Name: Black Chickpeas Spinach Tartlets recipe by Priyanjali Joardar at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5
Ingredients: For the tarts; Corn meal 1/2 cup; Gluten free flour 1/2 cup; Salt 1 teaspoon; carom seeds 1/2 teaspoon; Spinach puree 1/4 cup; butter 2 tablespoon; Water if required for kneading; For the chick pea filling; Boiled black chickpeas 1 cup; Ginger grated, 1 inch; Tomato, 1 large, chopped; Onion, 1 medium, chopped; Green chilies, 2-3, chopped; Cumin seeds 1/2 teaspoon; Cumin powder 1/2 teaspoon; Curry leaves 7-8; Chaat masala 1/2 teaspoon; 4 tbsp Coriander leaves for garnish; Vegetable oil 3 tbsp

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.

Ingredients Serving: 5

For the tarts
Corn meal 1/2 cup
Gluten free flour 1/2 cup
Salt 1 teaspoon
carom seeds 1/2 teaspoon
Spinach puree 1/4 cup
butter 2 tablespoon
Water if required for kneading
For the chick pea filling
Boiled black chickpeas 1 cup
Ginger grated, 1 inch
Tomato, 1 large, chopped
Onion, 1 medium, chopped
Green chilies, 2-3, chopped
Cumin seeds 1/2 teaspoon
Cumin powder 1/2 teaspoon
Curry leaves 7-8
Chaat masala 1/2 teaspoon
4 tbsp Coriander leaves for garnish
Vegetable oil 3 tbsp

Instructions

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.
Add spinach puree and mix. Slowly add water to form a soft dough. Do not knead the dough, just bring them all together.
Cover and keep dough aside for 15 minutes.
Roll the dough thin in between two parchment sheets or butter paper. Grease tart mold and dust it lightly with flour.
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.
Prick the surface of the tarts with a fork.
Bake in a preheated oven at 180 degrees for 15 minutes.
Preparation of the filling: Heat vegetable oil in a kadai.
Splutter cumin seeds. Add chopped onions and saute until tender
Add curry leaves, grated ginger, green chilies and tomatoes with little salt.
Cover and cook till the tomatoes turn mushy over medium heat.
Add the boiled black chick peas, cumin powder, coriander powder and mix everything well. Stir and cook for 5-10 minutes.
Finally sprinkle some Chaat masala and garnish with coriander leaves.
Cool Filling to room temperature.
Serving: once tarts cool, add chick peas filling in the tarts. Garnish with little chopped onions, coriander leaves, tamarind chutney and serve.

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