These Aloo Chana Chaat Tartlets have a savory tart shell filled with spicy potato and chickpea chaat. It’s an amazing dish that is great to serve as an appetizer, side dish or as a snack.
Aloo Chana Chaat Tartlets [Vegan]
For the Crust:
- 1 1/4 cups all purpose flour
- 1/4 cup Chickpea flour besan
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon Carom Seeds (Ajwain)
- 1/4 teaspoon chili powder
- 1/3 cup Butter flavored Coconut oil (or Shortening or butter)
- 1-2 tablespoons Cold Water
For the Aloo-Chana Chaat Filling:
- 1 tablespoon Oil
- 1 teaspoon Ginger+garlic paste
- 2 Medium Potatoes, boiled and diced
- 1 can of Chickpeas, rinsed and drained
- 1 Small Onion, finely chopped
- 2 Green Chilies, chopped
- 1 Medium Tomato, chopped
- 1/2 - 1 teaspoon Chili powder (adjust as per taste)
- 1/2 teaspoon chaat masala
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1-2 teaspoon lemon juice
- To taste salt
Make the Pastry for the Crust:
Combine the flours, salt, turmeric, carom seeds and chili powder in a mixing bowl. Add the coconut oil/ shortening/ butter and rub with fingers to form fine crumbs. Add cold water a little at a time to form dough.
Divide the dough into 6 equal pieces. Roll them on lightly floured surface into 5" circles. Place the dough circle into 4" tart pan; gently press into the base and the fluted sides. Remove excess dough from the edges and refrigerate the tart pans for 10 minutes.
In the mean time, preheat the oven to 400°F.
Line the chilled tart pans with aluminum foil squares and fill them with beans or rice or pie weights. Blind bake for 10 minutes, then remove the beans/ rice or weights and bake for another 5 minutes or until the crust is lightly golden. Remove the tart pans from the oven and set aside. Keep the oven on.
Make Aloo-Chana Chaat:
Heat oil in a skillet; add onions and cook till they are turning lightly brown around the edges, about 4-5 minutes.
Add the ginger+garlic paste, chaat masala, ground cumin, coriander and cook for 1 minute. Add the chopped tomato, chickpeas and cooked potato. Cook on low heat for 5-7 minutes. Season with salt.
Sprinkle some water if the mixture looks too dry. Using the back of the wooden spoon, mash some of the chickpeas to break them up. Stir in lemon juice.
Make the Chaat Tartlets:
Spoon about 1 tablespoon of sweet chutney onto each tart shell, divide the chaat equally over the top of the chutney. Bake for 5 minutes to warm everything through.
Remove the tartlets from the pan and serve warm with green chutney and/ or raita on the side. Enjoy!!