Indian Style Vegan Tartlets Recipe | Video

Looking for an unique and delicious Indian snack? Then try this savory Indian tart recipe. Spicy aloo chana chaat served in a mini savory tarts form.

The crust is crumbly, flavorful and easy to make. This veggie tartlet is an great fusion recipe that is perfect to serve as an appetizer or as a snack at any Indian themed party.

About the Recipe

I love all kinds of chaat like this mango chaat or this delicious ragda pattice. I am also a big fan of Great British baking show and binge watch it on Netflix. There are quite a few contestants that I really like. And one of my favorite is Rahul, the winner of series 9.

This savory Indian tart recipe is one that Rahul made on the show. They sound fancy but they are basically Indian flavored tart shell with a spicy and addictive chaat topping.

The savory tart shell tastes like Indian crackers aka mathri or papdi. The crust is buttery, flaky and delicious by itself. It is very easy to make and can be made ahead of time.

You can probably just eat the crust and call it a day. But then the spicy and tangy aloo chana chaat filling adds to the deliciousness. 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.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make these veggie tartlets. To make the aloo chana chaat, you need:

• Potato - boiled, peeled and chopped
• Boiled chickpeas
• Tomatoes
• Onion, green chilies, ginger-garlic paste
• Chaat masala, red chili powder, ground cumin & coriander, salt
• Lemon/ lime juice

Here is what you need to make the mini savory tarts:

• All purpose flour
• Chickpea flour
• Shortening or unsalted butter - I sometimes make it with coconut oil and they turn out great
• Ajwain
• Red chili powder, ground turmeric, salt

You will also need 6 mini tart pans to make the tart shells. But you can also use small silicone molds or cupcake pan.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

There are two components in this mini savory tart recipe - the chaat and the tart shell.

Cholay Chaat

Here is the aloo chana chaat recipe:

Heat oil in a skillet on medium heat; add onions and cook till they are turning lightly brown around the edges. Add ginger+garlic paste and chopped chilies.

Next add the chopped tomatoes, chili powder, chaat masala, ground cumin, coriander and salt. Cook till the tomatoes turn mushy. Add chopped potato, chickpeas and cook on low heat until flavors mingle.

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.

Mini Savory Tart Shells

Here's how to make the mini tart shells recipe:

Combine the all purpose flour, chickpea flour, salt, turmeric, carom seeds and chili powder in a medium size mixing bowl. Add the shortening/ unsalted 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 the dough into 5" circles or you can pat it out on your palm. 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.

Assemble the Savory Tarts

Spoon about 1 tablespoon of sweet tamarind chutney onto each tart shell, divide the chaat equally. Bake for 5 minutes to warm everything through.

Remove the tartlets from the pan and let cool for few minutes. Serve these savory mini vegetable tart warm with green chutney and/ or raita on the side. Enjoy!!

Expert Tips

• To make vegan savory tart, use coconut oil or vegan butter or shortening instead of butter.
• The crust can be made up to 4 days in advance. Keep them wrapped or in an airtight container until ready to use.
• Make the aloo chole chaat filling up to 2 days in advance and keep refrigerated.
• If you make the components ahead of time, then keep them separately until ready to serve. Bake until heated through.
• Don't worry if you don't have mini tart pans, you can use use small silicon molds or cupcake/ muffin pan.
• If you only have a large tart pan, then make a full size savory tart, cut into wedges and enjoy.
• Instead of cholay chaat filling, you can use other filling to make delicious savory vegetable tarts. For example, roasted vegetables, mushrooms and cheese are all great options. Make sure that the veggies are completely cooked before adding to the tart shell.

You might also like

Here are a few more delicious Indian snacks that you might enjoy:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Aloo Chana 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.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Snack

Cuisine: fusion, Indian, north indian

Servings: 6 Tartlets

Ingredients

1x2x3x

For the Aloo-Chana Chaat Filling:

• 1 tablespoon Oil
• 1 Small Onion, finely chopped
• 2 Green Chilies, chopped
• 1 teaspoon Ginger+garlic paste
• 1 Medium Tomato, chopped
• 2 Medium Potatoes, boiled and diced
• 15oz. can of Chickpeas, rinsed and drained (1½ cooked chickpeas)
• ½~1 teaspoon Chili powder (adjust as per taste)
• ½ teaspoon Chaat masala
• ¼ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• To taste Salt
• 1~2 teaspoon Lemon juice

For the Crust:

• 1¼ cups All purpose flour
• ¼ cup Chickpea flour besan
• ½ teaspoon Salt
• ¼ teaspoon Turmeric
• ¼ teaspoon Carom Seeds (Ajwain)
• ¼ teaspoon Chili powder
• ⅓ cup Shortening or Unsalted butter
• 1~2 tablespoon Cold Water

Other Ingredients:

• ½ cup Sweet Tamarind Chutney
• As needed Green Chutney, for serving

Instructions

Make Aloo-Chana Chaat:

• Heat oil in a skillet on medium heat; add onions and cook till they are turning lightly brown around the edges, about 4~5 minutes. Add ginger+garlic paste and chopped chilies. Cook for 1 minute.
• Next add the chopped tomatoes, chili powder, chaat masala, ground cumin, coriander and salt. Cook till the tomatoes turn mushy, about 2~3 minutes. Add chopped potato, chickpeas and cook on low heat for 5~7 minutes. 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 Pastry for the Crust:

• Combine the all purpose flour, chickpea flour, salt, turmeric, carom seeds and chili powder in a medium size mixing bowl. Add the shortening/ unsalted 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 or press the dough 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 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!!

Video

Notes

• To make vegan savory tart, use coconut oil or vegan butter or shortening instead of butter.
• The crust can be made up to 4 days in advance. Keep them wrapped or in an airtight container until ready to use.
• Make the aloo chole chaat filling up to 2 days in advance and keep refrigerated.
• If you make the components ahead of time, then keep them separately until ready to serve. Bake until heated through.
• Don't worry if you don't have mini tart pans, you can use use small silicon molds or cupcake/ muffin pan.
• If you only have a large tart pan, then make a full size savory tart, cut into wedges and enjoy.
• Instead of cholay chaat filling, you can use other filling to make delicious savory vegetable tarts. For example, roasted vegetables, mushrooms and cheese are all great options. Make sure that the veggies are completely cooked before adding to the tart shell.

Nutrition

Serving: 1Savory Tart | Calories: 152kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 254mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 2mg

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