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Holi recipes: Chocolate prunes gujiyas, dahi bhalla, golgappa

By Chef Avinash Kumar
March 18, 2019 13:00 IST
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Executive chef Avinash Kumar of Novotel Imagica Khopoli shares three interesting recipes to try this Holi.


Chocolate prunes gujiyas


For the gujiya pastry

  • 300 gm refined flour
  • 100 gm ghee
  • 100 ml water
  • 3 gm salt

For the gujiya stuffing

  • 60 gm dark chocolate
  • 60 gm prunes
  • 80 gm mawa
  • 80 gm sugar
  • A pinch of cardamom


  • Make the dough from refined flour, ghee and water. Knead well and keep it aside for 30 mins.
  • Make the gujiya stuffing by cooking mawa on slow heat.
  • Add chopped prunes, sugar and cardamom. Add dark chocolate in the end.
  • Take a log of the dough, divide it into equal parts, and make small balls out of it. Keep under moistened cloth. It will prevent the dough from drying.
  • Roll each ball with the help of a rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.
  • Put one spoon of stuffing and press gently both side so that the edges are sealed well and the stuffing does not come out while frying. It is best to make pleated edges as the stuffing gets sealed well and the gujiya looks visually appealing.
  • Just keep on folding and twisting the edges till the end.
  • Deep fry all the gujiyas until golden brown and serve hot.

Dahi bhalla


  • 120 gm white urad dal
  • 20 gm moong dal
  • 10 gm cumin seeds
  • 5 gm asafoetida
  • Salt to taste
  • 5 gm red chilli powder
  • 5 gm cumin powder
  • 3 green chillies
  • 10 gm ginger
  • Black salt to taste
  • 50 gm fresh coriander leaves
  • 20 gm pomegranate seeds
  • 40 gm mint
  • 5 gm chaat masala
  • 50 gm tamarind
  • 10 ml lemon juice
  • 20 gm jaggery
  • 150 gm curd
  • 250 ml oil


  • Rinse the white urad dal and moong dal and soak it for 4-5 hours.
  • Grind the dal in the grinder, add cumin seeds, ginger and asafoetida. Add water accordingly. Make a fluffy and smooth batter.
  • Make vadas and deep fry it until it turns golden in colour.
  • Soak the vadas in water for about 25 to 30 minutes.
  • Remove excess water from the vadas by pressing it gently.
  • Take chilled curd and beat it until smooth.
  • Gently put the vadas in it.
  • Make green chutney and tamarind chutney.
  • To make individual portions of dahi bhalla, place dahi vada in a plate then add more curd if required. Put green chutney, tamarind chutney and pomegranate seeds. Sprinkle some red chilli powder, roasted cumin powder and fine chopped fresh coriander.
  • Finally garnish with fine sev and serve.

Golgappa (pani puri)


  • 300 ml water
  • 50 gm tamarind
  • 50 gm mint leaves
  • 5 gm cumin powder
  • 4 gm fennel seeds
  • 3 gm amchoor powder
  • 10 ml lemon juice
  • 3 gm chaat masala
  • 2 gm black salt
  • 50 gm semolina
  • 100 gm refined flour
  • 3 gm soda
  • 2 gm salt
  • 50 gm fresh coriander
  • 20 gm ginger
  • 5 gm green chilli
  • 80 gm onion

For the golgappa stuffing

  • 10 gm kabuli chana
  • 20 gm potatoes
  • 4 gm chaat masala
  • 10 gm moong dal sprouts
  • 10 gm pomegranate


  • Make dough of refined flour, semolina, salt and soda. Let the dough rest for about 15 minutes.
  • Roll it out, cut it into circles and deep fry.
  • Soak tamarind. Make a pulp out of it and mix it with ginger, black salt and jaggery. Add water till desired consistency.
  • Grind mint leaves, coriander, green chilli, amchoor powder, black salt and cumin powder. Make a paste and add water until desired consistency.
  • Take mashed potato, kala chana, red chilli powder, cumin powder, coriander powder, chaat masala powder, coriander leaves and salt to make the stuffing for the puri.
  • Make sprouts and kabuli chana chaat by mixing chaat masala, chopped onions and fresh coriander.
  • Assemble the pani puri, stuff it with the desired stuffing and serve.

 All photographs and recipes: Courtesy Novotel Imagica Khopoli

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Chef Avinash Kumar