Celebrate with chaat on Holi

Chole (Boiled chickpeas): 100 gms 

Chopped onion: 80 gms 

Chopped tomatoes: 50 gms 

Coriander leaves, chopped: 25 gms 

Chaat masala: 2 tbsp 

Salt to taste 

Lemon: Juice from 3 lemons 

Tamarind chutney: 25 gms 

Chopped chillies: 12 nos (as per taste)

Mix all the above ingredients. 

Serve it with sev.

Urad dal: 1 cup (250 grams) 

Chopped green chilli: 1 

Chopped ginger: ½ inch 

Cumin seeds: 1 tsp 

Asafoetida: 1 pinch 

Water for grinding the batter: 3 tbsp 

Raisins: ½ tbsp 

Chopped cashews: 8 to 9 

Salt as required 

Curd: 2 to 2.25 cups 

Chaat masala: ½ to 1 tsp 

Red chilli powder: ¼ to ½ tsp 

Roasted cumin powder: 1 tsp

Seedless tamarind: ½ cup 

Water: 1.75 cups 

Ginger powder: ½ teaspoon 

Asafoetida: 1 pinch 

Cumin seeds ½ teaspoon 

Red chilli powder: ¼ teaspoon 

Jaggery: 7 to 8 tsp 

Rock salt: as required 

Oil: 1 teaspoon

Coriander leaves: 2 cups 

Dry pomegranate seeds: 1 or 1.5 teaspoon 

Dry mango powder: ½ to 1 teaspoon 

Onion (optional): ½ tablespoon chopped 

Garlic cloves: 1 or 2 

Rock salt: as required 

Water: as required

Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan. With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and keep aside. 

Heat oil in a small pan. Lower the flame, add cumin seeds and let them crackle. Add ginger powder, red chilli powder, asafoetida. Stir, add the strained tamarind pulp and cook for 2-3 mins. 

Add jaggery, salt and cook for 4-5 mins more. The mixture will thicken. Let the tamarind chutney mixture cool. When cooled, store the chutney in an air-tight dry jar or container. 

Grind all the ingredients mentioned under the green chutney list with little water. Remove and keep aside in a small bowl. 

Rinse the lentils in water 3-4 times and soak overnight. Drain and add the lentils in a grinder. Also, add chopped green chilies, chopped ginger, cumin seeds and  asafoetida. Add water in intervals and grind to a smooth batter. Then grind it. Take the ground batter in a bowl. 

Stir the batter briskly for a couple of minutes. This makes the batter more light and fluffy. Add the raisins and chopped cashews along with salt. Stir and keep aside. 

Heat a kadai or pan with oil for deep frying. When the oil becomes medium hot, add spoonful of the batter in the oil. When you see the vadas becoming pale golden from the base and sides, you can turn them. Fry the vadas till they become golden and crisp, take them out. Drain on paper towels. 

In another bowl take water. And add the vadas to the water. Soak them for 18-20 minutes.Take each vada , flatten and press between your palms to remove excess water. Place these vadas in the serving bowl. 

Whisk yogurt till smooth. Pour the yogurt over the vadas. Top with the green chutney and tamarind chutney as required. Sprinkle the red chilli powder, roasted cumin powder, chaat masala and black salt. Garnish dahi vada with chopped coriander leaves. Refrigerate for an hour or so and serve later.

Urad dal (white whole): 500 gms 

Green chilli: 30 gms  

Ginger: 20 gms 

Fresh coriander: 15 gms  

Yellow raisins: 50 gms 

Cashewnut split: 50 gms 

Oil for frying 

Water: 2 litres Salt: 50 gms  

Beaten curd: 1 litre 

Sugar: 250 gms 

Masala mix with black salt, jeera powder, chaat masala, red chili powder and salt mixed together: 1-2 tbsp 

Tamarind chutney: 25 gms 

Mint chutney: 20 gms 

Soak the urad dal for two hours and grind it to fine paste.

Chop chilli, coriander and ginger. Keep yellow raisins and split cashew ready. 

In a muslin cloth, put the urad dal paste and spread it Fill the center with chilli, coriander, ginger, raisins and cashewnut. Fold the paste into half moon shape. 

Press the edges and fry in medium flame. 

Once cooked, let the gujjia cool. Soak the cooled gujjia in the water with salt. 

Make sweetened curd by whisking sugar, curd and masala mix.

Squeeze the water from gujjia and arrange on the platter, pour the sweetened curd, tamarind and mint chutney. Dust with remaining masala mix.

Potatoes: 2 kgs 

Green chilies, chopped: 50 gms 

Ginger, chopped: 50 gms 

Coriander, chopped: 50 gms 

Ghee: for frying 

Tamarind chutney: 80 gms  

Beaten curd: 300 gms 

Sugar: 70 gms 

Mint chutney: 50 gms 

Se 200 gms 

Salt: to taste 

Masala mix with black salt, jeera powder, chaat masala, red chili powder and salt: 1-2 tbsp

Boil the potatoes, remove the skin and mash it. 

Mix in chopped chili, coriander, green chilli and salt to the potato. 

Make patties of potato mixture. 

In a pan, heat ghee and cook the patty till its crisp from all the sides. 

Meanwhile make sweetened curd ready by whisking curd, masala mix and sugar together. 

In a plate arrange the potato patty, spoon the sweetened curd, tamarind and some mint chutney. 

Garnish with sev and chopped coriander. Serve it hot.