Now I will share my experiments with three classic Punjabi dishes: Atta Pinni (a rich sweet made from whole wheat flour and ghee), Amritsari Paneer (spiced, grilled paneer) and Punjabi Kulcha (a soft flatbread made with maida and curd). The cooking session was a success — each dish turned out flavorful and authentic. Keep in mind these recipes use generous amounts of ghee and oil, so they are indulgent and may feel heavy; they are perfect for a special dinner or festive occasion. I am sending this to the FLAVOURS OF PUNJAB event hosted by Pari of Foodelicious and started by Nayna of Simply. Food.
Atta Pinni
Ingredients:
Atta (whole wheat flour) – 1/2 cup
Ghee – 1/2 cup
Sugar (powdered) – 1/2 cup
Cardamom powder – 1/2 tsp
Pistachios (finely chopped) – 1 tbsp
Procedure:
1. Heat the ghee in a heavy-bottomed pan on medium heat. Add the atta and stir continuously.
2. Roast the flour until it turns a warm brown and releases a nutty aroma. Take care not to burn it.
3. Remove from heat briefly and add the powdered sugar, returning the pan to low heat. Stir constantly to prevent sugar from sticking to the pan.
4. Mix in cardamom powder, pistachios and a tablespoon of milk if needed to bind. Adjust sugar to taste.
5. Transfer the mixture to a plate to cool slightly, then shape into small balls. They may be a bit soft at first but firm up by the next day.
Tips: You can garnish each pinni with a cashew or a slit pistachio. Store in an airtight container; atta pinni keeps well for several days and is an excellent energy-rich snack.
Amritsari Paneer
Ingredients:
Paneer – 200 g (cut into 1″ cubes)
Besan (gram flour) – 1/2 cup
Red chilli powder – 1/2 tsp
Garam masala – 1/4 tsp
Ginger paste – 1/2 tsp
Garlic paste – 1/2 tsp
Turmeric – 1/4 tsp; Salt – to taste; Onion – 1 (thinly sliced); Fresh coriander – for garnish
Procedure:
1. Cut paneer into even cubes and set aside.
2. In a bowl mix besan with red chilli, garam masala, turmeric, ginger and garlic pastes, and salt. Add enough water to make a thick coating batter.
3. Marinate the paneer cubes in the batter for about an hour so the flavors develop.
4. Arrange the coated paneer on a greased baking tray and grill or bake until golden and slightly charred at the edges.
5. If desired, heat a tablespoon of oil, sauté onion rings and a little of the remaining masala paste until dry, then toss in the grilled paneer to coat briefly. Garnish with chopped coriander.
Note: I enjoyed the plain grilled pieces on their own; the simple charred flavor is satisfying. Serve Amritsari paneer as an appetizer or with warm kulchas or rice.
Punjabi Kulcha
Ingredients:
Maida (all-purpose flour) – 300 g (I used half atta and half maida)
Curd (yogurt) – 200 g
Baking soda – 1/4 tsp; Salt – to taste
Procedure:
1. Combine flour, salt and baking soda. Add curd and knead into a soft, smooth dough. Adjust with a little water if needed.
2. Cover the dough and let it rest for about an hour to relax and develop slight fermentation.
3. For onion-stuffed kulchas, roll a small ball of dough into a thin chapati, place a spiced onion filling in the center, fold and seal, then roll again gently into a circle.
4. Cook on a hot tawa until bubbles form and both sides are golden. Apply a little oil or ghee after the kulcha puffs to keep it soft.
5. I preferred the plain kulchas because they puffed up beautifully and remained very soft; for plain kulchas avoid adding oil to the tawa at the start since oil can prevent proper puffing.
Below are small photos showing the plain and onion-stuffed kulchas.
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| Plain Kulcha |
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| Onion Kulcha |
Final tips: balance the richness of these dishes with simple, fresh accompaniments like sliced onions, lemon wedges, a light salad or a cooling raita. When making ghee-rich sweets like atta pinni, a small portion goes a long way. For paneer, use fresh paneer for best texture, and for kulchas, proper resting of the dough helps achieve softness and puffing.