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.I 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.The 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.I 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.All 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.Check out the other bloggers doing this Bake-a-thon.
1/3cupButter flavored Coconut oil (or Shortening or butter)
For the Aloo-Chana Chaat Filling:
2MediumPotatoes, boiled and diced
15oz.can of Chickpeas, rinsed and drained (1½ cooked chickpeas)
1SmallOnion, finely chopped
2Green Chilies, chopped
½~1tspChili powder (adjust as per taste)
½cupSweet Tamarind Chutney
As neededGreen Chutney, for serving
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 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.
Remove the tartlets from the pan and serve warm with green chutney and/ or raita on the side. Enjoy!!