Food recipe

Holi Food Recipe: Organic Thandai, Malpua Oatmeal Rolls, and Mawa Gujiya: The Holiday Season Gets Brighter With Traditional Holi Dishes Revisited


For the bhallas:
200g lentils (urad dal)
600 ml of water to soak
1/2 teaspoon (2g) salt
1 teaspoon (5g) cumin seeds
2 tbsp. 1/2 tsp (10 g) ginger, chopped
5g chopped green chillies
250ml frying oil

For the curd mixture:
400 ml thick curd, beaten
1 teaspoon (5g) sugar
1/2 teaspoon (2g) salt
3/4 tsp. 1/2 tsp (4g) cumin powder
1/2 tsp. (2 g) black rock salt
1/2 teaspoon (2g) white pepper powder

For garnish :
1 C. 1/2 tsp (5g) finely chopped ginger
1 C. (5 g) chopped green chilli
5g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs of mint leaves
40ml tamarind chutney

– Clean the urad dal and soak it in water for two hours. Drain and grind to a fine paste, adding a little water if necessary
– Remove from blender. Add salt, cumin seeds, ginger and green chillies. Mix well. Form balls of the same size
– Heat the oil in a kadai and add the prepared balls, a few at a time, using wet hands. Fry until golden brown. Remove and drain on absorbent paper

For the curd mixture:
– Soak prepared balls in enough lukewarm water until soft
– Add the sugar, salt, cumin powder, coarse black salt and white pepper powder to the beaten curd. Mix well
– Remove the bhallas from the water, squeeze out the excess water and add to the curd mixture. Set aside 10 to 15 minutes
– Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney

(Recipe is from Executive Chef, Gopal Jha, Grand Mercure Bangalore)