Zero-Oil Mint Chola Cornmeal Tarts are an entire Indian meal in a tart form. They are light, crispy, sweet, spicy, aromatic and basically filled with all better and healthier things.They are made in ZERO Oil. They are GLUTEN FREE and they can easily be made VEGAN too.
Full meal in a single tart: These tarts are full of tasty Indian meal in a tiny shell, or I would rather say this is an entire Indian meal in a tart. So, are you guys ready for some Zero-Oil Mint-Chola Cornmeal Tart.
Naming was a tough job: I didn’t know what to name these as they are full of so many goodies. Also they are super healthy and delicious at the same time. I struggled a bit and then came to this logical name which sounded good to me — Zero-Oil Mint-Chola Cornmeal Tart! 🙂
It has everything you need in a healthy and delicious meal: Is there anything which is stopping you from calling these tarts a super healthy meal in mini cup? If yes, then I will have to tell you why this is so good.
– It has NO Oil. Yes, absolutely no oil, no butter, nothing greasy at all.
– This is VEGAN.
– This is GLUTEN FREE too.
And that’s why it’s making me super excited to tell you about them.
Filled with nutrients: Are we ready to talk about my serious love for these tarts? I mean, they’re my favorites. They are light, crispy, sweet, spicy, aromatic and basically filled with all better and healthier things.
Make it on Friday to enjoy throughout the weekend: OMG these tarts! I was quite excited about them. I made these tarts last weekend, when I had a sudden craving of having an Indian meal in a form of tart. Yes, you heard me right.
It had to be a tart with a base of cornmeal and stuffing with minty chickpeas. And topped with a dollop of herbed yogurt. Oh! The thought of having these gave me all those goose bumps. Basically, I knew exactly what I wanted 😉
This is what happens when you listen to your heart: I made them for dinner last Friday and had it throughout the weekend. My family liked their taste and summery feel too. Abhishek said he tasted three layers of flavors in that tiny flavor bomb, and it’s really hard to tell that they have no oil. Just wow! He could distinguish those three flavours in the same bite. A win for me. Because, there actually were three layers of flavors.:)
Now let’s talk about the tarts themselves.
Flatbread = Tart: The tart base is the replacement for an Indian flatbread. One of the best things about this tart is its base. It is nothing fancy, but the good-old makki ki roti (cornmeal flatbread) in the form of tart.
Curry = Stuffing: Another great thing is that curry part; this is packed to the brim with veggies, beans, spices and herbs. I’m talking about chickpeas, mint, onion, chili, garlic, tomatoes, ginger, chili, sugar, etc. So many different ingredients, and yet super good!
This filling is super refreshing, aromatic and mouth-watering because of the presence of spices and mint. You can use pre-cooked chickpeas or canned chickpeas. Either way, the chola aka chickpeas would come out super intriguing.
Raita is icing on the cake: And there’s also a final touchup of herbed greek yogurt. A dollop of this yoghurt is the replacement of raita, which you add at the end. This addition makes this entire dish so bright and more desirable.
I have to say, it goes so perfectly well with spicy chickpeas, like some raita accompanying the spicy curry and flatbread. And lastly, add some fresh onions and mint leaves.
Now your full Indian meal in a form of tart is ready to be consumed. I know, I know, that sounds a lot, but it isn’t. They all are the best matches made in heaven.
Quick, easy and filler: What I love most about these tarts is that the recipe is so easy and filler at the same time. You can really make them quickly and enjoy them all weekend. Just pop your tart-shells few minutes in oven before re-using them, reheat curry and they are good to eat. I am using chickpeas for this recipe, because that’s my personal favorite. But you can use any of your other favorite beans.
Chili is essential: The awesome flavour makes it perfect for family eating. If you do not like so much hotness, then add less chili. But don’t completely omit it because that’s an essential part of majority of Indian meals.
Mint Chickpea Cornmeal Tart - Pudina Chola (Zero Oil) (Step-by-step photo instructions)
For zero oil mint chola //
- Add mint leaves, ginger, garlic, tomato, green chilies, onion, dried mango powder, chili powder, chana masala, salt to taste, garam masala powder, water to a food processor.
- Blend well into a smooth paste.
- Heat a non-stick pan on a medium heat and add mint paste.
- Also, add cooked chola. Mix everything well.
- Cook covered for 15 minutes while stirring occasionally.
- After 15 minutes, uncover the pan and add tamarind puree, salt, sugar and kasuri methi.
- Mix well and cook for 5 minutes. Then remove the pan from heat and set aside.
For Herbed Greek Yogurt //
- In a small bowl, add all the Herbed Greek Yogurt ingredients.
- Whisk all ingredients together. Taste and adjust the seasoning. Keep it aside.
For Cornmeal tart //
- Add salt to the cornmeal to a mixing bowl.
- After that, add warm water and knead well to make a medium soft dough.
- Divide the into 10-12 lemon sized balls. Flatten each ball and place into a tart pan, pressing in gently.
- Generously prick crusts with fork.
- Transfer all tart pans to a baking pan, and bake in 180°C preheated the oven for 25 to 30 minutes or until they turn very light golden brown.
- Once baked, remove crust from the tarts pan; let them cool.
- Fill tart shells with chickpea curry and top a dollop of herbed yogurt.
- Sprinkle some onions and garnish with a mint leave. Enjoy!