Without these traditional food, Baisakhi is like a recipe without salt. Punjabis enjoy Chole Bhature, Sarso ka saag, makki ki roti as their stapple food. Here is the recipe for delicious lip smacking food.



Chole Bhature is a world famous recipe from the Punjabi cuisine. Chole is a spicy curry made from white chickpeas where as Bhatura is a fried big poori.

Both chole and bhature are two separate dishes eaten together. It falls under the North Indian Cuisine of India. This dish of Chole Bhature has originated from the state of Punjab and is known throughout the country for its delicious tangy taste. This recipe cannot be categorized under one such category. Chole Bhature considered as breakfast or lunch snacks



For Chole:

  • Kabuli chana 250 Grams

  • Onions 2 Medium sized

  • Green chillies 2-3 Pieces

  • Ginger - 1 Inch

  • Garlic 8-10 Gauge

  • Turmeric powder 1/2 tsp

  • A small spoonful of coriander

  • Red chili powder 1tsp

  • A small spoon of Kasuri methi/ fenugreek

  • Cumin seeds 1/4 tspn

  • Olive 1/4 tspn

  • Pinch of asafoetida

  • Salt to taste

  • Garam Masala 1 tsp

  • Cinnamon 1 stick

  • Tomatoes 2 medium size

  • Ghee 4 tbsp

  • Roasted cumin powder 2 tspn

  • Salt 1/2 tsp

For Bhatura:

  • Three cups of flour

  • One cup curd

  • 1/2 tsp baking powder

  • A pinch of soda

  • Teaspoon of salt

  • 2 tbsp sugar

  • Two serving spoon oil (separately for frying)

  • For Garnishing:

  • Half cup finely chopped coriander leaves

  • A small onion

  • A slice of lemon

  • A green chilli

Making of Chole

  • Take 250 grams of Kabuli chana soaked in 6-8 hours or overnight, after soaked add them in a cooker, add salt, cinnamon, and water and boil it well.

  • Then chop the onion and make a paste of ginger, garlic and green chilli as well Cut the tomatoes.

  • Now heat the ghee in the cooker, add cumin and carom seeds in it. Now add a pinch of asafoetida.

  • Now add chopped onion and fry till it becomes brown.

  • Now add ginger, garlic and green chili paste.

  • And fry for a while After this add coriander powder, red chilli powder, roasted cumin powder. Cook for half a minute.

  • Now put the chickpea or kabuli chana in it. Mix well.

  • Add tomatoes and fennel seeds in it and cook it well until the mixture is mixed.

  • Now after that chana was cooked add garam masala and kasoori or fenugreek from above.

  • Now garnish it with chopped coriander and serve it.

Making of bhature:

  • First mix baking powder, baking soda, and salt in the flour.

  • Mix well and sieve it.

  • Add curd and sugar in it now mix it in flour or maida and knead it to make a dough.

  • Now add 2  tsp oil in the dough and cover it with a wet cloth.

  • Leave it for one hour.

  • Now make the balls from the dough, cover them for 10 minutes.

  • Apply some oil on your palm and roll the dough.

  • Heat oil in a pan and fry the bhature one by one till they turn brown in color.



Coconut laddoo is a delicacy prepared with raw grated coconut and is quite popular during the festive season in India. The soft delectable coconut prepared with dry fruits and nuts impart it a distinct texture and taste, which makes it the perfect choice for a light dessert.




Ghee 1 tbsp

Milk 1/3 cup

Sugar 1/3 cup

Milk powder 1 cup

Dessicated coconut 3/4 cup

Cardamom powder 1tsp

Dessicated coconut For rolling the ladoo/laddu 2tsp




  • Heat ghee in a non stick pan. Immediately add milk, then sugar, then milk powder.

  • Continuously stir on low heat until the mixture becomes thick.

  • Make sure its lump free.

  • As soon as the milk mixture thickens, add the desiccated coconut and cardamom powder.

  • Cook for about 5 minutes, till it all comes together.

  • Let it cool for 4-5 minutes, then roll it into even sized balls and dust liberally with coconut.

  • Here it is your coconut laddoo ready to eat



Til ke laddu are a traditional winter sweets and are made specially on the occasion of Makar Sankranti. They are extremely healthy and tasty snack to satisfy sudden hunger pangs.




  • Sesame Seeds - 250 gm  

  • Jaggery (gud) - 150 gm

  • Water - 1 cup




  • Heat a kadhai and dry roast the white sesame seeds. Then transfer the roasted sesame seeds  to a big plate.

  • Take the jageery and add 1 cup water to it. Set the jaggery to boil in the water over high flame. Keep stirring continuously as the jaggery melts to form a uniform solution with water.

  • The consistency of the jaggery solution will thicken in some time.

  • This moment pour 2-3 drops of this solution in a small cup of water. If the drops of jaggery solution begin to solidify in water then turn off the flame.

  • Now pour this jaggery into the big plate containing the roasted sesame seeds and mix the ingredients well.

  • Then moisten your hands with water and start making small and round laddus of the mixture.

  • Til Laddus are now ready to be served. Celebrate this Baisakhi with these tasty, healthy and homemade Til Laddu.



Complete your Baisakhi celebrations on a sweet note by preparing scrumptious phirni. While rice kheer is made from whole rice, phirni is prepared with finely ground basmati rice. An important point that you need to remember is the rice needs to be finely ground to bring out the flavor of the dish. To add a nice taste and aroma, add saffron strands or rose petals to the dish.



