato, boiled

  • ¼ cup Onions chopped

  • 1 Green chile chopped

  • 1 tablespoon Coriander leaves chopped

  • ½ teaspoon Lemon juice

Steps To Follow:

  1. Prepare the dough : In a bowl, add warm water and sugar. Sprinkle yeast. Cover and keep it undisturbed for 10 minutes. Let the yeast activate. Add salt, oil, flour and mix. Knead this for 4 to 5 minutes till a soft dough is formed. Brush the bowl with oil. Transfer the dough and cover and keep it in a warm place for at least 1 hour.

  2. Prepare the spice mixture : In a small bowl, add crushed coriander seeds, red chile powder, kitchen king masala, chaat masala, salt and mix. Keep this aside.

  3. Prepare the filling : In another bowl, add boiled potatoes, onion, green chile, coriander leaves, lemon juice, salt to taste, half of the spice mixture and keep it aside.

  4. Heat tawa or griddle. Place one kulcha at a time and cook on one side. When the brown spots appear at bottom, flip and cook on the other side. Use butter or ghee to cook the kulcha. Then garnish it with spices and some more butter and serve.

Sarson Ka Saag Aur Makki Ki Roti

Transport yourself to Punjab's heartland with the iconic Makki di Roti and Sarson da Saag. The golden-brown flatbread, expertly crafted from coarse cornmeal, boasts a rustic charm that hints at its earthy flavors. Paired with the piquant mustard greens saag, each bite is a journey through the fields themselves. The saag's bitterness is like a well-kept secret, unveiled by the gentle coaxing of spices. As you savor the bite, a sense of wholesomeness washes over you – a connection to the land and its bounty. It's as though tradition and taste converge, leaving an aftertaste of comfort and heritage that lingers on your palate.

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Ingredients :

For Saag:

  • 750 gms Sarson saag

  • 250 gms Palak saag

  • 250 gms Bathua saag

  • 2 cups Water with a pinch of salt

  • 1 1/2 cup Makki atta

  • 4 Green chillies

  • 25 gms Ginger

  • 2 Onions

  • 6 Garlic cloves

  • 100 gms Ghee

  • 1/2 tsp Red pepper powder

  • 1/2 tsp Garam masala

  • 1/2 tsp Coriander powder

For Makki ki Roti:

  • 1/2 kg Makki Atta

  • Water (for kneading)

  • Ghee (for frying)

Steps To Follow:

To Prepare the Saag:

  1. Add the three saags, salt, and water into a pressure cooker. Cook over low heat for 1 1/2 hours.

  2. Squeeze out the saag and keep the saag water aside. Mash the saag in the cooker until coarsely ground, then add makki atta and stir.

  3. Put back the saag water and a little fresh water, then boil over slow fire.

  4. Add green chillies and ginger, and cook until the saag gets thick.

  5. For tadka, add chopped onions, ginger, garlic, red pepper powder, garam masala, and dhania. Sauté until the onions are light brown.

  6. Mix the tadka into the saag and garnish with julienne of ginger fried in ghee.

To Prepare Makki ki Roti:

  1. Knead the makki atta until it becomes a ball, adding atta to dry it and knead.

  2. Heat the tava and add a little ghee to prevent sticking.

  3. Make round shapes of makki roti on the chakla and carefully transfer to the tava.

  4. Cook with ghee until golden brown.

  5. Serve the makki ki roti with hot sarson da saag and gur (jaggery) and white butter.

Pinni

Embrace the sweet nostalgia of Pinni, a traditional Punjabi dessert that tells tales of love and celebration. These golden orbs, rich with ghee, are adorned with a melange of nuts and spices, offering a symphony of flavors in every bite. With their crumbly texture and fragrant aroma, Pinni captures the essence of generations sharing stories around the hearth. As you savor each morsel, you'll be transported to a world where time stands still, and the warmth of tradition is encapsulated in every Pinni.

