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

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Prep Time: 20

Cook Time: 30

Total Time: 50

Course: Snack

Cuisine: fusion, Indian, north indian

Servings: 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.

Nutrition

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