Chef Sanjeev Kapoor Revives Childhood Holi Memories with Classic Festival Recipes
In an era where Holi celebrations have evolved from intimate family gatherings to large-scale parties, and traditional deep-fried treats are often replaced by modern artisanal and air-fried alternatives, celebrity chef Sanjeev Kapoor is taking a nostalgic journey back to the roots of the festival. He fondly recalls the days when Holika Dahan bonfires illuminated the night sky, and the irresistible aromas of gujiya, bhalla, and kachori wafted through neighborhood lanes, uniting communities in joyous feasting.
Mawa Gujiya: A Sweet Delight
Ingredients: For the pastry, you will need 1 cup of refined flour and 3 teaspoons of ghee. For the filling, gather 2/3 cup of khoya, 1/2 cup of dried figs, 1/2 cup of seedless dates, 10 cashew nuts, 10 almonds, and 10 walnuts. Oil is required for frying.
Method: Begin by sifting the flour into a bowl and rubbing in the ghee until the mixture resembles breadcrumbs. Add approximately one-fourth cup plus one tablespoon of cold water, then knead into a stiff dough. Cover it with a damp muslin cloth and let it rest for fifteen minutes. For the filling, heat a non-stick pan and sauté the khoya for about three minutes until the fat separates. Allow it to cool before mixing in the figs, dates, cashew nuts, almonds, and walnuts thoroughly.
Divide both the dough and the filling into twelve equal portions. Roll each dough ball into a puri, place a portion of the stuffing on one half, moisten the edges lightly, fold over, and seal by pressing the edges together. Pinch to create a decorative pattern. Heat sufficient oil in a non-stick kadai, gently slide in a few gujiyas at a time, and deep-fry for five to six minutes until they achieve a golden brown hue. Drain on absorbent paper and store in an airtight container once completely cooled.
Dahi Bhalla: A Tangy Treat
Ingredients: Prepare 1 cup of split skinless black gram, 1 cup of sweetened yogurt, 1/4 teaspoon of asafoetida, 1 teaspoon of cumin seeds, salt to taste, oil for frying, date-tamarind chutney for drizzling, 1 tablespoon of roasted cumin powder, 1 tablespoon of black salt, 1 teaspoon of red chilli powder, and 2 tablespoons of coriander leaves.
Method: Blend the split black gram with some water to form a smooth, thick batter. Transfer it to a bowl and mix in the asafoetida, cumin seeds, and salt. Heat oil in a kadai and deep-fry portions of the batter until golden brown and crisp. Drain and soak the fried vadas in water for five minutes, then squeeze out excess water. Place them in serving bowls, pour sweetened yogurt over, drizzle with date-tamarind chutney, and sprinkle with cumin powder, black salt, and chilli powder. Garnish with fresh coriander leaves before serving.
Malpua: A Saffron-Infused Dessert
Ingredients: You will need 1 litre of milk, 300 grams of sugar, 1 gram of saffron, 30 grams of refined flour, and 500 grams of ghee.
Method: Boil the milk in a heavy-bottomed pan until it reduces to a coating consistency. Reserve 30 grams of sugar and make a one-string sugar syrup with the remaining sugar. Dissolve the saffron in a teaspoon of hot milk and add it to the sugar syrup. Allow the reduced milk to cool, then mix in the refined flour and reserved sugar to create a batter of pouring consistency, adding a little milk if necessary. Let it rest for three hours.
Heat ghee in a wide-mouthed, flat-bottomed kadai. Pour a small amount of batter to form a pancake, then pour hot ghee over it and flip. When both sides are properly cooked, drain and immerse the malpua in the sugar syrup. Serve warm for the best flavor.
Khasta Kachori: A Spicy Snack
Ingredients: For the dough, combine 2 cups of refined flour, 1 teaspoon of salt, and 1 teaspoon of soda bicarbonate. For the filling, use 2 cups of urad dal, 1 tablespoon of ginger, 2 green chillies, 2 tablespoons of cashews, 2 tablespoons of raisins, 2 tablespoons of ghee, 1 teaspoon of hing, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of chilli powder, 1/2 teaspoon of fennel powder, salt to taste, sugar to taste, and 2 tablespoons of lemon juice. Oil is needed for frying.
Method: Sift the flour, salt, and soda bicarbonate together, then add oil and mix well. Knead into a soft dough using sufficient water, cover with a moist cloth, and set aside. Soak the urad dal in two cups of water for an hour, drain, and coarsely grind with a little water. Finely chop the ginger and green chilli, and roughly chop the cashews.
Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashews, and raisins. Cook until all moisture evaporates, then add sugar, salt, and lemon juice. Mix well, remove from heat, and let cool. Divide the filling and dough into sixteen portions each.
Roll out each dough ball into a small puri, thinner at the edges and thicker in the centre. Place a portion of stuffing in the centre, bring the edges together to form a ball, and flatten slightly. Heat oil in a kadai and deep-fry the kachoris on low heat for three to five minutes until golden brown and crisp. Serve with tamarind chutney for an authentic touch.
Embracing Tradition in Modern Times
Sanjeev Kapoor emphasizes that Holi is not merely about colors and food; it is a tapestry of memories woven over the years. For those born in the 70s, 80s, and 90s, the festival has undergone significant transformations. However, by revisiting these classic recipes, Kapoor aims to reconnect people with the essence of old-school Holi celebrations, where food played a central role in fostering community bonds and creating lasting memories. These traditional dishes are a must-try for anyone seeking to experience the authentic flavors and heartfelt joy of the festival.
