The rich and vibrant culinary culture of Punjab is renowned for its bold flavors, hearty portions, and mouthwatering aromas. From the streets of Amritsar to the markets of Delhi, Punjabi cuisine has become a staple of Indian food, with dishes that are both familiar and exotic. In this article, we’ll take you on a journey through 20 flavorful Punjabi recipes that will transport your taste buds to the heartland of India. Whether you’re a seasoned cook or just starting out in the kitchen, these authentic recipes will guide you through the preparation of classic dishes like Butter Chicken, Chole Bhature, and Sarson Ka Saag with Makki Ki Roti.
As we explore the world of Punjabi cuisine, you’ll discover the secrets to making tender Tandoori Chicken, crispy Aloo Paratha, and creamy Paneer Tikka Masala. With a focus on simplicity, comfort food, and bold flavors, these recipes are sure to become instant favorites in your household.
Butter Chicken
A classic Indian dish that combines the richness of butter with the flavors of chicken and spices, perfect for a quick weeknight dinner.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add diced tomatoes, butter, salt, and pepper. Stir to combine.
6. Reduce heat to low and simmer, covered, for 15-20 minutes or until the sauce has thickened and the chicken is cooked through.
Cooking Time: 20-25 minutes
Chole Bhature
Savor the rich flavors of Punjabi cuisine with this classic Chole Bhature recipe, a staple street food in India. This hearty dish combines spicy chickpea stew (chole) served with a flaky, buttery flatbread (bhature).
Ingredients:
For Chole:
– 1 cup cooked chickpeas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
For Bhature:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Warm water, as needed
Instructions:
1. To make Chole: Heat oil in a pan over medium heat. Add onions and cook until golden brown. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute. Stir in chickpeas and salt. Simmer for 5-7 minutes or until the flavors meld.
2. To make Bhature: In a bowl, combine flour and salt. Add ghee or oil and mix until crumbly. Gradually add warm water to form a dough. Knead for 5 minutes. Divide into 4 portions and shape each into a ball.
3. Roll out each ball into a thin circle. Brush with melted butter or oil.
4. Cook Bhature in a non-stick pan over medium heat, flipping occasionally, until golden brown (about 2-3 minutes per side).
Cooking Time: Chole: 15-20 minutes; Bhature: 6-8 minutes.
Sarson Ka Saag with Makki Ki Roti
A classic Punjabi combination that warms the heart and soul! Sarson Ka Saag is a flavorful mustard green dish cooked with spices, garlic, and onions, served with a side of crispy Makki Ki Roti.
Ingredients:
– 1 bunch mustard greens (sarson)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 cups water
– Makki Ki Roti (corn bread) for serving
Instructions:
1. Wash the mustard greens and chop them into small pieces.
2. Heat oil in a deep pan over medium heat. Add garlic and onion; sauté until softened.
3. Add chopped mustard greens, cumin, coriander, and salt. Stir well.
4. Pour in water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until greens are tender.
5. Serve with warm Makki Ki Roti.
Cooking Time: 25 minutes
Dal Makhani
Dal Makhani is a popular Punjabi dish that combines the creamy richness of butter and cream with the comfort of black lentils (urad dal). This recipe is a simplified version of the classic curry, perfect for a weeknight dinner.
Ingredients:
– 1 cup split black urad dal
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons heavy cream or half-and-half
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight.
2. Drain and pressure cook the dal with 2 cups of fresh water until tender.
3. Heat oil in a pan, add onion and garlic, and sauté until softened.
4. Add cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in the cooked dal, butter, and cream or half-and-half. Season with salt to taste.
6. Simmer for 10-15 minutes or until the curry thickens slightly.
Cooking Time: 45 minutes
Amritsari Kulcha
Experience the flavor of Amritsar with this classic Punjabi flatbread, Amritsari Kulcha! These soft and buttery breads are a staple in North Indian cuisine.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water
– Optional: sesame seeds and chaat masala for garnish
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead for 5-7 minutes until the dough is soft and pliable.
