How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy

Holi Recipes to help you celebrate the festival to the hilt by Executive Chef Avinash Kumar, Novotel Imagica Khopoli.

Posted on 20/03/2019 By

This Holi we bring you some easy and great recipes for the traditional holi dishes to savour at home. Try the twist in traditional dishes and make your holi special in every way. With over 15 years of adept culinary experience, Chef Avinash’s area of gastronomic expertise predominantly lies in Western cuisine, with proficiency in Seafood and Nouville Western cuisines, as well. So, here’s from the chef’s table,

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Chocolate Prunes Gujiyas – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Chocolate prunes Gujiyas

For Gujiya Pastry

Refined flour300 gm
Ghee100 gm
Water100 ml
Salt3 gm


Dark chocolate60 Gm
Prunes60 Gm
Mawa80 Gm
Sugar80 Gm
Cardamoma pinch


First, make dough from refined flour, ghee and water. Knead the dough nicely and keep it a side for 30 minutes.

Now make the stuffing for Gujiya by cooking Mawa on slow heat, add chopped prunes, sugar and cardamom and at last put dark chocolate.

Now take the log of the dough, divide it into equal parts, and make small ball out of it and keep under moistened cloth, which will avoid drying.

Now roll each ball with the help of rolling pin and with your fingertips apply water on the circumference of the rolled dough ball.

Put one spoon of stuffing and press gently both side edges so that it is sealed properly so that the stuffing does not come out while frying.

However, it is best to make pleated edges as the stuffing gets sealed well and the Gujiya looks visually appealing. Just keep on folding and twisting the edges till the end.

Now deep fry all the Gujiyas to golden brown colour and serve hot.



How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Thandai – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Almonds60 Gm
Pistachios60 Gm
Poppy seeds30 Gm
Dried rose petal10 Gm
Fennel seeds10 Gm
Melon seeds30 Gm
Black pepper5 Gm
Cardamom5 Gm
Saffron0.3 Gm
Sugar50 Gm
Milk300 ml


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

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Dahi Bhalla – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

White Urad dal120 Gm
Moong dal2 Gm
Cumin seeds10 gm
Asafoetida5 gm
SaltTo taste
Red chilli powder5 gm
Cumin powder5 gm
Green chillies3
Ginger10 gm
Black saltTo taste
Fresh Coriander leaves50gm
Pomegranate arils20 gm
Mint40 gm
Chaat masala5 gm
Tamarind50 gm
Lemon juice10 ml
Jaggery20 ml
Curd150 gm
Oil250 ml


• 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 color, 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 individual portion of dahi bhalla, place dahi wada in a plate then 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 (Pani Puri)

How To Make Gujia, Gol Gappe, Thandai & Dahi Bhalla – Holi Recipes Made Easy - Global Fashion Street

Golgappa – Executive Chef Avinash Kumar, Novotel Imagica Khopoli

Water300 ml
Tamarind50 gm
Mint leaves50 gm
Cumin powder5 gm
Fennel seeds4 gm
Amchoor powder3 gm
Lemon juice10 ml
Chaat masala3 gm
Black salt2 gm
Semolina50 gm
Refined flour100 gm
Soda3 gm
Salt2 gm
Salt50 gm
Ginger20 gm
Ginger5 gm
Onion80 gm

Kabuli chana10 gm
Potatoes20 gm
Chaat masala4 gm
Moong Dal Sprout10 gm
Pomegranate10 gm


• Make 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 desired consistency.

• Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste add water until 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 sprout and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.

• Assemble the pani poori stuffed it with the desired stuffing and pour pani on the poori and serve.

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