How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy

Holi Recipes to help you celebrate the festival to the hilt by Executive Chef Avinash Kumar, Novotel Imagica Khopoli.

Posted on 20/03/2019 By

This Holi we bring you some easy and great recipes for the traditional holi dishes to savour at home. Try the twist in traditional dishes and make your holi special in every way. With over 15 years of adept culinary experience, Chef Avinash’s area of gastronomic expertise predominantly lies in Western cuisine, with proficiency in Seafood and Nouville Western cuisines, as well. So, here’s from the chef’s table,

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Chocolate Prunes Gujiyas – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Chocolate prunes Gujiyas

For Gujiya Pastry

Refined flour 300 gm
Ghee 100 gm
Water 100 ml
Salt 3 gm

——————-

Dark chocolate 60 Gm
Prunes 60 Gm
Mawa 80 Gm
Sugar 80 Gm
Cardamom a pinch

Procedure:-

First, make dough from refined flour, ghee and water. Knead the dough nicely and keep it a side for 30 minutes.

Now make the stuffing for Gujiya by cooking Mawa on slow heat, add chopped prunes, sugar and cardamom and at last put dark chocolate.

Now take the log of the dough, divide it into equal parts, and make small ball out of it and keep under moistened cloth, which will avoid drying.

Now roll each ball with the help of rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.

Put one spoon of stuffing and press gently both side edges so that it is sealed properly so that the stuffing does not come out while frying.

However, it is best to make pleated edges as the stuffing gets sealed well and the Gujiya looks visually appealing. Just keep on folding and twisting the edges till the end.

Now deep fry all the Gujiyas to golden brown colour and serve hot.

———-

Thandai

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Thandai – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Almonds 60 Gm
Pistachios 60 Gm
Poppy seeds 30 Gm
Dried rose petal 10 Gm
Fennel seeds 10 Gm
Melon seeds 30 Gm
Black pepper 5 Gm
Cardamom 5 Gm
Saffron 0.3 Gm
Sugar 50 Gm
Milk 300 ml

Procedure:-

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.

———-

Dahi Bhalla

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Dahi Bhalla – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

White Urad dal 120 Gm
Moong dal 2 Gm
Cumin seeds 10 gm
Asafoetida 5 gm
Salt To taste
Red chilli powder 5 gm
Cumin powder 5 gm
Green chillies 3
Ginger 10 gm
Black salt To taste
Fresh Coriander leaves 50gm
Pomegranate arils 20 gm
Mint 40 gm
Chaat masala 5 gm
Tamarind 50 gm
Lemon juice 10 ml
Jaggery 20 ml
Curd 150 gm
Oil 250 ml

Procedure:-

• 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 color, 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)

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Golgappa – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Water 300 ml
Tamarind 50 gm
Mint leaves 50 gm
Cumin powder 5 gm
Fennel seeds 4 gm
Amchoor powder 3 gm
Lemon juice 10 ml
Chaat masala 3 gm
Black salt 2 gm
Semolina 50 gm
Refined flour 100 gm
Soda 3 gm
Salt 2 gm
Salt 50 gm
Ginger 20 gm
Ginger 5 gm
Onion 80 gm

Kabuli chana 10 gm
Potatoes 20 gm
Chaat masala 4 gm
Moong Dal Sprout 10 gm
Pomegranate 10 gm

Procedures:-

• 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 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.

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