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Holi Recipe

Puris with Potato Masala (Aloo Puri)

by Chef
written by Chef

Aloo Puri is a classic North Indian breakfast dish featuring deep-fried, crispy puris served with spicy and flavorful potato masala. This traditional dish is a staple in many Indian households and is often enjoyed during festive occasions or weekend brunches.

Origin Aloo Puri

Aloo Puri is deeply rooted in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Delhi. It is commonly prepared in temples as prasad and during celebrations. The dish pairs perfectly with pickles, curd, or even a side of sweet halwa.

What I Love About This Recipe

Aloo Puri is the perfect comfort food—crispy puris with soft, spiced potatoes make for a heavenly combination. The contrast between the fluffy potatoes and the crunchy puris is truly satisfying. I love how simple yet flavorful the masala is, and the puris stay crisp for a long time. Plus, it’s a nostalgic dish that reminds me of family breakfasts and festive meals.

Also Read : Honey Garlic Pork Tenderloin

Puris with Potato Masala (Aloo Puri)
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Puris with Potato Masala (Aloo Puri)

Recipe by RecipeWikkiCourse: Holi Recipe
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

400

kcal

Ingredients

  • 2 cups whole wheat flour

  • ½ teaspoon salt

  • ½ teaspoon carom seeds (ajwain)

  • ¾ cup water (adjust as needed)

  • 1 teaspoon oil (for dough)

  • Oil for deep frying

  • 3 medium potatoes, boiled and mashed

  • 1 tablespoon oil or ghee

  • ½ teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1 green chili, chopped

  • 1 teaspoon ginger, grated

  • 1 medium onion, chopped

  • 1 medium tomato, chopped

  • ½ teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • ½ teaspoon red chili powder

  • ½ teaspoon garam masala

  • Salt to taste

  • ½ cup water (adjust for gravy consistency)

  • Fresh coriander leaves for garnish

Directions

  • In a large bowl, mix whole wheat flour, salt, and carom seeds.
  • Add a teaspoon of oil and gradually add water while kneading into a firm dough.
  • Cover and let the dough rest for 15-20 minutes.
  • Heat oil in a deep pan for frying.
  • Divide the dough into small balls and roll each into a small, round puri.
  • Carefully slide each puri into the hot oil and press gently to puff up.
  • Fry until golden brown, then remove and drain on paper towels.
  • Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
  • Add chopped green chili, ginger, and onions, and sauté until onions turn translucent.
  • Stir in chopped tomatoes and cook until soft.
  • Add turmeric, coriander powder, red chili powder, and salt.
  • Mix in mashed potatoes and add water for desired consistency.
  • Simmer for 5 minutes, then add garam masala and fresh coriander leaves.
  • Serve hot puris with potato masala and a side of pickles or curd.

Notes

  • The puri dough should be firm for best results; a soft dough will absorb more oil.
  • You can add a pinch of asafoetida (hing) to the masala for enhanced flavor.
  • If you like a thicker gravy, reduce the water in the masala.
  • For crispier puris, roll them evenly and fry in hot oil.
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Holi Recipe

Paneer Chutney Pakora

by Chef
written by Chef

Paneer Chutney Pakora is a crispy, deep-fried Indian snack made by stuffing paneer (cottage cheese) with flavorful green chutney, coating it in gram flour batter, and frying until golden brown. This delicious snack is perfect for monsoons, festive gatherings, or an evening tea-time treat.

Origin Paneer Chutney Pakora

Pakoras are a popular street food in India, with variations found across different regions. Paneer pakora, in particular, is loved in North India, especially in Punjab, where it is commonly served with spicy chutney and masala chai. The addition of chutney inside the pakora enhances its flavor, making it a unique and delicious twist to the classic pakora recipe.

