Celebrate India’s most colourful festival with seven mouth-watering Holi delicacies for a multi-hued feast!

By KRITI SARASWAT-SATPATHY

Gujiya

If there’s one food that is intrinsically synonymous with Holi, it’s this sweet indulgence! Biting into this crescent-shaped, deep-fried treat brings back childhood memories when countless gujiyas were relished and offered to one and all on Holi, along with a smearing of colour on their cheeks. Made of refined flour or semolina, the dumpling is stuffed with sweetened khoya (milk solids) and dry fruits, then deep-fried in ghee or oil, and finally dunked in sugar syrup. Have them while they’re hot for that unforgettable crunch!

Chaat and Dahi Bhalle

A riot of colours on the plate and a burst of flavours for your palate, chaat is the perfect pick-me-up to munch on during festival revelries. Dishes like dahi bhalle (lentil doughballs flavoured with yoghurt and spices), gol gappe (ball-shaped semolina crackers served with mint-flavoured water), sev puri (flat crackers with potatoes and spices), and bhel (puffed rice with spices) are just some of the delectable concoctions that fall within this category. Like the many shades of Holi, these versions of chaat are a melange of sweet, savoury, spicy, and tangy flavours, all rolled into one delicious repast!

Thandai

Adding a dash of cool to Holi parties, a tall glass of this chilled, sweet drink is a much-enjoyed beverage by all. Native to India, thandai is made with milk infused with saffron, cardamom, fennel, and poppy seeds, and sprinkled with chopped almonds, pistachios, rose petals, and sugar. Given that the festival’s gatherings are usually daytime affairs, it’s the perfect refreshment when you’re burning all those calories dancing under the springtime sun.

Puran Poli

As the name suggests, this comforting dish consists of poli (a wheat flatbread) stuffed with a generous filling of puran (chana dal or split chickpea lentils, jaggery, and a hint of cardamom). Topped with a dollop of ghee and often served with a thin, tangy curry called amti, it’s reserved for special occasions. And especially holds pride of place in Maharashtrian households during Holi. Fresh and nutritious, it’s prepared using seasonal harvested ingredients.

Phirni

A sinful dessert with aromatic spices, phirni is made using ground rice, milk, saffron, and cardamom powder, along with a sprinkle of almonds. While deceptively simple in preparation and appearance, a bowl of this lip-smacking creamy goodness simply hits the spot. With Holi marking the end of winter and beginning of spring, this pudding is often served chilled after meals, marking a saccharine end to the festival of colours.

Pakora and Kachori

Savouring an assortment of crisp, hot pakoras made of onion, cauliflower, potato, and more hits differently when spirits are high and the vibe is filled with joy. Adding even more flavour (if possible!) is kachori, a deep-fried savoury snack with a crunchy outer coating and a variety of stuffings including spices and moong lentils. Take your pick from khasta (flaky) and pyaaz (onion) to matar (peas) kachori. Or better still, try them all!

Aloo Puri

There is something so comforting about dunking piping hot puris into aloo ki sabzi (potato curry) and taking a bite! And when done just as post-party hunger pangs set in, the satiation is even higher. For many, the nostalgia of Holi get-togethers ending with a simple meal of aloo puri—savoured right after all the merriment of playing with colours and water, often while still in drenched outfits—is nothing short of magical. A breakfast dish in many states, this easy fare is a universal Holi favourite

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