Mini tarts filled with a spicy mixture of sprouts and chutneys.
I have suggested baking the tart cases but you can stack them up and deep fry them in oil. The cases can be made days in advance and keep well when stored in an air-tight container.
Just rustle up the filling and serve these pretty tarts to display your culinary skills to your family and friends.
Cooking Time : 40 mins.
Preparation Time : 15 mins.
Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.
Divide the dough into 2 equal portions.
Roll out each dough portion into a sheet of 6 mm. (¼”) thickness.
Cut rounds of pastry using a large 50 mm. (2″) diameter cookie cutter and press into tart moulds.
Prick all over with a fork.
Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
Cool the tart cases.
For the filling
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.
How to proceed
Fill each tart with a portion of the filling.
Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
Chole masala is a spice blend that is easily available at provision stores.
KHAJUR IMLI KI CHUTNEY
This sweet and sour chutney blend spruces up almost all chaat recipes.
The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Wash the dates and tamarind and place them in a saucepan.
Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
Use as required. Store refrigerated.
You can also purée the chutney in a food processor and then strain it.
GREEN CHUTNEY (CHAAT)
A green mint and coriander flavoured chutney which is great for sandwich spreads.
Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.
Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney.
The chutney can be stored refrigerated for upto a week.
Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Refrigerate and use as required.
CHAAT MASALA (CHAAT)
One flavour that most snacks rely on for their zip is chaat masala.
Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder.
That is why traditional combinations are home ground and kept ready for use.
There are as many recipes for chaat masala as there are households in India, but this one is a personal favourite!
Store this masala in an air-tight container.