Spicy Chole Paneer Tarts

For the second day of this week’s Blogging Marathon, here is another one bite appetizer. As I told you yesterday, the main ingredients of this dish is also chickpea and paneer but it is totally different from yesterday’s dish. I had a batch of short crust pastry I made for a class and I was thinking of ways to use it. The idea of one bite tart felt good and so I came up with this version. I have only two pie crust recipes, one I use for savoury and the other for sweet. They turn up so buttery, flaky and crispy.

As I always have a bag of cooked chickpeas in my freezer, I used it to make the filling. Only chickpeas don’t bind to form a nice topping. So I added some paneer to it. And to make it extremely spicy I added our Indian spices. The final tart was amazing. Once you pop it in your mouth, you will get all the textures at once. The flakiness and crispness of the tart crust along with the spicy soft filling does magic. You will never be able to stop at one. It is quite addictive. So if you are making this for a party, make sure to prepare a huge batch of tart shells and topping. Keep on filling the plate once a batch is over.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Spicy Chole Paneer Tarts

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Ingredients

  

For The Topping

• Chickpeas - 1 cup
• Crumbled Paneer-1 cup
• Oil-2 tbs
• Onion-1
• Garam Masala-1/2 tsp
• Amchoor Powder-1/2 tsp
• Red Chilly Powder-1/2 tsp
• Coriander Seeds-1 tsp
• Cumin Seeds-1/2 tsp
• Salt-to taste

For The Pie Crust

• Maida/ All Purpose Flour-1 1/4cup
• Cold Butter-100gm
• Salt-1/2tsp
• Sugar-1/2tsp
• Ice Cold Water-2tsp

Instructions

 

For The Topping

• In a pan heat oil and add cumin seeds and coriander seeds.
• When they crackle, add in all the onion and all the spice powders.
• Saute until the onion changes colour.
• Add in the chickpeas and paneer one by one.
• Sprinkle some water and salt.
• Cook until the mixture comes together.
• Add coriander leaves and remove from stove.
• Allow it to cool.

The Tart Crust

• Mix maida, butter, sugar and salt and mix it with finger tips until crumbly. You can also use a hand blender or food processor to do the work.
• Add the water and bring the dough together. It will be still crumbly.
• Place it in a cling wrap, cover and refrigerate for 30minutes.

Baking The Crust

• Preheat oven to 175°C.
• Make small balls out of the dough.
• In the tart tins, press the balls to make a small cup.
• Bake in oven for 15-20 minutes or until golden.
• Remove from oven and allow them to cool for 5 minutes in the tin.
• Then remove from tin and let them cool on wire rack.

Arranging The Tarts

• Arrange the tart crusts on a serving plate.
• Place a teaspoon of topping on top of the crust.
• Serve.