What makes the crust for these Aloo Chana Chaat Tartlets unique?

The crust is made with a blend of all-purpose and chickpea flours, seasoned with turmeric, carom seeds, and chili powder, giving it a distinctive savory and aromatic flavor.

Why is blind baking necessary for these tartlet crusts?

Blind baking ensures the crust becomes crisp and fully cooked before the filling is added, preventing a soggy bottom and achieving a beautiful golden finish.

How can I prevent the tartlet crusts from shrinking during baking?

Chilling the dough in the tart pans for 10 minutes before baking helps the butter or oil solidify, which reduces shrinkage when exposed to oven heat. Using pie weights or beans during blind baking also helps.

Can I prepare the tartlet crusts in advance?

Yes, you can prepare and blind bake the tartlet crusts ahead of time. Once cooled, store them in an airtight container at room temperature for a day or two, or freeze them for longer.

What can I use if I don't have pie weights for blind baking?

You can use dried beans or uncooked rice to line the aluminum foil in your tart pans. These alternatives work effectively to weigh down the dough and prevent it from puffing up.

1.8K Views 4 years ago

Aloo Chana Chaat Tartlets
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Six golden-brown vegan Aloo Chana Chaat tartlet shells, perfectly baked and fluted, cooling on a wire rack, ready for filling.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Aloo Chana Chaat Tartlets [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for 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

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Aloo Chana Chaat Tartlets [Vegan]

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!!