Holi 2021: Healthy Holi Recipes To Binge On

- By Amisha Sharan 

The country is eagerly waiting for the festival of colours. With the country in the second wave of Pandemic, the government has put up multiple restrictions on public gathering and celebrations of Holi.

This leaves most of us with our families couped up inside the house. But this should not be boring. Make the stay in Holi fun and plan out amazing meals that you can make with your families.

Now binge eating can lead to too many short and long term health problems. So, we prepared a list of the recipes that are super healthy and perfect for binging without worrying about health.

Check them out:

1. Baked oats Gujiya


For the cover

  • Whole wheat flour - 1 cup
  • Maida - 1/2 cup
  • Ghee - 2 tbsp

For the filling

  • Plain Oats - 50 g
  • Almonds - 2 tbsp ( Chopped )
  • Pistachios - 2 tbsp ( Chopped )
  • Cashew Nuts - 2 tbsp ( Chopped )
  • Dates - 2 tbsp ( Chopped)

How to prepare

  1. Mix whole wheat flour, maida and ghee in a bowl.
  2. Add water, and make a soft and smooth dough. Cover the dough, and keep aside for 20 minutes.
  3. Mix all the ingredients for the filling in a bowl.
  4. Divide the dough into 15 small balls. Dust and roll the ball into a 5 inch circle.
  5. Keep small amount of filling in the centre of the circle, and fold to make a semicircle.
  6. Press the ends nicely.
  7. Make all the gujiya in the same manner.
  8. Pre heat the oven to 180 degrees C.

2. Almond Milk Thandai


For the powder mix:

  • 1/2 tsp of cardamom powder or 2-3 green cardamom (elaichi)
  • 2 tsp of poppy seeds (khus khus)
  • 1 tsp of fennel seeds (saunf)
  • 5-6 black peppercorns (kali mirch)
  • 3/4 tsp saffron (kesar) - optional
  • 1 tsp roasted watermelon seeds or sunflower seeds
  • A pinch of nutmeg - optional

For the drink:

  • 4 cups of almond milk
  • Seedless Dates/Raw Sugar/Palm Sugar to taste
  • For garnishing:
  • Chopped Pistachios
  • Silver Leaves
  • Pinch of Saffron

How to prepare

1.Take all the ingredients in a grinder and grind really fine .

2.Note : For a larger batch of the spice mix, dry grind and keep in an airtight container, refrigerated for a few days. You can also alter the quantities to suit your personal taste and preference.

3.Boil the milk with whichever sugar you are using and few strands of saffron (if using).

4.Add the ground powder and mix it well.Add more water if needed to get the desired consistency.

5.Strain the mixture to remove any particles to make a smooth Milk.

6.Cool and let it refrigerate for a minimum of one hour or even overnight to let the spices infuse in the drink.

7.Give it a mix before serving. Garnish and serve. If you have rose water or dried crushed rose petals, add some to taste

3. Aloo Chat

  • 7-8 pieces baby Potatoes boiled and peeled
  • 20 gm Tamarind
  • ½ tsp black salt
  • Salt to taste
  • 11/2 tsp cumin powder
  • ¼ tsp red chilly powder
  • 2 pieces green chilly chopped
  • coriander leaves Freshly chopped

How to prepare

  1. Cut boiled potatoes into a round shape. Do not cut very thin it should be slightly thick.
  2. Soak tamarind with enough water for 30-40 minutes.
  3. Mash it entirely with the help of hands or spoon and strain, pressing the tamarind into the strainer with the help of a spoon so that all the pulps get removed.
  4. Tamarind pulp is ready.
  5. Put cut potatoes in a bowl and put all the spices and tamarind pulp. Mix it until well combined.
  6. Garnish Aloo Chaat with coriander leaves or mint leaves and serve.

4. Baked Okra Chips


  • 1 lb. fresh okra
  • 1 tblsp. white vinegar
  • 1 tblsp. olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. garlic powder

How to prepare

1. Preheat the oven to 500 degrees.

2. Rinse the okra and slice each pod lengthwise. Place the sliced okra in a large bowl with enough water to completely cover. Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes. Drain and rinse the sliced okra. Pat dry with paper towels.

3. Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings.

4. Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning halfway through the cooking time.

5. Remove from the oven and lower the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door open. Continue to bake for 2-3 hours or until crisp. Remove from the oven and cool for at least 30 minutes.

6. May be stored at room temp for 2-3 days.

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