Chaat Quiche

Ingredients

Tart

• 2½ cups soya bean flour
• Salt to taste
• 4 tablespoons ghee
• 1 teaspoon carom seeds (ajwain)
• 1 cup black eyed beans (lobia)

Filling

• 1 cup yogurt
• Salt to taste
• A pinch of black salt 
• ½ teaspoon chaat masala
• 2 tablespoons powdered sugar
• ¼ cup roasted peanuts, peeled
• 1 cup dried white peas (matara), soaked overnight, boiled with salt and turmeric powder
• 2 medium sweet potatoes, boiled, peeled and cut into ½ inch cubes
• 1 medium carrot, peeled and grated 
• 1 medium beetroot, peeled and grated 
• Chaat masala to sprinkle
• Tamarind chutney to drizzle
• Green chutney to drizzle
• Nylon sev for garnish
• Blanched carrot, cut into star shaped pieces for garnish
• Blanched beetroot, cut into star shaped pieces for garnish

Method

1. Preheat the oven to 180˚C.
2. To prepare short crust dough, take soyabean flour in a bowl. Add salt, ghee and mix well. Add carom seeds. Add little water and knead to semi soft dough.
3. Divide the dough into equal portions, place each on the worktop and roll into a thick disc.     Place it in a quiche mould and press lightly on all sides. Trim the edges which are bulging out of the mould. Spread a parchment paper on it and spread black eyed beans over the paper. Place the mould in the preheated oven and blind bake for 12-15 minutes. 
4. Take yogurt, salt, black salt, chaat masala and powdered sugar in a bowl. Mix well and set aside. 
5. Lightly crush roasted peanuts and set aside in another bowl.
6. Remove quiche mould from the oven and allow it to cool down completely.
7. Unmould the quiche base from the mould. Spread boiled matara evenly over it. Add sweet potato cubes, grated carrot and beetroot. Sprinkle chaat masala and crushed peanuts. Pour the yogurt mixture on top and cover the filling completely. Drizzle tamarind chutney and green chutney. Sprinkle nylon sev, garnish with carrot and beetroot stars and serve.