Chitt: A Lost Ginger-Garlic Dish From Punjab

We are all aware that Indian spices are full of medicinal properties. Even the simplest of the spices and ingredients stored in our kitchen are packed with a lot of health benefits. Can you guess two ingredients that are used in almost every dish? Yes, we are talking about adrak and lahsun. Ginger and garlic are two Indian spices without which a dish seem incomplete. They are packed with ample medicinal properties and also contribute to boosting the immunity system.

They may be used as a normal spice but can elevate the taste of a dish to the next level. We all know the magic that a cup of ginger tea does. There is a dish made from these two quintessential spices that are known to be an immunity booster in Punjab. The dish we are talking about is chitt. It is a ginger-garlic dish that has now lost its significance and has remained confined to very few Punjabi households.

I knew chitt to be a very tasty thing but I wasn't aware that it contained such many health benefits. This dish is so easy and quick but also act like gravy of any of your regular dish. It not only boosts immunity but also keeps infections at bay. Known as ‘chitt’ in Punjabi language, this dish has milk or curd which makes it creamier and tastier. It goes well with roti or parantha and it won’t require any other side dish. But there is one thing that we need to take care of. Using packaged ginger garlic paste might not yield the expected results, thus, it is always better to use freshly prepared ginger-garlic paste. Without letting you wait any further, here is the recipe of how you can make chitt at home.


  • ½ cup garlic (peeled and roughly chopped)
  • ½ cup garlic (peeled and chopped)
  • 1 cup milk or curd (either can be used)
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 2 green chilies (chopped)
  • Handful coriander leaves
  • 1 ½ tsp ghee
  • Salt to taste


  • Take chopped ginger and garlic and convert them into a smooth paste.
  • Heat a pan and add ghee to it.
  • Add cumin seeds and let it splutter.
  • Now add ginger-garlic paste and green chilies.
  • Saute them until they turn brown.
  • Now add turmeric powder, salt, and red chili powder.
  • Also, add ginger-garlic paste and sauté it for 1 to 2 minutes. 
  • Now, slowly pour milk and add curd. Make sure you keep stirring the mixture continuously.
  • Now let the mixture come to a boil.
  • Lower the flame and cover the lid.
  • Let it simmer for another 5 minutes. 
  • You can add more milk or curd to reach the desired consistency.
  • When done, garnish it with coriander leaves.
  • Serve hot