Chickpea & Mint Tartlets- Authentic Indian Chaat Recipe

Last Updated on 2 months by Neha Deshmukh

Chickpea & Mint Tartlets – Authentic Indian Chaat Recipe

Hey everyone! If you’re anything like me, you love a good chaat – that explosion of sweet, spicy, tangy flavors that just wakes up your tastebuds. I’m so excited to share my take on a classic, but with a fun little twist: Chickpea & Mint Tartlets! These aren’t your everyday chaat; they’re a beautiful, individual portion of deliciousness that’s perfect for parties or just a special treat.

Why You’ll Love This Recipe

These tartlets are seriously addictive. The flaky, slightly sweet cornmeal crust gives way to a vibrant, flavorful chickpea filling, topped with a cooling yogurt and a sprinkle of fresh herbs. It’s a delightful combination of textures and tastes that’s both comforting and exciting. Plus, they look gorgeous! I first made these for a Diwali gathering and they were a huge hit – everyone wanted the recipe.

Ingredients

Here’s what you’ll need to create these little flavor bombs:

• 2 cups cooked chickpeas
• 1 ½ cups mint leaves
• 1 tablespoon ginger, chopped
• 4 garlic cloves
• 2 diced tomatoes
• 2 green chilies
• 2 diced onions
• 2 teaspoons dried mango powder (amchur)
• 1 ½ teaspoons chili powder
• 2 teaspoons chana masala
• 1 teaspoon sugar
• 1 tablespoon tamarind puree
• ½ teaspoon garam masala powder
• 1 tablespoon kasuri methi
• ¼ cup water
• ½ cup Greek-style yogurt
• 2 tablespoons chopped cilantro
• 1 green chili, chopped
• ½ teaspoon cumin powder
• 1 ½ cups cornmeal / makki ka atta
• Salt to taste
• Warm water for kneading dough
• Chopped onions, for garnish
• Mint leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s so characteristic of Indian cooking. You can find it at most Indian grocery stores, and a little goes a long way!
• Amchur (Dried Mango Powder): This is what gives the tartlets that lovely tangy kick. If you can’t find it, you can substitute with lemon juice, but the flavor won’t be quite the same.
• Makki ka Atta (Cornmeal): This is what gives the tart shells their beautiful texture and slightly sweet flavor. It’s traditionally used in North Indian cuisine.
• Tamarind Puree: Tamarind adds a wonderful sourness. Depending on where you are, you might find it as a concentrate or a paste. If you can’t find it, a mix of lemon juice and a touch of brown sugar can work in a pinch, but the flavor profile will be different. Regional variations often use dates for sweetness instead of sugar!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the chickpea filling. In a blender, combine the mint leaves, ginger, garlic, tomatoes, green chilies, onions, dried mango powder, chili powder, chana masala, salt, garam masala, and water. Blend until you have a super smooth paste.
2. Now, in a non-stick pan, cook the mint paste and chickpeas for about 15 minutes, stirring occasionally. This lets all those flavors meld together beautifully.
3. Add the tamarind puree, sugar, and kasuri methi to the pan. Cook for another 5 minutes, stirring constantly. The mixture should thicken slightly. Set aside to cool.
4. While the filling cools, let’s make the tart shells. Knead the cornmeal with salt and warm water to form a smooth dough. It should be firm but pliable.
5. Shape the dough into small tart shells. You can use a tartlet tin or just freeform them on a baking sheet.
6. Bake the tart shells at 180°C (350°F) for 25-30 minutes, or until golden brown and crispy. Let them cool completely.
7. Time to assemble! Fill each cooled tart shell with the chickpea curry.
8. For the herbed topping, mix the yogurt with cilantro, chopped green chili, cumin powder, and salt.
9. Top the chickpea filling with a generous dollop of the herbed yogurt, a sprinkle of chopped onions, and a few fresh mint leaves.

Expert Tips

• Don’t skimp on the blending time for the chickpea paste – you want it really smooth for the best texture.
• If your tart shells are browning too quickly, you can lower the oven temperature slightly.
• Taste as you go! Adjust the chili powder and amchur to your liking.

Variations

• Vegan Adaptation: Simply swap the Greek yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: While cornmeal is naturally gluten-free, double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten. You can also experiment with other gluten-free flours like rice flour for the tart shells.
• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the amount of green chilies and chili powder if you prefer a milder flavor.
• Festival Adaptations: These are amazing for festivals like Holi and Diwali. My aunt always makes a larger batch for Diwali and everyone raves about them!

Serving Suggestions

These tartlets are best served fresh, but they’re also great at room temperature. They make a fantastic appetizer, a light lunch, or a unique addition to a party spread. I love serving them with a side of chutney or a cooling raita.

Storage Instructions

You can store the chickpea filling and tart shells separately in airtight containers in the refrigerator for up to 3 days. Assemble the tartlets just before serving to prevent the shells from getting soggy.

FAQs

1. What is the best way to achieve the perfect tart shell texture?

Kneading the dough well is key! It should be smooth and firm, but not too dry. Adding warm water gradually helps achieve the right consistency.

2. Can I make the chickpea mixture ahead of time?

Absolutely! You can make the chickpea mixture a day or two in advance and store it in the refrigerator. The flavors actually develop even more overnight.

3. What can I substitute for tamarind puree if I can’t find it?

A mix of 1 tablespoon lemon juice and ½ teaspoon brown sugar can work as a substitute, but it won’t have the same depth of flavor.

4. How can I adjust the spice level of this recipe?

Reduce the amount of green chilies and chili powder. You can also remove the seeds from the green chilies to lessen the heat.

5. Is it necessary to use Greek yogurt, or can I use another type?

Greek yogurt adds a lovely tang and thickness, but you can use regular yogurt or even sour cream if you prefer.

6. What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves, and it adds a unique aroma to Indian dishes. You can find it at most Indian grocery stores or online.