Holi Prepare This Rangeen Rainbow Chaat For A Colourful Holi Celebration
Celebrate Holi with Rangeen Rainbow Chaat featuring beetroot golgappas, spinach kachoris, and saffron sev. This crunchy, tangy, and colourful snack adds a nutritious twist to your festive spread.
{By: Chef Arjyo Banerjee, Vice President Culinary, Food Innovation and Central Production Units, Compass Group India}
Celebrate Holi with flavours and colours with this vibrant Rainbow Chaat. This festive snack features crunchy beetroot golgappas, aromatic spinach kachoris, and saffron infused sev which creates a fantastic mix of flavours and textures. The bright shades of this recipe not only makes it visually appealing, but also gives Holi festival a nutritious twist. Filled with natural ingredients and spices, this chaat is the perfect blend of crunch, tanginess, and zest, making it a must-have for your festive spread. You can serve it with chutneys and yogurt for an irresistible Holi treat.
Ingredients
- 75 Gram FOR BEETROOT GOLGAPPA: Semolina (Suji)
- 40 Gram All Purpose Flour
- 50 Milliliter Beetroot Juice
- 1 Gram Baking Soda
- 2 Gram Salt
- Water
- Oil
- 150 Gram FOR SPINACH KACHORI: Whole Wheat Flour
- 60 Gram Spinach Puree
- 3 Gram Salt
- 2 Gram Cumin Seeds
- 30 Gram Ghee
- 100 Gram Mashed Potato (for filling)
- Spices (chaat masala, cumin, black salt)
- Water
- 100 Gram FOR SAFFRON SEV: Gran Flour (besan)
- 2 Gram Turmeric
- 3 Piece Saffron Strands (soaked in warm water)
- 2 Gram Carom Seeds
- 3 Gram Salt
- Water
- Oil
- 150 Gram FOR FILLINGS : Boiled Potato
- 100 Gram Boiled Chickpeas
- 50 Gram Sprouted Moong Beans
- 50 Gram FOR TOPPINGS: Tamarind Chutney
- 50 Gram Mint Chutney
- 100 Gram Whisked Yogurt
- 30 Gram Pomegranate Seeds
- 10 Gram Fresh Coriander
- Chaat Masala
Cooking Instructions
FOR BEETROOT GOLGAPPA: Mix semolina, flour, salt, and baking soda.
Gradually add beetroot juice and water to knead a firm dough.
Cover and let it rest for 30 minutes.
Roll it out, cut small circles, and deep-fry at 180°C until it's crispy.
FOR SPINACH KACHORI: Mix flour, salt, cumin, and ghee together. Then, add spinach purée to form a dough.
Let it rest for 30 minutes and then roll into small discs.
Fill the kachoris with mashed potato stuffing, seal, and deep-fry at 170°C until golden brown.
FOR SAFFRON SEV: Mix besan, turmeric, saffron water, ajwain, and salt.
Add water to form a thick batter.
Use a sev press to shape into hot oil.
Fry at 160°C until it's crispy.
ASSEMBLE AND SERVE: Arrange beetroot golgappas, spinach kachoris, and saffron sev on a platter.
Fill with chickpeas, potatoes, and moong sprouts.
Drizzle with chutneys and yogurt.
Garnish with pomegranate, coriander, and chaat masala.
Summary
Prepare This Rangeen Rainbow Chaat For A Colourful Holi Celebration
Celebrate Holi with Rangeen Rainbow Chaat featuring beetroot golgappas, spinach kachoris, and saffron sev. This crunchy, tangy, and colourful snack adds a nutritious twist to your festive spread.
Ingredients
- 75 Gram FOR BEETROOT GOLGAPPA: Semolina (Suji)
- 40 Gram All Purpose Flour
- 50 Milliliter Beetroot Juice
- 1 Gram Baking Soda
- 2 Gram Salt
- Water
- Oil
- 150 Gram FOR SPINACH KACHORI: Whole Wheat Flour
- 60 Gram Spinach Puree
- 3 Gram Salt
- 2 Gram Cumin Seeds
- 30 Gram Ghee
- 100 Gram Mashed Potato (for filling)
- Spices (chaat masala, cumin, black salt)
- Water
- 100 Gram FOR SAFFRON SEV: Gran Flour (besan)
- 2 Gram Turmeric
- 3 Piece Saffron Strands (soaked in warm water)
- 2 Gram Carom Seeds
- 3 Gram Salt
- Water
- Oil
- 150 Gram FOR FILLINGS : Boiled Potato
- 100 Gram Boiled Chickpeas
- 50 Gram Sprouted Moong Beans
- 50 Gram FOR TOPPINGS: Tamarind Chutney
- 50 Gram Mint Chutney
- 100 Gram Whisked Yogurt
- 30 Gram Pomegranate Seeds
- 10 Gram Fresh Coriander
- Chaat Masala
Main Procedure
FOR BEETROOT GOLGAPPA: Mix semolina, flour, salt, and baking soda.
Gradually add beetroot juice and water to knead a firm dough.
Cover and let it rest for 30 minutes.
Roll it out, cut small circles, and deep-fry at 180°C until it's crispy.
FOR SPINACH KACHORI: Mix flour, salt, cumin, and ghee together. Then, add spinach purée to form a dough.
Let it rest for 30 minutes and then roll into small discs.
Fill the kachoris with mashed potato stuffing, seal, and deep-fry at 170°C until golden brown.
FOR SAFFRON SEV: Mix besan, turmeric, saffron water, ajwain, and salt.
Add water to form a thick batter.
Use a sev press to shape into hot oil.
Fry at 160°C until it's crispy.
ASSEMBLE AND SERVE: Arrange beetroot golgappas, spinach kachoris, and saffron sev on a platter.
Fill with chickpeas, potatoes, and moong sprouts.
Drizzle with chutneys and yogurt.
Garnish with pomegranate, coriander, and chaat masala.
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