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16 mouthwatering Holi recipes

Last updated on: March 5, 2012 21:47 IST

16 mouthwatering Holi recipes

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With Holi around the corner, it is time to roll up your sleeves and toss up some yummy delicacies. Here are 16 mouthwatering Holi recipes from Pankaj Bhadouria to start you off with!

Pankaj Bhadouria is India's first MasterChef. For more recipes from her, you can visit pankajbhadouria.com

Click here for Rediff RealTime News on Holi recipes


Image: A collage of Holi recipes
Photographs: Courtesy: Pankajbhadouria.com

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1. Tamarind Chutney

Sweet Tamarind and Jaggery Chutney.

Preparation time: 15 minutes

Cooking time: 20 minutes

Recipe Ingredients:

  • 1cup Tamarind
  • One-and-half cup Jaggery
  • 1 tbsp Raisins
  • half tsp Black salt
  • half tsp Red chili powder
  • half tsp roasted Cumin powder
  • half tsp Red chili powder
  • half tsp nigella seeds
  • half tsp fennel seeds
  • 1 tsp oil

Recipe method:

Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber.

Heat the oil in a heavy-bottomed pan. Add the fennel seeds and nigella seeds. When the seeds turn fragrant, add the tamarind pulp and jaggery.

Cook on low heat. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Cook till the chutney acquires a glazed look.

Remove from heat and allow to cool. Store the chutney in an air-tight container.


Image: Tamarind Chutney
Photographs: Courtesy: Pankajbhadouria.com

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2. Namak Pare Masala

Crisp spicy and savory biscuits

Preparation time: 40 minutes

Cooking time: 30 minutes

Serves: 4

Recipe ingredients:

  • 1 Cup Flour
  • half cup Semolina (Sooji)
  • 1 tsp Carom seeds (Ajwain)
  • 1 tsp Salt
  • 1 tsp Coriander powder
  • half tsp Red chili powder
  • half tsp Cumin powder
  • one-fourth tsp Black pepper
  • half tsp raw Mango powder
  • Oil for frying
  • 2 tbsp clarified butter (ghee)
  • one-fourth cup yoghurt

Recipe method

Mix the flour, semolina, carom seeds and salt together.

Add 2 tablespoon clarified butter and mix well. Add beaten yoghurt and warm water and knead into a stiff dough.

Shape the dough into a ball, roll the ball into a thick circle and cut them into squares.

Heat sufficient oil in a pan. Deep fry squares and remove when light brown in colour and drain on kitchen paper.

Mix all the remaining spices. Add half tbsp hot oil and mix well. Add the fried crisps and toss well. When cool, store in an airtight container.


Image: Namak Pare Masala
Photographs: Courtesy: Pankajbhadouria.com

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3. Dahi Gujia

Stuffed lentil dumplings soaked in sweet Yoghurt.

Preparation time: 30 minutes + 3 hours soaking time

Cooking time: 20 minutes

Serves: 4

Recipe ingredients

  • 1 cup husked black gram lentil (urad dal without skin)
  • 1 tsp Salt
  • half tsp baking powder
  • Oil for deep frying
  • 2 cups thick fresh yoghurt
  • 2 tbsp Sugar
  • Dahi wada masala
  • 1/2 tsp Red chili powder to taste
  • 2 tbsps cumin seeds
  • 2 tbsp Coriander seeds
  • one-fourth tsp black salt
  • 1tbsps Chat masala

For the stuffing

  • 2 piece of ginger
  • 2-3 green chilies
  • chopped coriander leaves
  • 2 tbsp raisins
  • 1tbsp Cudpahnut (Chironji/ Chiroli)
  • 2 tbsp grated coconut

To serve

Sweet Tamarind chutney

Recipe method

Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.

Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Finely chop the green chilies, coriander and raisins. Mix together all the ingredients of the stuffing and set aside.

Pre-heat oil in a deep frying pan. Wet a plastic sheet and place a little batter the size of a big lemon sized ball. Flatten the top of the ball with wet fingers to a disc of around 4 inch diameter. Place a spoonful of the stuffing in the centre and carefully fold one side over the other to make a semi circle. Carefully lift the plastic and slowly slide the gujia into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Remove these deep fried gujias into a bowl of water and let them soak for 15-20 minutes.

Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.

Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and half tsp salt and mix well.

To make the dahi wada masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.

To serve, place the gujias in a serving bowl and pour the curd mixture evenly all over the gujias, covering them completely. Chill the gujias for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with tamarind chutney.


Image: Dahi Gujia
Photographs: Courtesy: Pankajbhadouria.com

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4. Kanji Wada

Lentil dumplings in spicy sour kaanji.

Preparation time: 30 minutes + 8 days

Cooking time: 20 minutes

Recipe ingredients

  • 1 kg husked black gram lentil (urad dal)
  • A pinch of asafetida
  • 3tsp salt
  • 4tsp mustard seeds (Rai), powdered fine
  • 2 tsp red chili powder
  • 6 jugs water (1 jug = 6 glasses)
  • Oil for deep frying

Recipe method

Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be  like a cake batter.

Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball. Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Mix the mustard seed powder (rai), salt, red chilli powder and whole red chillies asafetida into the water in a glass or earthen pot or jug. Put the fried wadas into the water. Cover the mouth of the jug with a clean cloth and let stand for 6 days.

Chill before serving the wadas with the kanji.


Image: Kanji Wada
Photographs: Courtesy: Pankajbhadouria.com

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5. Dahi Wada

A popular north Indian dish of lentil dumplings soaked in Yoghurt.

Preparation time: 30 minutes + 3 hours soaking time

Cooking time: 20 minutes

Serves: 4

Recipe ingredients

  • 1 cup husked black gram lentil (urad dal without skin)
  • 1 tsp Salt
  • half tsp baking powder
  • Oil for deep frying
  • 2 cups thick fresh yoghurt
  • 1 tsp Sugar

Dahi wada masala

  • 1/2 tsp Red chili powder to taste
  • 2 tbsps cumin seeds
  • 2 tbsp Coriander seeds
  • one-fourth tsp black salt
  • 1tbsps Chat masala

To serve

  • 2 piece of ginger
  • 2-3 green chilies
  • chopped coriander leaves to garnish
  • Sweet Tamarind chutney

Recipe method

Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be  like a cake batter.

Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball. Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Remove these deep fried wadas into a bowl of water and let them soak for 15-20 minutes.

Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.

Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and tsp salt and mix well.

To make the dahi wada Masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.

Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into juliennes.

To serve, place the wadas in a serving bowl and pour the curd mixture evenly all over the wadas, covering them completely.

Chill the wadas for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with coriander leaves, green chilies, ginger juliennes and tamarind chutney.


Image: Dahi Wada
Photographs: Courtesy: Pankajbhadouria.com

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6. Kesar Peda

Saffron flavored milk fudge balls.

Preparation time: 15 minutes

Cooking time: 30 minutes

Recipe ingredients

  • 500g Soft white milk fudge (khoya)
  • 300gms sugar powdered
  • half tsp cardamom powder
  • 1 tsp cardamom seeds semi crushed
  • 1tbsp slivered or crushed pistachios
  • A few strands of saffron
  • 1tbsp warm milk
  • 2 drops saffron colour (optional)

Recipe method

Soak the saffron in warm milk.

Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.

Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.

Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the colour if desired.
Mix well, and take off fire. Allow to cool, gently turning occasionally.

Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.

If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold.


Image: Kesar Peda
Photographs: Courtesy: Pankajbhadouria.com

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7. Gulab Jamun

Fried Milk Fudge balls in Syrup.

Preparation time: 20 minutes

Cooking time: 30 minutes

Makes: 16

Recipe ingredients

  • 1 half cup Milk fudge (khoya)
  • one-fourth cup grated cottage cheese
  • one-fourth tsp Soda bicarbonate
  • 3 tbsp Refined flour (maida)
  • one-fourth tsp Green cardamom powder
  • 2 cups Sugar
  • 2 cups Water
  • Clarified butter (ghee) or refined oil to fry

Recipe method

Grate khoya and mash cottage cheese . Mix the two along with soda bicarbonate, refined flour, green cardamom powder and knead well together to make a soft dough. (If required, add a liitle water to make a soft dough). Divide into sixteen equal portions and shape into balls.

Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.

Heat ghee/oil in a pan. The oil should be enough to immerse the balls well. Add the balls and deep fry on low heat till golden brown in colour. Drain and set aside for 3-4 minutes. Soak in the hot sugar syrup for at least half an hour before serving.


Image: Gulab Jamun
Photographs: Courtesy: Pankajbhadouria.com

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8. Gujia

Traditional Holi Fudge filled fried pastries essential on Holi!

Preparation time: 30 minutes

Cooking time: 15 minutes

Makes: 20

Recipe ingredients

  • 1 kg Khoya (Milk Fudge)
  • 500 gms powdered Sugar
  • 500g Refined flour
  • 6 tbsp Clarified butter
  • 3 tbsp Raisins
  • 2 tbsp Chironji
  • 100ml warm water
  • Refined Oil for deep frying

Recipe method

Combine the flour with 6tbsp of melted ghee (clarified butter). Rub lightly using your fingers. Add a tbsp. of warm water to make smooth dough. Add more water if required. Cover with a wet cloth and set aside.

In a heavy bottom pan, saute the milk fudge (khoya) at low flame till smooth and lightly fragrant. Add the cardamom powder, raisins, chironji, and powdered sugar. Allow the mixture to cool. Divide the mixture into 20 equal parts.

Knead the dough for two minutes again. Divide the dough into 20 equal sized balls.

Roll each ball into a disc of 4" diameter. Place one part of the stuffing in the middle of the disc and wet the edges with a little water. Fold over the disc to a half circle and press the sides firmly. Press the sides with a fork to make impressions or twist with your thumb and forefinger to make a rope like pattern.

Complete all the discs in a similar manner.

Heat the oil and add the patties 2 at a time to medium hot oil. Reduce the heat and fry to a golden pink.

Fry all the patties and allow to cool.


Image: Gujia
Photographs: Courtesy: Pankajbhadouria.com

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9. Sev

Crisp gram flour vermicelli.

Preparation time: 20 minutes

Cooking time: 20 minutes

Recipe ingredients

  • 2 cups gram flour (besan)
  • half tsp carom seeds
  • 1 tsp red chilli powder
  • 2 tbsp mustard oil
  • salt to taste
  • 2 pinches asafetida
  • water to make dough
  • oil to deep fry

Recipe method

Mix the chilli, oil, salt and carom seeds into the flour. Add enough water to make a soft dough.

Grease the inside of a vermicelli press, fill with the dough. Press into hot oil, and fry lightly on both sides. Drain well and cool before storing.

Variation:
You may add finely crushed dried herbs (eg. mint) or garlic water for added flavor.


Image: Sev
Photographs: Courtesy: Pankajbhadouria.com
Tags: Holi

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10. Mini Samosa

Stuffed savory triangles.

Preparation time: 30 minutes

Cooking time: 15 minutes

Makes: 30

Recipe ingredients:

  • 500g Refined flour
  • 5tbsp Clarified butter (desi ghee)
  • Salt to taste
  • 500g roasted peanuts
  • 1tbsp red chili powder
  • 1 tsp Garam masala
  • 2 tbsp Coriander powder
  • 2 tbsp raw mango powder
  • 3-4pinches asafetida powder
  • 1 tsp cumin seeds
  • Vegetable oil for frying

Recipe method

Take 2 tbsp oil in heavy pan. Add the peanuts and saute on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely.

Heat 1tbsp oil in a pan. Add the asafetida and the cumin seeds. Allow the seeds to splutter.

Add salt, garam masala, coriander powder, chili powder and raw mango powder. Saute for 30 seconds and add the crushed peanuts. Toss well and remove from fire. Set aside to cool.

Sieve the flour, add salt. Add melted clarified butter and mix it very well.

Add small quantity of water and knead to a stiff dough. Set the dough aside for 20 minutes.

Knead the two for a minute and divide the dough into 15 balls of equal size.

Roll out each ball to a disc of 4 inch diameter. Cut it into 2 equal halves along the diameter.

Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal from above. Fill all the cones and set aside.

Heat plenty oil in a pan. Put the prepared samosas in hot oil, deep fry on low to medium till light brown.

Drain and set aside to cool. Store in airtight containers.


Image: Mini Samosa
Photographs: Courtesy: Pankajbhadouria.com
Tags: Stuffed , Samosa , Holi

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11. Shakkar Pare

Sweet crisp sugar coated biscuits.

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 4

Recipe ingredients

  • 1 cup Refined flour
  • 1/4 cup Semolina
  • 3 tbsp melted Clarified butter (Desi ghee)
  • 1/2 cup + 1/3 cup water
  • Oil for frying
  • 2/3 cup granulated sugar
  • 1tbsp powdered sugar

Recipe method

Add semolina, powdered sugar and clarified butter to the flour. Mix in the butter so the dough resembles a crumbly mixture. When the dough is a crumbly mixture, take some and hold tight for 2 seconds in your palm and form a fist. If the dough holds, the butter added to it is enough.

Add 1/3 cup water, a few tablespoonful at a time to form a very firm dough till all of water is added. The amount of water may vary depending on the quality of flour and the amount of clarified butter in the dough. Cover the dough and keep aside for 15 minutes.

Knead the dough once more to make it pliable. Divide it into two parts and make smooth balls out of them.

Roll the balls into 8 inch circles or half inch thickness. Pierce the circles with a fork at 1 cm distance to prevent the dough from puffing up when fried. Cut the circle into diamonds or squares of half inch thickness. Separate carefully with the blunt side of knife.

Heat the oil. Add the squares to medium hot oil and reduce the heat. Fry on low heat till golden pink and drain on a paper towel. Allow to cool.

Add sugar to 1/2 cup water and bring to a boil. Keep simmering till a 2-3 string syrup is formed. Remove from heat and quickly add all the pare. Mix gently and quickly with the syrup as it will dry fast.

When all the pare are coated, spread them on large plate to cool. Once cooled, break apart the pieces which are joined together. Let cool completely and store in an airtight container.


Image: Shakkar Pare
Photographs: Courtesy: Pankajbhadouria.com
Tags: Semolina , Recipe , Holi

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12. Papri

Flat savory discs flavored with carom seeds.

Preparation time: 30 minutes

Cooking time: 30 minutes

Recipe ingredients

  • 500g Refined Flour
  • 6tbsp Clarified Butter (Desi Ghee)
  • 1 tsp Carom Seeds (Ajwain)
  • Oil for deep frying
  • Salt to taste

Recipe method

Rub the clarified butter into the flour.  Add Carom seeds, Salt, and little water to prepare stiff dough.  Cover with a wet cloth and leave aside for 30 minutes.  Do not knead too much.

Divide into tiny balls and roll out on a floured surface into 1″ diameter roundels, make tiny cuts in between or poke with a fork to avoid puffing.  Heat Oil in a frying pan and deep fry the discs on low heat until done.


Image: Papri
Photographs: Courtesy: Pankajbhadouria.com
Tags: Holi

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13. Sankhe

Finger shaped savory snack

Preparation time: 30 minutes

Cooking time: 30 minutes

Recipe ingredients

  • 500g Refined Flour
  • 6tbsp Clarified Butter (Desi Ghee)
  • 1 tsp Carom Seeds (Ajwain)
  • Oil for deep frying
  • Salt to taste

Recipe method

Rub the clarified butter into the flour.  Add Carom seeds, Salt, and little water to prepare stiff dough.  Cover with a wet cloth and leave aside for 30 minutes.

Roll the dough to a square of half cm thickness. Divide the dough into 3 parts and fold the dough twice to get a three layered rectangle.

Roll the dough once again to a thickness of half cm and fold twice to get a rectangle.

Finally roll the dough to a thickness of 1 cm and cut the dough into fingers 1cm wide and 5 cm long with a sharp knife.

Heat the oil in a large pan. Add the fingers at medium hot oil and reduce the heat. Deep fry the fingers on low heat till golden pink.

Remove on an absorbent paper and allow to cool. The fingers can be stored in airtight containers for over a week.


