Number of serving – 2 Size of serving – 1 no.

The above mentioned values are for 1 serving only. Please note that changing/substituting any ingredient in the recipe may cause a change in nutritive value also.

For  tarts
Whole wheat flour 10 gm
Arrow root flour/ corn flour 10 gm
Soft butter  1 tsp
Salt according to taste
Cold water for making dough
For filling
Mixed boiled vegetables (carrots, french beans, cauliflower, green peas, corn) 50 gms
Onion, chopped 1 tsp
Butter 1 tsp
Refined flour (maida) 1/2 tsp
Green chilies, chopped to taste
Skimmed milk as required
Salt to taste
For garnishing
Coriader leaves, chopped 1 tsp

  • First prepare the dough of tart cases by mixing whole wheat flour, salt, butter and cold water.
  • Roll out the dough to about 3 mm thickness.
  • Cut according to desired size with fluted cutter.
  • Press these into tart cases and prick them with a fork.
  • Bake the cases at 230oC for 10-12 minutes. Allow to cool.
  • For the filling, heat the butter and fry chopped onions on low heat for 2-3 minutes.
  • Add the green chilies and refined flour.
  • If required, add some milk to get the desired consistency of filling.
  • Add all the other vegetables and salt. Mix well.
  • Fill each tart case with the filling.
  • Sprinkle chopped coriander leaves over them and grill for 5 minutes.
  • Serve them hot.

Variations- Spinach or fenugreek puree can be added to the filling.

Things to remember

  • Use salt according to the salt restriction prescribed by your physician / dietician
  • Use oils / fast according to your physical condition. If you are obese than use low amounts of fats/oils.
  • 1 teaspoon (tsp.)      = 5 ml / gms
  • 1 Tablespoon (Tbs.)  = 15 ml / gms
  • 1 Bowl (katori)          = 150 ml / gms