10 Best Ever Punjabi Recipes

1.VEG CHILI MILI RECIPE

‘Veg Chili Mili’ sounds like something an Indian family would call their kids (no offense). Sans the ‘veg’, of course. But even though chili and mili would make for really adorable kids, their edible namesake is also a winner.

The veg chili mili consist of finely cut and sliced veggies along with cottage cheese in a mildly-spiced creamy cashew nut gravy. The cashew nuts tone down the chili of this mili but you can adjust the spice according to your palate. Follow this recipe to whip up a veg chili mili at home.

2.PUNJABI BESAN KHEER RECIPE (HINDI)

Besan is the finely powdered version of chickpea or gram and is also therefore famous as chickpea flour or gram flour. It is an ingredient consumed widely and in various forms – like besan ka paratha, besan ladoo, et al – all over the Indian subcontinent.

3.DAHI ALOO RECIPE

Potato is probably the one vegetable that binds every cuisine, culture, vegetarian and non-vegetarian across the world. The versatile root can be had in more ways than ten, each yummier than the other.

Dahi Aloo is yet another way of devouring this mushy vegetable. The Rajasthani preparation uses boiled potatoes cooked in a yogurt curry flavored with spices. The end result is a light and flavorsome golden gravy with soft chunks of potato. Follow this recipe to dahi up your aloo.

4.PANEER BHURJI GRAVY RECIPE

The paneer bhurji gravy is a delectable blend of scrambled paneer and gravy. As the name suggests, the dish encompasses a mouthwatering paneer bhurji and all the spices and paraphernalia that goes into making a desi gravy. Follow this recipe to step up the bhurji grind.

5.CARROT RAITA RECIPE

Raita is a side dish, which consists of salted or sweetened whipped curd on its own or with added ingredients like vegetables and sometimes even fruits. The curd preparation is consumed mainly with Indian, Pakistani and Bangladeshi food. Raita is served more often with spicy food to bring down the burning sensation on the palate, so you’ll see a lot of raitas with biryani and hot gravies.

6.SHAKKAR PARA RECIPE

Shakkar para or pare (pl.) are sugar coated pieces of heaven. The snack comprises of deep-fried bite-sized portions of whole-wheat flour covered in delicious sugar syrup. The snack is popular in North India and is consumed widely during Diwali and makes for an excellent accompaniment with tea.

7.CARROT BARFI RECIPE

The carrot barfi or gajar barfi is the lovechild of a barfi and gajar ka halwa. And what’s not to like about that? Follow this recipe to make some supremely delicious carrot barfi at home!

8.PANJIRI RECIPE

Panjiri is a wholesome Indian sweet made of whole-wheat and fortified with every possible dry fruit, oodles of desi ghee, sugar and roasted coconut. Panjiri originates from the food-loving state, Punjab and is also famous in its Pakistani half, where it is known as Hyderabadi panjiri.

9.PUDINA PARATHA RECIPE

Parathas are the fancier cousin of the Indian flatbread, chapatti or roti. They are made using pretty the same technique only with more layers and a tad more oil. A lachha paratha is taking the paratha a nitch higher by adding ore layers/ rings (lachha) to it. This one may be a bit tasking to roll out but the results are totally worth it!

10.MISSI ROTI RECIPE

Missi roti find its roots in the Indian state of Punjab, which is popular for its rich tradition and culture. And anyone who has had a bite of Punjabi cuisine will know how this richness has seeped right into Punjabi food as well. We are talking rich curries, creamy naans and makhni dishes.