For preparing khandvi noodles, take a mixing bowl, add besan, turmeric, curd, salt and water and blend it with a hand blender, now strain this mix into a non-stick pan, and then switch on the gas and cook this mix until you get a thick pastey consistency, cook it for approximately 8-10 minutes mixing continuously to avoid any lumps.

Once the mix becomes thick, switch off the gas and let the mix rest for a few minutes, mean while grease a gathiya mould (Sancha) with oil, now place this warm khandvi mix inside the mould and in a big plate drop noodles out of it. Do not handle the noodles immediately, let it completely cool down.

For tempering, heat oil in a pan, add a pinch of hing & mustard seeds and let it temper for 30seconds, then pour this over the cold khandvi noodles, generously sprinkle coriander & grated coconut & your khandvi noodles are ready.

For the tarts in a mixing bowl take whole wheat flour, add butter and salt and slowly with your finger tips start mixing the flour with butter till you get a crumbly mix, then add green chutney and just combine it into a dough (do not knead it).

Rest this dough in the fridge for30 minutes, till then grease your tart moulds with oil and preheat the oven to 160°c.

Now press a little of the tart dough into the moulds and shape it nicely, make sure that the tarts are medium size, then prick each tart with a fork and bake them in a preheated oven for 15-18 minutes.

Unmould the tarts and cool them on wire rack for 20 minutes, then for assembling the tarts place rocket leaf in a tart, add little salsa and place a spoonful of khandvi noodles on each tart, garnish with more coconut & coriander and serve.