Makke ki roti and Sarson ka saag: Chefs share must-try Lohri recipes

Harvest season is on the cards as we sail through the peak of the winter. India being home to multiple harvest festivals, experiences a diverse array of celebrations and collective expressions of gratitude.

While Tamilians anticipate Pongal, Makar Sankranti is observed by a larger population from Odisha, Karnataka, Maharashtra, Goa and West Bengal. Another popular variation of this folk festival is Lohri which is widely celebrated in Punjab to honour the seasonal produce of the rabi crop.

The term ‘Lohri' is derived from ‘Loh' which is the main component of utensils used for cooking Rabi crops. With Lohri just around the corner - a bonfire along with your loved ones is probably the most important thing to look forward to. However, the role of lip-smacking food that complements the festival cannot be underestimated.

While the festival of Lohri gives way for the constant nibbling of peanuts, popcorn, dates, rice puffs and other knick-knacks, here are the essential Lohri delicicacies one must stock their household with to ring in the festivities.

Makki ki Roti and Sarson da Saag

This traditional Punjabi dish the OG dish in your Lohri thaali. The simple combo of Makki ki Roti and Sarson da Saag is also one of the most celebrated Punjabi delicacies.

Ingredients:

600 gm, sarson saag
200 gm, bathua saag
200 gm, palak
3-4, medium size onion
2-inch, ginger
5-6, garlic pods
2, green chilies
1 tablespoon, coriander powder
1 tablespoon, garam masala
1 tablespoon, red chilli powder
Salt, as per taste
makki ka aata
1 teaspoon, mustard seeds
2, whole dry red chilli
4-5, chopped garlic
1/4 teaspoon, asafoetida for tempering
2 teaspoon, mustard oil

Method:

1 Wash and thoroughly clean green leafy vegetables. Chop the green leafy vegetables, onions, ginger and garlic.
2. In a deep cooking pan, combine the chopped green leafy vegetables and the onion, ginger, garlic mixture. Add hot boiling water and salt to taste.
3. Once the greens start boiling, add all dried spices (excluding asafoetida), mix well and cover the pan. Let the saag cook on a medium-low flame.
4. While the greens are cooking, knead the corn flour dough with a small amount of salt and water. Set it aside to rest.
5. Continuously mash the greens using a steel masher or a wooden churner to ensure thorough mixing.
6. After 30 minutes, add 3-4 tablespoons of corn flour to the greens. Mix well, ensuring there are no lumps. Continue using the masher.
7. Allow the greens to cook for approximately 45 minutes to 1 hour until they reach the desired consistency.
8. Heat mustard oil in a pan. Once hot, add mustard seeds, dried red chilies, chopped garlic pods, asafoetida and then add the cooked saag. Mix well and let it cook for an additional 5 minutes.
9. Place an iron tawa on the gas to heat. On a rolling board with parchment or butter paper, spread a small amount of kneaded corn flour dough using your hands. Shape it into a 4-inch diameter, ½ cm thick roti. Use water-splashed hands during spreading.
10. Cook the maize flour flatbread on the hot skillet until dark spots appear on one side. Flip it to cook the other side. Put the flatbread on direct heat using tongs to get brown spots on both sides.
11. Spread ghee on the cooked corn flour flatbread to keep it moist.
12. Serve the hot saag topped with a generous amount of white butter alongside the makki ki roti. Enjoy this hearty winter recipe.

(Recipe by home-chef Harveen Bawa)

Til ki Revdi

Loaded with sesame seeds, these sweet candies come with a punch of crunchiness. The flat sweet is made with sesame seeds and sugar. One can also use jaggery instead, based on their likings. For a special touch, chefs can experiment by adding some elaichi powder, kewra essence and/or rose essence to the recipe. Here is a recipe shared by a Mumbai-based chef to beat the winter chill with this jaggery-infused revdi:

Ingredients:

1 cup, white sesame seeds (til)
1 cup, grated jaggery
1/4 cup, water
1/2 teaspoon, cardamom powder
Ghee (clarified butter) for greasing

Instructions:

1. Heat a pan on medium-low heat and dry roast the sesame seeds until they become golden brown and release a nutty aroma.
2. Keep stirring to ensure even roasting. Once done, transfer them to a plate and let them cool.
3. In a separate pan, add the grated jaggery and water. Heat it over medium heat, stirring continuously until the jaggery dissolves completely.
4. Bring it to a boil and cook until it reaches a soft-ball consistency. You can check this by dropping a small amount of syrup into a bowl of cold water - it should form a soft ball.
5. Once the jaggery syrup reaches the desired consistency, reduce the heat to low. Add the roasted sesame seeds and cardamom powder to the syrup. Mix well until all the sesame seeds are evenly coated.
6. Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and shape them into flat, round discs (revdis). You can use a rolling pin to flatten them evenly.
7. Allow the til ki revdis to cool for a few minutes. As they cool, they will harden and hold their shape.
8. Once completely cooled, store the til ki revdis in an airtight container. Serve and enjoy these delicious and nutritious treats during Lohri.

(Recipe by Printo Pauly, sous chef at The St. Regis, Mumbai)

Gur ki Gajak

Next up is Gur ki Gajak which holds significant cultural and symbolic importance during. Made from jaggery (gur) and sesame seeds, it is a symbol of harvest produce. The use of sesame seeds marks the harvest abundance, while jaggery signifies the sweetness and prosperity that people wish to invite into their lives in the coming year.

Sharing Gur ki Gajak during Lohri not only represents the agricultural bounty but also fosters a sense of community and togetherness. It reinforces the spirit of the festival as families and friends come together to enjoy the sweetness of the occasion around bonfires, traditional folk music and dance.

In order to prepare it at home, melt jaggery with ghee and load with chunks of dry fruits such as peanuts and sesame seeds. Then once set, it can be broken into smaller pieces and enjoyed. This recipe can be prepared in advance and stored in an airtight container.

(Recipe by Chef Prashant Pallath, The Tanjore Tiffin Room)

Atta Laddoo

A variation of the traditional laddoo, atta laddoo is perhaps one of the most popular North Indian sweets. To make Atta Laddoo, start by dry roasting whole wheat flour in a pan over medium heat until it emits a nutty aroma and turns golden brown. Once roasted, let it cool.

In a separate pan, melt ghee over low heat, add the roasted atta and mix well until the atta is coated evenly. Gradually add powdered sugar, cardamom powder and chopped nuts of your choice to the mixture. Combine all the ingredients thoroughly, allowing the mixture to cool slightly for ease of handling.

Take portions of the mixture and shape them into round laddoos by gently pressing the mixture together. Repeat the process until all the mixture is used. These Atta Laddoos are not only delicious but also embody the essence of traditional Indian sweets, making them a delightful treat for Lohri.

(Recipe by home-based chef Raashi Gurnani)

Til ki Barfi

Just a handful of ingredients are needed to prepare this sugary delight. Combine sesame seeds with a little ghee, khoya and sugar. And voila, your Til ki Barfi is ready! Til is a must-consume winter ingredient that will keep you warm and healthy.