Holi : 6 Traditional snacks you must try this Holi

Holi is a festival of Joy, Happiness and love. Holi is synonymous with smiles, celebrations and top of it all, colours. But there is one another thing that adds a delight full flavour to the fun and celebration of this festival. This is nothing else but the delicious Food and Snacks prepared for this Festival.


We have bring Best 6 Traditional snacks for you to try on this Holi. This Holi indulges in delightful traditional fare. Try out these delectable, easy to make recipes.
 

#1 Dahi Bhalle:

Dahi Bhalla: A popular North Indian chaat dish made during festival occasions.

Ingredients:

• Split Urad Dal - 1/2 cup - soaked for 1 hour,
• Asafoetida Powder - a small pinch,
• Ginger - 1 to 2 tsp, peeled,
• Finely chopped, Green Chilli - 1,
• Chopped, Cashewnuts - 1/2 tsp,
• Chopped, Raisins - 1/2 tsp,
• Grated Coconut - 1/2 tsp,
• Thick Plain Yogurt - 1 cup,
• Milk - 1/4 cup,
• Sugar - a small pinch,
• Cumin Powder - 1/2 tsp,
• Black Salt - 1/2 tsp,
• Sweet Tamarind Chutney - 1 tblsp,
• Green Chutney - 1 tblsp (optional),
• Pomegranate Seeds - few,
• Chopped Coriander Leaves - few,
• Oil as required,
• Salt as per taste.

Method:

- Drain the dal and transfer to a grinder.

- Add asafoetida powder, ginger, green chillies and salt.

- Grind to a smooth batter and keep aside. Add little water if desired during grinding.

- Mix cashewnuts, raisins, coconut and a pinch salt in a bowl.

- Add this to the batter and mix well.

- Heat oil in a deep frying pan over medium flame.

- Add spoonfuls of the batter into the hot oil.

- Fry until the vadas become crisp and golden.

- Remove, drain excess oil and drop them in a bowl of water for 10 to 20 minutes.

- Meanwhile, whisk the yogurt, milk and sugar in a bowl.

- Squeeze excess water from the vadas and transfer them to a bowl.

- Pour the yogurt mixture over the vadas.

- Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top.

- Garnish with pomegranate seeds and coriander leaves.

- Serve at once or serve chilled.

#2 Shakkar Para:

Shakkar Para: A perfect tea time snack and often made during special occasions.

   
Ingredients:

• Maida - 1 cup,
• Sugar - 1 cup,
• Cardamom Powder - little,
• Kesari Powder - a pinch,
• Oil - 250 ml,
• Ghee - 1/2 tsp

Method

- Combine ghee and maida with little water.

- Knead to a thick dough and make small puris.

- Cut the puris into desired shapes (squares or triangles).

- Heat oil in a pan over medium flame.

- Fry the prepared puris and remove.

- Add little water to sugar and place over medium flame.

- Add Kesari powder and simmer till thick and sticky.

- Remove and keep aside to cool.

- Add the fried puri and gently immerse fully in the sugar syrup.

- Remove and transfer to a plate.

- Sprinkle cardamom powder and let it sit for a minute or two.

- Serve at once.

#3 Bhang Pakora:

Bhang Pakora: A special Holi recipe from Rajasthan.

Ingredients:

• Bhang Leaves - handful, tender (or use 1 tsp Bhang Seed Powder),
• Chopped Potato - 1,
• Chopped Onion - 1,
• Chopped Brinjal - 1,
• Chopped Cauliflower - 1 cup,
• Gram Flour - 1 cup,
• Red Chilli Powder - 1 to 2 tsp,
• Oil as required,
• Salt as per taste,
• Dry Mango Powder - 1/4 to 1/2 tsp,
• Pomegranate Seeds - 1/4 tsp,
• Coriander Leaves - small handful, finely chopped,
• Cumin Seeds - 1/4 tsp (optional),
• Water as required.

Method:

- Finely chop the bhang leaves and crust them well.

