INGREDIENTS
Fruity Tart Chaat
Servings - 3 - 5
INGREDIENTS
For Dough
All purpose flour - 250 grams
Butter - 130 grams
Black cumin - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Water - 60 milliliters
For Chaat
Onions - 80 grams
Boiled potatoes - 60 grams
Apple - 30 grams
Pomegranate - 45 grams
Boiled corn - 60 grams
Fried split bengal gram - 40 grams
Roasted peanuts - 30 grams
Chaat masala - 1 teaspoon
Black salt - 1/4 teaspoon
Salt - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Green chili - 1 teaspoon
Lemon juice - 2 tablespoons
Coriander - 2 tablespoons
Green chutney - for garnishing
Tamarind chutney - for garnishing
Sev - for garnishing
Coriander - for garnishing
PREPARATION
For Dough
1. In a mixing bowl, add all the ingredients except water and mix well. Add 60 milliliters water and knead it into a smooth soft dough.
2. Refrigerate for 30 minutes.
3. Take a medium sized ball from the dough.
4. Sprinkle a little flour, flatten the dough circle and roll them with a roller into a circle.
5. Place the tart circle in the center of the mini tart pan and cutout the extra part.
6. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
For Chaat
1. In a mixing bowl, add all the ingredients and mix well to combine.
Assembly
1. Fill the tart shells with the prepared chaat.
2. Top with green chutney and tamarind chutney.
3. Garnish with sev and coriander.
4. Serve and enjoy!