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Aloo and Green Peas Stuffed Tarts | Aloo Matar Tarts | Potato and Pea Savory Tarts | Vegetable Tartlets with Potato and Peas |
Tarla Dalal
29 June, 2016
Table of Content
Aloo and Green Peas Stuffed Tarts | Aloo Matar Tarts | Potato and Pea Savory Tarts | Vegetable Tartlets with Potato and Peas |
These delightful Aloo and Green Peas Stuffed Tarts present a harmonious blend of a crisp, golden-brown pastry shell cradling a flavorful and subtly spiced potato and green pea filling. The journey begins with the creation of the tart baskets, where plain flour is combined with a generous measure of hot oil and a touch of salt. The addition of hot oil is a crucial step, as it contributes to the characteristic flakiness and melt-in-your-mouth texture of the final tart. The mixture is then kneaded into a semi-stiff dough using just enough water to bring it together, ensuring a dough that is both manageable for rolling and sturdy enough to hold its shape during frying.
Once the dough is prepared, it is divided into four equal portions, each destined to become a batch of delicate tart shells. Each portion is rolled out thinly into a large circle, providing ample surface area for cutting out the individual tart bases. Using a cookie cutter or a sharp-edged bowl, uniform roundels are precisely cut from the rolled dough. This ensures consistency in size and appearance of the final tarts. The process is repeated until all the dough is utilized, yielding a substantial number of these petite pastry circles ready to be shaped.
The transformation of these simple dough circles into elegant tart baskets involves the use of aluminum tart molds. Each circle is carefully placed into a mold and gently pressed against the sides and bottom, conforming to the shape and creating a well-defined cavity for the filling. To prevent the pastry from puffing up unevenly during frying, the bases are pricked all over with a fork, allowing steam to escape. This ensures that the tarts maintain their basket-like form and achieve a uniformly crisp texture.
The magic truly unfolds as these molded pastry shells are immersed in hot oil for deep-frying. The tart molds, cradling the delicate dough, are carefully placed in the hot oil. As they fry, the pastry gradually turns a beautiful golden brown, a visual cue of its increasing crispness and cooked interior. A remarkable point in this process is when the fried pastry begins to naturally detach itself from the aluminum mold, indicating that it has set and achieved its desired structure. The moulds are then carefully removed using tongs, leaving behind perfectly formed, golden-brown tart baskets.
While the baskets cool and attain their ultimate crispness, the flavorful stuffing is prepared. Cubed boiled potatoes and tender boiled green peas form the hearty base of this filling. In a separate pan, oil is heated, and aromatic cumin seeds are added, their crackling signaling the release of their earthy fragrance. Chopped ginger and green chilies are then sautéed briefly, infusing the oil with their pungent warmth. The remaining spices – garam masala, chilli powder, dried mango powder (amchur) – along with chopped coriander and salt, are added to the pan, creating a vibrant and tangy spice blend that coats the potatoes and peas. The mixture is cooked briefly, with the potatoes being coarsely mashed to create a slightly textured and cohesive filling.
Finally, the cooled and crisp tart baskets are ready to be generously filled with the prepared aloo and green peas stuffing. Approximately a tablespoon of the flavorful mixture is spooned into each delicate shell, creating a delightful bite-sized snack. Served immediately, these Aloo and Green Peas Stuffed Tarts offer a satisfying combination of textures – the flaky, crisp pastry giving way to the soft, spiced filling. The interplay of flavors, from the mild sweetness of the peas and potatoes to the tangy amchur and the subtle heat of the green chilies, makes these tarts a perfect accompaniment to tea or a delightful appetizer for any occasion.
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Preparation Time
15 Mins
Cooking Time
35 Mins
Total Time
50 Mins
Makes
30 stuffed baskets
Ingredients
For The Baskets
1 1/2 cups plain flour (maida)
4 tsp hot oil
salt to taste
plain flour (maida) for rolling
oil for deep-frying
For The Stuffing
2 cups boiled potato cubes
3/4 cup boiled green peas
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp chopped ginger (adrak)
1 tsp chopped green chillies
1/2 tsp garam masala
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
1 tsp dried mango powder (amchur)
salt to taste
Method
For the baskets
- Combine the plain flour, hot oil and salt in a deep bowl and knead into a semi-stiff dough by using enough water.
- Divide the dough into 4 equal portions.
- Roll out a portion of the dough into a 200 mm. (8”) diameter circle using a little plain flour for rolling.
- With help of a 75 mm. (3”) cookie cutter or a sharp vaati cut into roundels. Keep making circles till the dough is over. You will get 30 circles in all.
- Place a circle in an aluminium tart mould and press it from all the sides to get the shape of a mould.
- Prick all over with the help of a fork.
- Heat the oil in a deep non-stick pan, put the tart mould in it and deep-fry till it turns golden brown in colour and leaves the aluminum mould.
- Carefully remove the tart mould using a tong.
- Repeat steps 5 to 8 to make 29 more baskets.
- Cool and store in an air-tight container.
For the stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for few seconds.
- Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while mashing it coarsely using a potato masher.
- Keep aside to cool slightly.
How to proceed
- Fill each basket with approx. 1 tbsp of the prepared stuffing.
- Serve Aloo and Green Peas Stuffed Tarts immediately.
Savoury Baskets, Aloo and Green Peas Stuffed Tarts recipe with step by step photos
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ok
Aug. 26, 2016, 1:49 p.m.
Thanks.
Archana
Jan. 4, 2011, 6:06 p.m.
Savoury baskets.. the stuffing is very chatpata and spicy.. it needs a little effort and patience.. but it is really worth and a very tasty recipe.. Served it for a party.. and everyone just loved it..
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