Two delicious Holi recipes
Holi, the vibrant Hindu ‘festival of colours’ is right around the corner, taking place on the 4th & 5th March. Commemorating the end of winter and the coming of spring, this festival brings families and strangers alike together to celebrate the legends of Holika and Prahlad, and Krishna and Radha.
Get stuck in on the celebrations this year by trying your hand at these two Holi recipes from Chef Vivek Singh of the Cinnamon Collection. These recipes are inspired by classic Indian street food and festive desserts – perfect for readers looking to recreate the flavours of Holi at home.
JODHPURI MIRCHI VADA
Spiced potato filled chilli fritters
Ingredients (Serves 6)
• 400 grams or 25-30 pcs of mild banana chillies, or Padron peppers or jalapeno peppers
• Oil for deep frying
For stuffing
• 250 grams potatoes, 4 medium potatoes, boiled and mashed
• 1 tbsp vegetable oil
• 1green chili, finely chopped
• 2 tbsp chopped coriander leaves
• ½ tsp fennel seeds, crushed
• ½ tsp coriander seeds, crushed coarsely
• 1 tsp dried mango powder ( or juice of half a lemon)
• ½ tsp cumin powder
• ½ tsp red chili powder
• pinch asafetida
• 1 tsp salt
For batter
• 120g chickpea flour or Besan
• ½ cup water
• pinch asafoetida
• ¼ tsp red chili powder
• 1 tsp carom seeds
• ½ tsp nigella seeds
• pinch of baking soda (optional)
• ½ tsp salt
Method
1. Rinse the chilies very well with water, pat dry
2. With the tip of a sharp knife, slit each chili from one side and keep about 0.5 to 1 cm space at the
bottom, leaving the stalk intact
3. Remove the seeds
4. Steam or boil potatoes in a pressure cooker or steamer till they are fully cooked
5. Filling: While the potatoes are still warm, peel and mash them.
6. In a pan, heat oil, add the crushed coriander and fennel seeds, and let sizzle for 30 seconds.
7. Add the green chili, mashed potatoes, chopped coriander leaves, mango powder, cumin powder
and red chili powder & mix well.
8. Let the mix cool to room temperature, then fill the potato mixture well in the green chilies. Set
aside.
9. In a bowl take chickpea flour, red chili powder, carom seeds, nigella seeds and a pinch of
asafoetida.
10. Add salt and water to make a batter. The batter should be thick enough to coat the chillies.
11. Dip the stuffed chilli in the batter and coat it very well.
12. Place it in medium hot oil on 160-170 degrees Celsius carefully. Add more chili pakoras in the oil
one by one and fry them for 5-6 minutes. Once golden and crisp, remove the fritters.
13. Place them on a paper towels to remove excess oil and serve hot with tamarind chutney, or tomato
ketchup.
MALUPA
Ingredients (Serves 16-20)
• For the pancakes
• 200g/7oz plain flour
• 160g/5¾oz caster sugar
• 400ml/14fl oz full-fat milk, plus extra if needed
• ½ tsp green cardamom powder
• 1 tbsp golden raisins
• ½ banana, mashed (optional)
• vegetable oil, for deep-frying
To serve
• Vanilla ice cream
Method
1. Mix all the pancake ingredients in a large bowl to make a smooth batter, adding more milk if
required.
2. Set aside in the fridge for 2–3 hours to allow the flavours to develop.
3. Pour the oil into a wok to the depth of around 5cm/2in and to medium–hot heat. Mix the batter and
pour a small amount into the wok for each pancake, frying in batches. Fry each pancake for 3–4
minutes, flipping halfway. Fry until the outside is golden and crisp.
4. Remove the pancakes, drain and allow to cool for a minute or so, then serve with scoops of ice
cream.
