After a long period of waiting and longing, Holi is finally here. And what's even better? This time you can celebrate it with your loved ones, of course, following safety protocols. Holi is often everyone's favourite festival. the food, the ‘special' drinks, the music and let us not forget - Dancing!! This year, we have compiled our favourite Holi Dishes and cured a Holi Menu, pun intended! Let;'s start with Holi Snacks!

Mini Samosa

Ingredients- 

• 500 gm flour
• 2 pinches salt
• 1 tablespoon red chilli powder
• 2 tablespoon coriander powder
• 2 pinches powdered asafoetida
• 1 teaspoon vegetable oil
• 5 tablespoon ghee
• 500 gm roasted peanuts
• 1 teaspoon garam masala powder
• 2 tablespoon powdered raw mango
• 1 teaspoon cumin seeds

Method -

1. Take 2 tbsp oil in a heavy pan. Add the peanuts and saute on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely.
2. Heat 1 tbsp oil in a pan. Add the asafoetida and the cumin seeds. Allow the seeds to splutter.
3. Add salt, garam masala, coriander powder, chilli powder and raw mango powder. Saute for 30 seconds and add the crushed peanuts. Toss well and remove from fire. Set aside to cool.
4. Sieve the flour, add salt, melted clarified butter and mix it very well. Add a small quantity of water and knead to a stiff dough. Set the dough aside for 20 minutes.
5. Divide the dough into 15 balls of equal size. Roll out each ball to a disc of 4-inch diameter. Cut it into 2 equal halves along the diameter.
6. Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.
7. Place a tbsp. of filling in the cone and seal from above. Fill all the cones and set them aside. Heat oil for frying in a pan. Put the prepared samosas in hot oil, deep fry on low to medium till light brown.

Now, Serve!

Mawa Gujiya - Holi Special Sweets!

Ingredients

For the dough

• 4 cups Maida
• ½ cup Ghee (Melted)
• For the filing
• 200 g Khoya
• 2 cups Dry Coconut (Finely grated)
• ½ cup Chironji
• ½ cup Raisins
• 200 g Powdered Sugar
• 2 teaspoon Cardamom powder

For Sealant

• 2 tablespoon Maida
• 3 tablespoon Water

Instructions

For the dough-

1. Mix melted ghee with all purpose flour and rub with your palms.
2. Knead a soft dough using water.
3. Cover and keep aside.

For the filling

1. Break the khoya into small pieces and fry till pinkish in color.
2. Let it cool and then add grated coconut, chironji, raisins, caster sugar and cardamom powder.
3. Mix well.

For sealant

Mix maida and water in a bowl.

To make gujiya

1. Knead the dough for a minute.
2. Divide it into 40 pieces.
3. Roll each piece into a 4 inch disc.
4. Keep the rolled discs in a plate covered with damp cloth.
5. While rolling the dough, keep the remaining dough covered.
6. Keep the rolled disc in the gujiya mould and fill it with 1 and ½ teaspoon of filling.
7. Apply the sealant on the borders and press the mould.
8. Remove the extra dough from around.
9. Remove the gujiya from the mould and store in a plate covered with damp cloth.
10. Make all the gujiyas in the same way.
11. Heat ghee in a heavy bottom pan.
12. Deep fry the gujiyas on medium low flame till lightly browned.
13. Let the gujiyas cool before storing them in a airtight container.

Bhang Pakori

Ingredients of Bhaang ki Pakori

For the batter:

• 1 cup Chickpea flour
• 2 tsp Salt
• 1/2 tsp Turmeric
• 1/2 tsp Chilli powder
• 1 tsp Mango powder water
• 1 tsp Cannabis leaves-ground to a paste

For the pakoras:

• Various pieces of vegetables for the batter, optional
• 125 gram Onions-sliced into thin rounds
• 125 gram Potatoes into thin rounds 
• Oil for deep-frying

How to Make Bhaang ki Pakori

1. With the ingredients for the batter, make a batter of dropping consistency.
2. Adjust the water as required.
3. Mix the onions and potatoes into the batter and sneak in the ground cannabis leaves paste.
4. Heat the oil in a kadhai till some batter dropped into the oil comes up at once.
5. Now scoop the pieces of the vegetable out of the batter and drop them into the hot oil.
6. Fry over medium heat, to very light brown.
7. Remove from oil with slotted spoon and set aside.
8. Continue till all the onions and potatoes are used up.
9. When ready to serve, heat oil again and fry the pakoras over high heat till golden brown.
10. Remove from oil, drain on absorbent paper and serve with green chutney.

For more Holi Special food recipes, search our recipe blog for Holi food recipe and enjoy amazing snacks and sweets this Holi!