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.