Aloo Chholay Pie Traditional chholay topped with creamy mashed potatoes and baked. This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Nov 2014 in Recipes Course New Update Main Ingredients Potatoes, Chickpeas Cuisine Indian Course Snacks and Starters Prep Time 4-5 hour Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Aloo Chholay Pie 1 cup Potatoes boiled and mashed 1 cup Chickpeas boiled 2 tablespoons Oil 2 tablespoons Butter 3 tablespoons Onion paste boiled 2 teaspoons Ginger-garlic paste Cream 1/4 cup + 2 tbsps to taste Salt 2 tablespoons Tomato puree 1 tablespoon Roasted cumin powder 1/2 teaspoon Red chilli powder A few sprigs of fresh coriander leaves A fresh mint sprig Method Preheat oven to 180° C. Heat oil in a non-stick pan. Heat butter in another non-stick pan. Add boiled onion paste to the first pan and saute. Add ginger-garlic paste and saute. Add mashed potatoes to the butter in the second pan and saute. Add ¼ cup cream and salt and mix. Saute for 2-3 minutes and switch off the heat. Add tomato puree to the onion masala and mix. Add boiled chickpeas, cumin powder, red chilli powder, salt and ¼ cup water and mix. Chop half the coriander leaves and add. Again add ¼ cup water and mix well and cook for 2 minutes. Spread the chickpea mixture in a baking dish. Spread the potato mixture and level the surface. Chop remaining coriander leaves and sprinkle on top. Drizzle 2 tbsps cream on top. Bake in preheated oven for 15 minutes. Serve hot garnished with a mint sprig. Nutrition Info Calories 1216 Carbohydrates 102.8 Protein 21.7 Fat 79.7 Other Fiber 30.8gm #Butter #Cream #Ginger-garlic paste #Oil #Onion paste #Potatoes #Red chilli powder #Roasted cumin powder #Salt #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article