Punjabi Breakfast Dishes to Celebrate Vaisakhi in 2024

Description

Vaisakhi is an important festival for the Sikh community, celebrated on April 13th each year. Traditionally, the festival marks the start of the Sikh New Year, as well as the harvest season in the Punjab area. To celebrate and kick off the day in the best way possible, we recommend trying these mouth-watering breakfast dishes prepared in the traditional Punjabi style. From Aloo Paratha to Lassi, these dishes will provide you with a sampling of Punjabi cuisine's rich flavours.

Included Recipes

Aloo Paratha

Ingredients:

1 cup whole wheat flour
1/2 tsp salt
1/2 cup water (or as needed)
2-3 boiled potatoes, mashed
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1 tbsp chopped coriander leaves
Ghee or butter, for cooking

Directions:

In a mixing bowl, combine the flour, salt, and water and knead until the dough is smooth. Set aside for 10-15 minutes.
In another bowl, mix the potatoes, cumin, coriander powder, red chili powder, turmeric powder, salt, and coriander leaves.
Divide the dough into 6-8 equal portions.
Roll out a portion of the dough into a small circle, and place 1-2 tbsp of the potato mixture in the centre. Bring the edges of the dough together, seal, and roll it out into a flatbread.
Cook the paratha on a heated griddle or tawa, spreading ghee or butter on both sides until it turns golden-brown and crispy.
Repeat for the remaining portions.
Enjoy hot with yoghurt or chutney.

Chole Bhature

Ingredients:

1 cup chickpeas, soaked overnight
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp red chili powder
2 tbsp oil
1 tbsp chopped coriander leaves
1 cup all-purpose flour
1/2 cup yogurt
1/2 tsp baking powder
1/2 tsp baking soda
Salt, to taste
Oil, for deep-frying

Directions:

Drain the chickpeas and rinse well. Pressure cook the chickpeas with salt and enough water until they are tender but not mushy.
Heat oil in a skillet and add cumin seeds. Once they start to sizzle, add the chopped onion, ginger-garlic paste, and sauté until the onions turn golden brown.
Add coriander powder, red chili powder, garam masala, turmeric powder, and sauté for a few minutes.
Add chopped tomatoes and cook until the oil starts to separate from the mixture.
Add the cooked chickpeas and 1 cup of water, then bring it to a boil. Lower the heat and let it simmer for 10-15 minutes.
Garnish with chopped coriander leaves.
To make the Bhature, combine the flour, salt, baking powder, and baking soda in a mixing bowl.
Slowly pour in the yogurt, mixing continuously until the dough is soft and smooth.
Cover the dough and let it rest for 2 hours.
Divide the dough into small portions and roll them out into flat circles.
Heat oil in a deep frying pan. Fry the rolled-out dough, one at a time, until they turn golden-brown and puffy.
Serve hot with the Chole.

Mooli Paratha

Ingredients:

1 cup whole wheat flour
1/2 tsp salt
1 grated radish
1/2 tsp ajwain (carom seeds)
2 green chilies, finely chopped
1/2 tsp coriander powder
1/4 tsp turmeric powder
Ghee or oil, for cooking

Directions:

Mix the flour, salt, ajwain, and water until the dough is soft and smooth. Set aside for 20 minutes.
Mix the grated radish, green chilies, coriander powder, and turmeric powder to the dough, making a filling for the paratha.
Divide the dough into 4-5 equal portions.
Roll out a portion of the dough into a small circle, and place a small portion of the radish filling in the center.
Bring the edges of the dough together, seal, and roll it out into a flatbread.
Heat a tawa or a griddle. Place the Paratha on the hot griddle and cook both sides well, spreading little ghee/oil on both sides and pressing gently, until it turns golden brown.
Repeat for the remaining dough portions.
Enjoy hot with yoghurt and a pickle.

Kulcha

Ingredients:

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
1 tsp dry yeast
2 tbsp oil
1/2 cup lukewarm water
1 onion, finely chopped
2-3 boiled potatoes, mashed
1/2 tsp ajwain
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp garam masala powder
Salt, to taste
Ghee, for serving

Directions:

Mix the flour, salt, sugar, and yeast in a mixing bowl.
Add oil and lukewarm water and knead until the dough is smooth. Let it rest for 1-2 hours.
In a mixing bowl, mix the mashed boiled potatoes, chopped onions, ajwain, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt.
Divide the dough into small portions and roll them out into circles.
Place a tablespoon or more of the potato filling in the centre of each kulcha circle and gather the edges of the dough together, sealing them and rolling the kulcha out again.
Grill the kulcha on a tandoor or on a heated griddle or tawa until both sides are cooked with oil or ghee.
Enjoy hot with aachar (pickle) and/or chole and onions!

Lassi

Ingredients:

1 cup yoghurt
1/2 cup chilled water
2-3 tsp sugar
1 pinch of salt
A few drops of rose water (optional)
A few strands of saffron (optional)

Directions:

In a mixing bowl, whisk the yoghurt until it turns smooth and creamy.
Add chilled water, sugar, salt, and whisk again until the sugar is dissolved and well combined.
Add a few drops of rose water and saffron strands if desired. Mix well.
Pour the Lassi into glasses and serve chilled.

Originally Post From https://www.slurrp.com/article/vaisakhi-2024-6-punjabi-breakfast-dishes-to-kickstart-celebrations-1712944116431