Image: Sankhe
Photographs: Courtesy: Pankajbhadouria.com
Tags: Holi

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14. Methi Mathri

Fenugreek flavored crisp savory discs.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Recipe ingredients

  • 2 cups Refined flour
  • 1 tsp Salt
  • half tsp Carom seeds (ajwain)
  • 1tbsp dry Fenugreek leaves (kasoori methi)
  • 5 tablespoons clarified butter (ghee)
  • 1 tsp pepper corns
  • Refined vegetable oil to deep fry

Recipe method

Crush the pepper corns very coarsely.

Take flour in a bowl, add salt, carom seeds, kasoori methi, pepper corns and mix well. Add five tablespoons of melted clarified butter and mix well. Add sufficient cold water and bring together into a hard dough. Cover and rest the dough for fifteen minutes.

Divide the dough into twenty-four equal balls and flatten them slightly. Press lightly the center with your thumb to make a slight depression. Prick with a fork.

Heat sufficient oil in a pan. Slide in the mathris and deep-fry on medium heat till golden and crisp.

Drain and place on an absorbent paper. Cool completely. Store in airtight tins.


Image: Methi Mathri
Photographs: Courtesy: Pankajbhadouria.com

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15. Aloo Samosa

Potato stuffed crispy triangles.

Preparation time: 30 minutes

Cooking time: 30 minutes

Makes: 16

Recipe ingredients

For the cover:

  • 2 cup refined Flour
  • 3 tbsp Clarified Butter
  • half tsp Salt
  • one-fourth tsp Carom seeds

For the stuffing:

  • 6 large Potatoes
  • half cup green Peas
  • 2 green Chilies
  • half tsp Ginger, finely chopped
  • 1tbsp Coriander leaves, finely chopped
  • 1tbsp chopped Raisins
  • 1tbsp chopped Cashew nuts
  • half tsp red Chili powder
  • half tsp Garam masala
  • 1 tsp Dry Mango powder
  • Salt to taste

Recipe method:

Mix salt, carom seeds in the flour. Add melted clarified butter and mix well.

Add a little water at a time and knead into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

Boil the potatoes and peas separately till done. Cool the potatoes and mash them well. In a bowl add mashed potatoes and add all dry masalas and green chilies, ginger and mix well.

Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

Divide the dough into 8 equal parts. Roll each part into a 5" diameter circle. Cut it into two parts like semi-circle.

Take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a kadhai and deep fry the samosas in medium hot oil till golden brown.


Image: Aloo Samosa
Photographs: Courtesy: Pankajbhadouria.com

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16. Chatori Katori Chat

Chickpea and cottage cheese stuffed cups.

Preparation time: 30 minutes

Cooking time: 30 minutes + 5 minutes

Recipe ingredients

  • 1 cup boiled chick peas
  • one-fourth cup crumbled cottage cheese
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 2 green chilies, finely chopped
  • 1tbsp chopped fresh coriander
  • half tsp cumin seeds
  • 1 tsp chat masala
  • Salt to taste
  • 1tbsp lemon juice
  • 1tbsp oil
  • half tsp  red chili powder
  • A pinch of asafetida

For the Katori (cups)

  • 200g flour
  • 100g butter
  • half tsp baking powder

For the chutney

  • 100g Jaggery (gur)
  • 50g Tamarind paste
  • one-fourth tsp nigella (kalonji)
  • one-fourth tsp fennel seeds (saunf)
  • 2 whole red chilies
  • half tsp roasted cumin powder (bhuna jeera)
  • Salt to taste
  • 1tbsp oil

Recipe method

To make the katori (cups):

Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs. Add 2 tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins. Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold. Line in the tart molds and bake  in a preheated oven at 180 degrees for 8 minutes or till it turns a golden colour. If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.

To make the chutney:

Heat the oil and add the nigella and fennel seeds. Saute for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery. Bring to a boil and allow to simmer till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow to cool.

To make the chaat:

Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to splutter. Add the boiled chick peas and toss for a while. Add the red chili powder and toss. Remove from fire. Add all the other ingredients and adjust the seasoning. Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.


Image: Chatori Katori Chat


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