This is a good way to make your children eat their vegetables and enjoy eating them without the fuss they usually create, this is also a nutritious dish for the young ones.
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilly powder
1/2 tsp. garam masala
1 tbsp. cream
Salt to taste
Chop and boil the vegetables. Chop the tomato into fine pieces, Chop the onion into small pieces, grate the ginger, Finely chop green chillies. Heat oil in a skillet, add the grated ginger and the chopped chillies, Add the onions, stir fry till transparent. Add the tomatoes. Add the boiled vegetables. Cook for 4-5 minutes, stirring occasionally. Add the red chilly powder, garam masala and salt to taste. Mix well.
Cook till the water evaporates and curry is thick. Pour this into a large ovenproof dish. Pour the cream all over.
Sieve together flour and salt. Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump. Do not over knead. Chill dough for 15 mins. in a plastic bag. Roll out the pastry to a round or any other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it like a border. Moisten the strips, then place the rolled out pastry like a lid on top and press down with a fork to seal the edge.
Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.
Slice and serve warm.
When you remove from the oven, you will see a crispy golden crust and when you cut it into a slice the vegetables can be seen.