5. Cover and let it rest for 30 minutes.
6. Divide the dough into 6-8 equal portions.
7. Roll out each portion into a thin circle, about 3-4 inches in diameter.
8. Cook on a non-stick skillet or tava over medium heat for 1-2 minutes or until golden brown.
9. Serve warm with your favorite chutney or curry.
Cooking Time: Approximately 20-25 minutes
Paneer Tikka Masala
A popular Indian dish that combines the creamy texture of paneer (Indian cheese) with the rich flavors of spices and herbs, Paneer Tikka Masala is a must-try for anyone who loves Indian cuisine. This recipe serves 4-6 people.
Ingredients:
– 250g paneer cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 tablespoon vegetable oil
– Salt, to taste
– Chopped cilantro, for garnish
– Tikka masala spice mix (store-bought or homemade), for serving
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and cayenne pepper (if using).
2. Add the paneer cubes to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a non-stick skillet or tava over medium heat.
4. Remove the paneer from the marinade, letting any excess liquid drip off.
5. Cook the paneer in the skillet for about 5-7 minutes per side, until golden brown and slightly charred.
6. Serve hot with tikka masala spice mix and garnish with cilantro.
Cooking Time: 15-20 minutes
Rajma Chawal
Rajma chawal is a popular North Indian dish that combines the flavors of kidney beans (rajma) with fluffy basmati rice. This simple and comforting recipe is a staple in many Punjabi households.
Ingredients:
– 1 cup kidney beans, soaked overnight and drained
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 4 cups basmati rice
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Cook the kidney beans in 2 cups of water until tender. Drain and set aside.
2. Heat oil in a pan over medium heat. Add chopped onion and cook until translucent.
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add cooked kidney beans and stir well.
5. Cook basmati rice according to package instructions using 2 cups of water.
6. Serve the rajma mixture over hot basmati rice. Garnish with fresh cilantro.
Cooking Time: 30-40 minutes
Aloo Paratha
Experience the warmth of North Indian cuisine with this classic Aloo Paratha recipe! This flavorful flatbread is stuffed with spiced potatoes and served hot, perfect for any meal or snack.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/4 cup ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 cups all-purpose flour
– Water, as needed
– Ghee or oil, for brushing
Instructions:
1. In a bowl, mix together mashed potatoes, ghee or oil, onion, garlic, cumin, coriander, and salt.
2. Divide the dough into 6-8 portions. Roll each portion into a ball and then flatten slightly.
3. Place a tablespoon of the potato mixture in the center of each dough circle.
4. Fold the dough over the filling to form a triangle or circle shape, and press edges to seal.
5. Heat a non-stick skillet or griddle over medium heat. Cook parathas for 1-2 minutes on each side, until golden brown.
6. Brush with ghee or oil and serve hot.
Cooking Time: 15-20 minutes
Punjabi Kadhi Pakora
A classic Punjabi dish, Kadhi Pakora is a flavorful and crispy fritter-style snack made with gram flour batter and served in a rich and creamy yogurt-based curry. This recipe brings together the perfect blend of spices and textures for a delightful treat.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Oil for frying
– Kadhi curry ingredients:
+ 1 cup plain yogurt
+ 1 tablespoon ghee or oil
+ 1 teaspoon cumin seeds
+ 1/2 teaspoon coriander powder
+ 1/2 teaspoon turmeric powder
+ Salt, to taste
Instructions:
1. Mix besan, baking soda, and salt in a bowl.
2. Gradually add lukewarm water to form a thick batter.
3. Heat oil in a deep frying pan over medium heat. Drop small spoonfuls of the batter into the oil and fry until golden brown (about 5-7 minutes). Drain and set aside.
4. In a separate pan, heat ghee or oil over low heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add yogurt, coriander powder, turmeric powder, and salt to the pan. Stir well to combine.
6. Simmer the curry for about 10-15 minutes, stirring occasionally, until it thickens slightly.
7. Serve the Pakoras in the Kadhi curry.
Cooking Time: 25-30 minutes
Tandoori Chicken
Experience the authentic flavors of Indian cuisine with this classic Tandoori Chicken recipe. Marinated in a blend of aromatic spices, yogurt, and lemon juice, this dish is sure to delight.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 teaspoons tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, tandoori masala powder, garam masala powder, cumin powder, and cayenne pepper (if using).
2. Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. Place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Serve hot garnished with fresh cilantro leaves and basmati rice or naan bread.
Baingan Bharta
Baingan Bharta is a popular North Indian dish made by roasting eggplants and blending them into a smoky, flavorful mash. This recipe is a simple twist on the classic, with added spices and herbs to enhance the flavor.
Ingredients:
– 2 large eggplants
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the oven for 30-40 minutes, or until they are collapsed and charred.
4. Remove the eggplants from the oven and let them cool.
5. Scoop out the flesh of the eggplants and blend it with the chopped onion, minced garlic, cumin, coriander, garam masala powder, and salt until smooth.
6. Taste and adjust the seasoning as needed.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 40 minutes
Punjabi Samosa
A classic North Indian snack, Punjabi Samosas are a delightful combination of spiced potatoes and peas wrapped in a crispy flaky pastry. Perfect for a quick bite or as an appetizer for your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients (below)
– Vegetable oil for frying
Filling:
– 2 medium potatoes, boiled and mashed
– 1 cup cooked peas
– 1 onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon garam masala powder
– Salt to taste
– Lemon wedges (optional)
Instructions:
1. Mix flour, baking powder, and salt.
2. Add ghee or oil and lukewarm water to form a dough.
3. Knead for 5 minutes, cover, and rest for 30 minutes.
4. Divide the dough into small portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of filling in the center.
7. Fold and press the edges to seal.
8. Fry in hot oil until golden brown (3-4 minutes).
9. Serve warm with lemon wedges, if desired.
Cooking Time: 30 minutes
Lassi
Lassi is a popular Indian yogurt-based drink that’s perfect for hot summer days or as a comforting beverage any time of the year. This recipe is a classic version with a hint of cardamom and a touch of sweetness.
Ingredients:
– 1 liter plain yogurt
– 1 cup water
– 2 tablespoons sugar (or to taste)
– 1/4 teaspoon ground cardamom
– Ice cubes (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and water until smooth.
2. Add the sugar and whisk until dissolved.
3. Stir in the ground cardamom.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve the lassi cold, with ice cubes if desired.
Cooking Time: None
Tips:
– Adjust the amount of sugar and cardamom to your taste preferences.
– For a thicker consistency, add more yogurt or less water. For a thinner consistency, add more water or less yogurt.
Gobi Paratha
Gobi Paratha: A flavorful Indian flatbread filled with cauliflower, onions, and spices. This recipe is a perfect blend of textures and tastes that will leave you craving for more!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 1 head of cauliflower, broken into florets
+ 1 medium onion, finely chopped
+ 1 tablespoon butter
+ 1 teaspoon cumin seeds
+ Salt to taste
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add water and knead the dough for 5-7 minutes until smooth.
2. Divide the dough into 6 equal portions and shape each portion into a ball.
3. Roll out each ball into a thin circle (about 6 inches in diameter).
4. Place 1/4 cup of the filling mixture onto the center of each paratha, leaving a 1-inch border around it.
5. Fold the dough over the filling to form a triangle or any other shape you prefer.
6. Heat a non-stick skillet or griddle over medium heat and cook the parathas for 1-2 minutes on each side, until they are golden brown.
Cooking Time: Approximately 15-20 minutes.
Pindi Chana
This classic Punjabi dish is a staple at any North Indian celebration, and for good reason – it’s a flavorful and addictive snack that’s easy to make. This recipe serves 4-6 people.
Ingredients:
– 1 kg baby potatoes
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ginger paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Boil the baby potatoes until they’re slightly tender. Drain and set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, minced garlic, and ginger paste. Cook until the onions are translucent.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Add the boiled potatoes to the pan and stir to coat with the spice mixture.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-25 minutes
Malai Lassi
A refreshing yogurt-based drink from India, Malai Lassi is perfect for hot summer days or as a pick-me-up any time of the year. This creamy and tangy drink is flavored with cardamom and cumin, giving it a unique and soothing taste.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup milk
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground cumin
– Salt to taste
– Chopped cilantro or mint for garnish (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and milk until smooth.
