This bright-coloured version of panipuri or golgappa has only recently become a thrilling version of the street food relished by Indians. The popularity of this snack lies in its scrumptiously crispy puris with spicy and tangy flavoured water, potatoes, chickpeas, and lots more in terms of spices. This dish's varied shades and flavours create a feast for both the eyes and the palate, which Rangeela Panipuri enjoys. Rangeela in Hindi means colourful. This dish indeed does justice to the name it holds. People usually serve the thin and crispy puris, street vendors, and an assortment of flavoured water with different colours, flavours, and tastes like mint, tamarind, and spicy coriander. This way, a appetizing picture is created with natural colours from beets, spinach, and saffron that bring unique tastes. For Rangeela Panipuri, small hollow puris, usually made from semolina or wheat flour, are prepared and fried until golden and puffed. Fillings are highly varied; spiced mashed potatoes, boiled chickpeas, and sprouted beans are a few options. Once filled, the puris then get dipped into assorted flavoured waters, varying with spice levels according to taste. Rangeela Panipuri is not a snack but something to savour; every bite feels the explosion of flavour, and textures vary from the crunchy puris to soft fillings accompanied by refreshing water to create something great. Whether it is at parties or roadside stalls, this coloured version of the classic will tantalise taste buds and bring smiles to its consumers.

• 1 cup sooji
• 3 tbsp maida
• 1 pinch cooking soda
• 1 tsp turmeric powder
• 1 tsp oil
• 0.5 cup tamarind juice
• 1 tsp pepper powder
• 2 tbsp cumin powder
• 1 tsp red chilli powder
• 1 tsp black salt
• 1 tbsp jaggery
• 2 potatoes
• 0.25 cup chana
• 0.25 cup boondi
• Salt
• 2 tsp red chilli powder

• Begin with the semolina and all-purpose flour. Here, you will use a cup of semolina and two tablespoons of all-purpose flour. To that, add a pinch of baking soda and salt at your discretion.
• Mix in water into the dry mixture gradually till you reach stiff dough, the consistency that can hold its shape when rolled out. If it feels too mushy, add some more semolina to balance it out.
• Let it rest under a damp cloth for about 20-30 minutes. This resting period is very crucial as it makes the gluten relax and, therefore, allows you to roll out your puris easily, and fried puris will be crisper.
• Divide the dough into small balls almost the size of a marble. Take each ball and roll it on a lightly floured surface that is as thin as possible to get thin discs that are nearly 2 inches in diameter. This will ensure that the puris are all uniform in their thinness to fry evenly.
• Heat oil in a deep frying pan over medium heat. To check if the oil has been heated enough, throw in a small portion of dough; if it bubbles and floats to the top, the oil is ready.
• Slide the rolled puris into the hot oil a few at a time. Fry till they puff up and turn golden brown. Using the same slotted spoon, gently press down on the puris to allow it to puff up completely. Take them out of the oil once crisp and golden and let them sit on paper towels to drip off excess oil.
• Mix all in a bowl: 2 boiled and mashed potatoes and 1 cup of cooked chickpeas or sprouted moong beans.
• Add a little chaat masala, red chilli powder, and salt. Mix well to combine all ingredients. You can add shredded coriander leaves for freshness and flavour as well. Strain the filling.
• Add your favourite add-ins. Some popular add-ins include very fine chopped onions, green chillies, and even grated carrots for added crunch.
• Mix all the ingredients: 1 cup of fresh mint leaves, one green chilli, your discretion as regards the spiciness to make it come out, 1 Tsp lemon juice, and salt according to the taste.
• Add 2 cups of chilled water and mix well until frothy. Strain the mixture in a sifter to get flavoured water by discarding the solids.
• Take 1/2 cup tamarind pulp, two tablespoons jaggery or sugar, one teaspoon roasted cumin powder, and one teaspoon black salt in a bowl.
• Add 4 cups of water and mix well till tamarind and jaggery dissolve. Filter to get a smooth consistency, if needed.
• To make your Rangeela Panipuri wonderfully coloured, divide the flavoured waters into separate bowls.
• Mix well to add these colour spectrums to the flavoured waters.
• Take a crunchy puri and prick the top with a finger to make a small hole. Now fill it with a spoonful of the potato and chickpea mixture.
• Make your guests dip the puris in the flavoured water before popping them into their mouths for an explosion of flavours.
• Rangeela Panipuri is always best enjoyed fresh and crispy. Assemble and fill them just a few minutes before serving; otherwise, they will become soggy. The crisp puris' crunch and flavour, juicy fillings, and sour water make for a great experience.