Recipes for Holi

Nacho Chaat

Ingredients

• 1 large russet potato
• 2½ Tbsp chaat masala, divided
• 1½ tsp cayenne chili powder, divided
• Juice of ½ lemon
• Kosher salt
• ¾ cup plain yogurt
• 1 Tbsp sugar
• 4 cups tortilla chips
• ⅓ cup 4-Ingredient Tamarind Chutney
• ⅓ cup Mint Coriander Chutney
• ½ cup finely diced red onion
• ¼ cup finely diced cucumber
• ¼ cup pomegranate seeds
• 1 thinly sliced jalapeño pepper
• ¼ cup chopped fresh coriander (cilantro)

Directions

Place the potato in a medium pot and cover with cold water. Bring the water to a boil and cook until the potato is fork tender. Drain the potato and allow it to cool until it’s easy to handle, then peel and chop into small cubes.

To a large bowl, add the potatoes, 2 Tbsp chaat masala, 1 tsp chili powder, lemon juice, and salt to taste. Mix until the potatoes are well coated.

In a small bowl, whisk together the yogurt and sugar. To assemble, spread the tortilla chips on a large serving plate. Distribute the spiced potatoes evenly over the chips, and top with the sweetened yogurt.

Drizzle the tamarind chutney and mint chutney overtop, and garnish with the red onion, cucumber, pomegranate seeds, jalapeño, and fresh coriander. Lastly, sprinkle on the remaining ½ Tbsp chaat masala and ½ tsp chili powder.

30-Minute Amritsari Chole (Chickpea Curry)

Ingredients

• 2½ cups water
• 2 black tea bags (Assam, breakfast, Ceylon, or Darjeeling)
• 3 Tbsp canola oil
• 1 bay leaf
• 1 cinnamon stick
• 3 green cardamom pods
• 1 black cardamom pod (optional)
• 3 cloves
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely grated
• ½ Tbsp finely grated ginger
• 1 cup strained tomato sauce (passata)
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp kasoori methi
• 1 tsp ground coriander
• 1 tsp amchur powder (optional)
• 1 tsp anardhana (dried pomegranate) powder (optional)
• ½ tsp black salt
• ½ tsp ground turmeric
• ¼ tsp asafoetida
• Kosher salt
• 2 cans (19 oz/540 ml each) chickpeas, drained and rinsed
• 2 Tbsp ghee
• 1 tsp ground cumin
• 3 long green finger chilis, split lengthwise

Directions

Add the water to a small saucepan and bring it to a boil. Add the tea bags and continue boiling for 3 minutes or until the water takes on a dark brown hue. Remove from the heat and discard the tea bags.

To a large pot on medium heat, add the oil. Once hot, add the bay leaf, cinnamon stick, green cardamom, black cardamom, and cloves. Sauté for 10 to 15 seconds or until the cloves puff up. Add the onion, garlic, and ginger and sauté until softened and fragrant. Pour in the strained tomato sauce and continue cooking for 10 to 15 minutes, stirring frequently, until the tomatoes become jammy and the oil begins to sizzle along the edges of the mixture.

Add the chili powder, garam masala, kasoori methi, ground coriander, amchur powder, anardhana powder, black salt, turmeric, asafoetida, and salt to taste. Mix to combine. Add the drained chickpeas and tea water. Increase the heat to medium-high and simmer for an additional 10 minutes to slightly thicken. Transfer to a serving bowl.

Add the ghee to a small frying pan on medium-high heat. Once hot, sprinkle in the cumin and add the chilis. Cook for 10 seconds and then pour over the prepared chole. Stir to mix in. Serve with hot pooris.

Note: In case amchur and anardhana powders are not available, stir in the juice of ½ large lemon at the end of cooking, before the addition of the spiced ghee.

Puffy Pooris

Ingredients

• 1 cup all-purpose whole wheat flour
• 1 cup all-purpose white flour
• 1 tsp kosher salt
• ¼ cup canola oil, plus more for frying
• ¾ cup water (or slightly more)

Directions

Add the whole wheat flour, white flour, and salt to a large bowl. Whisk to combine. Add the oil and mix until the flour takes on a sandy texture. Gradually pour in the water, mixing continuously until a soft ball of dough forms. Cover and let the dough rest in the bowl for 30 minutes at room temperature.

Lightly flour a work surface. Divide the dough into 8 equal pieces (each about the size of a lime). Roll them out into a thin circle, about 8 inches (20 cm) in diameter.

Pour 3 inches (8 cm) of oil into a deep pot or wok. Heat to 350°F. Gently lower 1 rolled poori into the oil. Using a large slotted spoon, press down on the poori to submerge it into the oil. This will encourage it to puff up. Alternatively, lightly splash the poori with the hot oil.

Cook the poori for 20 to 30 seconds on each side or until lightly golden. Drain on a paper towel. Repeat with the remaining rolled poori.

Serve hot.

Malpua

Ingredients

• 1 cup all-purpose white flour
• ½ tsp baking powder
• ½ tsp ground cardamom
• ½ tsp ground fennel seed
• ½ tsp kosher salt
• ½ cup sweetened condensed milk
• ⅔ cup whole milk
• 1 cup granulated sugar
• ½ cup water
• Pinch saffron threads, plus more for garnish
• Canola oil, for deep frying
• ¼ cup coarsely chopped pistachios

Directions

To a large bowl, add the flour, baking powder, cardamom, fennel seed, and salt. Whisk to combine. Pour in the condensed milk and whole milk and whisk until a thick batter forms.

To a medium saucepan, add the sugar and water. Bring to a simmer, stir, and cook for 5 minutes or until all the sugar has dissolved. Continue cooking for 3 to 4 minutes or until the syrup thickens slightly. Remove from the heat and crush in the saffron threads. Cover to keep warm.

Add 1 inch (2.5 cm) of oil to a large frying pan over medium heat. When the oil is about 350°F, gently pour ¼ cup of the batter into the pan to form the malpua. Cook for 1½ minutes on each side or until golden and crispy on the outside, and fluffy and cooked through the middle. Repeat with the remaining batter.

Place the warm malpuas directly into the saffron syrup for 30 seconds, flipping to coat.

Transfer to a serving dish and garnish with pistachios and saffron threads. Serve warm.