6 Traditional Recipes To Celebrate Lohri This Year

When the aromatic flavours fuse with the essence of culture, you know it's time to slip into festive mood once again! Here are some traditional recipes to make lohri special this year.

6 Traditional Recipes To Celebrate Lohri This Year

Lohri is just around the corner and it’s time to get indulged with the traditional Punjabi flavours. To make this auspicious day more special, we bring you some of the authentic Punjabi recipes.

1. Makke Di Roti And Sarson Da Saag


Ingredients (for Makke di Roti): Cornmeal 1 1/2 cups, whole wheat flour(atta) 1/4 cup, salt to taste, unsalted butter as required

Method: Add warm water and bring the dough together. Let the dough rest for 15 minutes. The dough will absorb water and stiffen slightly. Add some more warm water to make it pliable. Keep sprinkling water gradually, kneading in between…till the flour water ratio became almost 1:1. Now take a large lemon sized ball of dough. Place it on a smooth piece of plastic. I like to use a ziplock bag and start spreading dough using your fingers into a round circle. Transfer roti to a hot Tawa. Press roti lightly with fingers to seal/mend any cracks. Apply butter/ghee and it’s ready to serve.

Ingredients (Sarson Ka Saag): Green mustard (sarson) leaves 500 grams, tomatoes -250 grams, green chillies -2 to 3, ginger 1 inch long piece, oil – 2 tbsp, heeng (asafoetida) – 1 to 2 pinch, jeera (cumin seeds) – 1/4 tsp, turmeric powder – 1/4 tsp, makka (corn) flour or gram flour – 1 tbsp, red chilly powder – 1/4 tsp, salt – add to taste ( 3/4tsp), butter/Ghee- 1 tbsp

Method: Chop sarson finely and pressure cook along with salt, chopped garlic, green chillies, sliced ginger and about 1/4 cup cooked mashed rice. After the first whistle, simmer for another25-30 minutes. Open cooker add sauted onion tomato tadka and blend a heaped tsp of makki ka atta mixed with a little water. Now simmer for another 20 minutes. Add chonk of ghee, hing, jeera, lal mirch. Top with some whipped white butter and enjoy with makki ki rotis!

2. Pindi Channe


Ingredients (1 cup = 250 ml): (For boiling chana) 250 gms chhole (white chickpeas), 3 to 4 cloves, 2 cinnamon sticks of one inch each, 2 black cardamoms (badi elaichi), 2 to 3 green cardamoms, 2 bay leaves, 7 to 8 black pepper, 2 dagad phool (stone flower Or lichen), ½ mace (javitri), 2 tea bags, 2 to 3 tbsp salt/black salt. For tempering chana: 2 tbsp refined oil ( I used sunflower oil), 3 tbsp ginger-garlic paste, 1 tbsp caraway seed (shahi jeera), 1 t/s sugar, ½ t/s red chili powder (you can put more if more spice required), 2 tbsp coriander powder (dhaniya), 1 t/s turmeric, a pinch of asofoetida (hing), 1 tbsp garam masala powder, 2 to 3 tbsp chole masala powder ( I used Badshah brand), 1 t/s dry mango powder (amchur), 1 tbsp chat masala, 1 tbsp dry pomegranate seed powder (anardana), 1 tbsp fennel seed powder, few chopped mint leaves, ½ lime juice, salt/ black salt as per taste

Method: Soak Chana overnight. Boil Chana with kala namak till soft but not mushy about 3 whistles in pressure cooker. Pressure cook 1 whistle on high, reduce heat and simmer for 15 minutes. Open pressure cooker after steam releases. To the boiled Chana (along with the water it is boiled in), masala channa (about 2 heaped tsp for 1 cup of raw Chana) thinly sliced ginger and slit green chillies. Cook on high till first boil, then simmer for 2 hours stirring once every 15-20 mins. The chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that u can add more water for cooking. After 2 hours you will have deep brown Chana in a thick creamy sauce….serve with a squeeze of lime, and a garnish if roughly chopped onions!

3. Murmura Ladoo


Ingredients: 250 gm murmura  (rice puffs), 750 gm jaggery, 3 1/2 cups water

Method: First roast the puffed rice to remove the moisture from it.Turn the stove on medium flame and add the puffed rice to the pan. keep stirring. Roast it, til it turn into little brown (Note : Little color change). Place jaggery and water in a pan, and dissolve the jaggery over low heat. Add malted jaggery on puffed rice. Keep stirring on the so that puffed Rice & jaggery will mixed. Wait for 5 minutes for Puffed Rice & jaggery mixture to little cool. Apply water to your hands pick up the puffed Rice & jaggery mixture, tightly press it to bring puffed Rice & jaggery together to make a ball shape. Puffed rice ladoos are now ready to served.

4. Makhane ki Kheer

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Ingredients: Milk 1/2 litres, pure ghee 2 tbsp, Khoya/mawa 3 tbsp, green cardamom powder 1/4 tbsp, pistachios chopped 1 tbsp

Method: Thinly slice Makhane, measure 1 cup out. Heat a tsp of ghee in a heavy bottomed pan, (I prefer to use my pressure cooker)and roast the Makhane. Also add 2-3 whole elaichis. Now add 8 cups milk to the roasted makhan dande bring to boil on medium high’ stirring frequently. Reduce to low heat and cook, stirring intermittently till milk thickens to a rabri like consistancy. Add sugar to taste and set to cool. Chill and serve garnished with chopped nuts and ground elaichi.

5. Dry-Fruit Chikki


Ingredients: Almonds 1/2 cup, pistachios 1/2 cups, cashew nuts sliced 1/2 cup, ghee 1/2 tbs, sugar 3/4 cup, green cardamom powder a pinch, saffron (kesar) a few strands, dried rose petals for garnish

Method: Roast the almonds and leave to cool. Chop all the dry fruits in mixed shapes, some may by thinly chopped, some slices, some shredded etc. Heat a big kadhai or pan and add water. Also add sugar. Mix well and keep stirring until sugar dissolves. Add crushed cardamoms and stir with the poppy seeds and stir continuously and break the lumps of the mixture.When the sugar starts changing its color, preferably little brown in color, then immediately add all the chopped nuts. Stir constantly for the proper distribution of nuts in whole vara. Grease a big plate with the butter. Spread the hot mixture on a greased tray.Leave to cool down completely until become crispy and perfect nutty chikki. When it is completely hard then cut it in the desired shape or in the pieces as much as you want.Store in air tight container and enjoy as and when you want.

6. Corn Palak Ki Tikki


Ingredients: 3 large size potato boiled, a bunch of spinach blanched (approximately 2 cups), 1 cup corn kernels, 2 garlic cloves, 3 to 4 black pepper corns, 1 green chili chopped, 1 1/2 cup bread crumbs, 1 tablespoon chopped cilantro, 2 teaspoon oil, 1 teaspoon lemon juice, 1 teaspoon cumin seeds, 1/4 teaspoon chaat masala, half a inch piece of ginger, a pinch of Onion Seeds (kalonji), salt to taste

Method: Blanch corn in milk to soften it. Chop and keep aside. Mix in lemon juice and chaat masala to balance the sweet flavour of corn.Blanch spinach in water and chop. Mash potato, paneer and mix with corn and spinach and add the spices: red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well. Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture. Make tikkis of the mixture and shallow fry in ghee or oil.



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