Health and indulgence in a single bite!

A celebration in itself, Punjabi cuisine is known to be hearty, satiating, and warm just like it’s people. Whoever can pass creamy Maa ki Dal or Butter Chicken, and the tangy Chole Bhature? No meal is ever complete without a tall glass of chaach or lassi! And when it comes to “meethe mai kya hai,” trust the Punjabis again who have given us gajar ka halwa, barfi, kulfi and of course the classic aate ki pinni.

For any Punjabi, the aroma of roasting wheat flour is sure to make them nostalgic. The desi alternative to energy balls and truffles, it would be a common sight to find atte ki pinni as part of their lunches and tiffins. Made from roasted wheat flour, dry fruits and ghee, aate ki pinni not only boast an earthy flavour but also scream health. In addition, to being wrapped in mother’s love, these ghee-soaked laddus are known for improving digestion, reducing inflammation, promoting weight loss and also strengthening the bones (obviously, when eaten in moderation). The dry fruits, on the other hand, offer a daily dose of vitamins, proteins, minerals and natural sugar. Lastly, whole wheat flour is known to be a good source of vitamins and minerals, including selenium, manganese, phosphorus, copper, folate, and more!

If we’ve already got you salivating, this aate ki pinni recipe by Chef Ajay Chopra awaits!
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Aate ki Pinni recipe
1. Start off with roasting a handful of dry fruits along with edible gum commonly known as gondh in some ghee. Talking of the health benefits of the resin, Chef Ajay Chopra explains, “Gondh is known to provide heat to the body and is therefore typically consumed during cold winter months.”
2. Once the edible gum begins to fluff and turn crispy, take the pan off the heat. Pound the mixture, which has a little moisture, in a pestle till all the ingredients are well combined and slightly crushed.
3. Next, heat an iron kadhai. “Iron helps distribute heat evenly, and therefore is the most preferred medium when making pinni.” Pour in a generous amount of ghee; the more, the better! Now add whole wheat flour, little at a time, and continue cooking till the mixture turns slightly golden-brown. Don’t forget to lower the heat and keep stirring so as to prevent the flour from sticking to the kadhai.
4. As the rustic aroma of the whole wheat flour begins to fill the room, add in some powdered sugar followed by the gondh and dry fruits mixture. In case the pinni begins to dry out, rescue your dish by adding some more ghee.
5. Transfer the pinni mixture to a dry plate and let it cool. Take a handful of this mixture into your palms and start rolling them into bite-size balls. Ready to serve!


For more on the mysteries of the Punjabi Khatri community tune into the third season of LF’s Northern Flavours Shubh Vivah with chef Ajay Chopra, every Monday and Tuesday 2:00 pm onwards, only on LF.


Lead image: Shutterstock

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