Vrat Wali Aloo Stuffed Pie

Pie Crust

¼ Cup Samak Rice Powder

1.5 Tbsp Sago Powder

1 Tbsp Milk Powder

¼ tsp Sendha Namak

¼ tsp Baking Powder

2.5 Tbsp Water

15gm Unsalted Butter (Use Straight From the Fridge)

Pie Filling

½ Cup Small Sized Cubes of Boiled Potatoes

¼ Cup Fresh Cream

¼ Cup Crumbled Paneer

¼ tsp Black Pepper

¼ tsp Sendha Namak

1 Tbsp Roasted Peanuts

1 Tbsp Home Made Tomato Sauce

1 Tbsp Green Chutney

Tomato Salad

1 Cup Cherry Tomato (cut in halves)

1 Tbsp Coarsely Ground Walnuts

2 Tsp Olive Oil

¼ Tsp Sendha Namak

¼ Tsp Black Pepper

¼ Tsp Sugar Powder

Handful Coriander Leaves (Roughly chopped by hands)

Handful Mint Leaves (Roughly chopped by hands)

Few Drops of Fresh Lemon Juice

Green Chutney

1/4 Cup Coriander

1 Green Chilly

2 Tbsp Chopped Raw Mango

1/4 Tsp Sendha Namak

1/4 Tsp Sugar

Home Made Tomato Sauce (Without Garlic and Onion)

3 Medium Sized Tomatoes

1/4 Tsp Sendha Namak

1 Tbsp Sugar

1 Tsp Red Chilly Powder

4 Cloves

2 Green Cardamom

1/4 Tsp Black Pepper Powder

Pie Crust

In a bowl or a plate, add ¼ Cup Samak Rice Powder

Next, add 1.5 Tbsp Sago Powder (to make the crust even tastier, dry roast the sabudana before blending it to make the sago powder)

Next, add 1 Tbsp Milk Powder

Next, ¼ tsp Sendha Namak

Next, add ¼ tsp Baking Powder

Finally, add 15gm Unsalted Butter (straight from the fridge)

Now combine all dry ingredients and butter together to form a dough. Add water as and when needed to kneed this dough till it is soft to touch and looks like the dough in the picture

Roll out your dough between two butter paper to fit your pie dish

Place the rolled dough in the pie dish and press the dough evenly into the bottom and sides of the pie dish.

Poke the dough lightly with a fork

Bake at 180deg for 7 minutes in air fryer or oven

Filling for Pie

In a bowl add ½ Cup Small Sized Cubes of Boiled

Add ¼ cup Fresh Cream, ¼ tsp Black Pepper Powder and ¼ tsp Sendha Namak and mix well

Spread the above mixture into the baked pie crust.

Spread 1 Tbsp peanuts evenly on top of the filling

Sprinkle 1 Tbsp green chutney as dots

In the ingredients list, I have shared all the ingredients that I used to make my green chutney. To make this chutney, blend all the ingredients in the list together in a blender till you get a thick consistency.

Cover the entire preparation with ¼ cup crumbled paneer

Sprinkle with 1 Tbsp home made tomato sauce (without onion or garlic) over the paneer

In the ingredients list, I have shared all the ingredients that I used to make my home made tomato sauce (without onion and garlic). To make this sauce, boil all the ingredients together in a cooker with 1 cup water. Once you hear the first whistle of the cooker take the mixture out. Once the mixture cools, put it through a sieve. Next boil the puree that has come out from the sieve to a tomato sauce consistency.

Bake at 180deg for 5 minutes in air fryer or oven

Tomato Salad

In a bowl, take 1 Cup Cherry Tomato (cut in halves)

Add a handful coriander leaves that are roughly chopped by hand

Next, add a handful mint leaves that are also roughly chopped by hand (only add this If you eat mint during navratri vrat)

Next add, 1 tbsp coarsely ground walnuts, 2 Tsp Olive Oil, ¼ Tsp sendha Namak, ¼ tsp black pepper, ¼ Tsp sugar powder and a few drops of fresh lemon juice.

Lightly mix all the above ingredients and the salad is ready to be served as a side dish with the pie.

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Vrat Wali Aloo Stuffed Pie