Today kids are very fussy about eating green leafy vegetables. As a parent we understand the requirement of greens in regular diet. So invented this recipe. This is a fusion recipe. Here I have made tarts first then filled the tarts with our Indian Methi Paneer. The result is a delicious dish which can be taken as breakfast, lunch, branch or snacks. They are super yummy and kids will grab them in no time for sure.
Yield / Serves
All Purpose Flour 100 gram
Ice Cold Butter 50 gram
Salt a pinch
Sugar half tea spoon
Ice cold water to make the dough
FOR METHI PANEER
Methi leaves 1 bunch
Ginger Garlic paste 2 tea spoon
Onion paste 2 onions
Tomato puree 2 ripe tomatoes
Cumin powder 1 tea spoon
Coriander powder 1 tsp
Red chili powder 1 tsp
Garam masala powder 2 tsp
Ghee 2 tea spoon
Cumin seed half tea spoon
Paneer 250 gram
Oil for frying the paneers
Cheese for topping as per your choice
Sugar 2 tea spoon
Salt to taste
Add all all purpose flour and ice cold butter in a bowl and mix them with your hands. It will become crumby.
Now add the sugar, salt and ice cold water to make a dough. Do not overmix the dough.
Keep the dough in freeze for 20 minutes.
Then take it out and roll with rolling pin about 1/8" thick.
Place the rolled dough on the tart pan properly.
Prick with fork. It will prevent the dough fluff up while baking.
Preheat the oven 180C for 10 minutes.
Place a butter paper on the tarts and fill with kidney beans.
Bake at 180C for 25 minutes. It is called blind baking.
After baking remove the tarts from tart moulds and let them cool down.
FOR METHI PANEER:
Clean and chop methi leaves and blunch them.
Wash under running cold water and make a paste.
Heat ghee in a pan and add cumin seeds.
When they starts to splatter add ginger garlic paste.
Saute for 5 minutes and then add onion paste, tomato puree and all dry masalas.
Stir continuously. Then add methi paste and cook until oil separates. Add salt and sugar.
Chop the paneer into cubes and saute them in refined oil.
Check seasoning of the methi gravy. Add sauted paneer cubes.
Add some chaat masala for extra zing. Filling of the tart is ready.
Now fill the tarts with this filling.
Top them with grated cheese.
Again heat the oven with top rod on for 5 minutes and grill these tarts for about 5 minutes or until the cheese melts.
Serve and enjoy endlessly.
You can make tart shells one day before to serve them more quickly.
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