2. Add the lemon juice, cardamom, cumin, and salt. Mix well.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve the Malai Lassi cold, garnished with chopped cilantro or mint if desired.
Cooking Time: 5-10 minutes (prep time) + chilling time
Enjoy your soothing and delicious Malai Lassi!
Punjabi Pakora Kadhi
A flavorful and comforting North Indian recipe, Punjabi Pakora Kadhi is a popular dish made with crispy fried fritters (pakoras) soaked in a creamy yogurt-based gravy. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
For the pakoras:
– 1 cup chickpea flour
– 1/2 cup onions, finely chopped
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– Vegetable oil, for frying
For the kadhi:
– 2 cups yogurt
– 1 cup water
– 2 tablespoons butter or ghee
– 1 tablespoon gram flour
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Make the pakoras: Mix all ingredients together. Add water as needed to form a thick batter. Deep-fry spoonfuls of the batter until golden brown.
2. Make the kadhi: Heat butter or ghee in a pan. Add gram flour and cumin seeds, cooking for 1 minute. Gradually add yogurt and water, whisking continuously. Bring to a simmer.
3. Combine pakoras and kadhi: Soak fried pakoras in the kadhi. Simmer for 5 minutes.
4. Serve: Garnish with cilantro. Serve with naan or rice.
Cooking Time: 20-25 minutes
Makki Di Roti with Sarson Da Saag
A classic Punjabi combination of roasted corn flour flatbread, Makki Di Roti, paired with a tangy and creamy mustard greens curry, Sarson Da Saag. This recipe is a staple in many North Indian households.
Ingredients:
For the Makki Di Roti:
– 2 cups makki ka atta (corn flour)
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
For the Sarson Da Saag:
– 1 bunch mustard greens, chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 small ginger, grated
– 1 teaspoon ground cumin
– Salt, to taste
– 1 cup water
– 1/4 cup heavy cream or milk
Instructions:
1. To make the Makki Di Roti, mix together makki ka atta and salt. Gradually add in ghee or oil to form a dough.
2. Knead the dough for 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
3. Roll out small balls of the dough into thin circles.
4. Roast the flatbread over medium heat, turning occasionally, until golden brown and puffed up.
5. To make the Sarson Da Saag, sauté onions, ginger, and cumin in butter until fragrant.
6. Add chopped mustard greens and cook until wilted.
7. Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the greens are tender.
8. Stir in heavy cream or milk to desired consistency.
Cooking Time:
Makki Di Roti: 5-7 minutes per side
Sarson Da Saag: 20-25 minutes
Punjabi Chana Masala
A flavorful and aromatic North Indian dish made with chickpeas cooked in a rich tomato-based sauce, Punjabi Chana Masala is a staple in many Indian households. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons tomato puree
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add chickpeas, tomato puree, water, and salt. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sauce thickens.
5. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25 minutes
Aloo Gobi
A classic North Indian dish, Aloo Gobi (Potato and Cauliflower Curry) is a flavorful and aromatic vegetable curry that’s easy to make and perfect for a weeknight dinner. This recipe combines tender potatoes and cauliflower with a blend of spices and herbs, resulting in a deliciously spicy and savory curry.
Ingredients:
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for an additional minute.
4. Add potatoes, cauliflower, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 5 minutes.
5. Season with salt to taste.
6. Reduce heat to low and simmer for 15-20 minutes or until the vegetables are tender.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Get ready to tantalize your taste buds with these 20 authentic Punjabi recipes! From classic comfort food like Butter Chicken and Chole Bhature, to savory dishes like Sarson Ka Saag with Makki Ki Roti, you’ll find a flavor profile that’s uniquely Punjabi. Discover the rich traditions of Indian cuisine with recipes like Dal Makhani, Amritsari Kulcha, Paneer Tikka Masala, and Rajma Chawal. This culinary journey also takes you on a ride to explore the region’s famous street foods like Aloo Paratha, Pindi Chana, and Punjabi Samosa. So sit back, relax, and let these mouth-watering recipes transport you to the heart of Punjab!
