Holi 2026 is just around the corner, and the air is already filled with anticipation of colours, laughter and, most importantly, food. Whereas Gujhiya And Thandai remains the undisputed royalty of this festival, no Indian celebration is truly complete without the bold, tangy and spicy flavors of street food. Read this also Chef Sanjeev Kapoor’s 5 high protein vegetarian recipes for fitness lovers: South Indian Beetroot Quinoa Pachadi for Salad
To help you avoid long queues at the local chaat corner this year, Chef Sanjeev Kapoor shares six delicious street food recipes. Blog of 21st February On his webiste.
Whether you’re hosting a grand event holi party Or a cozy family gathering, these homemade versions of India’s favorite street foods – from Ragda Pav, Vada Pav, Dahi Puri to Anda Tawa Pulao, Aloo Tikki Chaat and Pani puri – Designed to bring the vibrant spirit of the streets straight to your dining table. Read this also When is Holi 2026? Know whether it is on March 4 or March 3, know the auspicious time and significance
1. Ragda Pav
A hearty comforting dish featuring soft pav buns with spicy white pea curry.
Material
2 cups boiled dried white peas (white vatana), reserved with cooking wine
4-6 pav
2-3 tbsp oil
2-3 green chillies, finely chopped
1 large onion, finely chopped
salt to taste
1½ tsp ginger-garlic paste
1 large tomato, finely chopped
1 teaspoon red chili powder
1 teaspoon coriander powder
½ tsp turmeric powder
½ tsp garam masala powder
2-3 medium potatoes, boil, peel and cut into 1-inch pieces
½ tsp roasted cumin powder
2-3 tbsp chopped fresh coriander + for garnish
Red chilli-garlic chutney as required
Dates and tamarind chutney as required
Green chutney as required
Masala for sprinkling peanuts
To sprinkle chaat masala
nylon sev for sprinkling
Method
1. Heat oil in a pan. Add green chilli, onion and salt and mix well. Cook until transparent.
2. Add ginger-garlic paste, mix and cook for 1-2 minutes.
3. Add tomatoes, mix well and cook until soft and mushy.
4. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and mix well. Cook for 1-2 minutes.
5. Add 1 cup cooking liquor from cooked white peas and mix well. Cook for 1-2 minutes.
6. Add boiled potatoes and mash them lightly with the help of a masher.
7. Add boiled dried white peas and mix well. Add 1½ cups water, mix and cook for 2-3 minutes.
8. Mash the mixture lightly with the help of a masher.
9. Add roasted cumin powder and green coriander and mix well. This is ragda.
10. Switch off the flame.
11. Cut the pav into 1 inch pieces.
12. To serve, place a few pav pieces on a serving plate. Add a portion of ragda, red chilli-garlic chutney, date and tamarind chutney, green chutney, sprinkle masala peanuts, coriander leaves and garnish with sev. Serve immediately.
2. Vada Pav
The ‘King of Mumbai Street Food’ is a must-try to enhance your Holi cheer.
Material
5-6 medium potatoes, boiled, peeled and mashed
6-8 loaves, sliced ​​horizontally
2 tbsp oil
1 teaspoon mustard seeds
1 teaspoon washed urad dal
¼ tsp asafoetida
12-15 curry leaves
1½ tbsp coarsely ground ginger-garlic-green chilli
½ tsp turmeric powder
salt to taste
2-3 tbsp chopped fresh coriander
½ lemon
oil for deep frying
10-12 green chillies, chopped
Green chutney as required
Dates and tamarind chutney as required
As required Dry red chilli-garlic chutney
batter
2 cups gram flour
½ tsp turmeric powder
½ tsp red chilli powder
salt to taste
¼ tsp baking soda
salt to taste
Method
1. To make the stuffing, heat oil in a pan. Add mustard seeds, skinless urad dal and fry until golden brown. Add asafoetida, curry leaves and crushed ginger-garlic-green chilli and mix well. Cook for 1-2 minutes.
2. Add turmeric powder and salt and mix well. Cook for 1-2 minutes.
3. Add boiled potatoes and mix until well mixed. Cook for 1-2 minutes.
4. Add green coriander and squeeze lemon juice and mix. Turn off the flame and let the mixture cool completely.
5. To make the batter, take gram flour, turmeric powder, red chili powder, salt and baking soda in a large bowl. Add 1½ cups water and mix using hands until a smooth batter is formed.
6. Heat enough oil in another pan.
7. Divide the stuffing into equal portions and shape each portion into a ball. Flatten it a little. Dip each portion in the batter and wrap it well from all sides. Gently drop it into hot oil and fry until golden brown. Take out on absorbent paper. This is a vada.
8. Drop a little batter in hot oil and fry until golden brown and crisp. Take out the fried batter on absorbent paper.
9. Similarly, add chopped green chillies and deep fry for 1-2 minutes. Take it out on absorbent paper and sprinkle salt on it and toss well.
10. To make vada pav, apply green chutney, dates and tamarind chutney, sprinkle dry red chilli-garlic chutney on one side of the slit pav. Place a vada on it, sprinkle some pieces of fried batter and place fried chillies on it. Cover with the remaining portion of pav.
11. Place the Vada Pav on a serving plate and serve hot.
3. Dahi Puri
For those who like plenty of sweetness and spiciness to balance out the spice.
