Top 6 Holi Recipes

Holi is not mere a fest of smearing colors on each other's face and exchanging Holi Gifts; rather it's a flavorful festival of sharing delectable Holi Special recipes with near and dear ones. So if your search is for most easy and yummy Holi recipes then all you need is to scroll below to get best 6 Holi recipes to delight your loved ones on the day of Holi celebration 2024!

1. Sooji Karanji Gujiya Recipe

Category: Sweet/Desserts
Cuisine: North Indian
Prep Time: 30 Mins
Cook Time: 20 Mins
Total Time: 50 Mins
Yields: 30-35 Gujiyas

Ingredients:

For Outer Layer

• 2 Cups - Plain Flour/Maida
• Oil - To Deep Fry
• 4 tbsp - Ghee or Oil

For Filling

• 1 Cup - Sooji/Semolina
• 3/4 Cup - Mawa/Khoya (optional)
• 2 Cups - Powdered Sugar
• 1/2 tsp - Cardamom Powder
• 1/2 Cup - Grated Dry Coconut/Khopra
• 2 tbsp - Raisins
• 4 tbsp - Chopped Cashewnuts
• 2 tbsp - Poppy Seeds

Method:

• For outer layer of Gujiya, in a wide bowl take flour put 4 tbsp oil, mix it well and add water in small quantity to turn it into a stiff dough same like we make for poori.
• Then cover it with a damp cloth and keep aside until required.
• Now in a wok or kadai, add khoya/mawa and cook in it a slow flame for 2-3 minutes or until it melts, loosen up and then take it off flame and keep aside.
• Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt.
• Add Powder sugar with cardamom seeds.
• In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy seeds (I didn't used), dry grated coconut (khopra), powdered sugar and mix well.
• Add khoya/mawa and mix well with hands to combine khoya with sooji well. If you are not using khoya skip this step.
• Further knead dough again for 4-5 minutes to make it soft and make big gooseberry size balls with dough. Then roll it into thin roti/chapathi of 5' diameter or size depends on the size of your gujiya/karanji mold.
• The dough has oil or mooyan as we call enough so I didn't applied oil or flour for rolling but if you need apply drops of oil or slightly dust with flour to roll dough and don't worry about the same of roti/chapathi.
• Do greasing of gujiya or karanji mould with slight oil and place rolled chapathi on top of it.
• Place 1 tbsp of filling on one side of partition.
• Bring another partition together and close it.
• Press the edges to seal gujiya well and remove excess roti portion from mould and keep it with rest of dough.
• Press again to make sure gujiya/karanji is sealed well, gently open mould and take out gujiya.
• Then again repeat same for rest of dough and prepare gujiya.
• If you don't have mould then roll roti and use a circle cutter or bowl to cut roti into round shape.
• Now place filling and close gujiya forming half moon shape and then press edges with a fork to seal and make impression or with hand pinch edges and seal it.
• Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown.
• Do turn 2-3 times gujiya to cook it well both sides, use slotted spoon and drain oil, keep in kitchen tissue to drain excess oil and fry rest of gujiyas/karanji.
• Finally allow to cool completely before storing in air tight container.

Sooji Karanji Gujiya can be eaten hot or at room temperature and for further servings to loved ones on Holi, it can be stored in air-tight containers.

2. Dahi Bhalla

Recipe Servings: 2

Recipe Cook Time: 1 Hour + Time to soak lentils

Dahi Bhalla is one of the most loved and commonly prepared food recipes among the Indians. Thus for the ones willing try hands on this tasty and yummy treat, here is complete Dahi Bhalla recipe for you to try and serve your loved ones on Holi.