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Ingredients :

  • 1 cup whole wheat flour

  • 1 cup gram flour (besan)

  • 1 cup ghee (clarified butter)

  • 1 cup powdered jaggery or sugar (adjust according to taste)

  • 1 cup chopped mixed nuts (almonds, cashews, pistachios)

  • 1/2 cup edible gum (gond), optional

  • 1/2 teaspoon cardamom powder

  • A pinch of nutmeg powder (optional)

  • A pinch of saffron strands (optional)

  • Raisins for garnishing

Steps To Follow:

Prepare the Edible Gum (Gond) (if using):

  1. Heat a small amount of ghee in a pan.

  2. Add the edible gum and fry until they puff up. Remove and keep aside.

Dry Roast Flours:

  1. In a heavy-bottomed pan, dry roast the wheat flour and gram flour separately until they turn aromatic and slightly browned. Make sure not to burn them.

  2. Let the roasted flours cool down.

Prepare the Ghee Mixture:

  1. In a large pan, heat the ghee. You can use the same pan you used for roasting the flours.

  2. Add the roasted wheat flour and gram flour to the ghee. Mix well and cook on low heat for about 10-15 minutes. This process is called "bhunai," and it helps remove the raw taste of the flours.

Add Nuts and Spices:

  1. Once the flours are cooked and turn slightly darker in color, add the chopped nuts, edible gum (if using), cardamom powder, nutmeg powder, and saffron strands (if using). Mix well.

Add Jaggery/Sugar:

  1. Turn off the heat and let the mixture cool down a bit. Then add the powdered jaggery or sugar and mix thoroughly. Adjust the sweetness according to your preference.

  2. Shape the Pinnis:

  3. While the mixture is still warm, take small portions of it and shape them into round balls or disc-like shapes. You can use your hands to shape them.

Garnish:

  1. Press a raisin gently onto the top of each Pinni for decoration.

  2. Cool and Store:

  3. Let the Pinnis cool down completely before storing them in an airtight container. They will firm up as they cool.
     

Amritsari Fish

Embark on a tantalizing journey of contrasts with Amritsari Fish. The delicate fish fillets, coated in a secret spice blend, are transformed into golden masterpieces through the alchemy of deep-frying. The moment you take a bite, a symphony of textures unfolds – the initial crispiness giving way to the succulent, flaky fish within. The spices, reminiscent of age-old traditions, create an explosion of flavors that dance on your taste buds. With every bite, you can almost envision the bustling streets of Amritsar, the sizzle of the frying, and the anticipation that builds as you watch the fish turn into a delectable treasure. And even after the plate is empty, the memory of that bold indulgence stays, like an encore you can savor over and over.

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Ingredients :

  • 8 fish fillets

  • 200 gms gram flour

  • 1 tbsp garlic paste

  • 1 tbsp ginger paste

  • 1 tsp ajwain

  • 1 tbsp red chili powder

  • 1 tbsp lemon juice

  • 1 egg

  • 100 gms curd

  • Oil for deep frying

  • Salt to taste

Steps To Follow:

  1. Clean, wash, and cut the fish filets into one and a half inch size cubes.

  2. Apply salt, lime juice, ginger paste, garlic paste, and red chilli powder to the fish pieces. Let it marinate for 20 minutes.

  3. In a mixing bowl, prepare a batter by combining gram flour, curd, egg, ajwain, salt, and water. Mix well to form a smooth batter.

  4. Dip the marinated fish pieces into the prepared batter, ensuring they are coated evenly. Let them sit in the batter for 15 minutes.

  5. Heat oil in a kadai or deep frying pan over medium heat.

  6. Carefully place the batter-coated fish pieces into the hot oil, making sure not to overcrowd the pan.

  7. Fry the fish filets until they turn golden brown and crisp on all sides. This should take about 5-6 minutes.

  8. Use a slotted spoon to remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.

  9. Sprinkle a pinch of chaat masala over the fried fish for an extra zing and serve them hot with lemon wedges.

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