Punjabi mahni


Food doesn’t simply a way to kill hunger but it resembles the area we belong to. When it comes about Indian food it is all about culture and lifestyle of people. Today i am going to share a dish typical to the area of my ancestors….a special combination of the border area  of Jammu and united Punjab, thus giving your taste buds a super blend, taste of sweet and sour dogra food with a pinch of Punjabi tadka. Here’s a recipe of Mahni ade of tamarind pulp and besan.

Serving: 4

Punjabi mahni

Punjabi mahni


For making pakoras

Besan: 1/2 cup

Salt: to taste

Red chili powder: 1/4 tsp

Jeera powder: 1/4 tsp

For mahni mix:

Tamarind: 25 gm or 5 tbsp

Besan: 3 tbsp

Salt: to taste

Red chili powder: 1/4 tsp

Jeera powder: 1/4 tsp

Dry coriander powder: 1 tbsp

Methi dana: 1/2 tsp

Haldi powder: 1/4 tsp

Sugar: 4 tbsp powdered

Saunf or fennel seeds: 1 tbsp coarsely grind

Oil: 2 tbsp+ for frying pakoras

Dry red chili: 2

Heeng: a pinch


1. First soak tamarind in water for about 2 hours. Mash them well, remove the seeds and collect the pulp.

2. For making pakoras take besan in a bowl. Add sufficient water, salt, red chili powder, jeera powder , mix well and form a smooth paste.

3. Heat oil in a  kadai and put small amount of batter with spoon. Fry till golden brown. Keep it aside.

4.  Mix 2 tbsp besan in tamarind pulp. Add salt, red chili powder and 1 cup water in it.

5. Heat oil in a kadai. Put dry red chili, heeng, methi dana, haldi powder, coarsely grind saunf and saute for a while.

6. Add tamarind besan mix in it and cook on medium flame for 12-15 minute. Add powdered sugar, coriander powder and cook for 3-4 more minutes.

7. Add pakoras in it and cook on low flame for 5 minutes till mahni becomes thick.

Punjabi mahni

Punjabi mahni

8. Switch off the flame and enjoy this spicy, tangy mahni with rice and chana dal.



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