Vegan pot pie - using chickpeas flour & whole wheat aata

For crust

1 cup - Whole wheat aata

1/2 cup- Chickpeas

2 tbsp - Coconut oil

2 tbsp -Almond milk

Required Salt

For fillings

1 - Finely chopped onion

1 - Tomato

1 cup - Mixed vegetables (as per your choice)

3 tbsp - Cashew paste

1 cup - coconut milk

1 tbsp- Coconut oil

Salt

Sun dry the chickpeas for 2 days and grind it to fine powder and seive it to collect the chickpeas flour

To a mixing bowl add whole wheat atta, the chickpeas flour, salt, coconut oil(1 tbsp) & some water

Knead the flour and make a soft firm dough & rest for 15 minutes

To a pan add coconut oil(1tbsp), onions, carrots & mixed vegetables (carrot, cooked chickpeas, potato, green peas,cauliflower) & saute for few minutes

Now add cashew paste & coconut milk and cook until the vegetables are cooked well. (Inner filling is ready)

Now take a small portion from the prepared dough & flatten it with chapathi roller & make a circular shaped layer

Grease the baking cup with Coconut oil & spread the prepared layer as the bottom crust

Use some fork to make some marks on the bottom crust (check the attached picture)

Now add some vegetable fillings (don’t add too much, add half the volume of the baking cup you chosed)

Now cover the filling with the top crust (you can make any pattern with the dough)

Brush some almond milk & coconut oil over the top crust

To a pressure cooker add some salt & place a stand. Preheat the cooker for 15 minutes

Now place the prepared baking tray & bake for 30-45 minutes

Cool down the pie & remove it from the vessel