Holi is the festival of love, faith, and divinity. This is because, according to the religious lore, the faith and divinity of bhakt Prahlad towards God Vishnu saved him from the bad deeds of his Aunt Holika.
The practice of Holika Dahan, the ceremonial bonfire, is said to purify the environment by eliminating harmful bacteria prevalent during the seasonal change. This ritual underscores the holistic approach of Indian festivals, intertwining cultural practices with health benefits.
Historically, Holi colors were derived from natural sources like turmeric, neem, and flowers such as palash/ Tesu (Butea monosperma). These natural substances not only provided vibrant hues but also possessed medicinal properties beneficial to the skin and overall health.
When we talk about any celebration, food always plays a crucial role in expressing happiness and celebration.
Traditional Holi recipes have evolved into symbols of the occasion. From the delectable Gujiya to assorted Chaats, the timeless Kanji, flavorful Kachoris, and refreshing Thandai, each dish carries a rich cultural heritage with it. As an admirer of Indian culinary traditions, I firmly believe that the science behind these recipes enhances the Holi experience.
In this blog, I will talk about the health benefits, significance and advantages of these traditional Holi delicacies, exploring their various forms and adaptations.
Significance and advantages of these traditional Holi delicacies
Holi food is loaded with probiotics, which are good for your gut. Kanji, a well-known Holi drink, is packed with probiotics. Additionally, most Holi dishes are curd-based as yogurt is also rich in probiotics.
Kanji is a probiotic drink made by fermentation. It helps in liver detoxification and aids in digestion. If someone consumes color by mistake while playing Holi, it can protect the liver from the harmful effects of those colors. So, in this manner, Kanji plays a double role in Holi. “Taste bhi health bhi.”
Yogurt, a probiotic-rich food, is excellent for your gut health. It contains a well-rounded mix of protein, fats, and carbs, making it an ideal choice before drinking alcohol. The protein in yogurt helps in slowing down digestion, which can reduce the impact of alcohol on your body. Furthermore, alcohol tends to dehydrate and lower blood sugar levels, but yogurt provides both proteins and carbs to help maintain stable blood sugar levels.
In general, it’s beneficial to include yogurt, whether regular, Greek, or unflavored, in your daily diet to maintain balance. If you’re lactose intolerant or aiming for weight loss, opt for unflavored Greek yogurt as a suitable alternative.
Holi, celebrated with vibrant colors, finds a delicious reflection in our Indian cuisine, particularly in the colorful array of Indian chaats. The irresistible flavors of chaat perfectly complement the festive spirit of Holi. A single plate of chaat is a visual delight, bursting with a spectrum of hues that not only excite our taste buds but also treat our eyes to a colorful feast.
Dahi vada, a classic chaat, has been related to Holi traditions since ancient times, adding a timeless charm to the festivities.
In today’s modern era, a variety of chaats have gained popularity, offering a diverse range of flavors and textures.
So, this Holi, indulge in the joy of chaat-making and relish the tongue-tickling flavors of your favorite chaat variety!
Also read: How is Indian Cuisine Probiotic Rich? | What is Probiotic Food?
Here are 7 amazing recipes that you must try on Holi:
1. Black Carrot Kanji
2. Kanji Bada
3. Steamed Dahi Bhalla/ Vada
This is my rendition of making Dahi Bhalla healthy, easy, quick, and full of dry fruits! It is a popular must-have at my tea-time chaat parties.
Chutney recipes:
- Imli Chutney/ Methi Saunth (Click to view the recipe)
- Green Chutney
4. Dahi Papdi Nachos
5. Dal Pakwaan
6. Gujia
Gujiya is a sweet that you can make on the occasion and keep for later, which makes it unique and handy for the occasion. North Indian gujiyas are stuffed with mawa, while South Indian gujiyas may have plenty of coconut. Various stories of Gujia’s origin have been around for a long time. Some say it’s been inspired by samosas, while some say it originated from Turkey’s Baklava.
Gujiya is a very popular sweet during the festival. Its stuffing is made from mawa, sugar, dry fruits, and sometimes coconut. Due to its rich and heavy filling, it keeps your stomach full for a long time.
7. Khasta Kachori
Like Gujiya, khasta kachoris are also a popular dish of Holi because of their handy way of eating. To serve or eat kachoris, there is no need to establish a lengthy process of food serving like any other Indian food, which makes kachori more Holi-friendly, and you can make it before the occasion. The correct method of making can increase the storage life of kachori. You can serve the khasta kachori both hot and at average temperature.
Drinks/ Beverages:
While eating is integral to Holi, drinking various chilled drinks is fashioned on Holi.
Thandai
As its name says ‘Thand’ or cold, Thandai is an Indian cold drink prepared with many nuts in milk and sugar. It is said to cool the body and keep you energized (after a fun and quite tiring activity of playing with colors with friends and family).
Bhang Thandai is the most common variant of Thandai taken during Holi festivities.
Bhang
You may be wondering why I haven’t mentioned the well-known Holi drink, Bhang. It is made from the buds, leaves, and flowers of the cannabis plant. The cannabis plant is considered to be one of the 5 divine plants according to the Atharvaveda. Bhang is usually added to Thandai, Gujiyas, and Pakoris.
On a lighter note, you wouldn’t be able to relish the taste of other Holi recipes if you had bhang :).
Enjoy all the Holi food! Always try to make food at home, especially on the occasion of Holi.
Play Holi with natural colors! Eat Well, Play Safe. Happy Holi!!
Here are some other must-try Holi recipes:
- Paan Shots
- Atta Pani Puri – learn to make the best golgappe at home
- Aloo Chaat
- Basil Dip
- Bhutte ke Pakode
-Chef Ruchika Jain
