Every Indian festival is an excuse to gorge on delicious delicacies, especially Holi. While playing with colours is never boring, eating delicious snacks is another interesting part of the festival. But beware; as a lot of food has to be prepared for the festival, most of the restaurants use cheap quality raw materials and Indian spices to make their food.
Hence, before the celebration begins to make some quick yet delicious snacks and protect the health of you and your family. To make it for you, we have listed the recipes of two much-loved snacks made during Holi. Check out the recipes as below:
1. Masala Kachori
Being easy to eat a snack, Masala Kachori can kickstart your Holi celebrations with a bang. Serve it some tamarind chutney and green chilli chutney and cherish the smiles from your loved ones. Find the recipe as below.
Ingredients:
- Maida
- Curd
- Gram flour
- Chilli powder
- Turmeric powder
- Garam masala
- Green chilli paste
- Ginger-garlic paste
- Mint leaves and coriander leaves
- Lemon juice
- Salt
Method:
- Make a stiff dough using curd, maida,and ghee. Keep it aside.
- Heat a few tablespoons of oil in a kadhai and add ginger garlic paste into it. Further, add Vasant turmeric powder, Vasant garam masala, green chilli paste, mint and coriander leaves, gram flour and some salt. Saute till the mixture cooks.
- Further, take it off the heat and squeeze some lemon juice into it. Let the mixture to cool.
- Now, take the dough and make small balls from it. Using a roller pin, make flat disks.
- Wet the ends and pinch them a bit. Add the prepared mixture in the center.
- Cover the mixture with the help of the dough and fry in hot oil till golden brown.
- Serve when it is hot.
2. DahiVada
No Holi is ever complete without Indian chaat and Dahivada is a favourite among people across all ages. Hence, make some mouth-watering DahiVada and lighten up the Holi mood! Read the recipe as below.
Ingredients:
- Husked black gram – soaked for 5-6 hours
- Smooth beaten curd
- Cumin powder
- Redchilli powder
- Black pepper powder
- Sindhav powder
- Chaat masala
- Oil (for frying)
- Salt
Method:
For the vada:
- Make a fine paste of the husked black gram. Ensure that the paste remains light and fluffy.
- Makevadasfrom the paste and fry them in hot oil. Remove after they turn golden brown in colour. Further, add them into a bowl of salt water.
- Make as many vadas as you want.
For the curd mixture:
- Take sufficient amount of curd into a bowl.
- Add Vasant cumin powder,Vasant black pepper powder, and salt to it.
- Further, take out the vadas and add them into the mix.
- Garnish the dish with Vasant cumin powder, Vasant chilli powder, Vasant sindhav powder,and Vasant chaat masala.
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