Holi 2025: Chef Priyanka Singh Shares Savoury Recipes

There is no dearth to how many recipes people make in Indian households during festivals. Most cooking enthusiasts prepare at least 10 sweets and savouries, including gujiya, kanji vada, thandai, kadhi chawal, sev, gulab jamun, and whatnot. During festivities, many people get so busy preparing sweets that savoury dishes are often overlooked.

Slurrp connected with Chef Priyanka Singh, Digital Content Creator, to bring you easy recipes that will elevate the Holi spread. Dishes like kanji vada and matar paneer samosa promise to add a tangy, crunchy, and spicy twist to the meal. Check out the recipe and enjoy the festival of colours with a burst of flavour.

Recipe For Kanji Vada

Ingredients

For Vada

  • 1 cup moong dal (yellow split gram)
  • 1-inch ginger (grated)
  • 1 green chilli (finely chopped)
  • 1/2 tsp salt
  • Oil for frying

To Soak Vada

  • 4-5 cups warm water
  • 1/2 tsp salt
  • 1 tsp hing

For Kanji

  • 1.5 litres water
  • 1.5 tbsp mustard seeds (coarsely ground)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp regular salt
  • 1/2 tsp asafoetida (hing)

Also Read: Holi 2025: Chef Karam Dogra Shares Savoury And Sweet Recipes

Method

For Kanji

  • In a large jar or container, mix water with mustard seeds, red chilli powder, turmeric, regular salt, and asafoetida.
  • Stir well and cover. Let it ferment for at least 2 days at room temperature for the best tangy flavour. Stir occasionally.

Prepare Vada

  • Soak moong dal for 4-5 hours. Drain the water, add grated ginger, green chilli, salt, and to it and grind it into a smooth paste using minimal water.
  • Beat it well for 10-12 minutes to make it light and fluffy (it helps in making vadas soft).
  • Heat oil in a pan. Take small portions of the batter and drop them gently into the hot oil.
  • Fry on medium heat until golden brown and crispy. Remove and drain excess oil on paper towels.
  • Soak the fried vadas in a solution of warm water, salt, and asafetida. Soak them for 15-20 minutes for softening. Squeeze out excess water gently.

Assemble Kanji

  • Drop the soaked and squeezed vadas into the prepared kanji.
  • Let them sit for at least 2-3 hours so they absorb the flavours.
  • Serve chilled or at room temperature for a refreshing, tangy Holi treat!

Matar Paneer Samosa

Ingredients

  • 1 cup green peas (matar) boiled & mashed
  • ¼ cup chopped onions
  • ½ cup paneer, crumbled
  • 1 tbsp oil
  • 1 green chilli, finely chopped
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp fennel seeds powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tbsp coriander leaves, chopped
  • 10-12 samosa sheets
  • 1 tbsp all-purpose flour + 2 tbsp water (for sealing)
  • Oil for frying

Method

  • Heat oil in a pan, add cumin seeds and let them splutter.
  • Add chopped onions & green chilli, and sauté for a few seconds.
  • Add mashed green peas and crumbled paneer.
  • Season with salt, red chilli powder, saunf powder, turmeric powder and cumin powder.
  • Mix well and cook for 2-3 minutes. Turn off the heat and add chopped coriander leaves. Let the mixture cool.
  • Take a samosa sheet, fold it into a cone shape, and fill it with the prepared mixture.
  • Seal the edges using the flour-water paste.
  • Heat oil in a pan and deep fry the samosas on medium heat until golden and crispy.
  • Enjoy hot with green chutney and tamarind chutney.
  • These crispy matar paneer samosas are perfect for your Holi get-together!