Black Chana Chaat Tart Recipe

Recipe By Slurrp

Black Chana Chaat Tart is a delicious and healthy twist on the classic chaat. This tart features a crispy and buttery crust filled with a flavorful mixture of black chana (black chickpeas), onions, tomatoes, and spices. It is topped with a tangy and refreshing yogurt sauce, and garnished with fresh coriander leaves and sev (crunchy chickpea flour noodles). This tart is perfect as an appetizer or a light meal, and is sure to impress your guests with its unique flavors and presentation.

3.9
14 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Black Chana Chaat Tart
plan
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ingredients serve

Ingredients for Black Chana Chaat Tart Recipe

  • as per your need For The Tart Crust
  • 1/2 cup All Purpose Flour
  • 0.17 teaspoon Salt
  • 0.17 cup Unsalted Butter, Cold And Cubed
  • 1.50 tablespoon Cold Water
  • as per your need For The Filling
  • 0.33 cup Cooked Black Chana
  • 0.33 Small Onion, Finely Chopped
  • 0.33 Small Tomato, Finely Chopped
  • 1/2 En Chilies, Finely Chopped
  • 0.33 teaspoon Chaat Masala
  • 0.33 tablespoon Lemon Juice
  • As required Salt To Taste
  • as required For The Yogurt Sauce
  • 0.17 cup Plain Yogurt
  • 0.33 tablespoon Chopped Fresh Coriander Leaves
  • As required Salt To Taste
  • as needed For Garnish
  • as required Fresh Coriander Leaves
  • as required Sev

Directions: Black Chana Chaat Tart Recipe

Cooking Directions

  • STEP 1.Start by preparing the tart crust. In a mixing bowl, combine flour, salt, and butter. Mix until the mixture resembles coarse crumbs. Add cold water, a little at a time, and knead until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • STEP 2.Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface and transfer it to a tart pan. Press the dough into the pan and trim off any excess. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and let it cool.
  • STEP 3.In a mixing bowl, combine cooked black chana, chopped onions, tomatoes, green chilies, chaat masala, lemon juice, and salt. Mix well to combine all the flavors. Taste and adjust the seasoning if needed.
  • STEP 4.Spread the black chana mixture evenly over the cooled tart crust. Drizzle with yogurt sauce and garnish with fresh coriander leaves and sev. Serve immediately as an appetizer or a light meal.
  • STEP 5.Cooking Tips: You can cook the black chana in a pressure cooker or soak them overnight and boil them until tender. Make sure to drain any excess water before using in the recipe. You can also add other chaat toppings like tamarind chutney, mint chutney, or chopped raw mango for extra flavor.
  • STEP 6.Storage and Serving: This tart is best served fresh. However, you can store any leftover tart in an airtight container in the refrigerator for up to 2 days. Before serving, you may need to refresh the tart crust in the oven for a few minutes to regain its crispiness.

Cooking Tips

  • You can cook the black chana in a pressure cooker or soak them overnight and boil them until tender. Make sure to drain any excess water before using in the recipe.
  • You can also add other chaat toppings like tamarind chutney, mint chutney, or chopped raw mango for extra flavor.

Storage and Serving

  • This tart is best served fresh.
  • You can store any leftover tart in an airtight container in the refrigerator for up to 2 days.
  • Before serving, you may need to refresh the tart crust in the oven for a few minutes to regain its crispiness.
Nutrition
value
305
calories per serving
5 g Fat17 g Protein46 g Carbs12 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    17g
  • Carbs
    46g
  • Fiber
    12g

MacroNutrients

  • Carbs
    46g
  • Protein
    17g
  • Fiber
    12g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    5mg
  • Vitamin A
    564mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    149mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    113mg
  • Manganese
    1mg
  • Phosphorus
    265mg
  • Selenium
    41mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp