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Plate with crumbled tart shell filled with potato chickpea filling

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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine fusion, Indian, north indian
Servings 6 Tartlets


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


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!!