Sweet Malpua Mastery
Embark on a culinary journey to create the quintessential Holi sweet, Malpua, with this straightforward recipe. Begin by combining all-purpose flour (maida)
and arrowroot powder with crushed fennel seeds and cardamom powder in a generous bowl. Gradually whisk in water until you achieve a smooth batter with a consistency akin to pancake batter – neither too thick nor too thin. For the sugar syrup, bring together sugar, water, and a hint of crushed cardamom to a gentle boil, simmering until it achieves a slightly sticky texture. Heat a good amount of ghee in a sturdy, bottomed pan. Ladle portions of the batter into the hot ghee to form small, round pancakes. Cook them on each side until they turn a beautiful golden brown and develop a delightful crispness. Once fried, promptly immerse the hot malpuas into the prepared sugar syrup, allowing them to absorb the sweetness for a brief period. Serve these flavorful discs warm or chilled, beautifully garnished with rich rabri and your favorite nuts for an authentic touch.
Savory Bread Dahi Bhalla
Transform everyday bread into an exciting Holi snack with this innovative Dahi Bhalla recipe. Start by trimming the crusts from your bread slices, setting the edges aside. Lightly dampen the bread slices with water, then create 'pockets' by placing a dollop of thick curd between two slices. Prepare another set of bread slices by spreading them with green chutney and curd, followed by a sprinkle of red chilli powder. Close these bread slices to form a flattened disc, then gently roll them to ensure they are well-sealed. Cut these into quarters. In a separate pan, fry the reserved bread edges until they are golden and crisp; set these aside. Next, fry the prepared bread pockets until they achieve a similar golden hue. Fry the flattened bread pieces as well. Crush the fried bread edges, mixing them with a dash of chaat masala and red chilli powder for a flavorful topping. Briefly dip the fried bread pockets in water before assembling. To serve, spread a layer of curd on your plate, arrange the fried bread pieces, then add the softened bread pockets, breaking them into smaller pieces. Drizzle generously with green and tamarind chutneys, sprinkle with red chilli powder and the prepared bread crumbles, and finish with a scattering of pomegranate seeds for a vibrant garnish.
Crispy Bread Tikki Delight
Create a wonderfully spiced and crispy snack for your Holi gathering with this easy Bread Tikki recipe. Begin by taking boiled and mashed potatoes in a bowl. Incorporate finely chopped onion, green chillies, ginger paste, red chilli powder, garam masala, chaat masala, fresh coriander leaves, and salt to taste, ensuring all ingredients are thoroughly mixed to form a cohesive, spiced potato mixture. Take your bread slices and carefully trim their edges. Place about two tablespoons of the potato mixture onto the center of each bread slice. Gently bring the edges of the bread together, sealing them completely to form a round or oval-shaped tikki. Lightly flatten each tikki to ensure a uniform shape. Repeat this process until all the mixture and bread are used. Heat oil in a pan suitable for shallow frying. Carefully place the tikkis in the hot oil and fry them over medium heat until they turn a beautiful golden brown and develop a satisfying crispiness on both sides. Once done, remove the tikkis from the pan and drain any excess oil on absorbent paper. Arrange the hot, crispy tikkis on a serving plate. You can drizzle them with green chutney and tamarind chutney or serve these accompaniments on the side. A final sprinkle of chaat masala enhances the flavor, and a garnish of coriander leaves or pomegranate seeds adds a touch of elegance.
