Jhunka Bhakar Tartlets With Lehsun Chutney

Ingredients list for Jhunka Bhakar Tartlets With Lehsun Chutney

• 1/4 cup Rice flour
• 1 cup Gram flour (besan)
• 1 tablespoon Garlic and red chilli chutney
• to taste Salt
• For jhunka
• For tartlets
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 4-5 Curry leaves
• 2 Onions, sliced
• 1 Green chilli, chopped
• to taste Salt
• 2 tablespoons Fresh coriander leaves

Method

1. To make the tartlets, preheat the oven to 180°C.
2. Mix 1 cup rice flour and salt in a bowl and sieve. Add sufficient warm water to make soft a dough.
3. Divide the dough into equal portions and shape them into round balls. Roll out into small roundels smaller than the tartlet moulds.
4. Grease the tartlet moulds and line the roundels into the tartlets.
5. Place the moulds on the baking tray and place in the preheated oven. Bake for 10-12 minutes.
6. Demould and keep aside.
7. To make the jhunka, heat oil in a non stick pan and add mustard seeds and curry leaves.
8. Sauté till the mustard seeds crackle.
9. Add onions and green chilli and sauté till onions turn translucent.
10. Add besan and salt and mix well. Add sufficient water and cook on medium heat by continuously stirring it.
11. Add chopped coriander and mix well.
12. Remove from heat and let it cool.
13. Now shape the jhunka into conical shape and place them into the tartlets.
14. Serve the tartlets with lehsun chutney.

Nutrition Info