Preparation of tarts Take cornmeal, gluten free flour, salt and carrom seeds in a bowl, give it a mix. Take 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 it for 15 minutes.
After 15 minutes roll the dough thin in between two parchment sheets or butter paper.
Take the tart mould, grease it and dust it lightly with flour. Place the mould over the rolled dough and cut it along the edges
Using your finger, press the dough on the base and the sides of the mould. As this is gluten free the dough will break, just press it and bring it together to form the tart.
In the same way prepare all the tarts. Prick the surface of the tarts with a fork.
Bake in a preheated oven at 180 degrees for 15 minutes
Preparation of the filling In the meantime heat vegetable oil in a kadai.
Add cumin seeds and allow it to crackle, then add chopped onions
Tear up the curry leaves and add to the onions.
Once the onion softens add grated ginger, green chillies and tomatoes. Add salt to cook them faster. Cover and cook till the tomatoes turn soft. Takes about 2-3 minutes on a medium flame.
Add the boiled black chick peas, cumin powder, coriander powder and mix everything well. Stir and cook them up for 5-10 minutes.
Finally sprinkle some Chaat masala and add some chopped coriander leaves.
Keep this aside and use it when it comes to room temperature.
Once the tarts cool, take the chick peas filling and place in the tarts. Garnish with some chopped onions, coriander leaves, tamarind chutney and serve.
