Chaat Quiche

Ingredients list for Chaat Quiche

• Tart
• 2 1/2 cups Soya bean flour
• to taste Salt
• 4 tablespoons Ghee
• 1 teaspoon Carom seeds (ajwain)
• 1 cup Black eyed beans (lobia)
• Filling
• 1 cup Yogurt
• to taste Salt
• 1 pinch Black salt
• 1/2 tsp + to sprinkle Chaat masala
• 2 tablespoons Powdered sugar
• 1/4 cup Roasted peanuts , peeled and crushed
• 1 cup Dried white peas (matara) , soaked overnight, boiled with salt and turmeric
• 2 medium Sweet potatoes , boiled, peeled and cut into ½ inch cubes
• 1 medium Carrot , peeled and grated
• 1 medium Beetroot , peeled and grated
• for drizzling Tamarind chutney
• for drizzling Green chutney
• to garnish Nylon sev
• to garnish Carrot , blanched, cut into star shaped pieces
• to garnish Beetroot , blanched, cut into star shaped pieces

Method

1. Preheat the oven to 180˚C.
2. To prepare short crust dough, take soyabean flour in a bowl. Add salt and ghee and mix well. Add carom seeds and mix. Add little water and knead to semi soft dough.
3. Divide the dough into equal portions, place each on the worktop and roll into a thick disc. Place it in a quiche mould and press lightly on all sides. Trim the edges which are bulging out of the mould. Spread a parchment paper on it and spread black eyed beans over the paper. Place the mould in the preheated oven and blind bake for 12-15 minutes.
4. Take yogurt in a bowl, add salt, black salt, chaat masala and powdered sugar in a bowl. Mix well and set aside.
5. Lightly crush roasted peanuts and set aside in another bowl.
6. Remove quiche mould from the oven and let it cool down completely.
7. Unmould the quiche base from the mould. Spread boiled matara evenly over it. Add sweet potato cubes, grated carrot and beetroot. Sprinkle chaat masala and crushed peanuts. Pour the yogurt mixture on top and cover the filling completely. Drizzle tamarind chutney and green chutney. Sprinkle nylon sev, garnish with carrot and beetroot stars and serve.