Traditional Punjabi Platter

Name: How to Make Traditional Punjabi Platter | Easy & Delicious Traditional Punjabi Platter Recipe
Total time: 30 min
Yield: 4
Cuisine: north-indian

Bringing the true, soulful flavours of traditional Punjabi heritage to the table with this elaborate regional spread! Featuring golden, piping hot traditional Pooris paired with comforting, spicy Aloo ki Rasili Sabzi, perfectly balanced with the sweet-and-tangy magic of Khatta-Meetha Petha. To elevate the meal, it comes with a vibrant assortment of rustic accompaniments freshly pounded by hand in the traditional mamdasta—including the fiery Teekhi Lal Mirch-Tamatar-Lahsun ki Chutney, tangy Khatti Imli aur Pyaz ki Chutney, and the unique, earthy touch of traditional Chhibad ki Chutney. Every bite celebrates the rich culinary roots, warmth, and authentic flavors of Punjab! #DS26

prep time 30 Mins

cook time 40 Mins

chef Meena Ahuja

Step 1

Aloo Rasili Sabzi: Heat oil in a pan, add cumin seeds, hing, and ginger-green chili paste. Add chopped tomatoes and dry spice powders; cook until oil separates. Add coarsely mashed boiled potatoes and water; simmer until gravy turns rich. Garnish with fresh coriander.

Step 2

Crispy Pooris: In a bowl, combine wheat flour, carom seeds, salt, and a little oil/ghee. Knead into a firm dough using water. Roll into small discs and deep-fry in hot oil until golden, crispy, and puffed.

Step 3

Khatta-Meetha Petha: Heat oil, temper with fenugreek seeds, fennel seeds, and dry red chilis. Add diced pumpkin, turmeric, and salt. Cover and cook until soft. Stir in jaggery and amchur/tamarind pulp; sauté until perfectly sweet and tangy.

Step 4

Hand-Pounded Mamdasta Chutneys: Using a traditional mortar and pestle (mamdasta), crush red chilis, tomatoes, and garlic for the spicy red chutney. Next, crush onions with tamarind pulp for the tangy chutney. Finally, hand-pound fresh chhibad with green chilis and garlic for the rustic regional chutney.

Step 5

Serving: Serve hot, puffed pooris alongside Aloo Rasili Sabzi, Khatta-Meetha Petha, and all three fresh mamdasta chutneys for an authentic regional feast!

Calories 800 Kcal

Total Fat 28 g

Carbs 110 g

Protein 24 g

ESSENTIAL ITEMS

5 boiled potatoes

2 chopped tomatoes

1 tsp ginger-green chili paste

0.5 tsp turmeric powder

0.5 tsp red chili powder

1 tsp coriander powder

as required cumin seeds & asafoetida (hing) - for tempering

2 tbsp mustard oil or ghee

to garnish fresh coriander leaves (chopped)

2 cup wheat flour

0.5 tsp carom seeds (ajwain)

as per taste salt

as required oil / ghee

500 gm ripe pumpkin (petha) (diced)

2 tsp jaggery or sugar

1 tsp amchur powder or tamarind pulp

as required fenugreek seeds, fennel seeds & dry red chilis - for tempering

as required red chilis, tomatoes, garlic - for mamdasta chutney

as required tamarind pulp, onions - for mamdasta chutney

as required chhibad (wild melon), green chilis, garlic - for mamdasta chutney

Recipe by:

Meena Ahuja

4 Recipes

View Profile

Healthy Food