Here are some Holi Recipe for pakoras and other
snacks !! Relish these lips smacking Holi Dishes with friends and
dear ones and add more charm to Holi celebrations.
KANJI KE VADE
1 kg urad dal.
2 pcs(small) hing
3 tsp salt
4 tsp rai (finely ground)
2 tsp red chillies (pounded)
6 jugs water ( 1 jug = 6 glasses)
Oil for deep frying.
Whole red chillies for garnish.
Soak urad dal overnight and grind to a fine paste. It should have the
consistency of cake batter. Put it n a vessel and whisk it very well so that
the mixture is fluffy.
Heat oil well in a deep frying pan. Test if the oil is ready by dropping a
little of the mixture into the pan if it fluffs up and floats to the surface
the oil is ready. Take a piece of wet cloth on your left palm. This allows
the vadas to slide off into the pan without difficulty. Put some of the
mixture onto the cloth and flatten it, shaping it into round one-inch vadas.
Slide these off one by one into the oil, and deep fry.
They should be fried through and through, and have a golden brown colour.
Take care not to make the vadas too thick.
Keep a tawa on the fire and put the crystals of hing on it. Take a matka or
an earthenware pot, and as soon as the hing emits an aroma, turn the matka
upside down on the tawa to soak up the smell. Take it off the fire and fill
the pot with warm water. Mix rai, salt, red chilli powder and whole red
chillies into the water. The fried vadas are now put into the matka. The top
of the matka is covered with a clean muslin cloth and securely tied.
The matka is left out in the sun during the day for eight days. It is then
ready to be served.
Bhang Ke Vade
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Soak sugar in 1/2 litre of the water. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder. Soak
in two cups of remaining water. Keep aside.
Allow all soaked items to stand for at least 2 hours. Later, grind all
soaked ingredients to a very fine paste.(not sugar) Use a stone grinder
(manual or electric) if possible. When the paste is very fine, mix remaining
Place a strong muslin strainer over a large deep vessel or tie a strong
muslin cloth over rim of vessel and use to strain. Press through muslin with
back of hands, extracting the liquid into vessel. Add remaining water, a
little at a time to extract more. Pour back some of the extract and press,
repress. Repeat this process till the residue becomes dry and husklike. Add
milk, sugar and rosewater to the extracted liquid. If using cardamom powder
mix it in with the milk. Mix well.
Chill for a hour of two before serving.
Bhang ke Pakore (Rajasthan)
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil to deep fry
250 gm besan
2 gm soda bicarb
Salt to taste
5 gm ajwain
5 gm pomegranate seed powder
10 gm bhang seed powder
Peel and wash all the vegetables.
For the batter, sieve gram flour, soda bicarb and salt together. Add
ajwain, red chilli powder, pomegranate seed powder and bhang seed powder.
Add enough water to make a thick batter.
Dip the vegetables in the batter and deep fry on medium flame until light
Meetha Poodas (Gujarat)
4 cup wheat flour
2 cup sugar
½ cup yoghurt
Mix all the ingredients into a thick batter with a little water. The
consistency should be that of cake batter. Leave it covered for two hours
till the sugar dissolves and makes the batter softer.
Make small, oval-shaped balls and fry in medium-hot oil till red. Take out
on blotting paper to remove excess oil.
Serve it with yoghurt.