Paratha Tarts
Indian
Intermediate
AppetizerTomato-Feta Paratha Tarts: A Delicious Indo-Mediterranean Fusion Recipe
Paratha Tarts
26 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Veg
Diet
This tomato-feta paratha tart recipe is an innovative Indo-Mediterranean fusion that brings together the traditional paratha with the tangy flavours of the Greek tomato and feta combination. This recipe uses whole wheat dough to make crispy, golden tart shells that remind you of parathas, which are then filled with a mixture of juicy cherry tomatoes, creamy-salty feta cheese, aromatic herbs, and a bit of balsamic vinegar. The result is a delicious appetiser that can double up as a light meal. The paratha shells are shaped in muffin tins and baked until golden and crispy, creating the perfect vessel for the Mediterranean-inspired filling.
Ingredients
UNITSIngredients
2 cups Aashirvaad Shudh Chakki Atta (For the paratha dough)
½ teaspoon Salt
2 tablespoons Ghee or oil
¾ cupWater (approx)
2 cupsCherry tomatoes (halved) For the filling
1 cupFeta cheese (crumbled)
¼ cup Red onion (finely chopped)
¼ cup Fresh basil leaves (torn)
1 teaspoon Fresh or dried oregano
2Garlic cloves (minced)
3 tablespoons Extra virgin olive oil
1 tablespoonBalsamic vinegar
½ teaspoonBlack pepper
to taste Salt
½ teaspoonRed chilli flakes (optional)
1Egg (beaten, for brushing) For assembly
2 tablespoonsGhee or butter (melted)
for garnishFresh parsley (chopped)
2 tablespoonsPine nuts or sunflower seeds (toasted, optional)