Rahul's Ghugni Chaat Tartlet

thegreatbritishbakeoff.co.uk

Babs

subheading: For the pastry:

185g plain flour

40g gram flour

½ tsp salt

¼ tsp ground turmeric

¼ tsp carom seeds

¼ tsp chilli powder

100g vegetable shortening

1 to 2 tbsp cold water

subheading: For the plum chutney:

400g plums, stoned and flesh chopped

50g dark brown soft sugar

1 tsp ground Bengali five spice

1 tsp ginger paste

subheading: For the filling:

6 black cardamom pods

2 whole dried chillies, split, seeds discarded

1 tsp coriander seeds

1 tsp cumin seeds

2 to 3 cassia or bay leaves

120g potato, peeled and cut into ½ cm dice

1 tbsp vegetable oil

1 small onion, finely diced

1 tsp garlic paste

1 tsp ginger paste

½ tsp chat masala

1 tomato, chopped

200g canned chickpeas (drained weight)

1 tbsp lemon juice

2 tbsp vegan yogurt

salt

subheading: For the raita:

1cm chunk of cucumber, cut into very small dice

2 radishes, cut into very small dice

a little red onion, cut into very small dice

4 tbsp vegan yogurt

pinch of salt

1 tsp lemon juice

pinch of chat masala

subheading: EQUIPMENT:

subheading: You will also need:

12cm round fluted tart tins x 4

4 squares of tin foil to fit the cases

baking beans

spice grinder, or mortar and pestle

Directions at thegreatbritishbakeoff.co.uk

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