01
In a mixing bowl; sift flour, add butter cubes and work it in with your fingers. Add water and kneed till dough form. Shrink wrap the dough and rest in fridge for 60 minutes.
02
Crush coriander and cumin seeds in a pestle & mortar.
03
Saute the green chilies in a pan for 3 to 4 minutes.
04
Add coriander, cumin and garam masala into the saute pan before adding mashed potatoes. Mix well and season with mango powder and salt. Saute for 7 to 8 minutes.
05
Roll out the dough to about 5mm thickness, line a drip pan with the dough, dock with a fork and trim off the extras.
At the barbecue:
01
Preheat grill to 190°C for 15 minutes with the lid down.
02
Place the dough lined drip pan over indirect heat and blind bake with the lid down for 15 minutes. Then add the filling and cover the top with the remaining rolled dough to make the top crust. Bake using indirect heat till golden brown.
03
Rest the pie, then serve with mint and sweet tamarind chutney.
Ingredients
Instructions
the Ingredients
For the Shortcrust Pastry:
60 grams
Butter
¼ teaspoon
Salt
130 grams
Refined flour
30 milliliters
Warm Water
For the Topping:
1½ tablespoon
Vegetable oil
2 teaspoons
Garam masala
1 teaspoon
Cumin seeds
2½
cm Ginger
2
Cloves Garlic
2
Green Chilies
4
Potatoes boiled, peeled & mashed
2 tablespoons
Green Peas
1 teaspoon
Coriander seeds
1 teaspoon
Dried Mango
1 teaspoon
Turmeric powder
2 teaspoons
Kashmiri chili powder
½ teaspoon
Salt
Instructions
In the kitchen:
01
In a mixing bowl; sift flour, add butter cubes and work it in with your fingers. Add water and kneed till dough form. Shrink wrap the dough and rest in fridge for 60 minutes.
02
Crush coriander and cumin seeds in a pestle & mortar.
03
Saute the green chilies in a pan for 3 to 4 minutes.
04
Add coriander, cumin and garam masala into the saute pan before adding mashed potatoes. Mix well and season with mango powder and salt. Saute for 7 to 8 minutes.
05
Roll out the dough to about 5mm thickness, line a drip pan with the dough, dock with a fork and trim off the extras.
At the barbecue:
01
Preheat grill to 190°C for 15 minutes with the lid down.
02
Place the dough lined drip pan over indirect heat and blind bake with the lid down for 15 minutes. Then add the filling and cover the top with the remaining rolled dough to make the top crust. Bake using indirect heat till golden brown.
03
Rest the pie, then serve with mint and sweet tamarind chutney.