Holi 2024: 3 Quick And Easy Snack Recipes To Try At Home For Festive Fun

On March 25th, 2024, we will celebrate the vibrant festival of Holi, known as the festival of colours. Traditionally, this joyful occasion involves applying colourful powders and spraying water using Pichkaris on loved ones. However, no Holi celebration is complete without delicious homemade snacks made from simple ingredients. Here, we present simple and hassle-free recipes that will enhance your Holi feast in 2024.

Malpua

Ingredients For Malpua

• 1 teaspoon fennel seeds
• All-purpose flour
• Cardamom powder
• 3 teaspoons mawa
• Yogurt
• ½ cup water
• Almonds
• Pistachios
• ½ cup sugar
• Oil for frying
• Salt
• Rabri (sweet condensed milk)
• Chopped almonds and pistachios for garnish

How To Make Malpua

1. Combine 1 teaspoon of fennel seeds, all-purpose flour, and cardamom powder thoroughly.

2. Mix in 3 teaspoons of mawa and yogurt.

3. Gradually add ½ cup of water to create a smooth batter.

4. Soak almonds and pistachios in hot water for 20-30 minutes, then blend them.

5. To prepare the sugar syrup, heat ½ cup of sugar and ¼ cup of water until warm.

6. In a separate frying pan, heat oil.

7. Add a pinch of salt to the Malpua batter and mix well, then reduce the heat.

8. Pour 2 to 3 teaspoons of batter into the pan and fry until golden and crispy, flipping as needed.

9. Drain excess oil on kitchen paper towels.

10. Immediately dip the Malpuas into the warm sugar syrup, ensuring they are fully coated.

11. Transfer the Malpuas to a serving plate and top with rabri.

12. Sprinkle chopped almonds and pistachios on top for garnish.

13. Serve immediately and enjoy.

Urad Dal Kachori

Ingredients For Urad Dal Kachori

For the dough:

• 1 cup wheat flour
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder

For the filling:

• ½ cup urad dal
• ½ teaspoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon chopped green chili
• 1 teaspoon chopped ginger
• Turmeric powder
• Chili powder
• Crushed fennel seeds
• Coriander powder
• A pinch of asafoetida
• Salt to taste

For frying:

• Oil

How To Make Urad Dal Kachori

1. Prepare the dough by combining 1 cup of wheat flour, 1 cup of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Mix and blend all the ingredients thoroughly.

2. For the filling, soak ½ cup of urad dal and keep it ready. Grind the urad dal in a mixer grinder without adding water, ensuring it doesn't become too thin. If necessary, add 3 teaspoons of water to the ground dal paste.

3. In a pan, heat ½ teaspoon of ghee and add cumin seeds. Let them sizzle, then add 1 teaspoon each of chopped green chili and ginger. Sauté until the raw aroma of ginger dissipates.

4. Add turmeric powder, chili powder, crushed fennel seeds, coriander powder, and a pinch of asafoetida to the pan. Mix well, then add the urad dal paste. Sauté until it forms a dry paste. Season with salt to taste.

5. Shape the urad dal mixture into small balls resembling dough balls. Flatten each ball and place it on flattened dough circles, ensuring the edges are sealed to prevent spillage.

6. Heat oil in a pan and fry the kachoris until golden brown. They will start to puff up as they cook. Serve the kachoris on a plate with rasedar aloo.

Paneer Anardana Kebab

Ingredients of Paneer Anardana Kebab

For the Kebab:

• 500 grams paneer (cottage cheese)
• 2 medium green capsicums, cut into 1-inch square pieces
• 2 medium tomatoes, cut into 1-inch square pieces
• 3 tablespoons oil
• 1 teaspoon chaat masala

For the marination:

• 1/2 cup hung yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon Kashmiri red chilli powder
• A pinch of turmeric powder
• 1/2 teaspoon garam masala powder
• 2 teaspoons anardana powder
• 2-3 tablespoons fresh cream
• 1 teaspoon lemon juice
• Salt to taste

How To Make Paneer Anardana Kebab

1. Cut the paneer into cubes approximately 1.5 inches tall and 0.5 inches thick.

2. Combine all the marinade ingredients and coat the paneer cubes with this mixture. Allow them to marinate for about fifteen minutes.

3. Heat some oil in a frying pan or tawa, then add the marinated paneer cubes. Shallow fry them until they turn golden brown and crisp on the surface.

4. Once fried, remove the paneer cubes from the pan and place them on a paper towel to drain any excess oil.

5. Toss the capsicum and tomato pieces in the remaining marinade, then sauté them in the same pan for two to three minutes.

6. Take each paneer cube and top it with a piece of capsicum and tomato, securing them together with a toothpick.

7. Sprinkle some chaat masala over the assembled kebabs and serve them hot.

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