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.

Table of contents
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
Ingredients
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.
Vaishali Sabnani
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 !
Claudia Lamascolo
I personally love anything in a crust and savory is a new one for me. This is over the top creative and I need some of this right now!
Priya Suresh
Omg, hard to take my eyes from your tartlets, how tempting and protein rich its looks. Absolutely droolworthy. Aloo channa chaat tartlets looks alluring.
Karyl Henry
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
Catalina
These are so perfect for a party appetizer. Everyone will love them! I should try to make them soon!
Cheese Curd In Paradise
These look lovely, and a great way to eat a hearty dish. I love that this could be made as an appetizer or a meal- can't wait to try it.
Rafeeda - The Big Sweet Tooth
I shamelessly stretched my hands to pick up one and then suddenly like a jhatka realized that it was inside the screen and not on my table... buhuhu! Those tarts look so amazing, I could just bite into them and have all that you have baked!
Gayathri Kumar
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.
April
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!
Thomas Paul
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.
Natalie
I absolutely love the flavors in this dish. It looks so delicious too. I can't wait to make this for my guests and my family.
Sharmila
That Tart Shell looks super flaky!! The filling is super drooling.
Nalini
Congrats Pavani,such great fusion recipe.Wish to have some
Sharmila Kingsly
Usually i have used sweet toppings with pies and this yummy savory twists looks really tempting. Nice thought..
Suma Gandlur
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. 🙂
Kalyani
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.
priya
looks and sounds delicious! Your posts are always easy to understand and Helpful. Thank You,
Renu
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.
Neetu Shukla
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
Srivalli
Congrats on the listing Pavani, you surely deserve it...these tartlets look so sinful and inviting, I would love to bake these for evening snacks!