Planning a Holi Party? Serve 5 traditional Holi foods this year
Whether you are an entrepreneur, an employee or homemaker, Holi is a time to eat, drink and make merry. Check out the best foods for the festival this year
The festival of colours is finally here and it is time to celebrate the advent of spring. Besides stocking up on coloured powder for the party games at Holi, you also need to plan the food that you are going to serve.
But, getting your Holi party menu just right is not easy. If you are holding a party at the workplace, you will have to keep the foods simple, non-messy and easy to manage. If you are hosting a party at home, you need to plan elaborate dishes to delight your guests. From Papri Chaat, chilled Thandai, Dal Kachori to Gujjia and more, there are plenty of traditional foods that are served during Holi.
Here are our suggestions of the 5 best foods to make the festival fun and colourful this year…
Chaats
Chaat is a very popular dish that is always a part of Holi festivities. You could choose from Papri chaat, Bhel Puri, Pani Puri, Sev Puri and so many other traditional chaats.
Since most chaats are high in calories, nowadays it is trendy to offer some healthy options too. Some people use multi-grain sev puri and add plenty of vegetables to these dishes to give the chaats a healthy twist.
Paani Puri can be eaten khatta (sour), meetha (sweet) or sukha (dry)
But for a regular plate of chaat, you would need channa (boiled chickpeas), potatoes, sev and of course, papri (flattened round disks made of dough). Toss in some traditional Indian spices like chaat masala, red chilli powder, salt, tamarind and you are all set!
Pani Puri, also known as Phuchka in West Bengal and Golgappa in Delhi and Punjab is a chaat loved by many as it perfect for summer and fun to eat. You have the option to go khatta (sour), meetha (sweet) or sukha (dry).
Golgappa is essentially a puri that can be made out of dough or sooji (semolina) and is filled with mashed potatoes, chickpeas, or mung beans.
The water that accompanies this dish is flavoured with mint, tamarind and coriander. Top it off with some crunchy sev, and feel free to add some boondi in your water for that extra crunch.
Chole Kulcha
A delicious main course, Chole with Kulcha is a great favourite and it is perfect when served with some mint chutney.
This Punjabi delicacy is quite simple to make. The kulchas can be bought pre-made or you can make them at home.
Kulcha is a tender bread, which can be stuffed with various fillings such as paneer, peas or even potatoes and onion.
Kulcha is usually served with pindi chole or mint chutney
Dahi Vada
A classic Holi favorite, Dahi Vada can be made and kept in the fridge overnight. This dish is a great starter as it is packed with protein and spices.
The vada is made out of ground urad dal while the yoghurt contains cumin, black salt, chilli powder and chaat masala.
Dahi Vada is packed with protein
Thandai
Thandai is a cold refreshing beverage made from a blend of milk, rosewater, nuts, sugar, and saffron. It is best served chilled and equally enjoyable at room temperature. Set the thandai aside for a while so that the milk can absorb all the aromatic flavors of the spices and nuts.
If you want an extra kick, you can add fruits such as strawberry, mango, pineapple, kokum or coconut.
Start the summer right with some chilled and flavorful Thandai
Abhijeet Kumar Badatya, Bar manager at Grand Hyatt Goa, who is making specialised Holi thandai this season for guests visiting Capiz Bar, says,
“The reason I am promoting and making Thandai is because it is one of the oldest traditions of Holi and a classic favourite. If there is no Thandai there is no Holi. I am preparing both alcoholic and non-alcoholic Thandai.”
“I also include fresh dehydrated rose petals, which are edible and give the drink added flavour. I will be adding local fruit favourites in Goa such as coconut and kokum too. Instead of using whole milk for the coconut Thandai, I am using coconut milk as the base, and likewise kokum milk for the kokum Thandai. This is a perfect drink for the start of summer as it keeps the stomach cool, and helps aid in digestion.”
Sweets
Malpua- The pancake like sweet dish called Malpua is very popular at Holi parties. It is deep-fried and made of flour, semolina, ghee, fennel seeds and cardamom. The pancake is served in thick sugar syrup and garnished with pistachios.
Malpua is an utter treat to eat this Holi
Rasmalai- This is a cream based dessert enjoyed in Odisha and West Bengal, made of curdled milk balls that are boiled in sugar syrup. This sweet is served in a saffron and cardamom milk based infusion, known as Ras.
Rasmalai is best served cold, but can also be eaten at room temperature, and can be stored for a number of days afterwards.
Phirni- This is a popular north Indian dessert made of cooked basmati rice that is blended in milk with rosewater, pistachios and cardamom.
Getting the texture right is extremely essential when comes to making phirni, and it tastes even better when a dash of saffron is added to it.
Phirni comes in various flavours such as mango, coconut, rose, and sitaphal (custard apple.)
Gujjia is easy to eat and distribute
Gujjia- Eaten in Bihar, Uttar Pradesh, and Madhya Pradesh, Gujjia or purukiyas is a deep fried dumpling made of semolina or white flour, and stuffed with dried fruits and mawa.
It is soaked in a generous amount of ghee. Gujjia is best served warm, and for a healthier alternative it can also be baked.
(Edited by Asha Chowdary)