| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
number
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Ingredients
For making the gravy :
- 1 onion Large , finely chopped
- 3 tomatoes Medium to large , finely chopped
- 1.5 tsps Ginger Garlic paste
- 2 – 3 chilies Green , slit
- 1 tsp Amchur mango powder powder / Dry
- xbd tsp chili powder Red
- 1 tsp Coriander powder
- 1 tbsp Chole Masala
- 1 tsp Garam masala powder
- xbd cup stock water or
- as required salt
- 2 tbsps coriander leaves Chopped for garnish
- 1 onion Medium , thinly sliced for garnish
Ingredients
For making the gravy :
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Instructions
For Pie Crust :
- Rub the cold butter with the all purpose flour till it resembles coarse crumbs.
- Add ice cold water little at a time and using your fingers, mix very gently to bring the flour and butter mixture together to form dough.
- Divide the dough in 4 parts and wrap each portion of the dough with cling film very well and freeze it for 30 minutes.
- Preheat the oven to 160 degree and Grease the tart pans.
- Take out 2 of the dough, place it between two parchment papers and roll it gently to form a circle with a thickness of about 1/4 inch depending upon the size of the tart shell you require.
- Carefully place the rolled pastry onto the tart pan and trim the edges of excess dough. Now fill the tart with kidney beans and bake the tart crust for 20 to 25 minutes.
- Once done, allow it to cool for few minutes and very carefully remove the pie weight. You would yield 6 pie shells out of this.
Spiced Garbanzo Beans :
- Soak 1 cup dried white Garbanzo Beans overnight in water.
- Drain and rinse them.
- Pressure cook the Garbanzo Beans, black cardamoms, cinnamon, cloves and bay leaves along with tea bag and 3 cups water till the beans have softened and completely cooked.
- Heat 3 tbsp oil in a pan. Add ginger garlic paste and slit green chilies.
- Saute till the raw aroma of ginger-garlic goes away, then add chopped onions, stir and saute the onions on a low to medium flame till they turn golden.
- Then add chopped tomatoes and add the red chili powder, cumin powder, coriander powder and mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
- Now add the cooked Garbanzo Beans and stir very well.
- Add the dry mango powder and xbd cup stock or water. Check the seasoning and stir very well and simmer the Garbanzo Beans till the gravy thickens. Mash a few beans which helps in thickening the gravy.
- Simmer for about 12 to 14 minutes on a low to medium flame and lastly add 1 tsp garam masala powder. Stir and mix very well.
- Preheat the oven to 180 degree. Take out 2 of the dough, place it between two parchment papers and roll it gently to form a thin circle out of it.
- Carefully place the rolled pastry onto the tart pan and trim the edges of excess dough.
- Make some patterns with the help of a cookie cutter and place them on the pie shells. mark some incisions with a sharp knife in few places of the covered pie shells.
- Bake in a preheated oven for 20 to 25 minutes or till you see the top becoming golden brown.
- Serve it with a salad of your choice and enjoy this treat with a fresh glass of mango juice.
Recipe Notes
Acknowledgment by Shaheen Ali :
Alka Jena is an amazingly talented Food Blogger…Recipe Creator…Food Stylist….Food Photographer from Bhubaneshwar , Odisha . She blogs at www.culinaryxpress.com. The passion behind her cooking is easily visible through the quality of posts she posses in her blog. I would like to take this opportunity to thank Alka for accepting my request to do a guest post for me this month. I had complete faith on her that she’ll come up with something unusual and absolutely delectable post for my blog. Spiced Garbanzo Beans Pie is one such beautiful creation that came out from her kitchen all the way to Spoon Fork And Food. I wish Alka all the success in life and may her blogging takes her to heights and make her earn laurels now and forever. Good luck to you for all your future endeavors!
Love : Shaheen
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