Tag Archives: Holi

Healthy and Tasty Khandavi

Its an amazing dish. Super easy to make and healthy too. Its almost no oil except for the small amount used for the ‘tadka’, which you can omit if you wish. But the tadka is like the feather in the cap so I would go for it, using very small quantity of vegetable oil or substitute it with a good quality olive pomace oil. Khandavi is an Indian Gujarati dish made with besan (chick pea flour) and curd. Both of these are very healthy ingredients. The best thing I like about it is that it can be made ahead for any small get together with a couple of friends and is best enjoyed at room temperature (Store in fridge if you intend to use it next day). Further it can serve as an anytime snack or food. Hey , it should be an ideal snack for the festival of ‘Holi’! O.K. so enough of talking for now. I’m sure you’re getting a wee bit impatient. Here goes the recipe:

Ingredients for Khandavi:
1 cup besan
1 cup curd
2 cups water
1 level tsp salt
1/4 level tsp turmeric
1 pinch asafoetida (hing) which is optional
Paste of 1/2 inch piece ginger and one large green chilli

Ingredients for tempering (tadka) and garnish:
1 tbsp oil
1 tsp mustard seeds (rai)
10- 12 curry leaves
chopped coriander leaves
1 to 2 tbsp fresh grated coconut or paneer (optional)

Mix together all the ingredients for the khandvi into a smooth paste. There should be no lumps. Pour this mixture into a heavy bottom sauce pan or wok and cook stirring continuously on low to medium heat till the mixture thickens but is still spreadable. This should take about 10 to 12 minutes. Taste a little to check that the rawness of the besan is not there. Take about 2 ladle fulls of the batter and spread evenly into a thin layer (approximately 4 mm thick) onto the back of a large steel tray, or baking tray or even kitchen counter. You may need several plates depending on their size. Let cool for 5 to 6 minutes. Meanwhile prepare tempering by spluttering the mustard seeds in the hot oil. Add the roughly chopped curry leaves and switch off the gas. Now using knife cut the khandavi layer into equal sized strips (about 1and 1/2 inch width) and loosen the edge with knife. Roll starting from one end and arrange into serving dish. Garnish with the tadka and grated coconut or paneer (cottage cheese). I like to add a dash of red chilly powder too. Enjoy the healthy almost no oil and gluten free Khandvi.

Note: 1. In first attempt, usually the layers turn out a bit thick.
2. If curd is not sour,add 1 tbsp lemon juice, for better flavour.

Source: Healthy and Tasty Khandavi


Bhang Pakoras For Holi ! (Marijuana Fritters)

Holi Hai! Time for some masti and some fun. Its good to let your inner child awaken during a festival such as holi and indulge in some fried goodies such as Bhang pakoras. It will make you happy ‘guaranteed'( but of course eat responsibly- for your senses and waistline alike).

Recipe for Bhang Pakoras 

Bhang (marijuana leaves)


2 cups besan (chick pea flour)
2 large onions finely sliced or cubed.
one big bunch of bhang leaves,chopped.
one small bunch of methi (fenugreek) leaves.
2 large potatoes peeled and chopped.
3/4 cup or more water (can be adjusted).
7 or 8 coves of garlic peeled and mashed.
1/2 tsp ajwain (carom seeds).
1 tsp red chilli powder.
1/2 tsp anardana powder (optional).
salt to taste.
oil for frying (vegetable oil or groundnut oil is suitable).


Wash and chop the bhang leaves and methi. If fresh methi is not available, you may use dry leaves (kasturi methi). The purpose is just to add flavour to the dish. Make a thick paste of the besan with water, ensuring that there are no lumps. Add water gradually. The paste should not be too thick or too thin. It must not be a runny batter. Add all the ingredients to this paste and mix well. If need be add more water and again mix. If by chance mixture becomes too thin add some more besan. Heat the oil to a high temperature in a deep pan or wok. Drop small dumplings of the mixture into the hot oil with the help of your fingers and thumb.If you find this difficult you can also fill up the mixture in one table spoon and use another table spoon to slide it into the wok. Reduce heat to medium. Let fry to lightly golden brown but not fully done. Remove from the wok with the help of a strainer. Continue in small batches till all the pakoras are made. Now press each pakora lightly with a small cup (katori) to flatten it slightly and again deep fry till crisp and golden. Serve hot with mint chutney and tomato sauce.

The idea for second time fry is to make the pakoras nice and crisp. The health conscious people can also use the air fryer very effectively for the second time fry. The pakoras can be made a few hours in advance (only once fried) before your guests start coming for Holi.  Pop them in your wok or air fryer , when your guests arrive, and surprise them with the crispy delight!

Be responsible, be safe. Have a Happy Holi!! 

Bhang Pakoras with Thandai