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Photo of Black Chickpeas Spinach Tartlets  by Priyanjali Joardar at BetterButter
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Black Chickpeas Spinach Tartlets

Nov-18-2017
Priyanjali Joardar
20 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Black Chickpeas Spinach Tartlets RECIPE

Healthy gluten free spinach tartlets is low in calories and high in fibre. This is a very good snack option for diabetic patients, gluten intolerants, weight watchers and kids.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Fusion
  • Stir fry
  • Baking
  • Sauteeing
  • Appetizers
  • Gluten Free

Ingredients Serving: 5

  1. For the tarts
  2. Corn meal 1/2 cup
  3. Gluten free flour 1/2 cup
  4. Salt 1 teaspoon
  5. carom seeds 1/2 teaspoon
  6. Spinach puree 1/4 cup
  7. butter 2 tablespoon
  8. Water if required for kneading
  9. For the chick pea filling
  10. Boiled black chickpeas 1 cup
  11. Ginger grated, 1 inch
  12. Tomato, 1 large, chopped
  13. Onion, 1 medium, chopped
  14. Green chilies, 2-3, chopped
  15. Cumin seeds 1/2 teaspoon
  16. Cumin powder 1/2 teaspoon
  17. Curry leaves 7-8
  18. Chaat masala 1/2 teaspoon
  19. 4 tbsp Coriander leaves for garnish
  20. Vegetable oil 3 tbsp

Instructions

  1. Preparation of tarts : Add cornmeal, gluten free flour, Salt and carom seeds in a bowl. Add butter and rub it to the flour till it appears like sand.
  2. Add spinach puree and mix. Slowly add water to form a soft dough. Do not knead the dough, just bring them all together.
  3. Cover and keep dough aside for 15 minutes.
  4. Roll the dough thin in between two parchment sheets or butter paper. Grease tart mold and dust it lightly with flour.
  5. Place the rolled dough on the mold and using fingers press the dough on the base and the sides of the mold. If dough breaks, just press and bring it together.
  6. Prick the surface of the tarts with a fork.
  7. Bake in a preheated oven at 180 degrees for 15 minutes.
  8. Preparation of the filling: Heat vegetable oil in a kadai.
  9. Splutter cumin seeds. Add chopped onions and saute until tender
  10. Add curry leaves, grated ginger, green chilies and tomatoes with little salt.
  11. Cover and cook till the tomatoes turn mushy over medium heat.
  12. Add the boiled black chick peas, cumin powder, coriander powder and mix everything well. Stir and cook for 5-10 minutes.
  13. Finally sprinkle some Chaat masala and garnish with coriander leaves.
  14. Cool Filling to room temperature.
  15. Serving: once tarts cool, add chick peas filling in the tarts. Garnish with little chopped onions, coriander leaves, tamarind chutney and serve.

Reviews (1)  

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Kalpana Arora
Nov-21-2017
Kalpana Arora   Nov-21-2017

Nice presentation.

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