Celebrate the Independence Day with these Tiranga Recipes!

Hitanshu Bhatt
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tiranga recipes


Welcome the 77th year of Independence with some food and relish the flavours. Try these Tiranga recipes at your home.

India is celebrating its 77th year of independence and any celebration in the country is incomplete without food. To mark this special occasion we have curated a list of sweet and savoury Tiranga recipes that you can try at your home. From tricolor dhokla to Tiranga barfi, here is how you can commemorate the celebrations in a tricolor way.

1. Eggless Tiranga Bread

Enjoy the eggless Tiranga bread with spinach and carrot puree dough, a creative and flavorful representation of the Indian national flag by Bijal's Food Creation.


Ingredients for White Dough

All Purpose Flour 1 1/2 cups
Warm Water 1/2 cups
Oil or Melted Butter 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Active Dry Yeast 1 tsp

Ingredients for Green Dough (Spinach Puree)

All Purpose Flour 1 1/2 cups
Spinach Puree (blanched & blended spinach leaves) 1/2 cups
Oil or Melted Butter 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Active Dry Yeast 1 tsp

Ingredients for Orange Dough (Carrot Puree)

All Purpose Flour 1 1/2 cups
Carrot Puree (blended cooked carrots) 1/2 cups
Oil or Melted Butter 2 tbsp
Sugar 1 tsp
Salt 1/2 tsp
Active Dry Yeast 1 tsp


For White Dough:

In a bowl, Mix all the ingredients listed for the white dough and knead for about 5-7 minutes until the dough is smooth.

Place the white dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until double in size.

For Green Dough (Spinach Puree):

Steam or blanch spinach leaves until tender. Blend the cooked spinach with a little water to make a smooth puree.

In a bowl, combine the spinach puree, warm water, sugar, oil or melted butter, salt, yeast, flour, and knead to form a soft green dough.

Knead the dough for about 5-7 minutes until smooth.

Place the green dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until double in size.

Assembling and Baking:

Once all three doughs have risen, punch down each dough to release the air.

Divide each dough into three equal portions.

Roll out each portion of dough into a log shape.

Layer the rolled-out portions on top of each other, alternating colours (orange, white, green).

Gently press the layers together.

Carefully roll up the layered dough into a log, starting from the shorter end.

Place the tricolor dough log into a greased loaf pan.

Cover the pan with a damp cloth and let the dough rise again for about 30-45 minutes.

Preheat your oven to 350°F (175°C).

Bake the bread in the preheated oven for about 30- 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.

2. Tricolor Paneer Dhokla

You might have tried various types of dhokla but this version of Fatima Iraqui is a paneer-infused tricolor dhokla. Check the recipe out to try this Independence Day.



For Dhokla

Chickpea Flour 1 cup
Salt 1/2 tsp
Sugar 1 tbsp
Citric Acid 1/2 tsp
Oil 1 tbsp
Baking Soda 1/2 tsp
Green Chutney (corriander and chill) for colour
Orange Food Color for colour

For Tadka

Oil 1 tbsp
Mustard Seeds 1/2 tsp
Green Chilli (slit) 5 - 6 pc.
Salt 1/2 tsp
Sugar 1 tbsp


Take Besan (Chickpea Flour) in a bowl.

Add Salt, sugar and citric acid to it.

Add oil and whisk it well for about 5 to 7 minutes.

Divide the batter into 2 equal parts.

Add coriander and chill chutney in one bowl for green colour and orange colour in another bowl for saffron colour.

Grease a tin with butter.

Add the green layer on the bottom, add baking soda to it and spread it evenly.

Steam the batter for 5 minutes.

After it is done, place a piece of paneer on top of it and add the orange layer.

Steam it again for 10 to 15 minutes.

For the tadka, take a pan and add some cooking oil to it.

Add mustard seeds, green chillis, and saute it for 3 to 4 minutes.

Add some water sugar and salt to the tadka and cook for 3 to 4 minutes.

Garnish the dhokla with the tadka and cut it into pieces.

Also Read: Try these healthy dessert recipes and satiate your sweet tooth!

3. Tricolor Sweets

Add some sweetness and grace the occasion with lip-smacking tricolor sweets like Modak and Barfi from She Cooks.




Maida 1 cup
Sugar 2 cup
Cardamom Powder 1/4 tsp
Ghee 11/2 cup
Food Color (Green & Orange) -


Add Ghee into a pan and let it melt.

Add Maida to it and fry it for 5 - 6 minutes on a low flame.

Once done, keep it aside to cool.

Take another pan and add water and sugar to it in a ratio of 2 cups of sugar to 1 cup of water.

Mix until the sugar is dissolved and it to boil until one string of consistency is achieved.

Add maida and Ghee mixture to it and mix well. Make sure no lumps are formed.

Add cardamom powder and mix well.

Put off the flame and keep stirring until the mixture thickens.

Once done divide the mixture into three equal parts.

Add green food colour to one portion and orange to another and leave the third one as it is. Mix them well.

Take a try with butter paper, add the green mixture to the bottom, and spread evenly. On top of it spread the white mixture and spread well and the orange mixture on the top and spread it evenly.

Allow it to set for 15 minutes.

Gently remove it from the tray and cut it into square pieces.


Rice Flour 1 cup
Grated Coconut 1 cup
Jaggery 1/2 cup
Cardamom 1/4 tsp
Ghee 1 tsp
Salt 1/4 tsp
Food Color (Green & Orange) -


Take jaggery and grated coconut in a pan and mix them well until the jaggery melts.

Add cardamom powder, mix it well and keep it aside.

Take water in another pan, add salt and ghee to it and mix it until a fine paste is made.

Cover the pan and cook it for 2 minutes.

Rest the dough for 10 minutes and transfer it into a bowl.

Knead it well and divide it into 3 equal parts.

Add a few drops of green and orange colour to the 2 parts and leave one part as it is.

Take a modak mould and spread the dough on the walls of it.

Fill the grated coconut in the centre and seal it with the dough.

Do this with all the colors and de-mold it.

Also Read: Desi and Firangi Avocado Recipes to try!

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