Baisakhi, also known as Vaisakhi, marks the Punjabi New Year and the harvest festival of North India. It’s not just a cultural celebration — it’s a culinary celebration!
From golden fields to golden plates, food plays a central role in bringing families together during this joyous occasion.
Whether you’re celebrating with friends or preparing a festive feast at home, here’s a lineup of mouthwatering Baisakhi recipes that will fill your heart and your table with warmth, tradition, and tons of flavor.
1. Sarson da Saag (Mustard Greens Curry)
Ingredients:
- 2 cups sarson (mustardgreens), chopped
- 1 cup spinach
- 1/2 cup bathua (optional)
- 2 green chilies
- 1-inch ginger
- 2 tbsp maize flour (makki ka atta)
- Salt to taste
- Ghee for tempering
- Hing, garlic (optional)
Method:
- Boil all the greens with green chilies and ginger.
- Blend into a coarse paste once cooled.
- Simmer on low flame, adding maize flour for thickness.
- Prepare a tadka of ghee, hing, and garlic and pour over the saag.
- Serve hot with Makki di Roti and white butter.
Tip: The longer it simmers, the deeper the flavor!
2. Makki di Roti (Maize Flour Flatbread)
Ingredients:
- 2 cups maize flour
- Warm water for kneading
- Salt to taste
- Ghee or butter for serving
Method:
- Knead maize flour with warm water into a soft dough.
- Flatten into small rounds using your palm (or roll between two sheets).
- Cook on a hot tawa until golden, apply ghee generously, and serve hot.
Pairs perfectly with Sarson da Saag and jaggery!
3. Kadhi Pakora (Gram Flour Yogurt Curry)
Ingredients:
For Kadhi:
- 1 cup yogurt
- 2 tbsp besan (gram flour)
- 1/2 tsp turmeric
- Salt to taste
- Water as needed
For Pakoras:
- 1 cup besan
- Sliced onions
- Green chili, salt, ajwain
Tempering:
- Mustard seeds, dry red chilies, curry leaves
Method:
- Mix yogurt, besan, turmeric, and water. Boil and simmer.
- Make pakoras from onion and besan mix, deep-fry till golden.
- Add pakoras to kadhi, simmer for 15–20 mins.
- Temper with mustard seeds and curry leaves.
Comfort food with a festive touch.
4. Jeera Rice or Peas Pulao
Ingredients:
- 1 cup basmati rice
- 1 tsp cumin seeds or peas
- Ghee
- Salt
Method:
- Soak and cook rice until fluffy.
- Heat ghee, add jeera or peas, and toss cooked rice.
- Serve hot with kadhi or rajma.
Light and aromatic — a perfect base for rich curries.
5. Kheer (Rice Pudding)
Ingredients:
- 1/4 cup basmati rice
- 1 liter full cream milk
- 1/2 cup sugar
- Cardamom powder
- Chopped nuts and saffron
Method:
- Boil milk and add soaked rice.
- Simmer until thick and creamy.
- Add sugar, cardamom, and nuts.
- Serve warm or chilled.
A sweet ending to your Baisakhi meal!
6. Gur ke Chawal (Jaggery Rice)
Ingredients:
- 1 cup basmati rice
- 3/4 cup jaggery
- 1/2 tsp cardamom
- Ghee, cashews, and raisins
Method:
- Cook rice separately.
- Dissolve jaggery in water, strain, and heat to form a syrup.
- Add syrup to rice, mix in ghee and nuts.
- Cook gently for 5–10 minutes.
Traditional, aromatic, and soul-satisfying!
Final Thoughts
Baisakhi is more than just a harvest festival — it’s a joyful celebration of abundance, gratitude, and togetherness. And what better way to express that spirit than through food?
Traditional dishes like Sarson da Saag, Makki di Roti, Kadhi Pakora, and Kheer reflect the rich cultural roots of Punjab and the warmth of homemade flavors. These recipes are more than just meals — they’re memories, traditions, and love served on a plate.
As families gather to sing, dance, and give thanks for the harvest, let your kitchen be filled with the aroma of ghee, jaggery, and freshly ground spices.
Whether you’re cooking a full festive spread or simply savoring a sweet bowl of kheer, let every bite remind you of the joy that Baisakhi brings.
