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Home » Side Dishes & Snacks

Vegan Canape: Spiced Pea Tartlets

Published: Mar 6, 2023 by Chef Tripti · This post may contain affiliate links

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Do you need an idea for party food or a delicious vegan canape? Look no further than these incredibly moreish spiced pea tartlets. They will fly off the plate with their Indian-inspired flavours and look great too. Peas spiced with asafoetida and cumin give a flavourful and aromatic filling to a healthy wholemeal chapati flour and gram flour pastry that is earthy, light and layered with different, exciting flavours.

close up of seven spicy pea tartlets.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • FAQs
  • More Vegan Canapes
  • 📖 Recipe
  • Food Safety

Ingredients

Prepared ingredients for spiced pea tartlets in small glass dished. Annotated.

Pea Filling

  • Peas
  • Asafoetida
  • Cumin seeds
  • Olive oil

Tart

  • Wholewheat chapati flour
  • Gram flour
  • Carom seeds
  • Kala namak
  • Kasoori methi leaves (dried fenugreek leaves)
  • Turmeric powder
  • Coriander leaves
  • Grated ginger 
  • Finger green chilli
  • Olive Oil
  • Water

See the recipe card for quantities.

Instructions

Prepare your ingredients:

  • Wash, peel and grate the ginger.
  • Finely chop the green chilli.
  • Roughly chop coriander leaves.
A large glass bowl containing chapati flour, gram flour, turmeric, carom seeds, fenugreek leaves, kala namak, grated ginger, oil, chopped chillies and chopped coriander for tartlet pastry ready to mix.

Mix the chapati flour, gram flour, turmeric, carom seeds, fenugreek leaves, kala namak, half the grated ginger, olive oil, half of the chopped chillies and half of the chopped coriander in a bowl.

A dough ball for the base on spined pea tartlets in a large glass bowl.

Slowly add the water and combine until no dry spots of flour are left. Cover and rest the dough for 10-15 minutes.

Spiced pea tartlet pastry base rolled-out onto a chopping board, ready for cutting.

Dust the countertop with gram flour. Roll out the dough to about 4 mm in thickness.

Close-up of a circular metal tartlet pastry cutter cutting into a rolled-out piece of pastry.

Using a 2.5-inch pastry cutter, cut out discs.

Close-up of a folk pricking holes into an unbaked pastry tartlet base.

Then, using a fork, prick the pastry discs several times to stop them from rising.

Close-up of a hand placing an unbaked spiced pea tartlet base into mould tray for baking.

Place each pastry cut-out into a tartlet mould and press down to shape it.

Preheat the oven to 180ºC and bake the tartlets for about 10 mins until cooked and slightly golden.

Asafoetida and cumin seeds frying in a pan.

Heat the olive oil over medium heat and add the cumin seeds, followed by the asafoetida.

Asafoetida, cumin seeds, grated ginger and chopped chillies frying in a pan.

Once the asafoetida and cumin start sizzling, add the ginger immediately, followed by the chopped chillies.

Add fresh green peas, salt, and a dash of water, cover and cook for five minutes or until the peas are cooked.

Take off the heat and finish with chopped coriander.

Close-up of a hand spooning spiced pea filling into a mini pastry base.

Add a spoonful of pea mixture into the prepared tarts, garnish with sev (optional) and serve hot.

Substitutions

The flavours of the pastry can be tailored to your choice of herbs and spices; for instance, carom seeds can be replaced with cumin seeds.

Instead of peas, you can use sweetcorn as the filling. Cook them as you would the peas.

Variations

Instead of making a spiced pea vegan canape, you can make a giant tart with a tart mould of your choice.

You can enjoy the spiced peas without the pastry base as a side for your meal.

Equipment

You will need a nine-mould tartlet tray for this vegan canape.

Storage

The tartlet bases without the filling can be stored in an airtight container for up to five days at room temperature.

The pea filling can be stored in an airtight container in the fridge for up to three days.

FAQs

What is Asafoetida?

Asafoetida is a spice often used in Indian cuisine. It is made from the gum resin of a giant fennel plant. The resin is dried and ground down. This aromatic spice is often used as an onion/garlic substitute.

What is Kala Namak?

