Ragi Kali is a time-tested South Indian preparation made from finger millet flour. Known for its earthy flavour and dense texture, it has long been a staple in rural households of Tamil Nadu and Karnataka. Traditionally paired with spicy gravies or buttermilk, it provides lasting energy and is valued for its high calcium and fibre content. It is especially enjoyed during warm months as it keeps the body nourished without feeling heavy.

No list of Holi celebration food is complete without the classic besan papdi chaat. It’s arguably one of the most loved street-style Indian appetisers that perfectly balances crispy and creamy textures to deliver unmistakable goodness. Here, crunchy papdi – small, fried discs made from a gram-flour dough — are topped with a medley of sauces and basic vegetables like onions, potatoes, and tomatoes. The whole thing is garnished with a crunchy sev or sweet pomegranate seeds, and flavoured with different spice powders. What makes this the ultimate Holi party snack is that it’s highly customisable. You can adjust the quantity of sauces, choose different garnishes, or skip altogether, and make it as spicy, tangy, or sweet as you like.

You must have your list of Holi celebration food ready to go, but there is a definite reason for this last-minute addition. It’s pani ke phulke, a street-style chaat unlike any you’ve had before. Don’t let the name confuse you — there’s no flatbread (or phulka) involved here. And this isn’t a drink to hydrate with. It’s a chaat and packs in all the flavours that make chaats a favourite across regions. Here, the phulke are actually small fritters made from moong dal. You could also make them from besan, but the dal ones absorb water better. The pani is a tangy, spicy concoction, similar to the golgappe ka paani and made from coriander and raw mango pulp or tamarind water (for the tang), and local spices. The two come together to form a unique chaat popular in UP and Bihar in India. So if you’re tired of the usual chaat and pakoras, try the pani ke phulke.