Holi Special Floret Chatpata Corn Canapes With Sarson Ka Saag

Name: How to Make Holi Special Floret Chatpata Corn Canapes With Sarson Ka Saag | Easy & Delicious Holi Special Floret Chatpata Corn Canapes With Sarson Ka Saag Recipe
Total time: 30 min
Yield: 4
Cuisine: north-indian

#Holi26 Floret Corn Canapés with Sarson ka Saag are a joyful, modern fusion twist perfect for Holi — the exuberant Hindu Festival of Colors that celebrates the arrival of spring, the triumph of good over evil, renewal, and playful unity.The bright yellow corn-flour “florets” (crisp, flower-shaped cups made from makki ka atta) mirror Holi’s iconic bursts of gulal (colored powders) in sunny yellows, while the creamy, earthy green sarson ka saag filling evokes fresh spring greens and rebirth. Topped with a rainbow of chopped tomatoes (red for love), onions, cucumbers, bell peppers, and a snowy white garnish (coconut or paneer crumble), the dish bursts with Holi’s signature multicolored energy — just like smearing friends with vibrant hues amid laughter and dancing.

prep time 30 Mins

cook time 45 Mins

chef Yamini

Step 1

Prepare the Sarson ka Saag (can be made ahead): Wash and chop all greens. In a pressure cooker or pot, add sarson, palak, green chilies, ginger, garlic, salt, and little water. Pressure cook for 3-4 whistles (or simmer covered 30-40 mins until soft).

Step 2

Mash/blend coarsely. In a pan, make a slurry with makki ka atta + water, stir into the greens, and simmer 10-15 mins until thick and creamy. Finish with a tadka: heat ghee, add cumin/hing, red chilies/garlic, pour over saag. Keep warm or cool slightly for filling.

Step 3

Make the Corn Floret Cups (canapé shells): Mix makki ka atta, wheat flour, and salt. Knead into firm dough with warm water. Roll small portions thin, cut/shape into flower/floret molds (use cookie cutters or shape by hand into small cups/baskets). Bake at 180°C (350°F) for 10-12 mins until crisp, or shallow-fry lightly in oil/ghee for golden color. Cool and keep ready.

Step 4

Assemble the Canapés: Arrange a bed of chopped fresh veggies (tomato, onion, cucumber, capsicum) on a serving platter. Place the corn floret cups on top. Fill each with 1-2 tsp creamy sarson ka saag. Garnish with grated coconut/paneer crumble, a sprinkle of chaat masala, and fresh coriander. Drizzle a little extra ghee tadka if desired.

Step 5

Serve immediately as a fun, flavorful starter — the crunchy corn cups contrast beautifully with the creamy, mildly bitter-spicy saag and fresh veggies!Enjoy this Holi-special fusion — colorful, nutritious, and full of festive spirit!

Calories 110 Kcal

Total Fat 10 g

Carbs 14 g

Protein 2 g

ESSENTIAL ITEMS

1 cup For the corn floret canapés/ cups (makki-based shells): makki ka atta (maize flour/ cornmeal)

0.25 cup whole wheat flour (or all-purpose flour, for binding)

as per taste salt

as required warm water (to knead firm dough)

as required oil or ghee (for greasing/flash-frying or baking)

300 gm For the creamy sarson ka saag filling: mustard greens (sarson), washed, chopped

150 gm spinach (palak), washed, chopped

50 gm bathua or methi (fenugreek leaves), optional for extra flavor

2 green chilies (adjust to taste)

1 chopped piece ginger

4 garlic cloves

2 tbsp makki ka atta (cornmeal, for thickening)

as per taste salt

2 cups water (for cooking)

3 tbsp ghee (for tadka)

1 pinch hing (asafoetida)

1 chopped fFr the fresh salad base & garnish: medium tomato

1 chopped small onion

1 chopped cucumber

0.5 chopped bell pepper (capsicum red/green)

to garnish fresh coriander leaves

as required grated fresh coconut, paneer crumble, or mawa (for white topping)

as per taste salt, chaat masala, or black pepper

OPTIONAL

1 tsp cumin seeds

2 dried red chilies

0.5 tsp garam masala

1 tbsp lemon juice

Recipe by:

Yamini

2 Recipes

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