These cups, they have everything i love in a tiny appetizer. Plus, they are cute. Everybody loves cute food. This is a fusion food, where i gave a makeover to our indian chatpatta snack named chaat. I served the chaat in a tart…sounds good right!
For those of you who are not familiar with this north indian savory snack….Chaat is a term used to describe savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh……thanks for the info, wikipedia! :)
I wanted to make a variety named katori chaat. Katori means bowl, and i thought of making the traditional bowl with grated potatoes, where you grate the potaoes, add a little cornstarch and with the help of 2 tea strainers you deep fry these individually to get these gorgeous potato bowl, which would taste like potato chips. But i knew that it will be quite time consuming to make that and i absolutely, surely knew that i wont be able to make it now with a 6 month old baby.
So, i thought why not make a tart shell, which is much more simpler to make and you can make many shells at a time. I made it and it was a super success. It had all kinds of texture and flavor in every bite. You feel the flaky and buttery tart, crunchy sev, refreshing veggies and the burst of spicy, sweet, tangy, and hot flavors from the two chutneys. In short, it is sweet, tangy with a touch of spiciness, all in equal proportions thus giving a perfect balance of flavors.
- Tart shells
- Red chilli powder
- Boiled potatoes, cut in cubes
- Lightly crushed chickpeas
- Chopped onions
- Chopped tomatoes
- Green chutney
- Tamarind chutney
- Nylon sev
- Coriander leaves chopped
For the tart shell:
Get the recipe from here.
- Follow the same recipe, but after rolling out the dough, cut them in rounds and place them in a tart pan. I cut mine with a flower shaped cookie cutter.
- After placing them in the tart tin, poke holes all over it so that the pastry doesn’t puff up while baking.
- Then place over it some weight, i used broad beans. You can use rice or kidney beans too. This is again to make sure that the pastry doesn’t puff up while baking.
- Place the tart in a 350F preheated oven and bake for 15 mins. Take it out remove the beans and bake again for another 10 mins till the tarts turn golden in color.
For the green chutney:
- 1 1/2 cups coriander leaves chopped
- 2 green chillies
- 1/2 inch ginger
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- Salt to taste
- 1-2 tsp water
- Grind everything to a smooth paste.
For the red chutney:
- 1/2 cup seedless tamarind (packed)
- 1/2 cup seedless dates (packed)
- 1/2 cup powdered jaggery
- 2 cups water
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp ginger powder
- 1/2 tsp red chilli powder
- Black salt to taste
- In a pan, place the tamarind, dates and water
- Cook for 8-10 minutes till they turn soft.
- Add jaggery and cook till dissolved. Let the chutney get thick.
- Add in the spice powders.
- Simmer for 1-2 minutes. Add salt.
- Remove from heat and let it cool.
- Grind this mixture till smooth, add little water while grinding.
- Strain it.
- In the tart shell first add in little red chilli powder, then potatoes, chickpeas, onions, tomatoes, two chutneys, boondi, sev and finally coriander leaves.
✔️ You can add whatever filling you like. Add green mangoes, chaat masala, youghurt etc.
✔️ i used masala boondi.
✔️ Assemble the tart only right before you eat. Or else the tart shell will get soggy.