Ingredients

For the bhallas:

• 400 gm moong dal
• 2 tsp zeera
• 1 tsp chironji
• 1 cup urad dal
• Oil, for deep frying

For the khatti chutney:

 

• 1/4 cup pudina leaves
• 1 green chilli
• 1 cup coriander leaves
• 20 gm ginger
• 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• Juice of 1 lemon
• 1/2 tsp black rock salt
• Salt, to taste

For the meethi chutney:

• 1/2 tsp saunth powder
• 1 tsp degi mirch
• 200 gm tamarind pulp soaked in 1 1/2 cup water
• 800 gm sugar
• 3 tsp kachri powder
• 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• Salt, to taste
• 1/2 tsp black rock salt

For the dahi:

• 3 cups yogurt
• 2 Tbsp powdered sugar

For the chaat masala:

• 2 tsp peeli mirch
• 2 tsp garam masala
• 1 tsp kali mirch
• 2 tsp zeera powder

For garnishing:

• Sev
• Pomegranate

Method of Cooking Bhallas:

 

• Soak moong dal and urad dal for 2 hours.
• Then in a food processor grind them nicely.
• Do whisk the dal together till it becomes light and fluffy.
• Add zeera and chironji. The batter is ready.
• Now with wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.

Instructions for the khatti chutney:

• In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
• Add garam masala and lemon juice. Mix
• Your khatti chutney is ready.

For the meethi chutney:

• Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
• Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
• Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
• Your meethi chutney is ready.

For the dahi:

• Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

For the chaat masala:

• Mix all the ingredients together.

Plating up:

• In a plate place bhallas. Break them a little from the middle.
• Add sweetened curd, khatti chutney, meethi chutney.
• Garnish with pomegrante and sev.
• Sprinkle some chaat masala.
• Now Serve your loved a yummy treat of Dahi Bhalla.

Key Ingredients: tamarind, cumin seeds, yellow chillies, Pomegranate, sev, mace, nutmeg, black cardamom, lemon juice, mint leaves, green gram, ginger, coriander leaves, vegetable oil, Chironji, sugar, garam masala, rock salt, coriander, leaves, mint and yogurt

3. Paapri Chaat

Recipe Servings: 2

Recipe Cook Time: 40 Minutes

Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making some some crisp paapris drizzled with sweetened curd, freshly made chutneys and chaat masala.

Ingredients for the Paapri:

• 200 gm maida
• 40 gm oil
• 1 Tbsp ajwain
• Oil, for deep frying
• Salt, to taste

Method for the Paapri:

• Mix maida in a bowl, add salt and ajwain.
• Also add the oil and knead the flour with the oil.
• Now make small balls out of the dough.
• Roll them like a chapati. The size of the chapatti should be about 4-5 cm in diameter.
• Deep fry these paapris till golden brown on low heat.

Ingredients for Meethi chutney:

• 200 gm tamarind pulp soaked in 1 1/2 cup water
• 800 gm sugar
• 1/2 tsp saunth powder
• 1 tsp degi mirch
• 1/2 tsp black rock salt
• 3 tsp kachri powder
• 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• Salt, to taste

Method of Preparing Meethi Chutney:

• Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
• Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
• Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
• Your meethi chutney is ready.

Ingredients for the Khatti Chutney:

• 1 cup coriander leaves
• 1/4 cup pudina leaves
• 1 green chilli
• 20 gm ginger
• 1/2 tsp black rock salt
• Salt, to taste
• 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)
• Juice of 1 lemon

Methods for Khatti Chutney:

• Mix all the ingredients well together to come up with yummy Khatti Chutney.

Ingredients for the Dahi of Paapri Chaat:

• 2 cups yogurt
• 2 Tbsp powdered sugar

Methods for Dahi:

• Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

Ingredients For the chaat masala:

• 2 tsp peeli mirch
• 1 tsp kali mirch
• 2 tsp zeera powder
• 2 tsp garam masala

Methods for the chaat Masala:

• Mix all the ingredients together.

For garnishing:

• Pomegranate seeds
• Sev

4. Bhaang ki Pakori

Recipe Cook Time: 30 Minutes

How about serving your loved ones a treat of tasty Bhaang ki Pakori that is a preparation of Crunchy onion and potato pakoras which is dipped in a chickpea flour batter and is induced with a hint of bhaang (cannabis leaves).

