The festival of Holi is not a sit-down, and it is not a formal meal kind of festival. Rather, it’s a day filled with chaos, fun and colour splashing from everywhere. And that is the reason why people look for small bites rather than big, elaborate meals. Street-style food fits in so perfectly on this day. These snacks are bold, quick to make and prepared to be eaten standing up while gossiping and having a gala time with your loved ones. No fancy plating required, simply plates passed around the house between those gourmand fights.
With a little prep in advance, it is easy to get that same street-style vibe at home. If you wish to make it more fancy, set up a small chaat counter on your dining table and let everyone help themselves. Listed below are some street-style Holi snack options for your Holi party that guests will absolutely love.
Dahi Bhalla Chaat
Dahi bhalla is the perfect Holi snack because it cools you down instantly between repeated rounds of sweets and thandai. It has a mix of sweet, tangy, and spicy flavours that feel festive in every bite. Dahi bhallas appear to be colourful, just like the day itself. To make dahi bhalla, simply soak one cup of urad dal and moong dal a night before. The day after, grind them to make a smooth, but lump-free paste, whisk it well, and fry small dumplings like bhallas until they turn golden. Soak them in warm salted water for about 10 minutes, squeeze them gently, and keep them for chilling. On the day of Holi, just place bhallas in a bowl, pour thick sweetened curd from the top, drizzle some imli and mint chutney, sprinkle chaat masala, red chilli, roasted cumin, sev and serve.
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Kanji Vada
Kanji vada is an old-school drink that feels nostalgic with every sip, taking you down memory lane. It is a particularly staple drink during Holi across North India. Kanji is a sharp, fermented, pre-boil drink that cuts through heavy festive food and keeps the digestion balanced and your gut happy. Keep this mixture in sunlight for about 3 to 4 days to ferment it fully. Prepare small moong dal vadas the usual way and soak them in the tangy kanji overnight. It is light on the stomach and perfect to have during the daytime celebrations when you want to have something refreshing but still festive.
Aloo Chaat
Aloo chaat may appear to be simple, but it adheres totally to the festive vibes. It is hot, spicy with every bite, and easy to assemble and eat. Aloo chaat is perfect as a Holi snack, as people will have a full street-style chaat experience without having to step outside. Serve it straight from the pan, as the vendors do for the best flavour. To make aloo chaat, boil half a kg of potatoes (or as per your own quantity), cut them into cubes, and shallow fry in oil until they appear crisp and golden. Toss them in seasonings of salt, red chilli powder, roasted cumin powder, chopped onions, green chillies, coriander, and a squeeze of lemon from the top. Add a little imli chutney if you like a sweet-tangy contrast in taste. This snack will be a hit among kids and adults alike.
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Bread Pakora
Bread pakoras are everyone's favourite Holi snack option. The crunchy crust on the outside and spicy filling inside pair beautifully with green chutney and over a cup of masala chai during the evening time when neighbours come over to greet for Holi. Making bread pakoras is equally easy; simply mash some boiled potatoes with little salt, turmeric, chilli powder, garam masala, and coriander to make a lip-smacking filling. Spread it between bread slices and cut into triangles. Dip the bread slices into a thick besan batter and deep fry the pakoras until they turn golden and crisp.
Papdi Chaat
Papdi chaat is one such snack that perfectly matches the fun mood of Holi. It has a burst of so many flavours and textures in one bite, all ranging from sweet, spicy, creamy, and crunchy, like colours blending into one another. Arrange the store-bought papdis and arrange it on a plate. Top it up with boiled diced potatoes, whisked curd, imli chutney, mint chutney, chaat masala, red chilli powder, sev, chopped onions, and pomegranate seeds. Assemble just before you have to serve, to maintain their crunchiness and prevent them from turning soggy.
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