Celebrate the season of Colours this Holi with Hyatt Centric MG Road Bangalore

Holi Special Savoury Recipe by Head Chef Gaurav Ramakrishnan, Hyatt Centric MG Road Bangalore

Beetroot Mathri Mille-feuille Chaat

Method

• Take all the ingredients except beetroot juice in a bowl and rub with your fingers to incorporate ghee in the flour.
• Add the beetroot juice slowly and knead it to a smooth dough. Cover and let it rest for 15 mins.
• Now divide the dough into small balls and sheet it out. Now use a fork to prick holes in the sheet. Can be cut into same sized rectangles, using a scale for help.
• Heat oil for deep frying, drop mathri in hot oil and fry it in a medium heat oil till cooked well. Also, can be put in a tray/plate and baked in an oven/air fryer, whatever suits best
• Remove it and drain in some paper towel. Cool it down.

For the Chaat

• Slice the potato as the same size of the mathri sheet. Mix all the chopped ingredients in a bowl with little of the Imli chutney, salt and chaat masala.

For the plating 

• Place a mathri on a plate, layer with the potato first, then the chopped masala. Little curd can be added on top. Place another mathri and repeat the process 3-4 times.
• Its ready to eat. Can be garnished with drizzle of sweet curd and coriander sprigs.

Servings –4 portions

Thandai Recipe by Head Chef Gaurav Ramamkrishnan, Hyatt Centric MG Road Bangalore

Gulabi Thandai

Method

For the Syrup

1. Infuse Rose petals in Sugar Syrup
2. Or make a rose syrup with sugar and water with a dash of rose water

For the Thandai:

1. To make the thandai, pour all the ingredients in the serving glass
2. Mix it well and serve it

Glassware -Pot

-----