To make the crust in a food processor, combine the buckwheat and chestnut flour.
Add the oil or butter and all the ingredients. pulse until a shaggy dough just starts to form. Scrape the dough out, knead it a few times to fully combine all the flour then shape it into a disc.
On a lightly floured surface, roll the dough out into a circle about 1/4 inch thick.
Cut with flower shaped cutter until all the dough is used.
Keep each flower into tart mould and prick with fork
Deep fry in Oil with mould. Remove mould and fry till tart is crispy on medium heat.keep on an absorbent paper.keep aside to cool .
For potato falooda- Peel and wash potatoes. Grate them in thick grater.
In a pan boil water and blanch grated potatoes for 1 minute.
Strain on a sieve and keep aside. Heat a pan and add sugar and water.
Cook till sugar dissolves. Add blanched aloo lachha and cook on high flame stirring gently till sugar coats on it.
Serve garnished with chopped almonds, few saffron strands and cardamom powder.
Garnish with pomegranate seeds and tulsi leaveRose petals to decorate platter
How to proceed- Fill whipped cream into icing gun..Place tarts in a platter decorated with fresh rose petals. Pipe cream into tarts. top with potato falooda.
Garnish with pomegranate seeds and tulsi leaves.
