Try traditional snacks of Gujiya and Papad on Holi.

A few days from now, the festival of colors will be celebrated with great pomp across the country. The atmosphere will bloom with beautiful and vibrant colors. On the occasion of Holi, many dishes will be shared with friends and family. There will be exchange of boxes of Guji and Mathri, in such a situation you too will get bored of eating the same kind of snacks every year. So why make something different this time? Today we will tell you the recipes of salty and sweet snacks made in three states of India. This Holi, you can surprise your guests by making these dishes.
Ingredients of Bafouri-
1 cup chickpeas, soaked for 4-6 hours
2-3 green chillies
1 inch piece of ginger
2 cloves of garlic
1/2 tsp cumin
salt to taste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon baking soda
fresh coriander, finely chopped
water as required
Oil
How to make Bafouri-
Wash the pre-soaked gram dal once again. Then put it in the mixer and grind it once.
Now add green chilli, ginger and garlic in the mixer. Grind it and make a thick paste. If necessary, you can add water as required. Just keep in mind that the mixture should be thick.
Take out the mixture in a bowl. Now add salt, turmeric, coriander powder, cumin and baking soda to it. Mix well and add green coriander, mix once and keep aside.
Now prepare the steaming basket or pressure cooker. If you are making it in a cooker then first heat it on high flame. Fill it with water and then place the stand.

• Grease a small plate with oil and keep it on a stand.
  Oil your hands and take the dal mixture and form small, round patties or balls. Place them on a greased steamer plate.
  Once the water boils, cover the steamer or cooker with a lid and steam for about 15-20 minutes or until the bafouri becomes firm and cooked.
  To check whether Bafouri is cooked or not, insert a toothpick or knife into it. It should come out clean. If it doesn’t, cook for 3-4 more minutes.
  Carefully remove the boiled Bafouri from the steamer and let it cool slightly. Serve it with tamarind or mint chutney.