3 Traditional Recipes to Bring the Heat to Your Lohri Feast

3 Traditional Recipes to Bring the Heat to Your Lohri Feast: As winter sets in over the northern parts of India, Lohri brings warmth, happiness, and a feast of delicious foods. During Lohri, which is a very religious holiday marked by bonfires, folk songs, and the lively twirl of bhangra, the air is filled with the delicious smell of traditional foods. Here are three recipes that will make your mouth water and add some flavor to the celebrations.

For many people, Lohri is incomplete without Sarson da Saag with Makki di Roti, which is the most traditional Punjabi food. Mustard greens cooked to perfection with ghee and spices, served with flatbreads made from uncooked cornmeal, is a winter treat that truly captures the spirit of Punjab. People eat it all the time at the fair because it tastes great and feels good.

3 Traditional Recipes to Bring the Heat to Your Lohri Feast

As winter sets in over the northern parts of India, Lohri brings warmth, happiness, and a feast of delicious foods. During Lohri, which is a very religious holiday marked by bonfires, folk songs, and the lively twirl of bhangra, the air is filled with the delicious smell of traditional foods. Here are three recipes that will make your mouth water and add some flavor to the celebrations.

Sarson da Saag and Makki di Roti

For many people, Lohri is incomplete without Sarson da Saag with Makki di Roti, which is the most traditional Punjabi food. Mustard greens cooked to perfection with ghee and spices, served with flatbreads made from uncooked cornmeal, are a winter treat that truly captures the spirit of Punjab. People eat it all the time at the fair because it tastes great and feels good.

For Saag:

  • One bunch of mustard greens
  • 1/2 bunch of spinach
  • (1) half bunch of bathua
  • Grate or chop 2 green peppers, 1 inch of ginger, 3–4 garlic pieces, and 2 tablespoons of maize flour (makki ka atta).
  • Add salt to taste
  • 1/2 teaspoon of red chili sauce
  • 1/4 tsp pumpkin spice
  • 1/2 cup of ghee
  • 1 chopped onion, but not required

To Make Makki Roti

  • 2 cups of corn flour
  • Use water as needed
  • Ghee for cooking Salt to taste

How To Make

For Saag

  • Wash and clean spinach, mustard greens, and bathua.
  • Bring to a boil until soft, then mix into a thick paste.
  • Warm up the butter in a pan.
  • Add green peppers, ginger, and garlic and cook them.
  • After you add the onions, cook until they turn golden brown.
  • Add the greens paste and cook on low heat.
  • Add water to the corn flour and mix until there are no more lumps.
  • Put on top of the greens.
  • Add red chili powder, ginger, and salt to taste.
  • Mix everything together.

To Make Makki Roti

  • Mix water and salt into corn flour and knead it into a soft dough.
  • Make little balls out of it and roll them out into flat discs.
  • Ghee-grill the food over high heat until golden brown spots show up.
  • Put Sarson da saag on top and serve hot.

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Parantha and Masala Gud

Try the healthy Masala Gud Parantha to make your Lohri parties even more memorable. This tasty stuffed flatbread is made with jaggery (gud), which is a rich sugar, and a mix of fragrant spices. It will go well with your holiday feast.

This recipe comes from Ishijyot Surri, who is the head cook at SJI Hospitality and Foods.

What’s in it

  • 20 grams of broken jaggery
  • 1 pinch of caraway seeds
  • 1 gram of fennel powder
  • 5 grams of broken peanuts
  • 100 grams of wheat flour
  • As needed, add water
  • Add salt to taste
  • 1 teaspoon of oil
  • To cook the roti, you can use ghee.

How To Make

  • Mix wheat flour, salt, water, and oil together to make a soft but hard dough.
  • Use a bowl to mix crushed jaggery, carom seeds, fennel powder, and peanuts that have been broken up.
  • Mix it well to make a semi-soft paste.
  • Split the kneaded dough into 5 equal pieces, each about 20 grams in weight.
  • Make a shell out of a piece of dough.
  • Put some of the sugar mixture into the shell.
  • Make a sphere out of it and seal all four sides well.
  • Do this again for each piece of dough.
  • Put the stuffed disks away.
  • To make a paratha, take one stuffed sphere and roll it out into a round shape.
  • Do this again with the rest of the stuffed spheres.
  • Toast the paratha on both sides in a hot pan until it gets golden brown.
  • If you want, drizzle some ghee on top.
  • Ghee and milk should be used to serve the parathas.
  • For a nice touch, sprinkle crushed dry fruits and saffron on top.

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Nankhatai Pista

Indian families have been making nankhatai, a traditional shortbread cookie, for generations. Adding nuts (pista) makes it a holiday beauty. Today, people celebrate Lohri with this classic and tasty treat that is the right mix of custom and indulgence.

What’s in it

  • 90 grams of butter or ghee
  • 60 grams of icing sugar
  • 45 grams of besan and 75 grams of flour
  • Pistachios cut up

How To make

  • Put the dry ingredients in a bowl and mix them well.
  • Put in chopped nuts.
  • Put in the butter or ghee and mix it in well.
  • Make a dough out of it.
  • Put the dough in the fridge for 30 to 40 minutes.
  • Make 10–12-gram balls out of the dough.
  • Spread parchment paper out on a baking sheet.
  • Put the Nankhatai on the plate.
  • Chopped nuts should be put on top.
  • Warm the oven up to 180 degrees Celsius.
  • Put it in the oven for 8 to 10 minutes.