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Falling on March 8 this year, the festival of Holi is known to be a celebration of the victory of good over evil. A day prior to Holi, a ritual called Holika Dahan is performed, wherein the effigy of Holika is burned down. The next day, people rejoice and celebrate with colours and water. The quintessential food and drinks on Holi have to be gujiya and thandai, without which the celebration feels incomplete.
However, apart from this, there are several snacks that can be prepared for the day too. Bored of the same old vadas and pakoras? These chefs are making some interesting snacks this year that you might want to indulge in. Here are a few chef-special snack recipes for Holi that you can make at home.
1. Sago Popcorn by Chef Sishpal, Verandah
Preparation: 40 min.
Cooking: 15 min.
Servings: 2 portions
Source: Dal Kachodi/NH 44
• Knead the refined flour by adding 200 g of oil and lukewarm water to it.
• The dough should be like roti. Rest it for 30 minutes.
• Take the overnight-soaked urad dal and make a coarse paste of it in a mixer-grinder.
• Add 30 ml of oil to a kadai. When the oil is hot, add hing, cumin, and fennel seeds and sauté well. Add the coarse lentil mix and mix well. Then, add powdered masala to it.
• Add sugar and salt and sauté till the mix is perfectly cooked. Last, add dry mango powder and keep it aside. Let the mixture cool.
• Take the dough and cut a small ball from it. Stuff the lentil mixture and keep it aside.
• Heat the oil. The temperature should be low, around 100 degrees.
• Take the stuffed ball and place it in the centre of your palm. With the other hand, flatten it, and with the help of your thumb, press from the centre and fry them in the oil till golden brown.
• Serve hot with chutney.
