Ghugni Chaat Tartlets 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.

For the final savory bake this week, I made these delicious Aloo Chana Chaat Tartlets. They sound so fancy when described like that, but they basically our very own Indian crackers topped with spicy and addictive chaat.Ghugni Chaat TartletsI am a big fan of Great British baking show and binge watch it on Netflix all the time. Recently my 6 year old also caught the bug and she watches the show even without. As I was thinking of doing savory baked for this week, I saw this recipe being made on the show by an Indian contestant Rahul. I love chaat and this seemed to be a delicious fusion dish with crispy baked tart filled with yummy chaat.Ghugni Chaat TartletsThe tart shell is pretty easy to make. It uses all purpose flour and chickpea flour (besan) and flavored with ajwain. To keep the recipe vegan, I used butter flavored coconut oil in the crust. This can be subbed with shortening or butter. My crust turned out buttery, flaky and delicious.Ghugni Chaat TartletsI could probably just eat the crust and call it a day. But then we still have even more deliciousness going into the recipe – spicy and tangy aloo-Chana chaat. In the original recipe, Rahul made a plum chutney to go over the tart. I was lazy, so simply used store bought sweet chutney. You can use sweet mango chutney too, if you have it.Ghugni ChaatAll in all this is a delicious baked fusion dish that is sure to wow everyone with its lovely flavors. Make them smaller in a mini muffin tin and serve them as appetizers. They are great as a snack or as a light meal as well.

I am so excited to tell you guys that my blog is on Brand Ballot’s ‘Top 150 food blogs’ list. Thank you Brand Ballot for including Cook’s Hideout on your list along with some amazing food bloggers. A very big thanks to the BM group and Valli for being the motivation to keep this blog going.BakeathonCheck out the other bloggers doing this Bake-a-thon.

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Aloo Chana Chaat Tartlets
Aloo Chana Chaat Tartlets
Yum
Print Recipe
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.
Servings Prep Time
6 Tartlets 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 Tartlets 20 minutes
Cook Time
30 minutes
Aloo Chana Chaat Tartlets
Aloo Chana Chaat Tartlets
Yum
Print Recipe
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.
Servings Prep Time
6 Tartlets 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 Tartlets 20 minutes
Cook Time
30 minutes
Ingredients
For the Crust:
  • cups all purpose flour
  • ¼ cup Chickpea flour besan
  • ½ tsp salt
  • ¼ tsp turmeric
  • ¼ tsp Carom Seeds (Ajwain)
  • ¼ tsp chili powder
  • 1/3 cup Butter flavored Coconut oil (or Shortening or butter)
  • 1~2 tbsp Cold Water
For the Aloo-Chana Chaat Filling:
  • 1 tbsp Oil
  • 1 tsp Ginger+garlic paste
  • 2 Medium Potatoes, boiled and diced
  • 15oz. can of Chickpeas, rinsed and drained (1½ cooked chickpeas)
  • 1 Small Onion, finely chopped
  • 2 Green Chilies, chopped
  • 1 Medium Tomato, chopped
  • ½~1 tsp Chili powder (adjust as per taste)
  • ½ tsp chaat masala
  • ¼ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1~2 tsp lemon juice
  • To taste salt
Other Ingredients:
  • ½ cup Sweet Tamarind Chutney
  • As needed Green Chutney, for serving
Servings: Tartlets
Instructions
Make the Pastry for the Crust:
  1. 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.
  2. 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.
  3. In the mean time, preheat the oven to 400°F.
  4. 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:
  1. Heat oil in a skillet; add onions and cook till they are turning lightly brown around the edges, about 4~5 minutes.
  2. 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.
  3. 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:
  1. Spoon about 1tbsp 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.
  2. Remove the tartlets from the pan and serve warm with green chutney and/ or raita on the side. Enjoy!!
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28 thoughts on “Aloo Chana Chaat Tartlets Recipe”

  1. Congratulations Pavani ! It’s a great achievement to be featured among the top few !
    And these tarts – they are just my kinds , the chaat looks so so yum , I would add some thin sev and some pomegranate pearls too .. oh just wanting to pick this from the screen !

  2. I don’t like the cooking competition shows, but when I visited my aunts in Canada last year they were obsessed with it, and I quickly got hooked! I love that you made this savory tart, and it looks really delicious. I’m always looking for new ways to use chickpeas, and this is it

  3. That is so beautiful Pavani. he tart recipe with Indian flavours sounds amazing and that chickpea filling is to die for. Totally an yum dish.

  4. I think this could be one of the new appetizers on my holiday table! It looks delicious, sounds easy and tastes spicy – just what I need! In fact, spicy potato is my most recent weak spot so this recipe is perfect!

  5. I love everything that has to do with potatoes… but this recipe is so strange to me. I’ve never seen anything like this before. I’m so intrigued!
    I hope I get motivated to make this some day.

  6. My daughter though doesn’t step into kitchen, watches all cooking shows she can , including that British show.These tartlets sound so inviting and tempting. I know what I am making this weekend. 🙂

  7. Congrats on being featured in that list, Pavani – you totally deserve it.. I love savoury bakes, and this is very tempting Pavani ! that show isnt featured in the netflix here in my country, I guess 🙂 my little one has been watching masterchef australia here with me..
    And I have your vegan recipe to try this… and guess the fillings are endless.

  8. I too love watching GBBO and had loved this series specially for Rahul. The Chaat tartlets is mouthwatering and you reminded me that I had too shortlisted this one. Awesome share and congratulations on featuring in top 150.

  9. It is a very different chat version i have ever read. I need to try this one. It is very unique in terms of presentation also.

    I can use these tartlets and fill other fillings in it to make different dishes. Thanks a lot.

    And well congrats Pavani! It’s a great achievement

  10. Congrats Pavani it must be a great feeling getting the recognition for your work! We are a fan of Indian Chaat, these tartlets are so tempting want to put some chutneys and gobble up the whole piece!!

  11. I made these last month when I invited a few girlfriends over for the afternoon. As you suggested I made them in mini muffin cups instead of the tartlet pan. Loved it.

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