💛 Ingredients 💛
For Tart:
Combine the following to make a dough, cover, and rest it for 15 minutes:
2 cups all-purpose flour
2 tablespoons semolina
3 tablespoons oil
Pinch of salt
Water to make the dough
Potato mixer:
3 tablespoons potato, boiled and diced
2 tablespoons red chana, boiled
2 tablespoons tomato, chopped
2 tablespoons capsicum, chopped
2 green chilies, chopped
2 tablespoons coriander, chopped
1 cup mamra
1/2 cup sweet yogurt
2 tablespoons sweet chutney
2 tablespoons coriander chutney
1 tablespoon chili chutney
Others:
1/2 cup thin sev
Chopped coriander to garnish
Pomegranate arils to garnish
Red chili powder to sprinkle
💚 Instructions 💚
For Tart:
Preheat the oven on 180 degree C.
Now spray the tart mold with oil.
Roll the dough into a big chapati, then cut small rounds with the help of a cookie cutter and transfer them into the tart mold.
Press gently from all the corners making a cup/mold shape.
Now poke holes in the cups with the help of the fork.
Fill the tart with rice to add weight.
Bake them for 20 mins or until golden.
Remove and let it cool.
Assembling:
In a deep bowl, mix all the ingredients of the potato mix.
Now take around 1 heaped tablespoon of potato mix and fill in the tarts.
Pour a generous amount of sweet yogurt over each tart.
Sprinkle thin sev over it.
Garnish it with coriander and pomegranate arils.
Sprinkle some red chili powder on all the tarts to give a nice color and texture.
Serve immediately before it gets soggy.