Mathri Tart

Ingredients

• Dough
• 1 cup pearl millet (bajra) flour
• Salt to taste
• ¼ teaspoon carom seeds (ajwain)
• 3-4 tablespoons melted ghee + to grease
• ¼ cup whole wheat flour (atta)
• Stuffing
• ½ medium avocado
• 1 medium sweet potato, boiled, peeled and chopped
• 1 medium tomato, chopped
• 2 green chillies, chopped
• Salt to taste
• Crushed black peppercorns to taste
• ½ lemon
• 2 tablespoons chopped fresh coriander leave
• Garnish
• Date and tamarind chutney
• Micro greens

Method

1. Take pearl millet flour in a bowl and add salt. Crush carom seeds between your palms and add. Add ghee and whole wheat flour and mix well.
2. Add ½ cup warm water and knead to a soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
3. Preheat oven to 180° C
4. Place a silicone sheet on the worktop and place the dough on it. Keep another sheet on top and roll into thin sheet.
5. Remove the top silicon sheet and cut the dough sheet into roundels with a cookie cutter.
6. Grease small tart tins with ghee and line them with the dough roundels. Dock with a fork.
7. Place the moulds on a baking tray, keep the tray in the preheated oven and bake for 10- 12 minutes. Bring the tray out of the oven and allow to cool completely and demould.
8. Halve the avocado, remove the seed, peel one half of it and chop. 
9. Take sweet potato in a bowl, add tomato, green chillies, salt and crushed black peppercorns. Squeeze lemon juice into the bowl, add avocado and mix well. Add coriander leaves and mix well.
10. Bring the tray out of the oven, place the tarts in serving plate and stuff them with avocado mixture. Drizzle little date and tamarind chutney, garnish with micro greens and serve.