Share
Every year, Indians, no matter what your region of origin, look forward to Holi celebrations. This is the time of the year when winter says goodbye and spring refreshes our mind and soul. The Festival of Colours signals this change of season and mood like no other celebration can. So, naturally, we celebrate Holi with delicious delicacies of many varieties. A key aspect of Holi celebrations, however, centres around eating fried food.
The reason behind this preference for deep-fried food during Holi celebrations is simple. Summer season in India is full of heat waves and this deters most of us from eating any type of fried food, deep or shallow. Spring is literally the last chance we have to indulge in these deep-fried goodies. Plus, Holi is anyways a day of deep indulgence. We soak in colours, water and the food, therefore, has to be equally alluring. Deep-fried Indian foods are always indulgent and match up to the demands of the festival.
So, if you are looking for deep-fried Holi-special snacks to indulge in, this thorough list of top 10 must-have Holi deep-fried snacks from around the country will help you out. Enjoy the Festival of Colours with these 10 goodies!
Image courtesy: Freepik
Namak Pare
Whether they are diamond-shaped or rectangular, Namak Pare are perfect for Holi as well as Diwali celebrations. Namak Pare, also known as Nimki in Eastern India, are deep-fried snacks made of flour, seasonings and a dash of ghee. In many parts of India, Namak Pare are flavoured with cumin seeds or carom seeds. The dish is very easy to prepare, and once cooled, can be stored in airtight jars for a long time. So, this snack may last you longer than just Holi if you make a large enough batch.
Taste: Salty and crispy
Total Time: 30 minutes
Prep Time: 20 minutes
Calories Per Serving: 170-200
Farsi Puri
Also known as Masala Puri, Farsi Puri is a dish from the state of Gujarat. These deep-fried discs are traditionally prepared with whole wheat flour, but occasionally, they may also be prepared with refined flour and bajra or pearl millet flour. The seasonings added to Farsi Puri are salt and cumin seeds, and the discs are marked by indentations made with forks. On festive occasions, a layered variety of Farsi Puri, also known as Verki Puri, are also prepared.
Taste: Crispy and salty
Total Time: 30 minutes
Prep Time: 15 minutes
Calories Per Serving: 55
Image courtesy: Facebook/G.Dada Surti Farsan
Gujiya
Holi celebrations are incomplete without Gujiyas, which are also known as Karanji and Pedakiya in different parts of the country. These crispy, syrup-soaked goodies are stuffed with khoya or mawa and dry fruits. Often, people also stuff Gujiyas with a mixture of coconut, mawa and jaggery. These sweet parcels are so full of flavours that we often forget they are deep-fried to perfection. One Gujiya during Holi celebrations is never enough!
Taste: Sweet and chewy
Total Time: 30-40 minutes
Prep Time: 20 minutes
Calories Per Serving: 135
Mathri
A North-Indian speciality, Mathri is round in shape and is usually prepared as a savoury snack for Holi and Diwali. On the other hand, Meethi Mathri, which is sweet, is prepared for festivals like Karwa Chauth. Also known as Khasta Mathri—which literally translates to crispy Mathri, this dish is prepared with a wheat flour dough seasoned with salt, spices and occasionally fenugreek or methi, which is then deep-fried, cooled and stored in airtight jars. Mathri is the perfect Holi snack, but you can have it all year through if you like.
Taste: Salty and spicy
Total Time: 30 minutes
Prep Time: 15 minutes
Calories Per Serving: 160
Image courtesy: Facebook/World of Delhi
Malpua
Also known as Pua in Bihar, Malpua is a deep-fried sweet dish which is made across the Ganges belt from Uttarakhand to West Bengal to celebrate Holi. In fact, Malpuas are also prepared in Rajasthan and Punjab to celebrate Holi. Usually, a thick batter is made with wheat flour, sugar and water or milk, which is then deep-fried and soaked in syrup before serving. In Bihar and West Bengal, people also add banana mash, coconut and other dry fruits to make the batter rich and worthy of a festive occasion.
Taste: Sweet and chewy
Total Time: 40 minutes
Prep Time: 10 minutes
Calories Per Serving: 145
Bhaang Pakori
There is perhaps no Indian festival which doesn’t call for a plate full of Pakodas as an essential part of the celebrations, but Holi calls for something special—Bhaang Pakori. The batter for these crispy-crunchy deep-fried goodies don’t just call for staples like onions and potatoes, but also for Bhaang or cannabis leaves. While you might assume the addition of Bhaang makes this variety of Pakodas intoxicating, they don’t necessarily have that effect. In fact, since cannabis is now being popularised around the world for its health benefits, these Bhaang Pakoris are a perfect mix of taste and health—what else do you need for Holi?
Taste: Crunchy and salty
Total Time: 30 minutes
Prep Time: 10 minutes
Calories Per Serving: 135
Dal Kachori
If you love Indian deep-fried snacks then you would have had at least one variety of Khasta Kachori, which gets its name from the signature crunch. Dal Kachoris, also known as Moong Dal Kachoris, are a speciality from the state of Rajasthan. The dough is made of wheat flour and laced with plenty of oil or ghee to get that crunch when deep-fried. The stuffing is made of ground moong dal, spices like asafoetida, cumin, red chilli and salt. Paired with Saunth Chutney and Hari Chutney, these Dal Kachoris are bound to make your Holi celebrations brilliant.
Taste: Crunchy and spicy
Total Time: 45 minutes
Prep Time: 15 minutes
Calories Per Serving: 195
Image courtesy: Unsplash
Dahi Bhalla
Whenever you come across a plate of Dahi Bhallas, you’re more likely to be taken by the generous sprinkling of curd, chutneys and pomegranate seeds to notice that actually, this is a deep-fried dish! The very basic foundation of the dish, which is the Bhalla, is deep-fried in oil before getting soaked in water and loaded with toppings. Also known as Dahi Vada, the batter for the deep-fried fritters is made of urad dal, green chillies, ginger, salt and water. In fact, when the hunger-pangs hit during Holi, you could just munch on the Bhallas for a quick satiation!
Taste: Soft and salty
Total Time: 2 hours
Prep Time: 30 minutes
Calories Per Serving: 105
Murukku
Also known as Chakli in North India, Murukku is basically a deep-fried snack prepared commonly in South Indian states like Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and Telengana. These crispy, deep-fried snacks are characterised by their signature Jalebi-like shape, though they are very savoury and delicious. The batter for the Murukku is made with urad dal and rice flour, and the seasoning include salt, spices and sesame seeds. You do need a special device with a specific cutter to make these, but the effort is so worth it!
Taste: Salty and crunchy
Total Time: 35 minutes
Prep Time: 10 minutes
Calories Per Serving: 60
Khaja
Layered, crunchy and sweet, Khaja is a deep-fried snack originating in the states of Bihar, West Bengal and Jharkhand. In fact, experts believe that the dish originated in the ancient region of Magadh. Khaja is prepared by first making a refined flour and ghee-laden dough, which is then rolled out, brushed with more ghee, rolled in intricate layers, deep fried and then soaked in syrup. While this may be the simplest version of Khaja, there are special recipes that call for saffron and pistachios too. In Shantiniketan, West Bengal, Khaja is consumed as a Holi-special snack.
Taste: Sweet and crunchy
Total Time: 45 minutes
Prep Time: 20 minutes
Calories Per Serving: 305
