Cheesy, crunchy vegetable pie

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 200g - Self raising white flour
  • 3 medium pieces - Potato
  • 2 medium pieces - Carrot
  • 1 big sized, grated - Capsicum
  • 2 medium sized grated - Tomatoes
  • 2 medium sized grated - Onions
  • 2 tsp - Tomato sauce
  • 1 tsp - Chilli sauce
  • Oregano- a pinch
  • Sesame seeds- I/2 tsp
  • Salt to taste
  • Cheese- a combination of mozzarella, gouda, cheddar and Swiss cheese- 100 g each

How to Make Cheesy, crunchy vegetable pie

  • Pre-heat the oven to 240 degrees.
  • Boil the potatoes and carrots together and mash them.
  • Chop the capsicum, tomatoes, and onions into small pieces.
  • Heat 1/2 tsp oil in a pan and saute till the vegetables become soft and mix with the potatoes and carrots.
  • Add the tomato and chilli sauces.
  • Knead the self-raising white flour into a soft dough with some water and oil.
  • Roll out into a thin pastry and line a baking tray with it. | Add the mashed vegetables and spread evenly with a spoon
  • Add the shredded cheese over the mashed vegetables
  • Sprinkle a pinch of oregano over it.
  • Bake for 20 minutes. Check in between for the browning.
  • Once the cheese has melted, serve hot.
  • Recipe and image: swetawriter