  • Almonds 1 cup

  • Water 4 cups

  • Sugar 1 1/4 cups

  • Rose water 2 tbsp

  • Basmati rice 1/4 cup

  • Ground cardamom 1 tsp

  • chopped cashew nuts 15 nos.


  • Place the almonds in a bowl and pour over enough boiling water to cover the almonds. Let it be like this for a night.

  • Next day, peel the almonds and discard the skins.

  • Place the almonds in a blender with 4 cups of water and blend into a very smooth milk. Pour through a sieve to catch any large bits that might have remained, or any pieces of skin.

  • In a heavy-bottomed saucepan, bring all but 1/4th of a cup of the almond milk to a boil.

  • Add the sugar and cook, stirring frequently, over medium-low heat until the milk starts to thicken, about 15 minutes.

  • Drain the rice that's soaking and grind with the reserved 1/4th cup of almond milk.

  • Add the rice paste to the almond milk and continue to cook, stirring, for another 15-20 minutes. You want to feel the pudding thickening as time goes by.

  • Cover the phirni with a tight-fitting lid and let the mixture cook another five minutes.

  • Remove the lid, add the cardamom, rose water and cashew nuts, and cook for another five minutes. Turn off the heat and pour it into individual serving dishes or bowls.

  • Garnish with chopped strawberries or nuts. The slight tartness of the strawberries is a perfect flavor pairing with the sweet Phirni.

  • Refrigerate the Phirni serve chilled.



Makki ki Roti is a big compliment for Sarson ka Saag. This famous dish is served with white butter which adds to its taste. Makke ki Roti and Sarso ka Saag also make a scrumptious breakfast option during Baisakhi.



  • 1½ cups Maize flour

  • 2 tablespoons Coriander leaves

  • 1 teaspoon Carom seeds

  • Warm water as required

  • Salt

  • Ghee or Oil




  • Put maize flour in a large bowl.

  • Add finely chopped carom seeds, coriander leaves and salt.

  • Mix it well and add warm water to make a smooth dough, which can be done by pressing with soft hands.

  • The next process is to make round shape balls after dividing it into small equal portions.

  • At the same time, start heating tawa, then gently roll the ball into a thick round

  • shape, after making a thick round shape of the ball, now place the rolled roti overheated tawa and put a few drops of oil over it.

  • Then again, after a few minutes flip the rolled roti and follow the same procedure.

  • Cook the rolled roti for few minutes until light brown spots on both sides appear.

  • It needs to be served hot, as it becomes chewy once it cools down.



Baisakhi celebration is incomplete without a bowl of flavorful Sarson ka Saag. Served with Makke ki roti, the lip-smacking saag is not only tasty but also nutritious. The reason is the saag is prepared using a combination of three different green leafy vegetables - spinach, mustard greens and white goosefoot (bathua). The variants of green leafy vegetables are loaded with essential nutrients, which is the reason why this recipe is also a healthy option.



Bunchs Mustard Sarson ka saag / leaves 1 ½ Bundle

Palak Spinach 1/2 bunch

Onion 2 Nos

Garlic 5 - 6 pods

Green chilies 4 Nos.

Tomatoes 4 Nos.

Turmeric powder 1/2 tsp

Chili powder Red 1 tsp

Ghee Butter Oil 4 tbsp

Milk 4 - 5 tbsp




  • Wash sarson and palak leaves in running water and drain water.

  • Roughly chop two onions and garlic and keep aside.

  • Cook Sarson and palak leaves along with garlic, green chilies, chopped tomatoes, chopped onions and little turmeric and salt.

  • Drain water and keep aside to cool.

  • Make a fine paste in Mixer grinder.

  • Put Ghee or oil in a wok and add finely chopped onions and saute it till the raw smell goes off.

  • Sarson paste to be pured into it and add little milk if you don't like the bitter taste of the saag. This will increase the volume and also give a mild taste to the saag.

  • Check salt and add more if required.

  • Close the lid and cook for few minutes on low flame.

  • If you can smell the aroma all around, swith off the gas flame and serve hot with a dollop of butter on the saag along with Makke ki roti, pickle and chaas.



It’s an essential dish for every celebration. The dish is prepared using black urad dal and rajma, which make it a protein-packed scrumptious meal for the special day. However, you need to slow cook the dal with tomato puree, kasoori methi, ginger, cumin, and butter to bring out its flavour.



  • Whole urad dal (black lentils) 150g

  • Rajma (red kidney beans) 50g

  • Channa dal (Bengal gram dal) 50g

  • Ginger - peeled 10g

  • Garlic cloves 2 – 3 Nos

  • Green chillies 2 Nos

  • Salt to taste


For Tadka


  • Ghee 50g

  • Cumin 1 tspn

  • Garlic cloves 2-3 Nos

  • Pinch Asafetida powder

  • Tomato Puree 100g


To finish


  • Butter 100g

  • Cream 30ml

  • Garam masala 0.5 tspn

  • Kasoori methi 0.5 tspn




  • Put all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferabl overnight. 

  • Cut the garlic, ginger and green chillies finely.

  • No boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

  • Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute allowing the puree to dry out a little. Stir in the chilli powder. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the butter and cream. Cook it gently for 30 minutes on low flame.