A new variation, this time familiar Indian style with tandoori flavor. It went down very well here at home, hope you will try it and give us feedback!
Pie crust:
100 gr chickpea flour
100 g amaranth flour
1 tbsp fiber husk
70 g oil
1-2 tablespoons water
Fill:
1 tbsp tandoori paste
200 gr chicken fillet
Vegetables as desired
1 teaspoon salt
3 eggs
2½ dl milk
100 g yellow cheese (can be omitted)
Procedure:
- Make pie dough and let it stand for half an hour.
- Marinate chicken with paste and bake for 10 minutes at 225 degrees.
- Bake the base for 10 minutes at 200 degrees. Remember to prick it with a fork before putting it in the oven.
- Whisk eggs and milk with salt. Fill with vegetables and chicken pieces. Pour over the egg mixture. Finish with grated cheese if desired and bake at 180 degrees for 25 minutes or until the egg mixture is firm.
- Served with a delicious fresh salad and, for example, mango and lime chutney – YUM!
You can read more about amaranth flour HERE . There you will also find a pie with an Indian twist. If you want to make it vegetarian you can see HERE . Good luck! Hope it tastes good 