Holi is celebrated in Northern part of India, it's a festival of colors, but food is an integral part of all Indian festivals. So here are some Snack recipes you can try serving your guests on Holi.
Pudina Namak Pare
Ingredients
1 Cup all purpose flour ( Maida)
2 Table spoon dried Mint leaves
1 Tbsp Desi Ghee
Salt to taste
water to kneed ( as required)
Oil for frying
Procedure
Take all the above ingredients in a bowl except water, rub with your hands so that the ghee is nicely mixed with the flour, now by adding little water kneed it into a smooth but firm dough. Divide it into 4 equal parts, roll and make chapattis. Cut them into 1 inch size, diamond shape. Heat oil in a vessel, bring the flame to low and start adding the diamonds, fry them on low to medium heat occasionally turning them, till they become golden brown. Let them cool and store them in an air tight container. Can be stored for 1-2 weeks.
Chili Sesame Sticks ( SPICY)
Ingredients
1 Cup All Purpose Flour ( Maida)
4-5 Green Chili
1 tsp Sesame seeds
1 Tbsp Desi Ghee
salt to taste
Water to kneed ( as required)
Oil for frying
Procedure
Make a paste of green chili in a grinder. Take flour sesame seeds, ghee and salt in a bowl, add the chili paste, kneed it using a spoon using little water ( do not use your palms directly to kneed, use cooking gloves or kneed with spoon), divide it into 4 portions, roll them into chapattis and cut into long sticks. Heat oil in pan, turn the flame to low and put the sticks into the oil, fry till golden brown, occasionally turning them. Let them cool and transfer in an air tight container. You can store them for 1-2 days.
Methi Matthri
Ingredients
1 Cup All Purpose Four ( Maida)
2 Tbsp Kasuri Methi ( crushed with hand)
1 Tbsp Desi Ghee
salt to taste
water to kneed( as required)
oil for frying
Procedure
Take all the above ingredients in a bowl except water, rub with your hands so that the ghee is nicely mixed with the flour, now by adding little water kneed it into a smooth but firm dough. Divide it into 4 equal parts, roll and make chapattis. Prick the chapatti all over using a fork. Using a cap from a jar of desired size cut into round shape. Heat oil in a vessel, bring the flame to low and start adding the matthris, fry them on low to medium heat occasionally turning them, till they become golden brown. Let them cool and store them in an air tight container. Can be stored for 1-2 weeks.
