If you are planning a house party this Holi, ensure that your guests are treated to delicious festive food. The best way to do that would be to cook traditional Holi delicacies at home instead of ordering them from outside. Try these healthy Holi recipes by Chef Avinash Kumar, Novotel Imagica Khopoli.


60 gm Almonds
40 gm Pistachios
30 gm Poppy seeds
10 gm Dried rose petal
10 gm Fennel seeds
30 gm Melon seeds
5 gm Black pepper
5 gm Cardamom
.3 gm Saffron
50 gm Sugar
300 ml Milk

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 - Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Dahi Bhalla (Photo Credit: Novotel Imagica Khopoli)

Dahi Bhalla
120 gm white Urad dal
20 gm moong dal
A pinch of cumin seeds
A pinch of asafoetida
Salt to taste
A pinch of red chilli powder
A pinch of cumin powder
3 green chillies
10 gm ginger
Black salt to taste
50 gm fresh coriander leaves
20 gm pomegranate arils
40 gm mint
A pinch of chaat masala
50 gm tamarind
10 ml lemon juice
20 gm jaggery
150 gm curd
250 ml oil

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 colour 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 an individual portion of dahi bhalla, place dahi wada in a plate, 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 - Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Golgappas (Photo Credit: Novotel Imagica Khopoli)

Golgappa (Pani Puri)

Water 300ml
Tamarind 50gm
Mint leaves 50gm
Cumin powder 5gm
fennel seeds 4gm
Amchoor powder 3gm
lemon juice 10ml
Chaat masala 3gm
black salt 2gm
semolina 50 gm
Refined flour 100 gm
Soda 3 gm
Salt 2 gm
Fresh Coriander 50 gm
Ginger 20 gm
Green chilli 5 gm
Onion 80 gm

Golgappa stuffing
Kabuli chana 10 gm
Potatoes 20 gm
Chaat masala 4 gm
Moong dal sprout 10 gm
Pomegranate 10 gm

Make a 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 you get the desired consistency.
Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste. Add water until you get the 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 sprouts and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.
Assemble the pani poori, stuff it with the desired stuffing and pour pani in the poori and serve.