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Chaatlets (healthy chaat tartlets)

A cross between chaat (indian street food) and tartlets, these chaatlets are a healthy way to satisfy those chaat cravings without the added fat and sugar. Presenting one fancy and one easy way of making papri chaat.
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Prep Time 20 minutes
10 30 minutes
Servings: 2 tarlets and some papri
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the tartlet crust or papri:
  • 1 cup (135 grams) Whole wheat flour (Vollkorn-Weizenmehl)
  • 1/4 cup (35 grams) Gram flour (Besan) (kichererbsenmehl)
  • 1/2 tsp Carom seeds (Ajwain)
  • 1/8 tsp turmeric powder
  • 1/2 tsp salt
  • 3 Tbsp ghee or butter (melted)
  • 4-5 Tbsp Cold water (not warm or luke warm)
Chaat waale Chhole (street style chickpeas): Recipe here
Date and Tamarind Chutney: Recipe here

Method
 

  1. Take a big bowl and add the whole wheat flour, gram flour, carom seeds, turmeric and salt. Mix with hands or a whisk.
  2. Add the ghee or butter and rub it into the flour using your hands. After mixing, the flour should bind together when pressed into your fist. If it doesn't bind, add some more ghee or butter.
  3. Gradually add cold water, 1 Tbsp at a time and incorporate it into the dough. Stop adding water when the dough comes together and binds into a ball. Knead it lightly for 1 minute only. (not longer)
  4. Transfer the dough ball to a clean working surface and divide it into two parts. Roll it out using a rolling pin until it is about ½ cm thick.
  5. Transfer the rolled dough onto a tartlet mold. Press the dough on the edges and onto the sides so it sits evenly. Trim the extra dough from all over the rim, using a knife. Poke a few holes onto the base of the tartlet crust using a fork. Repeat with the other tartlet crust. Use the extra cut-off bits to make papri as instructed in the next step.
  6. For papri: Roll the dough until it is ½ cm thick. Cut out circles (about 5 cm diameter) using a small glass or a cup. Poke a few holes using a fork.
  7. Chill the tartlet crust and the papri in the freezer for 10 minutes. (This helps in creating a flaky texture)
  8. Set the oven to preheat at 180° Celsius.
  9. After 10 minutes of chilling, put the tartlet crust and papri to bake in the oven at 180° Celsius on the middle rack. Papri will be done in 20-25 minutes (take out when color changes to a light brown). Tartlet crust will be done in 30 minutes.
  10. After taking out from oven, remove the tartlet crust carefully from the mold. Place the tartlet crust and the papri on a wire rack to cool down.
  11. Make your Chaat Waale Chhole: Recipe here
  12. Make your Date and Tamarind Chutney: Recipe here
Assembly:
  1. Put a thick layer of date and tamarind chutney onto the tartlet base. Fill the rest of the tartlet with chhole (chickpeas).
  2. Bake in a preheated oven at 180° Celsius for 5 minutes.
  3. If you have made papri only: Take a medium sized bowl and fill it up with chhole. Add some date and tamarind chutney, and top with crushed papri.
  4. Top your chaatlet or papri chaat with add ons like spicy mint and coriander chutney, yogurt, chopped onion, and pomegranate arils.

Notes

You can prepare all the elements of the chaat in advance. You can keep the chhole and date chutney frozen (1 month) or refrigerated (1 week). You can store the tartlet crust in an airtight container for 2-3 days. Do the assembly just before serving.