Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Snacks
Discover · vegetarian + holi + hindu
12 recipes
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In season
June produce
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Course & method
Ingredients
Badam Kheer
Almonds blanched, peeled, ground to a smooth paste, then folded into milk that's been reduced to two-thirds of its volume
Desserts
Besan Ladoo
Coarse besan toasted in ghee for a long, slow half-hour, until the colour deepens from pale yellow to a warm honey-brown…
Desserts
Cardamom Rice Pudding (Kheer)
An elegant and refined rice pudding infused with the warm, floral notes of cardamom, set in a caramel-coated mold like a…
Desserts
Gujiya
A short, slightly tender dough made with maida, ghee and milk is rolled thin and cut into rounds
Desserts
Jalebi
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…
Desserts
Kaju Barfi
Cashews soaked briefly to soften, ground to a fine pale powder, then folded into a sugar syrup that's been taken to the…
Desserts
Onion Bhajis
Onion bhajis are golden, crispy fritters made from sliced onions bound in a spiced gram flour batter and deep fried…
Snacks
Rasmalai
Whole milk boils, then curdles with lemon juice; the curds drain to chhana (fresh paneer)
Desserts
Samosa
A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface
Snacks
Thandai
A nut-and-spice paste is the soul of thandai: almonds and cashews soaked soft, ground with green cardamom, fennel, white…
Desserts
Vegetable Pakora
Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking…
Snacks