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.
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Ingredients
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.
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.
Slowly add the water and combine until no dry spots of flour are left. Cover and rest the dough for 10-15 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, prick the pastry discs several times to stop them from rising.
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.
Heat the olive oil over medium heat and add the cumin seeds, followed by the asafoetida.
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.
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
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.
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.
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:
📖 Recipe
Masala Tart With Spiced Peas
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
NOTES
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. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- 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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