Tangy Taco Tarts

Preparation

• 1
  <strong>Dough:
• 2
  </strong>In a bowl add corn meal, refined flour, salt, chili powder, baking powder and oil, mix well and then add warm water and make a medium soft dough.
• 3
  Rub the dough for a minutes and make small balls from the dough.
• 4
  Dust with refined flour and roll to make a tortilla and prick with a fork.
• 5
  Place the rolled tortilla/disc inside the greased tart mould and press gently and then cut off any extras from the edges.
• 6
  Brush the inside of the tarts with little olive oil.
• 7
  Keep the tarts in the preheated oven at 160 degree and bake for approx. 20 minutes.
• 8
  When tart get a nice golden colour, remove from the oven and keep aside.
• 9
  <strong>Topping:</strong>
• 10
  In a pan heat 2 tsp oil and add chopped bell peppers and saute for a few seconds.
• 11
  Now add corn kernals, jalapeno, green chilies, salt,chili flakes, ground cumin and oregano and saute for a few seconds.
• 12
  Add chopped tomato and stir fry to make them slightly soft but crunchy.
• 13
  Add cheddar cheese, mix and take out in a bowl.
• 14
  Fill the baked tarts with approx. 1 tbsp of topping and put some grated cheese on the top.
• 15
  Dot with ketchup and garnish with basil leaf.
• 16
  Serve with ketchup.
• 17
  <strong>Variation:</strong>
• 18
  You may also fry the tarts in hot oil. Fry with the tart mould then remove from the mould when done (while hot).