The richness and fullness of vegetables, curry spices and tofu is a surprise package covered with crispy flaky dough.
½ cup crushed soft tofu
1cup chopped spinach
1 teaspoon chopped ginger
1 cup finely chopped: carrots, cauliflower,broccoli,celery or cabbage,
1 cup green peas
2 cups chopped tomatoes
1 teaspoon curry powder
½ teaspoon chilli powder
1 teaspoon garam masala (if not available then refer homemade spices section)
1 ½ teaspoon salt
1 teaspoon sugar
2 teaspoon ketchup
1 chopped green chilli
1 cup chopped cilantro (green coriander leaves)
Butter or oil for greasing
1 tablespoon oil for cooking
For pie cover:
2 cups of wheat or all-purpose flour kneaded into a soft dough with little salt, 1 ½ tablespoon of apple cider vinegar, a pinch of baking powder and 1/4 cup of warm water. Roll them into thin chapatti on a rolling board. Keep aside.
Process: Heat the oil, sauté the ginger and chilli. Add all the vegetables, spices and cook them while stirring for 2-3 minutes on medium heat. Cover the lid and cook for 1 minute. Add the tofu and stir again for a minute. If it’s wet, cook it well while stirring so that excess water is dried out. Add cilantro. Keep it aside for cooling.
Grease a pie dish with oil and place one chapati covering the entire dish. Then fill with the above mixture, making sure to level them properly. Cover the top with another layer of chapatti dough and close the ends properly.
Use the knife and poke the pie in the center. Grease the top with some butter or oil and bake it on 375F for 20 minutes.