Traditional Baisakhi Dishes To Feast On

Baisakhi is one of the most celebrated festivals in India. It is a famous festival originated in the state of Punjab which is celebrated with huge fanfare and excitement. This festival embarks the beginning of the Rabi crop harvesting. It is celebrated by preparing a wide range of Punjabi cuisine at home. We at Nature’s Basket have brought you some of the delicious Punjabi delicacies which you can prepare at the comfort of your home and enjoy with your family.

1. Chhole Bhature

Ingredients:

• 1 cup dried white chickpeas
• Water as required for soaking
• ¼ tsp of salt
• 3 cups of water
• A pinch of baking soda
• 2 to 3 tbsp of ghee
• ½ tsp of turmeric powder
• ¼ tsp of red chilli powder
• 1 tsp of coriander powder
• 1 pinch of asafoetida
• 1 tsp of dry mango powder
• Salt as required
• 1 green chilli slit
• 1 tsp of garam masala
• 1 tsp of cumin seeds
• 1 large bay leaf
• 2 inch of cinnamon stick
• 2 green cardamom
• 2 to 3 black peppercorns
• 1 medium-sized onion chopped
• 1 medium-sized tomato chopped
• 1 inch of ginger chopped
• 4 to 5 medium-sized garlic cloves chopped

Instructions:

1. In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green and black cardamom
2. After it gets brown add chopped onions and saute it. Now add in the chopped ginger and garlic
3. Followed by turmeric, chilli powder, coriander powder, cumin powder, asafoetida and salt. Fry the ingredients together well
4. For deglazing the pan add a little water
5. Now add the chole (soaked overnight and pressure cooked) to the masala
6. After stirring well add tomatoes, little sugar and salt to the chole
7. Now add asafoetida, chopped green chillies and water for the base
8. To get the colour in the chole, add a teabag to the masala. This gives it a nice dark colour
9. Simmer the chole gently for an hour and cover it
10. Add lime juice and a dollop of butter to it
11. Garnish the chole with coriander and butter and serve them hot with bhaturas.

Prepare the bhaturas:

1. Knead the whole wheat flour, maida and salt together with an adequate amount of water.
2. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work
3. Divide it into equal portions and roll out in an oval or round shape
4. Deep fry till golden browns, like a puri.

2. Tandoori Chicken

Juicy, tender chicken wrapped in the exotic Indian spices makes an amazing entree for any occasion. Prepare our version of chicken tandoori at your home this Baisakhi.

Ingredients:

• 2 cups of hung curd
• 2 tbsp of red chilli powder
• 1 tsp of turmeric powder
• Salt to taste
• 2 tbsp of ginger garlic paste
• 1 tsp of tandoori masala
• 1 tsp of olive oil
• 1 tsp of lemon juice
• 500 gms of boneless chicken, cut into cubes

Instructions:

1. In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well
2. Rub the marinade on the chicken pieces, over the skin and underneath it
3. Make small gashes in the chicken pieces for the marinade to coat it nicely
4. Marinate the chicken pieces for 30 minutes
5. Chargrill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals
6. Serve with lemon wedges, onion rings or some pudina chutney
7. If you are making it in an oven, the temperature needs to be around 250-300 degrees Celsius

Love north Indian cuisine? Check out Types of LipSmacking Indian Chaat