This delicious buttery LOADED SPICY VEGGIE PIE is perfect for a cozy weeknight meal & leftovers make great grab & go breakfast!
INGREDIENTS
Crust with toasted cumin seeds
1 cup all purpose flour
⅓ cup whole wheat flour
2 tsp cumin seeds, toasted
¾ tsp salt
Pinch of sugar
1 stick of unsalted butter, frozen, grated on grater
¼ cup low fat milk
¼ cup low fat yogurt
For filling
3 medium size potatoes, boiled, peeled and mashed using hands or potato masher
1.5 cups cauliflower, chopped
1 medium size carrot, chopped ~ ¾ cups
½ cup green peas, fresh or frozen
1 medium red onion, chopped
¾ cup chopped green bell pepper
1 Tbsp olive oil
4-5 green chilies, chopped fine
½ tsp cumin seeds
1 Tbsp ginger, grated
Salt to taste
½ tsp turmeric powder
1 tsp mango powder or lemon juice
1 egg, lightly beaten for egg wash or use melted butter
INSTRUCTIONS
Crust with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and yogurt. Mix it using a spoon. On a well floured surface, transfer the dough from the bowl and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.
next instructions : www.naivecookcooks.com
