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10+ Unique & Healthier Recipes for Holi 2024

Holi, the festival of colors, is just around the corner, and what better way to celebrate than with delicious food! Whether you're a cooking enthusiast or just love good food, these 10+ simple recipes are perfect for adding flavor to your Holi celebrations.

From sweet treats like gujiya to savory snacks like pakoras, we've got something for everyone. So, gather your loved ones, put on your aprons, and let's get cooking! Get ready to make this Holi a memorable one with these easy and tasty recipes.

Millet Murukku by Jaya Bhardwaj


  1. In a mixing bowl, combine Jowar flour, Naario flour, Dhuli Urad Dal flour, Heeng, salt, Til, Ajwain, turmeric powder, and oil.
  2. Gradually add lukewarm water to the mixture and knead into a semi-soft dough.
  3. Let the dough rest for 30 minutes.
  4. Heat oil in a deep frying pan.
  5. Fill the murukku maker with the dough and press out murukkus directly into the hot oil.
  6. Fry until golden brown and crisp.
  7. Remove from oil and drain excess oil on paper towels.
  8. Repeat with the remaining dough.
  9. Allow to cool completely before storing in an airtight container. Serve them in your favourite serving dish and enjoy!

Thandai Flavoured Puran Poli by Amita Soni

  1. In a mixing bowl, add wheat flour and a pinch of salt. Mix well. Add 1 tablespoon of ghee and incorporate it into the flour mixture. Allow it to rest for 10 to 15 minutes.
  1. Wash the tuvar dal (pigeon peas) thoroughly, around 2-3 times, and then boil until soft.
  1. In a pan, combine the boiled tuvar dal, naario jaggery powder, saffron strands, and thandai masala powder. Cook this mixture until it thickens to a paste-like consistency. (To make the thandai masala powder, grind almonds, pistachios, cashews, cardamom, black pepper, poppy seeds, dried rose petals, and saunf (fennel seeds) into a fine powder).
  1. Once the mixture is ready, allow it to cool slightly. Then, shape it into small balls.
  1. Take a portion of the wheat flour dough and roll it into a small disc. Place one of the puran (filling) balls in the center and seal the edges, ensuring the filling is enclosed within the dough.
  1. Roll out the filled dough into a flatbread (poli).
  1. Heat a griddle or tawa and place the rolled-out poli on it. Cook on both sides, adding ghee as needed, until golden brown spots appear on the surface.
  1. Repeat the process with the remaining dough and filling. Serve the Thandai Flavored Puran Poli warm with a dollop of ghee.

    Rose Sabudana Custard by Jaya Bhardwaj 


    1. Dry roast the sabudana until it retains its color. Let it cool and then grind it to make a fine powder.
    2. In a pan, bring the milk to a boil.
    3. In a separate bowl, soak 3 tbsp of sabudana powder in 1/2 cup of milk.
    4. Once the milk in the pan starts boiling, add the jaggery powder and stir continuously.
    5. Gradually add the soaked sabudana powder while stirring continuously to avoid lumps. Keep stirring until the mixture thickens and reaches a custard-like consistency.
    6. Once the desired consistency is achieved, remove the pan from heat and let the custard cool.
    7. Add naario rose juice to the custard and mix well.
    8. Refrigerate the custard until chilled.
    9. Before serving, add the diced mixed fruits and chopped pista and cashew nuts.
    10. Serve chilled and delight your guests with this delicious Holi treat.

      Mixed Millet Flour Nachos by Abha Agam Singh


      1. In a mixing bowl, combine Naario 9 in 1 flour mix, wheat flour, refined flour, salt, carom seeds, and onion seeds. Mix well.
      2. Gradually add warm water to knead the dough. Use a small quantity of water to make a semi-hard dough.
      3. Cover the dough with a damp muslin cloth and let it rest for at least 15 minutes.
      4. Take a portion of the dough and roll it out thinly into a chapati. Cut the chapati into diagonal shapes to form nachos. Repeat the process with the remaining dough.
      5. Heat oil in a deep pan for frying. Fry the nachos in hot oil until both sides are crisp and golden.
      6. Once fried, let the nachos cool down to room temperature.
      7. Store the nachos in an airtight container, and they will remain fresh for up to 15 days.
      8. Serve the nachos with your favorite salsa dip and enjoy your innovative and nutritious snack!

