3 Mouth-Watering Recipes For Holi

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3 Mouth-Watering Recipes For Holi
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GUJIYA

• INGREDIENTS
• For The Dough
• 2 cups refined flour
• 1 cup clarified butter
• Water
• For Stuffing
• 1 cup khoya,
• 1 cup sugar,
• 1 tsp powdered green cardamom,
• 1 tbsp finely chopped almonds,
• Ghee (for deep-frying)

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• RECIPE
• Saute khoya over medium flame until slightly
  fried,
• Cool the khoya and mix sugar, cardamom, and
  almonds,
• Roll out the dough in 1 cm / 1/8 thick rounds,
• Wet the edges with water, place a piece of
  filling over one half, and fold the other half
  over it, press the edges together to seal, pinch
  and twist the sealed edges to form a design,
• Now pour the gujiya into ghee and fry until it
  turns into golden brown.

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PAPDI CHAAT

• INGREDIENTS
• 20-14 papdi
• 1 and 1/2 cup curd
• 1/2 cup boiled potato
• 1/2 cup soaked black chickpeas
• 2 tbsp tamarind chutney
• 1/4 tsp red chili powder
• 1/4 tsp cumin powder
• 1/2 tsp chaat masala powder
• Salt to taste
• 2 tbsp chopped onion
• 2 tbsp freshly chopped coriander
• 1/4 cup Nylon Sev

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• RECIPE
• Place the papdi into a bowl, then add boiled
  potatoes and chickpeas on top of it,
• Add beaten curd, tamarind chutney, a pinch of
  chat masala powder, chili powder, cumin powder,
  and salt to taste,
• Lastly, garnish it with chopped onions,
  coriander, and nylon sev.

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• INGREDIENTS
• 2 cups Maida
• 3 tablespoon oil
• water as required
• 2 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (Hing)- optional
• salt to taste
• oil for deep frying

MATHRI
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• RECIPE
• Mix the flour, salt, black pepper, cumin seeds,
  and oil,
• Add water slowly while mixing the dough to keep
  it soft, let it rest for at least 15 mins,
• Take the dough and make it flat. Prick each
  Mathri with a fork on both sides about 6-8 times
  all over,
• Heat the oil in a pan on low flame until both
  sides turn light golden brown and it's ready to
  eat.

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So, dont forget to try these wonderful recipes
using Vasant Masala this Holi!