ROR THE KATORI
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt
FOR THE FILLING
1 cup mixed sprouts (boiled)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp dried mango powder (amchur)
1 tsp chole masala (chana masala)
2 tbsp oil
salt to taste
For serving
beaten curds (dahi)
Khajur Imli ki Chutney
green chutney
Sev
Chaat Masala
METHOD
Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well
Divide the dough into 2 equal portions
Roll out each dough portion into a sheet of 6 mm. (¼") thickness.
Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
Prick all over with a fork.
Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
Cool the tart cases.
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.
HOW TO PROCEED
Fill each tart with a portion of the filling.
Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
Serve immediately.
TIPS
Chole masala is a spice blend that is easily available at provision stores