- Add the ingredients except oil into a large bowl.

- Add the bhang leaves and mix well, adding enough water, to a thick batter.

- Heat oil in a deep frying pan over medium flame.

- Drop small portions of the batter and deep fry until golden brown.

- Remove and drain excess oil.

- Serve hot with chutney of choice.

#4 Gujiya:

  

Ingredients:

For the Dough:

• Refined flour - 4 cup, 
• Ghee - 1/2 cup, 
• Cold Water to mix

For the Filling:

• Khoya - 200gms,
• Sugar - 1 cup,
• Green Cardamom - 1 tsp - powdered,
• Almonds - 1 tsp - finely chopped,
• Ghee for deep frying

Method:

- To make the dough, mix ghee and flour in a bowl.

- Add water and knead well to a stiff dough.

- Keep aside for 60 minutes.

- Saute the khoya till slightly fried and keep aside to cool.

- Add sugar, cardamom and almonds to the cooled khoya and mix well.

- Make balls of the dough and roll them into thick rounds.

- Place a tsp of the filling and fold. Seal the edges with wet fingers.

- Heat ghee in a pan over medium flame.

- Fry the gunjiyas till golden brown on all sides.

- Remove and serve.

#5 Thandai:

 

Ingredients:

• Sugar - 3/4 cup,
• Full Cream Milk - 1/2 cup,
• Almonds - 2 tsp,
• Poppy Seeds - 1/4 tblsp,
• Saunf - 1/4 tblsp,
• Pistachios - 1 tsp,
• Watermelon Seeds - 1/2 tblsp, dried,
• Cardamom Powder - 1/4 tsp,
• White Peppercorns - 1/2 tsp,
• Fresh or Dried Rose Petals - 2 tblsp,
• Saffron Strands - few

Method:

 
- Soak the almonds, poppy seeds, saunf, melon seeds and pistachios in water for a 30 minutes.

- Grind to a fine paste and keep aside.

- Boil the milk over medium flame.

- Add the saffron strands and mix well.

- Add the sugar and stir until fully melted.

- Grind the rose petals and peppercorns to a fine powder.

- Add to the milk along with cardamom powder.

- Mix well and simmer for 2 to 3 minutes.

- Add the ground paste and mix well.

- Remove and chill for atleast 2 to 3 hours.

- Just before serving, garnish with chopped almonds and pistachios.

-Serve chilled.

#6 Malpua:

Malpua is a traditional Indian dessert popular during Holi festival. It is also known as Indian sweet pancake.

Ingredients:

• Plain Flour (Maida) - 150 gms,
• Semolina (Rava) - 100 gms, lightly roasted,
• Fennel Seeds - 1/8 tsp (optional),
• Baking Powder - a pinch,
• Green Cardamom Powder - a pinch,
• Milk - 500 ml,
• Ghee (or Oil) - for frying,
• Pistachios - handful, broken, for garnishing

For the Sugar Syrup:

• Sugar - 250 gms,
• Milk - 50 ml,
• Water - 200 ml,
• Saffron Strands - a pinch (optional)

Method:

- Place the water for sugar syrup in a pan over medium flame.

- Add the sugar and stir until fully dissolved.

- Add the milk and after a few minutes remove the scum that rises to the top.

- Remove the pan from the flame and keep aside.

- Mix maida, rava, baking powder, fennel seeds, cardamom powder and milk.

- Ensure the mixture is of pouring consistency and not too thick.

- Heat ghee in a pan over low flame.

- Pour a ladleful of the mixture and spread evenly.

- Cook till it is light brown on both sides.

- Remove and drain excess ghee.

- Drop it in the sugar syrup and let it soak for 10 minutes.

- Repeat the same with the remaining batter.

- Drain the malpuas from the syrup, garnish with pistachios and serve.
 

This Holi indulges in delightful traditional fare. Try out these delectable, easy to make recipes and let us know through your comments.

Happy Holi!

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