If you are like us and don't fancy the idea of smearing colours on each other on Holi but love the holiday because one, it's a day off and second, it's that one day dedicated to hogging on delicious sweet and savoury (and fried) dishes that make the festival a memorable one, then keep on reading as we go over a few Holi staples that take us back to our childhood days. From dahi bhalla to gujiayas to even bhang thandai, here are ten Holi recipes that will make your celebration of the 'festival of colours' a foodie's colourful field day.
10 Holi Recipes That Will Remind You Of The Good Ol' Days From Your Childhood
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Bhang Thandai
Holi is probably the only time when everyone gets excited about letting their hair down and enjoying a few swigs of bhang. This one's strictly for those who are of the legal drinking age and can tolerate the real potent stuff because bhang is a ball made from grounding cannabis leaves (FYI, yes they are legal in India) with rose petals in a mortar-and-pestle along with milk and ghee. The balls are then used for spiking your thandai which is a yummy milk-based cooling drink made from milk, pistachios, fennel, almonds, (khus-khus) and saffron that keeps you cool and energised through out the day.
Bhang Pakoda
Another Holi delicacy that makes use of the bhang leaves, you would want to binge on these at your own risk. The recipe is pretty much the same as your normal mixed vegetable pakodas with a slight twist brought by the bhang leaves.
LBB-tip: Be mindful of how much bhang you are introducing to your system since bhang is known for causing hallucinations or hangovers when over-consumed.
Dahi Bhalla
Chaat and Indian summers are a love where one does not exist without the other. There's no better way to bid goodbye to spring and welcome summers than savouring some yummy chaat served with chilled curd and tang tamarind chutney. Gol gappas and dahi bhalla remain two favourites in Holi parties across North India because not only are they tasty but also help you beat the heat during the day while playing Holi. Also, if by any chance you feel that you have had a little too much of alcohol, the curd will help you sober up as it is rich and protein and helps in slowing down the absorption of alcohol.
Mathri
Mathri or mathi is everyone's comfort evening snack that's enjoyed best with achaar (mango pickle supremacy here) and a cup of masala chai. Once the Holi frenzy is over, this wholesome combination is all you need to calm you down post the water splashing and colour splotching spree. Also, after a long day of being soaked in water, a masala chai would definitely be a welcoming thought.
Gujiya
One dish that cannot be missed during the Holi days is gujiya. Gujiya is a sweet deep-fried dumpling of sorts, made with suji (semolina) or maida (flour) and stuffed with khoya. All grandmothers have some sort of competition for acing the perfectly flaky gujiyas which only means more gujiyas for us to finish off. If you are attempting to make them on your own, then check out this recipe by Chef Pankaj Bhadouria.
Kachori
It's spicy, crunchy and delicious. Moong dal kachoris are simply irresistible, especially when served with aloo ki subzi. Many people make this Holi treat with soaked peas sautéed with black pepper, garam masala, and coriander powder in place of moong dal if they wish to skip the dunking in aloo subzi part of it. This uncomplicated dish pairs well with mint chutney and curd accompanied with thandai.
Malpua
Malpua is a crispy pancake fried in ghee and dipped in sugar syrup. Malpua is considered a must for auspicious occasions like Diwali or Holi in Indian households, pretty much a celebratory dessert. It is usually flavoured with sugar and cardamom and made from flour and khoya but certain homes prefer making it with paneer which makes it a slightly healthier option.
Namakpare And Shakkarpare
Namakpare and shakkarpare are really similar to mathi in terms of recipe. All three are made from deep-fried flour dough with a few tweaks here and there to make each one different from the other. Namakpare resonate mini mathis and are a beloved savoury tea-time snack in most homes in North India. Shakkapare on the other hand contain sugar which brings in that sweetness.
Mirchi Pakodas
Holi feasts are incomplete without pakodas. If you are not into the whole bhang in your pakoda situation, then sticking to the OG potato stuffed green chilly pakodas. You are supposed to use the medium-sized ones which have little to no spice in them and slit them for stuffing in the potato filling which gives a nice texture contrast to the crispy shell of the chillies. Serve these with green chutney and get ready to impress all your guests.
Jalebi
Jalebi's India's equivalent of pretzel, period. The freshly deep-fried crispy flour swirls are dipped in sugar syrup (or chashni) and never fail to warm your heart. Jalebi is usually served with rabdi during the warmer seasons, which is another Indian dessert made with thickened milk boiled down with sugar, cardamom and dry fruits. The rabdi is slightly less sweet and is served cold which balances the warmth of the jalebi which only makes this combination a match made in heaven. Making fresh jalebis at home might feel like a task but it's actually not if you nail the consistency of the batter. Check out this simple recipe we found by Chef Kunal Kapur.