      Bel Phal Makhana Peda by Priya Mulchandani


      1. Firstly, break open the wood apple and separate its pulp.
      2. Take the pulp and remove all the seeds. Grind the pulp in a mixer jar to make a smooth paste. Reserve one cup of wood apple pulp.
      3. Heat 2 tbsp of ghee in a non-stick pan. Add sugar and Naario saffron to it and cook until the sugar melts completely. 
      4. Add the ground wood apple pulp, dry fruits, and thandai premix powder. Cook the mixture until it thickens and leaves the sides of the pan.
      5. Powder the dry roasted makhana in a mixer jar. Add this powder to the mixture and mix well. Turn off the heat and let the mixture cool down a bit.
      6. Once the mixture is slightly cooled, take small portions of it and roll them into round balls (pedas) with your hands.
      7. Garnish the pedas with rose petals and chopped pistachios. 

      Millet Tikona Khasta Mathri by Kavita Goel 


      1. In a mixing bowl, sift Naario 9 in 1 flour mix, whole wheat flour, and semolina. Add salt, baking soda, carom seeds, and 1/2 cup refined oil. Mix well until the flour mixture resembles breadcrumbs. (As shown in the photo)
      2. Gradually add a little warm water to the mixture and knead to form a semi-soft dough. Cover with a cloth and let it rest for 15 minutes.
      3. After resting, knead the dough again to make it smooth. Roll out small balls of dough and flatten them into discs. Fold the discs twice and sprinkle black pepper on top.
      4. Heat oil in a pan for deep frying. Fry the mathris on medium-low heat until they turn golden brown and crispy on both sides. Adjust the flame occasionally to ensure the mathris cook evenly and become crispy.
      5. Our Naario 9 in 1 Flour Mix Tikona Khasta Mathris are ready. Serve them on a plate and enjoy them during Holi festivities.

      Falahari Potato Tornado by Priya Mulchandani 


      1. Firstly, wash and peel the potatoes. Insert a skewer through the center of each potato and cut them into spiral shapes using a knife.
      2. Rinse the spiral potatoes 2-3 times in water.
      3. In a small bowl, mix Naario's turmeric powder and Himalayan pink salt into the buckwheat flour. Add a little red chili powder and water to make a thin batter.
      4. Dry grind the sabudana into a powder.
      5. Spread the sabudana powder on a plate.
      6. Roll the spiral potatoes in the buckwheat flour batter, coating them evenly. Then roll them in the sabudana powder for extra crispiness.
      7. Heat oil in a frying pan over medium-high heat.
      8. Fry the coated potato spirals until they turn golden brown and crispy.
      9. Remove them from the oil and place them on tissue paper to drain excess oil.
      10. In a separate plate, mix all the dry seasoning ingredients well.
      11. Sprinkle the seasoning mix over the hot potato tornadoes.
      12. Serve these delicious and crispy Falahari Potato Tornadoes, enjoyed by both kids and adults during the festive occasion of Holi. 

      Pearl Millet Cookies by Jaya Bhardwaj


      1. In a bowl, mix ghee and naario jaggery powder until light in color.
      2. Add pearl millet flour, desiccated coconut, baking soda, chopped almonds, and milk to form a dough. Do not over knead.
      3. Preheat a pan with salt for 10 minutes and place a stand inside.
      4. Grease a plate and set it aside. Form small cookies from the dough, place them on the greased plate, and garnish with almond slices. 
      5. Bake the cookies for 20 minutes.
      6. You can also preheat the oven to 180 degrees Celsius, bake the cookies for 20 minutes, and let them cool before storing in an airtight jar.
      7. These cookies are nutritious and perfect for the festive season. Enjoy!

