Holi Recipes to Add An Extra Edge in Celebrations

Holi Recipes to Add An Extra Edge in Celebrations

Holi the festival of colors is celebrated with zeal and lots of enthusiasm. Celebrations in India is synonymous with food. There has to be something special for every occasion. Similarly there there are some of the exotic cuisine or food items that enhances the celebrations of the occasion. Holi marks the beginning of summers and on this day people crave for something tangy that tickles their taste buds accompanied with something chilled to drink.

There is an array of traditional holi recipes. However few are the most popular and famous to relish on Holi. These delicious delicacies just add an extra edge to the bunch of holi celebrations. The traditional holi recipes include Gujiya, Puran Poli, Kanji ke vade, Bhang ki thandai and a variety of Papad.

Do try these simple holi recipes to fully enjoy the Holi celebrations. We have listed the most common of all the holi recipes that you can easily try at home. These are :

Gujiya Recipe


  • Ghee / Oil to fry

For the Cover :

  • 500 gms Maida (All purpose flour)
  • 6 tblsp Oil / Ghee (melted)

For the Filling :

  • 500-600 gms Khoya
  • 1/2 tsp green Cardamom Powder
  • 25 gms chopped Almonda
  • 25 gms Raisins (Kishmish)
  • 25 gms dried Coconut (shredded)
  • 350 gms Sugar (Cheeni) or to taste (powdered)


  • Sieve the flour.
  • Mix the six tablespoons of oil with the maida.
  • Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  • Now add some water and knead lightly.
  • Keep adding water as required and knead into a soft but tight dough.
  • Set aside and cover with a damp cloth.
  • Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
  • Add sugar and cardamom powder into the khoya and mix well.
  • Add almonds, cashews, coconut and raisins.
  • Fry for 2 minutes and remove from the heat.
  • Allow it to cool.
  • Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  • Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
  • Take care that the filling does not ooze out.
  • Prepare all the gujiyas and spread on a cloth.
  • Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame.
  • When golden brown in colour, drain and remove.
  • Store for use in an airtight glass jar.
  • Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
  • For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
  • Moisten the edges of the round and fold one side of the mould over the other.
  • Remove the excess edges and reuse.

Kanji ke vade Recipe

Ingredients :

  • 1 kg Urad Dal
  • 2 pcs (small) Hing
  • 3 tsp Salt
  • 4 tsp Rai (finely ground)
  • 2 tsp Red Chilies (pounded)
  • 6 jugs Water
  • Oil, for deep frying
  • Whole Red Chilies, for garnish

Method :

  • Soak urad dal overnight and grind to the consistency of a cake batter.
  • Whisk the paste till it is fluffy.
  • Heat oil well in a deep frying pan.
  • Slide the small paste-parts into the heated oil and deep fry to a golden brown color.
  • Take care not to make the vadas too thick.
  • Take them out with a sieve type ladle and drain the oil completely.
  • Keep a tawa on the fire and heat crystals of hing on it.
  • As soon as it gives off the fragrance, turn an earthen pot on it.
  • Take it off the fire and fill it with warm water.
  • Mix rai, salt, red chilli powder and whole red chillies into the water.
  • Put the fried vadas into the matka.
  • Clean the top of the matka and cover it with a clean muslin cloth and securely tied.
  • Leave the matka in the sun for about 2 – 3 days (for better results) or you can also put it in sun for at least one day.

Papri chat Recipe

Ingredients :
For Papri :

  • 1 1/2 cup Wheat Flour
  • 3 cups Maida
  • 1/4 cup Oil
  • 1 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Hing
  • 1 tsp Cumin Seeds
  • 1 tsp Ajwain Seeds
  • 2 tbsp Vegetable Oil
  • Salt (according to taste)

For Green Chutney

  • 1/2 bunch Coriander Leaves
  • 1/2 cup Grated Coconut
  • 2-3 drops Lemon Juice
  • 1 Green Chili
  • Salt (according to taste)

For Red Chutney

  • 4-5 Dates
  • 1 tbsp Tamarind
  • 1/4 tsp Red Chili Powder
  • Salt (according to taste)

For Yoghurt Mix

  • 4 cups Yoghurt
  • 4 tbsp Sugar
  • 2-3 Curry Leaves
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 2 tsp Oil
  • Salt (according to taste)

Other Ingredients :

  • 2 Potatoes

Method :

Making Papri :

  • Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Hing, oil, crushed cumin and Ajwain seeds together.
  • Knead a little hard dough adding water. Roll out very small even size round papri of the dough. Deep fry them in oil and keep aside.

Making Green Chutney

  • Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside.

Making Red Chutney

  • Make the red chutney by boiling the dates and tamarind together in water till they are cooked.
  • Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside.

Making the Yoghurt Mix

  • Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside.

Final Steps

  • Boil the potatoes and mash them coarsely. Add salt and little chat powder to it.
  • While serving, lightly crush the puris little. Put one tbsp of mashed potatoes.
  • Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it.
  • Sprinkle little red chili powder and Chaat powder and serve.

Dahi Bhalle Recipe

Ingredients :

  • 1 1/2 cups Split black gram skinless (dhuli urad dal)
  • Salt to taste
  • 1 teaspoon Red chilli powder
  • 15-20 Raisins
  • A pinch of Asafoetida
  • Oil for deep-frying
  • 6-7 cups Yogurt
  • 1 teaspoon Rock salt (sendha namak)
  • Mint chutney to taste
  • Sweet date and tamarind chutney to taste
  • 2 teaspoons Roasted cumin powder
  • 2 tablespoons Fresh coriander leaves,chopped
  • 1 inch piece Ginger, cut into thin strips
  • 2 Green chilli, chopped

Method :

  • Wash and soak dal in three cups of cold water overnight.
  • Drain off excess water the following day.
  • Grind dal to a smooth paste.
  • Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter.
  • Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
  • Drain onto an absorbent paper. These are now called bhallas or vadas.
  • Put bhallas in sufficient quantity of hot water. Leave for two minutes.
  • Squeeze between your palms to drain out water.
  • Whisk yogurt well with rock salt (kala namak) and salt to taste.
  • Place bhallas on a plate and cover with yogurt.
  • Add mint chutney and tamarind chutney.
  • Sprinkle red chilli powder and roasted cumin powder.
  • Garnish with coriander leaves, ginger julienne and chopped green chillies and serve immediately.

Thandai Recipe


  • 250 gms sweetened condensed milk
  • 1 1/2 litre milk
  • 10 almonds, soaked in water and peeled
  • 6 pepper corns
  • 4 cardamoms, crushed
  • 2 tsp fennel seeds (saunf)
  • 1 tsp khus essence (poppy seeds)
  • Few ice cubes, crushed


  • Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
  • Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
  • Serve garnished with rose petals.
  • Makes for 12 glasses.