Material
1½ cups thick curd
20-24 crispy puris
â…“ cup powdered sugar
salt to taste
3-4 ice cubes
3 medium potatoes, boiled, peeled and mashed
1 tbsp chopped fresh coriander + for garnish
½ cup boiled moong sprouts
black salt as per taste
½ tsp red chilli powder + for sprinkling
Dates and tamarind chutney as required
Green chutney as required
Red chilli-garlic chutney as required
Dates and tamarind chutney as required
Roasted cumin powder for sprinkling
Sev for garnish
Masala for sprinkling chana dal
Masala for sprinkling peanuts
grated carrots for garnish
grated beetroot for garnish
Method
1. Take curd in a big bowl. Add the powdered sugar, salt and ice cubes and mix until well combined and the sugar has melted.
2. For stuffing, take potatoes in another bowl. Add coriander, sprouted moong, black salt and red chilli powder and mix until well combined.
3. To make Dahi Puri, make holes in the crispy puris and keep them on a serving plate. Fill each puri with a portion of the stuffing. Drizzle and mix tamarind chutney, green chutney, red chilli garlic chutney and prepared curd. Sprinkle dates and tamarind chutney and sprinkle roasted cumin powder. Garnish with sev, coriander leaves, masala chana dal, masala peanuts, grated carrot and grated beetroot. Serve immediately.
4. Egg Tawa Pulao
A protein-rich, spicy rice dish that is perfect for a heavy Holi lunch.
2 boiled eggs, roughly chopped
2 boiled eggs, cut into four pieces for garnish
3 cups cooked basmati rice
salt to taste
3 tbsp oil
2 tbsp butter
1 tbsp ginger-garlic paste
1 tbsp red chilli paste
1 large onion, finely chopped
1 large tomato, finely chopped
1 teaspoon red chili powder
1 teaspoon coriander powder
½ tsp turmeric powder
1 tbsp pav bhaji masala
1 medium green capsicum, finely chopped
2 tbsp chopped fresh coriander + for garnish
½ lemon
Method
1. Break the eggs in a bowl. Add salt and beat well with a fork.
2. Heat oil and butter in a non-stick wide pan. Add ginger-garlic paste and red chilli paste and fry for 1-2 minutes.
3. Add onion and fry until transparent. Add tomatoes, mix and cook for 3-4 minutes or until soft and mushy.
4. Add red chilli powder, coriander powder, turmeric powder and pav bhaji masala and fry for a minute.
5. Add ¼ cup water, mix and cook for 1-2 minutes. Add salt, mix and cook for a minute.
6. Add beaten eggs and mix well. Cook for 2-3 minutes.
7. Add capsicum, mix and cook for 1-2 minutes. Add basmati rice and mix until well mixed.
8. Add coriander leaves and sprinkle ¼ cup water and mix well. Squeeze the juice of half a lemon and mix gently.
9. Garnish with four pieces of boiled egg and coriander leaves. serve hot.
5. Aloo Tikki Chaat
Crisp on the outside, soft on the inside and loaded with toppings.
stuffing
½ cup chana dal, soak for 1-2 hours, boil and strain
4-5 tbsp oil
1 teaspoon cumin
1 teaspoon red chili powder
½ tsp turmeric powder
1 teaspoon cumin powder
salt to taste
1-2 green chillies, chopped
2 tbsp fresh coriander chopped
a potato filled cutlet
2 large potatoes, boiled, peeled and mashed
salt to taste
¼ tsp turmeric powder
licking
Chole masala ready for topping
sweetened curd for drizzling
Dates and Tamarind Chutney for Drizzling
green chutney for drizzling
Roasted cumin powder for sprinkling
chaat masala powder for sprinkling
Red chilli powder for sprinkling
Sev for garnish
chopped fresh coriander for garnish
Method
1. Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds in it and let it change color. Add chana dal, red chilli powder, turmeric powder, cumin powder, salt, green chilli and green coriander and mix well. Cook for 1-2 minutes. Remove the pan from the flame and let the mixture cool slightly.
2. Take potatoes in a bowl, add salt and turmeric powder to it and mix well.
3. To make tikkis, take a portion of the potato mixture and make a well in the middle. Fill a portion of the chana dal mixture in it and give it the shape of a tikki.
4. Heat the remaining oil in a non-stick pan. Place the tikkis on top and cook for 2-3 minutes on each side. Take out on absorbent paper.
5. To serve, place the tikkis on a serving plate. Break lightly to reveal stuffing. Add chickpeas, sweet curd, dates and tamarind chutney, green chutney on top and sprinkle roasted cumin powder, chaat masala and red chili powder. Garnish with sev and coriander leaves. Serve immediately.
6. Pani Puri
The best interactive snack for any party.
Material
Puris as required
3 medium potatoes, boiled and peeled
black salt as per taste
two pinches of chaat masala
a pinch of roasted cumin powder
¼ cup boondi
1½ cups rub
1 cup date-tamarind chutney
1 cup mung beans, boiled
Water
1 small bunch fresh mint leaves
1 small bunch fresh coriander leaves
4-5 green chillies
Juice of 1½ lemons
1 tbsp pani puri masala
1 teaspoon chaat masala
1 teaspoon dry mango powder
black salt as per taste
½ tbsp roasted cumin powder
ice cubes as required
Method
1. Mash the potatoes in a bowl. – Add black salt, two pinches of chaat masala and a pinch of cumin powder and mix well.
2. To make water, mix mint leaves, green coriander and green chillies with some water and make a smooth mixture. Put in another bowl.
3. Add lemon juice, pani puri masala, chaat masala, dry mango powder, black salt, cumin powder and some ice cubes and mix. Add 2 cups water and mix well.
4. Add boondi in water and mix.
5. Make a small cavity in each puri, add some ragda, date-tamarind chutney, water and serve immediately.
6. Make a small well in each puri, add some potato mixture, sprouted moong, date-tamarind chutney and water and serve immediately.
