LOADED SPICY VEGGIE PIE

INGREDIENTS

Crust with toasted cumin seeds

• 1 cup all purpose flour
• ⅓ cup whole wheat flour
• 2 tsp cumin seeds, toasted
• ¾ tsp salt
• Pinch of sugar
• 1 stick of unsalted butter, frozen, grated on grater
• ¼ cup low fat milk
• ¼ cup low fat yogurt

For filling

• 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher
• 1.5 cups cauliflower, chopped
• 1 medium size carrot, chopped ~ ¾ cups
• ½ cup green peas, fresh or frozen
• 1 medium red onion, chopped
• ¾ cup chopped green bell pepper
• 1 Tbsp olive oil
• 4-5 green chilies, chopped fine
• ½ tsp cumin seeds
• 1 Tbsp ginger, grated
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp mango powder or lemon juice
• 1 egg, lightly beaten for egg wash or use melted butter