      Rose Flavoured Samosa Roll by Amita Soni

      For the potato filling:

      - 2-3 boiled potatoes

      - 1 teaspoon red chili powder (Lal mirch powder)

      - 1/2 teaspoon Naario Lakhnawi masala

      - 1/2 teaspoon mango powder (aamchur powder)

      - Pinch of asafoetida (hing)

      - Salt to taste

      - 1/2 teaspoon coriander-cumin powder (dhaniya jeera powder)

      - 1 tablespoon rice flour

      For frying:

      - Oil

      For the rose-flavored yogurt:

      - 1 cup yogurt (dahi)

      - 1 teaspoon sugar

      - Pinch of salt

      - Beetroot juice, as needed

      - 1 teaspoon rose water


      1. In a mixing bowl, combine wheat flour, Naario 9 in 1 mix flour, carom seeds, salt, and oil. Mix well. Then add water gradually and knead the dough. Let the dough rest for a few minutes.
      1. For the potato masala, grate the boiled potatoes and mix them with red chili powder, Naario Lakhnawi masala, mango powder, asafoetida, salt, coriander-cumin powder, and rice flour. Mix well.
      1. Take a portion of the dough and roll it into a large circle. Place a small bowl in the center and fill it with the potato masala mixture. Cut the dough around the bowl into small pieces.
      1. Remove the bowl and apply water to the edges of the dough. Fold the dough over the filling to form a roll. Repeat the process for the remaining dough and filling.
      1. Heat oil in a pan and fry the samosa rolls until they are golden brown and crispy.
      1. For the rose-flavored yogurt, mix yogurt with sugar, salt, beetroot juice, and rose water in a bowl.
      1. To serve, place the rose-flavored yogurt in a serving bowl and place the samosa rolls on top. Garnish with green chutney and nylon sev before serving.

      Green Matar Ke Pakode by Falguni Shah


      1. Firstly, crush the green peas in a mixer jar.
      2. In a bowl, mix besan, rice flour, Naario garam masala, salt, ginger garlic paste, and enough water to make a thick batter for pakoras.
      3. Heat oil in a kadhai (wok) and fry the pakoras on medium heat until golden and crispy on both sides.
      4. Drain excess oil and transfer the pakoras to a serving plate.
      5. Serve the delicious and healthy green matar ke pakode with tomato ketchup.
      6. Enjoy your Holi celebration with this delightful snack!

      Gupchup ke Dahi Bhalle by Priya Mulchandani 


      1. First, boil and peel the potatoes. Mash them and keep aside.
      2. Heat oil in a pan. Add cumin seeds, mustard seeds, curry leaves, dry spices, salt, turmeric, red chili powder, coriander powder, garam masala, and mashed potatoes. Mix well.
      3. Turn off the gas and prepare the stuffing by mixing the potatoes well with the spices.
      4. In a mixing bowl, add besan, wheat flour, salt, a pinch of soda, turmeric, red chili powder, and water to make a thin batter.
      5. Break the gupchup in the middle and stuff it with the potato mixture. Dip these stuffed gupchups in the batter and deep fry them on medium-high heat until golden brown.
      6. Similarly, make all the dahi bhallas and soak them in water for a while. Then, remove them from water and squeeze them gently. Place them on a plate.
      7. Pour beaten curd over them.
      8. Garnish with coriander-mint green chutney, tangy tamarind-sweet chutney, sprinkle red chili powder, roasted cumin powder, black salt, fine boondi, finely chopped onions, and pomegranate seeds.
      9. Serve soft and delicious gupchup ke dahi bhalle on the occasion of Holi. 


      • Wow thank you so much for publishing my recipes in Holi cookbook I am so happy all recipes are mouth watering and must try in Holi festival thank you once again
        Thank you so much Vandana ji Anamika ji and whole naario family
        Happy Holi to all in advance

        Priya mulchandani on

      • Looks great!

        Harshita Pandey on

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