Also known as Himalayan black salt, kala namak is a popular ingredient in Indian cuisine. Kala namak has a high sulphur content and provides an eggy taste to a dish. When ground, it has a pink colour. Kala namak is prized in Ayurvedic medicine for its potential health benefits and is an excellent alternative to white salt. Of course, it is still salt, so it should be consumed in moderation.

What is sev?

The optional garnish used in this recipe is sev. This is a popular Indian deep-fried crispy noodle-like snack made with chickpea flour and spices.

More Vegan Canapes

Looking for other vegan canape recipes? Try these:

  • Bamboo dish with six buckwheat pancakes with vegan cream cheese and avocado
    The Best Vegan Brown Butter Buckwheat Pancakes With Cream Cheese And Avocado
  • Close up of three mini beetroot burgers in mini brioche buns.
    How To Make Mini Beetroot Burgers
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    Crunchy Sushi With Avocado Recipe
  • Close up of a vegan lettuce wrap.
    Easy Vegan Lettuce Wraps, San Choy Bao, With Mushrooms.

📖 Recipe

Seven spiced pea tartlets.

Masala Tart With Spiced Peas

Chef Tripti
Masala gram flour tart with Sspiced garden peas
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Afternoon Tea, Appetizer, Snack
Cuisine Indian
Servings 12
Calories 59 kcal

Equipment

  • Digital scales
  • Mini tart mould tray I use one with nine mini tart moulds in one pan
  • Rolling Pin

Ingredients
 
 

Tart

  • 50 g Wholewheat chapati flour
  • 25 g Gram flour
  • ¼ teaspoon Carom seeds
  • 1 teaspoon Kala namak
  • 1 teaspoon Kasoori methi leaves ( dried fenugreek leaves )
  • ½ teaspoon Turmeric powder
  • 10 g Coriander leaves about 2 tablespoon chopped leaves
  • 20 g Grated ginger
  • ½ Finger green chilli
  • 1 tablespoon Olive oil
  • 20 ml Water

Pea filling

  • 160 g Peas
  • ¼ teaspoon Asafoetida
  • ¼ teaspoon Cumin seeds
  • 1 tablespoon Olive Oil

Instructions
 

Tart

  • Wash, peel and grate the ginger.
  • Finely chop the green chilli.
  • Roughly chop coriander leaves
  • Mix the chapati flour, gram flour, turmeric, carom seeds, fenugreek leaves, kala namak, half the grated ginger, 1 tablespoon of olive oil, half of the chopped chillies and half of the chopped coriander in a bowl.
  • Slowly add the water and combine until no dry spots of flour are left. Cover and rest the dough for 15 minutes.
  • Dust the countertop with gram flour. Roll out the dough to about 4 mm in thickness. Using a 2.5-inch pastry cutter, cut out discs. Then using a fork, poke the pastry discs several times to stop them from rising.
  • Place each pastry disc in a tart mould and press down to shape it.
  • Preheat the oven to 180ºC and bake the tarts for about 10 minutes until cooked and slightly golden.

Pea Filling

  • Heat 1 tablespoon of olive oil in a pan over medium heat and add the cumin seeds, followed by the asafoetida.
  • Once the asafoetida and cumin seeds start sizzling, add the ginger immediately, followed by the chopped chillies.
  • Add the fresh green peas, salt, and a dash of water. Cover and cook for five minutes or until the peas are cooked.
  • Take off the heat and finish with chopped coriander.

Assembly

  • Add a spoonful of the spicy pea mixture to the baked tartlet base. Garnish with sev (optional) and serve hot.

Nutrition

Calories: 59kcal (3%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 207mg (9%)Potassium: 113mg (3%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 153IU (3%)Vitamin C: 10mg (12%)Calcium: 17mg (2%)Iron: 1mg (6%)

NOTES

The nutritional information is for guidelines only, generated by the Spoonacular API.
The nutrition values are per tartlet.
Keyword finger food, gram flour, Masala, Party food, Peas, Spices, Tart
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Food Safety

In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.

  • Wash your hands regularly while preparing, handling and cooking food.
  • Wipe down countertops and high-contact points regularly.
  • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
  • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
  • Don't leave food at room temperature for extended periods (more than 2 hours).
  • Store food correctly.

For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

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Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

More about me →

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