Recipe | Healthy Papdi Chaat Tarts (2024)

“What keeps me motivated is not the food itself but all the bonds and memories the food represents.” M. Chiarello

I was slightly disturbed reading a message from a reader last evening which read like this “I love your recipes, but please include step-wise pictures of the recipes and increase the frequency of your blogposts.”

To which my reply was, “I am glad that you like the recipes here. But please understand that Lite Bite is not just a recipe blog, it’s my personal diary where I also love to share my experiences and stories behind the food I present. There are millions of wonderful food blogs where you can check any recipe you wish.” .

But the message did get me thinking for some time, till I was convinced that blogging to me is not merely jotting down the ingredients and to post delicious pictures of the food.

Food blogging to me is all about sharing my love for ‘food’ and about how it has inspired me stepping out of my comfort zone and make real changes in my life.

Lo and behold….just when I was about to publish this blogpost, I got the information from the feature writer about the article inapopular Indian National daily ‘The Hindu‘ to cheer me up 🙂

And the article ends with these lines….

“Sanjeeta knows her bloghasn’tmerely helped her make inroads into the food industry but has also been an immense confidence booster. Afterquitting corporate life to raise children, the blog has steered her to creative enterprises. “It is empowering, of course. The reader’s response has boosted my confidence and given me wings to fly,” she says.

Healthy Papdi Chaat Tarts

Coming back to the recipe, it instantly reminds me ofBesan ki papdi my granny used to make. Though I spent very little time with my grandmother but the time and food she shared with me is memorable.

Her slow cooked Kadhi, Daal Baati, Churma Laddo, Besan ki chakki and those thick crisp roti with Bajra (pearl millet)and cornmeal (makki) are some of the food I relished the most. But I am afraid my children are not one with me.

Besan ki Papdiisone of the festive treats my grandmother loved making during Diwali. Oh..yes, we were given small hammers (musal) to beat the papdi dough with it, which was a fun activity for the children.

I enjoyed every single bite of those delicious, warm, crispy little discs. When I make the same at home my children would take one or two of the Papdis just to please me.

And this is when I thought of giving it a makeover and combined papdi recipe to make these Papdi Chaat Tarts.

Make these tarts ahead and refrigerate, it stays good for about 6-7 days. Use them to make instant healthybreakfastor tea-time snack with interesting fillingsand serve.

Ingredients;

(makes 10-12)

For Crusts;

• 1 cup chickpea flour
• 2 tbsp wheat flour
• 2 tbsp oil
• 1 tsp. red chilly powder
• 1/4 tsp. Carrom seeds
• 1/4 tsp. Baking soda
• 1 tsp. Salt
• 1/4^th cup Water
• Oil for deep frying

Filling;

• 1/2 cup Green gram sprouts
• 1/2 cup chopped coloured bell pepper
• 1 onion
• 1 tsp. oil
• 1/2 tsp lemon juice
• 1/2 tsp. Chaat masala (optional)
• 1/2 tsp. black pepper powder
• 1/4 tsp. salt
• Fresh coriander leaves
• Cheese (optional)

Method;

Chickpea flour Crusts; Combine chickpea flour (besan), wheat flour, carom seeds (ajwain), salt, chilly powder and baking soda in a large bowl.

Add oil and mix it with your fingers to make crumbs of flour.

Add little water at a time and knead all the ingredients to get a stiff or hard dough.

Cover the dough and keep it aside for 20 minutes.

Pre-heat over at 200°C and grease tart shells with oil.

Pinch small balls of dough and roll it into thin discs. Alternatively you can make a large thin chapatti and cut small circles with a cutter.

Place these small circles on tart shells and press firmly.

Prick each crust with fork.

Bake the tart shells for 10-12 minutes or until they turn golden brown in coluor.

Cool the tart shells and store it in air-tight container.

Stuffing; Finely chop onion and all the bell peppers (shimla mirch). Heat oil in a pan and cook chopped capsicum and sprouts for just 1 minutes on high heat.

Take the stuffing off the flame, add rest of the ingredients (except cheese, if using) and mix well. Garnish with chopped coriander leaves.

Fill the tart shells with a large tablespoon of above filling and add grated cheese to make it more exotic snack recipe. Sprinkle a little Indian Chaat masala and serve.

Use this recipe of Mini Oat Tartsor these Wholewheat Tarts I posted some time back on Lite Bite. These tarts are thick and more crusty in texture to make these savory version.

Ingredients for Oat crust;

• 1/2 cup quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup olive oil
• 2 tbsp. granulated sugar
• 2 tbsp. or more milk
• 1/2 tsp. cinnamon powder
• A pinch of salt

Notes;

1. Make sure you roll the dough very thin to get crisp tart crusts.
2. Use vegetables such as grated coloured cabbage, corn kernel, fresh sweet peas or even boiled lentils and legumes such as peanuts, chickpeas to the filling.
3. Chaat masala is a tangy Indian spice-mix made by powdering dried mango and cumin seeds.
4. Add sweet and spicy Dates chutney to the filling to make it tastier.
5. I often use these tart shells to make Paani- puri, a popular Indian street food.
6. You can even deep fry the tarts instead of baking them for a much crispy treat.

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