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.

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.

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.

Arrange the tart crusts on a serving plate.

Place a teaspoon of topping on top of the crust.

Serve.