Holi special recipes for making your day equally tasty and colourful


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It’s Holi time and elevated energy levels fill the air with splashes of colour being spread everywhere as an expression joy and love. However, no Indian festival is complete without food and the same is the case with Holi.

Chef de Cuisine, Ashwani Kumar Singh from The Leela Ambience Convention Hotel, Delhi and Chef Rakshit Sharma, Executive Chef at Hotel The Royal Plaza in New Delhi share some special Holi recipes to make your holi not only wet, wild and colourful but also equally flavourful.

1. Thandai

Milk, boiled – 1 lt

Almond – 100 gm

Char magaj – 50 gm

Poppy seed – 50 gm

Sunflower seed – 50gm

Rose petals – 5 gm

Fennel seed – 15 gm

Black peppercorn – 15 nos

Green cardamom – 15 nos

Nutmeg powder – ¼ tsp

Sugar – 150 gm

Saffron – ½ gm

Rose water – 20 m

Bhang leaves – 2 ½ tbsp (optional)


Saffron, soaked in hot milk

Pista, chopped


  • Pick, wash and drain the bhang leaves.
  • Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
  • Balanced and peel almond.
  • Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer. 
  • Now make a fine paste, stain, garnished and served in purvas.


2. Dahi vada


Mah ki dhuli dal – 1 cup

Moong ki dhuli dal – 1 cup

Salt – to taste

Cumin seed – 1 tsp

Garam masala– 1 tsp

For hing water
Hing – 1 tsp

Black salt – 1 tbsp

Red chilli powder – 1 tsp

Curd – 1 kg

Salt – to taste

Black salt – to taste

Sauth chutney – ½ cup

Mint chutney – ½ cup

Kutti mirch – 1tbsp

Dahi vada masala – 50 gm (Roasted cumin, black pepper powder and black salt)

Sev – 25 gm


  • Pick, wash and soaked the dal overnight.
  • Drain and make a fine thick paste in a food processor.
  • Remove the prepared paste in a bowl and put in the salt, cumin seeds, red chillies powder and keep aside.
  • Heat oil in a kadhai, shape the vada and fry in nicely on both the side till golden.
  • Now, make water with black salt, hing and red chillies powder and soak all the prepared vada till soft.
  • Whisk curd and mix salt and keep aside.
  • Now, squeeze the vada nicely with the help of you both palm and nice put in the dahi and keep aside for half an hour. 
  • Take a service palet and put in the prepared dahi vada on the center of the plate.
  • Now, pour the sauth ki chutney, mint chutney, kutti mirch and dahi vada masala
  • Sprinkle the sev on top of the vada and serve.


3. Gujiya

Flour – 250 gm

Sugar – 100 gm

Ghee – 90 gm

Semolina – 70 gm

Cashew – 15 gm

Almond – 10 gm

Raisin – 9 gm 

Pistachio – 9 gm

Khoya – 50 gm

Cilongi – 2 gm

Oil to fry


  1. At the first step we will make dough with the help of ghee, water and flour.
  2. Knead the dough till firm, cover the dough with a moist cloth and keep aside for 20 minutes.
  3. Now, for gujiya stuffing, grate khoya, chop dry fruits and keep aside.
  4. Melt ghee in a pan on a low flam and add crumbled khoya and stir. Cook the khoya till it begins to gather around itself. 
  5. Switch off the flame and keep the pan down. Let the khoya get cool.
  6. After the khoya gets cool and add sugar and mix everything well and keep it aside.
  7. Take the dough and make small balls from it, roll the small balls flat (circle) with the help of a rolling pin. 
  8. Place 1 tsp of khoya stuffing on one side of the circle, keeping edges empty.
  9. Carefully, bring together both the edges and press the edges carefully. 
  10. Heat oil for deep frying in a pan. 
  11. Deep fry these small gujiya till golden brown.
  12. Your sweet gujiyas are ready to serve.


4. Palak pakora chaat

Gram flour – 150 gram

Baby spinach – 200 gram

Rice powder – 60 gram

Semolina – 50 gram

Ajwain – 15 gram

Salt – 10 gram

Sweet Soda – 9 gram 

Red chili – 9 gram

Turmeric – 3 gram

Yogurt – 250 ml

Boil chickpeas – 10gram

Mint chutney – 3 spoons

Saunth chutney – 3 spoons

Oil to fry

Method – palak pakora

  1. First let’s make palak pkoras. Take spinach leaves, remove the hard stalks, and rinse them well carefully. Pat it dry with the help of a kitchen towel or paper napkin and leave aside.
  2. For the batter, take besan (gram flour), rice powder, sujee (semolina), salt, red chili, haldi, soda, ajwin, salt. 
  3. Add some water and make a smooth batter and rest it for 10 minutes, the consistency should be medium thick.
  4. Now take a pan for deep frying on medium heat. Once the oil gets hot, take one leaf and dip into the batter, remember that the leaf should be coated properly from all sides.
  5. Fry the coated leaves until it changes the colour and become crispy.

Method – Palak Chaat

  1. Now, let’s make the chaat. Arrange the palak pakora on the plate and drizzle some green coriander chutney on top.
  2. Followed by whisk yogurt, saunth chutney and chickpeas.
  3. Sprinkle chaat-masala on top and serve hot before the palak- pakoras got soggy.



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