Mathri Tart

Steps

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1. 1
   In a large bowl, combine pearl millet flour, salt, carom seeds, melted ghee, and whole wheat flour. Mix well.
   ▶ ≈0:17
2. 2
   Add warm water gradually while mixing, and knead into a soft, smooth dough. Cover with a damp cloth and let rest for 10-15 minutes.
   ▶ ≈0:50
3. 3
   Preheat the oven to 180°C.
4. 4
   Place the dough on a silicone sheet, cover with another sheet, and gently roll out into a thin, even layer using a rolling pin.
   ▶ ≈1:02
5. 5
   Cut the dough into roundels using a cookie cutter.
   ▶ ≈1:14
6. 6
   Grease small tart tins with ghee and carefully line them with the cut dough roundels, pressing gently to shape.
   ▶ ≈1:24
7. 7
   Prick the base with a fork to prevent puffing during baking.
   ▶ ≈1:41
8. 8
   Place the moulds on a baking tray and bake at 180°C for 10-12 minutes until golden brown. Cool completely before removing from moulds.
   ▶ ≈1:47
9. 9
   Peel and chop the avocado finely.
   ▶ ≈2:03
10. 10
    In a bowl, combine boiled sweet potato, tomato, green chillies, salt, and black peppercorns. Mix well.
    ▶ ≈2:16
11. 11
    Squeeze lemon juice into the mixture, add the chopped avocado, and mix well to blend all flavors.
    ▶ ≈2:27
12. 12
    Add fresh coriander leaves and mix again.
    ▶ ≈2:38
13. 13
    Place the baked tart shells on a serving plate and fill with the avocado-sweet potato mixture.
    ▶ ≈2:38
14. 14
    Drizzle lightly with date and tamarind chutney, garnish with micro greens, and serve.
    ▶ ≈3:08