Wednesday, Sep 19, 2018 | Last Update : 05:02 AM IST
This Holi, treat your palate to some signature delicacies, which are devoured during the festival!
Jamnanagri ghughra (Rajdhani)
For outer crust - 1 cup all purpose flour /maida
2 tbsp oil
For stuffing – half cup dry peas soak overnight
3 boiled potatoes
3 tbsp oil
Some cumin seeds
1 tsp ginger green chilli paste
1 tsp red chilli powder
1 tsp lemon juice
1 tsp chat masala.
1 tsp roasted cumin Powder
Salt to taste
For outer crust: In a bowl, take all purpose flour, add two tbsp oil and salt into it. Mix well . Knead it into a dough by adding water. Leave it aside for 20 minutes.
For stuffing: First drain and wash soaked peas and boiled it.
When peas are done, mash them with spoon or hand; add boiled potatoes. Mash both ingredients well.
Now, heat oil in a pan. Add cumin seeds when the oil starts tocrackle. Add ginger green chilli paste and saute for two - three minutes. Add red chilli powder, chat masala, roasted cumin powder and salt to taste.
Now, add boiled peas and potatoes.
Add lemon juice and mix all ingredients well. Stuffing is ready .
Now for making a ghughra shape, take the dough and divide it in equal portions. Now roll it into balls.
Put stuffing at the center and fold it. Close edges.
Fry ghughra in hot oil at medium flame.
Dip half the ghugra in garlic chutney and sev. Serve.
4-1/2 cups full fat milk, boiled and cooled
1/4 cup powdered sugar
Saffron (Kesar) a few strands
Few drops of rose water( Gulab Jal )
To be soaked
1/4 cup almonds (Badam)
¼ cup cashew
¼ cup pista
2 tbsp poppy seeds (Khus-Khus)
2 tbsp fennel seeds (Saunf)
2 tbsp watermelon seeds
1 tsp cardamom (elaichi)
20 whole peppercorns (Kalimirch)
3-4 rose petals dry
Soak the above ingredients for 20 minutes. Grind it into coarse paste.
Pour milk in a deep bowl. Add sugar, whisk well and refrigerate for two hours.
Now, add paste. Mix well and refrigerate.
Roast the saffron strands lightly. In a small bowl, add warm milk and saffron.
Chill the thandai and add few drops of gulab jal before serving.
— Recipes courtesy Maharaj Jodharam Choudhary, corporate chef