Brighten up the colours this Holi with an array of traditional delicacies that are relished on this festival making the occasion even more enjoyable. Here are selected Holi recipes to help you celebrate the festival to the hilt by Executive Chef Avinash Kumar, Novotel Imagica Khopoli. 


 thandai holi


  • 60 gm almonds 
  • 40 gm pistachios 
  • 30 gm poppy seeds 
  • 10 gm dried rose petal 
  • 10 gm fennel seeds 
  • 30 gm melon seeds
  • 5 gm black pepper 
  • 5 gm cardamom
  • 0.3 gm saffron
  • 50 gm sugar  
  • 300 ml milk 


  • Soak almonds, pistachios, poppy seeds, fennels seeds, melon seeds and cardamom in warm water.
  • Make a smooth paste of all soaked ingredients. Now add this paste with chilled milk and adjust the consistency and sweetness by adding sugar.
  • Garnish it with dried rose petals, chopped pistachios and chopped almond. Serve chilled.

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Dahi Bhalla

dahi bhalla


  • 120 gm white urad dal 
  • 20 gm moong dal 
  • 10 gm cumin seeds 
  • 5 gm Hing
  • Salt to taste
  • 5 gm red chilli powder  
  • 5 gm cumin powder 
  • 3 green chillies 
  • 10 gm ginger  
  • Black salt to taste
  • 50 gm fresh coriander leaves 
  • 20 gm pomegranate arils  
  • 40 gm mint 
  • 5 gm chaat masala  
  • 50 gm tamarind  
  • 10 ml lemon juice  
  • 20 gm jaggery 
  • 150 gm curd  
  • 250 ml oil  


  • First, rinse the white urad dal and moong dal and soak it for 4- 5 hours. Now, grind the dal in the grinder, add cumin seeds, ginger and asafoetida. Add water accordingly. Now make a fluffy and smooth batter.
  • Next, make wadas and deep-fry it until it turns golden in colour after that soak them in water for about 25- 30 minutes. Now remove excess water from the wadas by pressing it gently.
  • Take chilled curd and beat it until smooth, now gently put the wadas in it. Make green chutney and tamarind chutney.
  • To make individual portion of dahi bhalla, place dahi wada in a plate then add more curd if required, put green chutney, tamarind chutney and pomegranate arils.
  • Sprinkle some red chilli powder, roasted cumin powder and fine chopped fresh coriander. Finally, garnish with fine sev and serve.

Golgappa (Pani Puri)

golgappe holi


  • 300 ml water 
  • 50 gm tamarind  
  • 50 gm mint leaves  
  • 5 gm cumin powder 
  • 4 gm fennel seeds  
  • 3 gm amchoor powder 
  • 10 ml lemon juice  
  • 3 gm chaat masala 
  • 2 gm black salt 
  • 50 gm semolina  
  • 100 gm refined flour 
  • 3 gm soda 
  • 2 gm salt  
  • 50 gm fresh coriander  
  • 20 gm ginger 
  • 5 gm green chilli  
  • 80 gm onion 

Golgappa stuffing

  • 10 gm kabuli chana
  • 20 gm potatoes  
  • 4 gm moong dal sprout 
  • 10 gm pomegranate  


  • Make dough of refined flour, semolina, salt and soda; keep the dough for resting for about 15 minutes. Roll it and cut into circles and deep fry it or buy readymade puris from the market.
  • Soak some tamarind, make pulp out of it, and mix it with the ginger, black salt and jaggery. Add water till desired consistency.
  • Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste add water until desired consistency.
  • Take the mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt and make the stuffing for poori.
  • Make sprout and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.
  • Assemble the pani poori stuffed it with the desired stuffing and pour pani on the poori and serve.

Wish you a very happy Holi from the team at HerZindagi!

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