A step-by-step recipe with pictures. A healthy, high-fiber, high-protein pie recipe. Made with Jowar/Sorghum-Millet flour base. Filled with pumpkin, spinach, tomato, and Black-eyed Pea i.e. Lobhia. A Super-delicious and amazingly healthy recipe.
Heat water in a pan. Add salt and all spiced plus ghee and all other ingredients. Bring it to Boil. Add the Jowar flour and keep stirring till water dries and flour comes together. Cover and keep aside for 5 min. Preheat the oven at 200 degrees C.
After 5 min, knead the flour and bind together. Grease the pie dish. And put the flour in the center. Now, start pressing the flour and spread till the corners, and cover the dish all over. Press the sides. Prick with a fork. Now, bake for 10 min at 200 degrees. Once done keep aside.
Pie -Filling (15 min)
In a deep pan or Kadhai, heat ghee, add ginger. Saute. Add onion and saute till soft. Add pumpkin and salt. Cover and cook till soft. Add some water to the lid to avoid burning or sticking at the bottom.
Now add spinach, tomato, capsicum, and lobhia/black-eyed peas. Add all the other spices and mix well. Cover and cook for another 5 min. Add all-purpose flour/maida, cream, and the water (used for boiling lobhia).
Once thick, pour this on the pie crust. Grate the cheese and sprinkle some parsley on top. Bake for 20 min at 200 degrees C.
Garnish with coriander leaves and serve hot.
Recipe Notes
How to Boil Lobhia/Black-eyed peas.:
In a pressure cooker, add 1/2 cup lobhia and 1.5 cup water. Soak this for 1 hour.
Then add salt and haldi and cook them on high flame till 1 whistle and then on simmer for 3 whistles.
Let the steam release. Sieve the lobhia and keep the water aside. We will use this water in the recipe.