The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya coconuts and to add a grainy texture, a little suji (coarse ground wheat flour or semolina).
Bhang or thandai is a mildly intoxicating drink popular in many parts of the Indian subcontinent, which is made by mixing a small amount of bhang(cannabis leaves and buds) with thandai (with whole milk being used). The fat content of the milk and ground nuts help dissolve the fat-soluble cannabinoids.
Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). It has urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.
Chana masala, also known as channay or chole masala or chole or chholay, is a popular dish from the Indian subcontinent and notable in Indian food. The main ingredient is a variety of chickpea called chana or kala chana.
bhang pakora is a generic term used for deep fried fritters made in India. mostly, gram flour is used for coating the veggies and then they are deep fried in oil. Infused with a dash of cannabis (bhang) pakora gets it name from the vegetable which is used to make it like potato pakoras, onion pakoras, spinach pakoras etc.
These are the snacks especially made during the festival of Holi, and Holi is incomplete without these, our favourite has to be the Gujiya, do let us know what’s your holi favourite .