How to make Rainbow Boondi- Sk Khazana -
Colourful boondis kept in layers one on top of the other is a sight to behold
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach puree (पालक की प्यूरी ), Carrot puree
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Rainbow Boondi- Sk Khazana checkout Palak Paneer Tofu, Palak Dhokla, Palak Namakpara - Diwali Special, Spinach Cheese Balls-SK Khazana . You can also find more Snacks and Starters recipes like Roasted Beetroot Feta Tart Cheeseburst Roti Pizza - SK Khazana Pasta Sandwich Sprout Dosa
Rainbow Boondi- Sk Khazana Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rainbow Boondi- Sk Khazana Recipe
Spinach puree 2 tablespoons
Carrot puree 2 tablespoons
Beetroot puree 1 1/2 tablespoons
Turmeric powder 1/2 teaspoon
Gram flour (besan) 2 cups
Salt to taste
Oil 4 teaspoons + for deep-frying
Method
Step 1
Take gram flour in a large bowl, add salt and add 1 cup water, little by little, whisking continuously for 8-10 minutes, to make a smooth batter.
Step 2
Divide the mixture equally into 4 bowls, add spinach puree in the first bowl, carrot puree in the second bowl, ,beetroot puree in the third one and turmeric powder in the fourth bowl.
Step 3
Add 1 tsp oil in each bowl and whisk except the one with turmeric. Add 2 tbsps water in the bowl with turmeric and whisk well.
Step 4
Heat sufficient oil in a kadai, hold a small perforated spoon on top of the kadai, place a portion of the yellow batter and gently tap directly into the hot oil. Deep fry the boondi till crisp. Drain on an absorbent paper. Similarly make boondi with the spinach mixture, carrot mixture and beetroot mixture.
Step 5
Once the boondis have cooled down to room temperature, store them in layers in an air tight container and serve as required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