What I Love About This Recipe

Paneer chutney pakora is an irresistible combination of crispy coating, soft paneer, and tangy chutney. The contrast of textures and flavors makes every bite delightful. I love how quick and easy this recipe is, making it perfect for unexpected guests or sudden cravings. The chutney stuffing adds a fresh and zesty kick that sets it apart from regular pakoras. Plus, it pairs amazingly well with a hot cup of chai on a rainy day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Paneer Chutney Pakora
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Paneer Chutney Pakora

Recipe by RecipeWikkiCourse: Holi Recipe
Servings

4

servings
Prep time

25

minutes
Cooking time

15

minutes
Calories

180

kcal

Ingredients

  • 200g paneer, cut into thick squares or rectangles

  • ½ cup gram flour (besan)

  • ¼ teaspoon turmeric powder

  • ½ teaspoon red chili powder

  • ½ teaspoon garam masala

  • ¼ teaspoon carom seeds (ajwain)

  • Salt to taste

  • ½ cup water (adjust for batter consistency)

  • Oil for deep frying

  • ½ cup fresh coriander leaves

  • ¼ cup fresh mint leaves

  • 1 green chili (adjust as per spice preference)

  • ½ teaspoon cumin seeds

  • ½ teaspoon lemon juice

  • 1 clove garlic (optional)

  • Salt to taste

Directions

  • Blend all chutney ingredients into a smooth paste and set aside.
  • Cut the paneer into thick slices and slit each piece halfway to create a pocket.
  • Spread a small amount of chutney inside each pocket and gently press the paneer slices together.
  • In a mixing bowl, combine gram flour, turmeric powder, red chili powder, garam masala, ajwain, and salt.
  • Gradually add water and whisk into a smooth, lump-free batter with a slightly thick consistency.
  • Heat oil in a deep pan over medium heat.
  • Dip each chutney-stuffed paneer piece into the batter, ensuring it is fully coated.
  • Carefully place in the hot oil and fry until golden brown and crispy, turning occasionally.
  • Remove and drain excess oil on paper towels.
  • Serve hot with extra green chutney and masala chai.

Notes

  • The batter should be thick enough to coat the paneer well but not too thick to overpower the flavor.
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Holi Recipe

Mathri (Spiced Indian Crackers)

by Chef
written by Chef

Mathri is a crispy, flaky, and spiced Indian cracker that is traditionally enjoyed with tea. This savory snack is popular in North India, especially during festivals like Diwali and Holi. Mathri has a long shelf life, making it perfect for storing and munching on whenever you crave a crunchy, spiced treat.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)
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Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

80

kcal

Ingredients

  • 2 cups all-purpose flour (maida)

  • ¼ cup semolina (sooji) (for extra crunch)

  • ½ teaspoon carom seeds (ajwain)

  • ½ teaspoon black pepper, crushed

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon turmeric powder (optional, for color)

  • ¼ teaspoon red chili powder (optional, for spice)

  • 4 tablespoons ghee or oil (for flakiness)

  • ½ cup water (adjust as needed)

  • Oil (for deep frying)

Directions

  • In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
  • Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
  • Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
  • Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
  • Prick the discs with a fork to prevent puffing while frying.
  • Heat oil in a deep pan over low-medium heat.
  • Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
  • Remove and drain on paper towels.
  • Let the mathris cool completely before storing in an airtight container.

Notes

  • Using ghee enhances the flakiness; don’t reduce the fat content too much.
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Holi Recipe

Lentil Dumplings in Yogurt (Dahi Bhalla)

by Chef
written by Chef

Dahi Bhalla is a popular North Indian street food dish made of soft, fluffy lentil dumplings soaked in creamy yogurt and topped with tangy chutneys and aromatic spices. This delicious snack is a staple during festivals like Holi and Diwali and is often served as part of chaat platters.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)
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Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki
Servings

2

servings
Prep time

40

minutes
Cooking time

20

minutes
Calories

250

kcal

Ingredients

  • 1 cup urad dal (split black gram), soaked for 6-8 hours

  • ¼ cup moong dal (optional, for extra softness)

  • 1 teaspoon ginger, grated

  • 1 green chili, finely chopped

  • ½ teaspoon cumin seeds

  • Salt to taste

  • Oil (for deep frying)

  • 2 cups thick yogurt, whisked

  • ½ teaspoon roasted cumin powder

  • ½ teaspoon chaat masala

  • Salt to taste

  • 1 teaspoon sugar (optional, for mild sweetness)

