Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well.
Divide the dough into 2 equal portions.
Roll out each dough portion into a sheet of 6 mm. (¼”) thickness.
Cut rounds of pastry using a large 50 mm. (2″) diameter cookie cutter and press into tart moulds.
Prick all over with a fork.
Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
Cool the tart cases.
For the filling
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.
How to proceed
Fill each tart with a portion of the filling.
Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.