Savoury Baskets, Aloo and Green Peas Stuffed Tarts
by Tarla Dalal

This fabulous starter will earn you endless accolades at the next party you host. It has a charming appearance, which will tempt every one to pick a piece, while its incomparable flavour will exceed all expectations!

Plain flour baskets are shaped with tart moulds and deep-fried till crisp. These baskets are then packed with a savoury mixture of potatoes and green peas flavoured with spice powders, ginger, green chillies and other ingredients.

You can deep-fry around four tarts at a time. Prepare as many as required in advance, and store it in an airtight container. So, before serving the Savoury Baskets, you just need to prepare the stuffing, place it into the baskets and serve.

Savoury Baskets, Aloo and Green Peas Stuffed Tarts

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Savoury Baskets, Aloo and Green Peas Stuffed Tarts recipe - How to make Savoury Baskets, Aloo and Green Peas Stuffed Tarts

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 and peeled 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 and serve immediately.

Nutrient values per stuffed basket

Energy	43 cal
Protein	1 g
Carbohydrates	6 g
Fiber	0.4 g
Fat	1.7 g
Cholesterol	0 mg
Vitamin A	34.6 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	1.6 mg
Folic Acid	1.4 mcg
Calcium	2.9 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	1.6 mg
Potassium	25.6 mg
Zinc	0.1 mg