Ingredients For the batter:

• 1 cup chickpea flour
• 1/2 tsp chilli powder
• 1 tsp mango powder water
• 2 tsp salt
• 1/2 tsp turmeric
• 1 tsp cannabis leaves-ground to a paste

Ingredients for the pakoras:

• 125 gm onions-sliced into thin rounds
• Various pieces of vegetables for the batter, optional
• 125 potatoes-sliced into thin rounds
• Oil for deep-frying

Method

• With all the ingredients for the batter prepare a batter of dropping consistency.
• Now adjust the water as required.
• Mix all the onions as well as potatoes into the batter of sneak in the ground cannabis leave paste.
• Heat the oil in a kadahi till some batter dropped into the oil comes up at once.
• Now scoop the pieces of the vegetable out of the batter and drop them into the hot oil.
• Fry over medium heat, to very light brown.
• Remove from oil with slotted spoon and now set it aside.
• Continue till all the onions and potatoes are used up.
• When ready to serve, heat oil again and then fry the pakoras on high heat till it turns golden brown.
• Now remove from oil, drain on absorbent paper and serve with green chutney.

Key Ingredients: gram flour, raw mango powder, onion, potatoes, red chilli, salt, turmeric, vegetable oil

5. Malpua

Ingredients:

• Malpua3 cups of fine wheat flour
• 2 Tablespoons ghee
• 1 cup fine semolina (Suji)
• 2 cups grated jaggery (gur)
• 1 Tablespoon peppercorns
• 1 Tablespoon curd
• 2 cups milk
• 1 Lime
• Pinch each of salt and soda.

Method:

• Place the flour and the semolina in a dekchi along with the milk, jaggery, curds and the pinch of salt. Then beat it for at least for 5 to 7 minutes till the mixture turns light and fluggy.
• Pound the peppercorns coarsely & add to the mixture.
• Now heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
• The mixture would have risen by this time. Now stir it well.
• If it is thick, add a little milk or water to bring it to the pouring consistency. Add it and then blend in it the pinch of soda and juice lime.
• Now place a deep frying pan with lot of ghee in it. When it is heated nicely, lower the fire and gently put in one tablespoon of the ready batter into the heated ghee.
• Next fry it till it turns golden brown in color on both sides. While frying try splashing it to make it porous and crisp.
• Further take it out with a slotted spoon & place in a strainer so that the extra ghee drips down.

Your Malpuas are ready now. Fried Malpuas can also be stored for a week or so.

6. Namak Pare Recipe

RECIPE TYPE: Snacks
TOTAL TIME: 1 hour 5 mins
PREP TIME: 35 mins
COOK TIME: 30 mins
SERVES: 4

How about offering your loved ones a tasty treat of Namak Paare with Indian tea, locally referred as 'Chai'. Get the easy recipe for Namak Paare here:

Ingredients (measuring cup used, 1 cup = 250 ml)

• 1 cup atta/wheat flour
• 1 cup maida/white flour
• 1/4 tsp baking soda
• 1 tsp ajwain/carom seeds
• 2 to 3 tbsp oil or ghee (i used sunflower oil)
• 1 tsp crushed black pepper (optional)
• 1/2 to 3/4 cup water
• 1 tsp cumin seeds/jeera (optional)
• oil for frying
• salt to taste

Method

• Firstly sieve the wheat flour, white flour, baking soda as well as salt together in a bowl.
• Now add the ajwain. Also mix the carom seeds with the rest of the sieved flours.
• Add the oil or ghee. Add water and start to knead the dough.
• The dough should not be soft, but firm.
• Now take medium sized balls from the dough and roll them on a dusted flour.
• Next with a serrated knife make criss cross patterns on the rolled dough.
• Carefully remove the diamond shaped patterns and then deep fry them in hot oil till crisp and golden browned.
• Now drain the namak pare on paper napkins to remove excess oil.
• Once they cool down, it gets ready to be stored in an airtight box.