Monday, October 11, 2021

Aloo Channa Paneer Pie

This is a delicious pie with tons of flavor. This pie is kind of fusion between Indian street food flavors and the pies. Channo tikki, aloo channa chaat, paneer chaat, kachori are all delicious Indian street food. This pie is a fusion of the tradiitional pie as wells as mouth watering Indian street food.

Have you ever wondered about delicious savory pie?  This amazing pie comprises flavors from the filling as well as from the buttery flaky pie crust. The crust will reming the samosa wraper as well as kachori wrapper but very flaky and delicious just like the others. The added spices in the crust especially will remind kachoris. This is like heaven. The pie dough has carom seeds, turmeric, and cayenne which add tons of flavor and mimic the kachori dough. Turmeric add to the color. This dough gives the same saisfaction of having a samosa or kachori. Store bought pie crust can be used for a quick fix too. Add carom seeds in the filling to give the same flavor, but making the dough with the spices gives top notch flavor.

The filling is very scrumptious with garbanzos, paneer, and potatoes. This is eggless recipe. I have used aquafaba and corn flour slurry to thicken the pie. This can be served with green mint-cilantro chutney. Or as such too. This can be served as a tea time snack or as a meal too. Mango Lassi or masala chai makes a perfect combo with this pie. The leftovers can be stored in refrigerator and wared before serving.

We are baking with potatoes this month in our #bakingbloggers. Fruit pies like this Strawberry Pie is common and a delicious dessert. This savory pie with potatoes, garnanzo, and paneer is one of a kind and is extremely tasty giving a touch of our traditional flavors. This fusion pie is my share for this event. On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods,  based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!

Makes 1 9-in pie

Pie dough

All-purpose flour - 2.5 cups
Ajwain/carom seeds- 2 tsp
Salt - 1 and 1/4 tsp
Turmeric - 1/4 tsp
Chili powder - 1 tsp
Sugar - 2 tsp
Butter - 1 cup or 2 sticks
Ice cold water - 1/3 cup

For the filling

Garbanzo beans - 1 cup, dry
Aloo - 1.5 cups, cooked, medium dice
Paneer - 1 cup, shredded
Ginger - 1 tbsp, minced
Garlic - 1 tbsp, minced
Onion - 1 and 1/4 cup, diced small
Salt - 1 .5 tsp
Chili powder - 1/2 tsp
Chole masala - 2 tbsp
Turmeric - 1/2 tsp
Cumin- 1 tsp
Asafetida - 1/4 tsp
Oil - 2 tbsp
Corn flour - 2 tbsp
Water - 2 tbsp
Aquafaba - 3 tbsp
Milk - 1/4 cup
Tomatoes - 1.5 cups
Thai chili - 2 or 3


Add  the ingredients for making pie dough into a bowl. With a apastry cutter, cut the butter to tiny chunks. Sprinkling water knead to a smooth dough.

Divide the dough into two portions. wrap and keep into fridge for 2 hours.

Heat oil add cumin asafetida . Add ginger and garlic saute for 30 seconds. Add onion and cook for 3-4 minutes on medium flame till translucent.

Puree tomaties and green chili

Add the cooked garbanzo bean and tomato puree followed by turmeric, salt, chili powder, and chole masala. Add quarter cup water and simmer for five minutes. Add the diced potatoes, paneer and simmer for 3 minutes

. Add aquafaba and corn slurry, milk. Simmer for 2 minutes

Add cilantro and mix. Set aside.

Preheat the oven to 400 degrees F. Take one dough portion and roll into a 11-in. circle. Transfer to a greased  9-in. pie pate. Add the filling

Roll another 11-in circle in another portion of dough. Carefully transfer to the filled pie. Pinch the edges for a smooth finish.

Bake at 400 for 20 minutes. Then reduce to 375, cover pie plate aluminum foil. Bake for 35-40 minutes till golden brown and bubbly.

Cool on a wire shelf completey and then slice and enjoy. Serve with tamarind and/or mint chutney.

Baking Bloggers: Potatoes of all Kinds