  • ½ cup tamarind chutney

  • ½ cup green chutney

  • ½ teaspoon red chili powder

  • ½ teaspoon black salt

  • ¼ cup pomegranate seeds (optional)

  • 2 tablespoons sev (optional, for crunch)

  • Fresh coriander leaves, chopped

Directions

  • Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
  • Add ginger, green chili, cumin seeds, and salt. Mix well.
  • Whisk the batter until light and fluffy (this helps make the dumplings airy).
  • Heat oil in a deep pan over medium heat.
  • Wet your hands and drop spoonfuls of batter into the hot oil.
  • Fry until golden brown, turning occasionally for even cooking.
  • Remove and drain excess oil on paper towels.
  • Soak the fried bhallas in warm water for 15-20 minutes until they soften.
  • Gently squeeze out excess water without breaking them.
  • Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
  • Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
  • Drizzle tamarind and green chutney over the yogurt.
  • Sprinkle red chili powder, black salt, and more roasted cumin powder.
  • Garnish with pomegranate seeds, sev, and fresh coriander leaves.
  • Serve chilled and enjoy!

Notes

  • Whisking the lentil batter is key to making soft and fluffy bhallas.
  • Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
  • The yogurt should be thick but pourable—adjust with a little water if needed.
  • Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving
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Holi Recipe

Jalebi

by Chef
written by Chef

Jalebi is a crispy, juicy, and deep-fried Indian dessert soaked in sugar syrup. This spiral-shaped delicacy is a popular festive and street food enjoyed across India, especially during celebrations like Holi and Diwali. Served hot or at room temperature, it pairs perfectly with rabri or even a glass of warm milk.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi
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Jalebi

Recipe by RecipeWikki
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

157

kcal

Ingredients

  • 1 cup all-purpose flour (maida)

  • 2 tablespoons cornflour

  • ½ teaspoon baking powder

  • 1 tablespoon yogurt

  • ¾ cup water (adjust as needed)

  • 1 teaspoon lemon juice

  • A pinch of saffron strands (optional, for color)

  • ½ teaspoon turmeric or yellow food color (optional)

  • 1 teaspoon ghee (for flavor)

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

  • A few saffron strands (optional)

  • 1 teaspoon rose water (optional)

  • 1 teaspoon lemon juice (prevents crystallization)

Directions

  • In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
  • Gradually add water while whisking to form a smooth, thick batter.
  • Add lemon juice, saffron strands, and turmeric for color. Mix well.
  • Cover and let the batter ferment for at least 8-12 hours or overnight.
  • In a pan, mix sugar and water, then heat over medium flame.
  • Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
  • Add cardamom powder, saffron strands, and rose water. Keep warm.
  • Heat oil or ghee in a flat pan over medium heat.
  • Pour the batter into a piping bag or squeeze bottle.
  • Pipe spirals directly into the hot oil and fry until golden brown and crisp.
  • Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
  • Take out and place on a serving plate.
  • Serve hot with rabri or enjoy as is.

Notes

  • Fermentation is key for a slightly tangy taste and crispy texture.
  • The batter should be thick enough to hold its shape when piped.
  • Keep the sugar syrup warm but not too hot while dipping the jalebis.
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Holi Recipe

Holi Traditional Puranpoli

by Chef
written by Chef

Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli
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Holi Traditional Puranpoli

Recipe by RecipeWikki
Servings

2

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

305

kcal

Ingredients

  • 1 cup chana dal (split Bengal gram)

  • 1 cup jaggery (grated)

  • ½ teaspoon cardamom powder

  • ¼ teaspoon nutmeg powder (optional)

  • 1 tablespoon ghee

  • 2 cups whole wheat flour

  • ¼ cup all-purpose flour (optional, for softness)

  • ¼ teaspoon turmeric powder

  • 2 tablespoons oil or ghee

  • Water (as needed, for kneading)

  • Ghee (for roasting)

Directions

  • Rinse the chana dal thoroughly and soak it for 30 minutes.
  • Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
  • In a pan, heat 1 tablespoon ghee and add the mashed dal.
  • Add grated jaggery and cook on low flame, stirring continuously.
  • Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
  • In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
  • Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
  • Take a small portion of the dough and roll it into a small circle.
  • Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
  • Roll gently into a thin, round shape, using flour to prevent sticking.
  • Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
  • Flip and cook the other side, applying ghee for a rich flavor.
  • Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

  • Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
  • The dough should be soft and well-rested to prevent cracking while rolling.
  • Use ghee generously for authentic flavor and richness.
  • Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.
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Holi Recipe

Malpua Recipe (Holi Homemade Sweet)

by Chef
written by Chef

Malpua is a traditional Indian dessert that is crispy on the edges, soft in the center, and soaked in sugar syrup. This rich and flavorful dish is often made during festivals like Holi and Diwali, pairing beautifully with rabri (thickened sweet milk) for an indulgent treat.

Origin Malpua Recipe (Holi Homemade Sweet)

Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.

What I Love About This Recipe

Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.

Also Read: Slow Cooker Chicken Enchilada Casserole

Malpua Recipe (Holi Homemade Sweet)
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Malpua Recipe (Holi Homemade Sweet)

Recipe by RecipeWikki
Servings

3

servings
Prep time

35

minutes
Cooking time

25

minutes
Calories

682

kcal

Ingredients

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

  • A few saffron strands (optional)

  • 1 teaspoon rose water (optional)

  • 1 cup all-purpose flour (maida)

  • ¼ cup semolina (sooji)

  • ½ cup khoya (optional, for richness)

  • ½ teaspoon fennel seeds (saunf), crushed

  • ½ teaspoon cardamom powder

  • 1 cup milk (adjust as needed for consistency)

  • 2 tablespoons sugar

  • 1 teaspoon baking powder

  • Ghee or oil (for frying)

Directions

  • In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
  • Gradually pour in the milk, whisking continuously to avoid lumps.
  • Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
  • Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
  • In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
  • Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
  • Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
  • Heat ghee or oil in a shallow pan over medium-low heat.
  • Once the ghee is hot, pour a small ladleful of batter into the pan.
  • Let it spread naturally to form a small pancake shape.
  • Cook on medium-low heat until the edges turn golden brown.
  • Flip and fry the other side until evenly cooked.
  • Remove using a slotted spoon and drain excess ghee.
  • While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
  • Ensure both sides are well coated with the syrup.
  • Remove and place on a serving plate.
  • Garnish with chopped nuts like almonds and pistachios.
  • Serve warm as is or with chilled rabri for a richer experience.

Notes

  • The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
  • Fry on medium-low heat for even cooking and a perfect golden-brown color.
  • Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
  • Freshly made Malpuas taste the best, as they tend to soften over time.
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Holi Recipe

Gujiya Holi Sweet

by Chef
written by Chef

According to Gujiya Recipe, this traditional Indian sweet is a must-have during festivals like Holi and Diwali. Gujiya is a deep-fried pastry stuffed with a rich mixture of khoya (mawa), nuts, and cardamom, offering a crispy, golden exterior with a soft, sweet filling inside.

Origin of Gujiya Holi Sweet

Gujiya has been a part of Indian cuisine for centuries, with roots tracing back to North India, particularly Rajasthan and Uttar Pradesh. It is believed to have been inspired by the Turkish Baklava but developed its unique Indian identity over time. Traditionally made during Holi, Gujiya represents festivity, joy, and the sharing of sweets with loved ones.

What I Love About This Recipe

Gujiya is the ultimate festive treat—crispy on the outside, rich and flavorful on the inside. The sweet aroma of cardamom, khoya, and coconut makes it absolutely irresistible. I love how every region has its own variation, whether it’s baked for a healthier option, dipped in sugar syrup for extra sweetness, or filled with different nuts and dry fruits. Making Gujiya at home brings a sense of tradition and nostalgia, making festivals even more special.

Also Read : Instant Pot Roast with Potatoes and Carrots

Gujiya Holi Sweet
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Gujiya Holi Sweet

Recipe by RecipeWikki
Servings

6

servings
Prep time

1

hour 
Cooking time

2

hours 
Calories

250

kcal

Ingredients

  • 2 cups all-purpose flour (maida)

  • 4 tablespoons ghee (clarified butter)

  • ½ cup water (as needed)

  • 1 cup khoya (mawa), crumbled

  • ½ cup powdered sugar

  • ¼ cup desiccated coconut

  • ¼ cup chopped nuts (almonds, cashews, pistachios)

  • 1 teaspoon cardamom powder

  • 1 tablespoon raisins

  • 1 tablespoon chironji (optional)

  • Oil or ghee (for deep frying)

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

Directions

  • In a mixing bowl, combine flour and ghee. Rub the mixture until it resembles breadcrumbs.
  • Add water gradually and knead into a firm dough. Cover and let it rest for 30 minutes.
  • In a pan, roast crumbled khoya on low heat until it turns light golden. Let it cool.
  • Mix khoya with powdered sugar, desiccated coconut, nuts, cardamom powder, raisins, and chironji.
  • Divide the dough into small balls and roll them into thin circles.
  • Place 1-2 teaspoons of filling in the center, fold into a half-moon shape, and seal the edges using water or a fork.
  • Heat oil/ghee in a pan and deep-fry Gujiyas on medium heat until golden brown.
  • (Optional) To coat in sugar syrup, dissolve sugar in water, boil until slightly thickened, add cardamom powder, and dip fried Gujiyas for a glossy finish.
  • Let them cool and store in an airtight container.

Notes

  • For a healthier version, bake Gujiyas at 180°C (350°F) for 20-25 minutes.
  • Ensure the dough is firm; a soft dough may cause Gujiyas to break while frying.
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Holi Recipe

Thandai Recipe ( Holi Drink)

by Chef
written by Chef

Thandai is a classic Indian spiced Milk beverage, traditionally enjoyed during Holi and Maha Shivratri. This cooling and aromatic drink is made with a mix of nuts, seeds, and fragrant spices, blended into creamy milk. It’s not just refreshing but also packed with health benefits. According to NDTV Food, Thandai helps cool the body and aids digestion, making it a perfect drink for Indian summers.

Origin Thandai Recipe (Traditional Holi Drink)

Thandai has its roots in North India, especially in Uttar Pradesh and Rajasthan, where it has been consumed for centuries during festivals. This traditional drink is often associated with Holi, the festival of colors, and is sometimes infused with bhang (a cannabis preparation) for a celebratory twist. Historically, it was offered to warriors and saints for its cooling and rejuvenating properties. Read more about Holi traditions on India Today.

What I Love About This Recipe

Thandai is a perfect combination of rich flavors and refreshing coolness. I love how the almonds and cashews add a creamy texture, while the fennel and cardamom bring a unique depth of flavor. The saffron and rose water give it a luxurious touch, making it feel festive and special. Plus, it’s a super customizable drink—you can make it dairy-free, add extra sweetness, or even turn it into a delicious Thandai-flavored dessert!

Also Read : Chef John’s Roman-Style Chicken

Thandai Recipe (Traditional Holi Drink)
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Thandai Recipe (Traditional Holi Drink)

Recipe by RecipeWikki
Servings

8

servings
Prep time

1

hour 
Cooking time

3

hours 
Calories

260

kcal

Ingredients

  • 3 cups full-fat milk (or almond milk for a vegan version)

  • ¼ cup almonds

  • 2 tablespoons cashews

  • 2 tablespoons pistachios

  • 2 tablespoons melon seeds (magaz)

  • 2 tablespoons poppy seeds (khus khus)

  • 2 tablespoons fennel seeds (saunf)

  • 1 teaspoon black peppercorns

  • 4-5 green cardamom pods

  • 8-10 saffron strands

  • 3 tablespoons sugar (or honey)

  • 1 tablespoon rose water

  • 1 teaspoon dried rose petals (optional)

  • ½ teaspoon cinnamon powder (optional)

  • Chilled milk or ice cubes (for serving)

Directions

  • Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, and cardamom pods in water for 4-5 hours or overnight.
  • Drain the soaked ingredients and blend them into a smooth paste with a little milk.
  • Heat the remaining milk in a saucepan and add saffron strands. Let it simmer for 2-3 minutes.
  • Stir in the prepared spice-nut paste, sugar, and cinnamon powder (if using). Mix well.
  • Allow the mixture to cool, then strain it using a fine sieve or muslin cloth.
  • Add rose water and dried rose petals for extra flavor.
  • Chill in the refrigerator for at least 2 hours.
  • Serve cold with ice cubes, garnished with chopped nuts and saffron strands.

Notes

  • You can make the Thandai paste in advance and store it in the refrigerator for up to a week.
  • Adjust sweetness as per taste or use natural sweeteners like jaggery or honey.
  • For a richer taste, replace regular milk with condensed milk.
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Special DaysHoli Recipe

Indian Chole Aloo Tikki

by Chef
written by Chef

Indian Chole Aloo Tikki is a popular North Indian street food that combines crispy potato patties Aloo tikki with a spicy and tangy chickpea curry (chole). This dish is loved for its crunchy texture, flavorful chole, and delicious toppings like yogurt, tamarind chutney, and sev. It’s a perfect blend of spice, crunch, and creaminess, making it a favorite at Indian chaat stalls. According to Times Food, this dish is not just tasty but also packed with protein and carbohydrates, making it a wholesome meal.

Origin Indian Chole Aloo Tikki

Chole Aloo Tikki has its roots in North India, particularly in Delhi and Punjab, where street vendors serve it as a popular evening snack. Aloo Tikki itself has been a part of Indian cuisine for centuries, with influences from Mughlai and Awadhi cooking. When combined with chole, the dish transforms into a hearty chaat, enjoyed by people of all ages. Over time, this dish has gained popularity across India and is now a staple at weddings, festivals, and street food stalls. For a deeper insight into Indian chaats,

What I Love About This Recipe

I love how Chole Aloo Tikki combines different textures and flavors in one dish. The crispiness of the aloo tikki pairs perfectly with the rich and spicy chole, while the chutneys add a tangy sweetness that enhances every bite. The addition of yogurt gives a creamy balance, and garnishes like pomegranate seeds or chopped onions bring freshness. It’s a dish that can be customized based on personal preferences—whether you like it extra spicy or mildly tangy. , it’s a satisfying meal that feels indulgent yet nutritious.

Also Read :Oven-Roasted Asparagus

Indian Chole Aloo Tikki
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Indian Chole Aloo Tikki

Recipe by RecipeWikkiCourse: Holi Recipie
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

289

kcal

Ingredients

  • 4 large potatoes (boiled and mashed)

  • 2 tablespoons cornstarch or rice flour

  • 1 teaspoon cumin powder

  • ½ teaspoon red chili powder

  • ½ teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon chopped coriander leaves

  • 1 tablespoon grated ginger

  • Oil for shallow frying

Directions

  • In a bowl, mix mashed potatoes, cornstarch, cumin powder, red chili powder, garam masala, salt, coriander leaves, and grated ginger.
  • Divide the mixture into equal portions and shape them into round patties.
  • Heat oil in a pan and shallow fry the tikkis until golden brown and crispy on both sides.
  • Remove and place on a paper towel to absorb excess oil.
  • Heat oil in a pan, add cumin seeds, and let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in tomato puree and cook until oil separates.
  • Add coriander powder, turmeric, red chili powder, chole masala, garam masala, and salt.
  • Mix well and add boiled chickpeas along with water.
  • Simmer for 10-15 minutes until the chole thickens.
  • Garnish with chopped coriander leaves.
  • Place two aloo tikkis on a plate.
  • Pour a generous amount of hot chole over them.
  • Sprinkle chopped onions, coriander leaves, sev, and pomegranate seeds.

Notes

  • Adjust the spice levels according to your preference.
  • You can bake or air-fry the tikkis for a healthier version.
  • If the potato mixture is too sticky, add more cornstarch or rice flour.
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