Chicken Pie Tee
Lunch • India
How to Make Vegetarian Chicken Pie Tee (Traditional & Healthy Version)
Vegetarian Chicken Pie Tee is an innovative Indian adaptation of the classic Pie Tee, inspired by the vibrant regional cuisine of West Bengal. Traditionally, Pie Tee is a popular festive snack, but this healthy recipe transforms it into a vegetarian delight using fresh vegetables and spices commonly found in Indian households. The crisp shells, made from atta (whole wheat flour), are filled with a flavorful mixture of paneer (cottage cheese) and vegetables, offering a perfect balance of crunch and softness. This dish is ideal for lunch, especially during festivals like Holi or Durga Puja, where light and healthy snacks are preferred. The Indian-style Pie Tee is not only delicious but also celebrates local produce and spices, making it a great choice for those who seek authentic taste and nutrition. With its mild yet aromatic flavors and beautiful presentation, it appeals to both adults and children, making it a wonderful addition to your lunch menu.
Ingredients(for 4 Pie Tee shells per serving)
- 1 cup Atta (whole wheat flour) (for shells)
- 1/4 cup Besan (gram flour) (for crispiness)
- 100 grams Paneer (crumbled)
- 1 medium Carrot (finely chopped)
- 1/2 Capsicum (bell pepper) (finely chopped)
- 1 small Onion (finely chopped)
- 1/4 cup Green peas (boiled)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch)
- to taste Salt (namak)
- 1/4 tsp Black pepper (kali mirch)
- 2 tbsp Oil (for shallow frying)
- 2 tbsp Fresh coriander leaves (finely chopped, dhania)
Instructions
- 1
Prepare the Pie Tee shells by mixing atta and besan with a pinch of salt. Gradually add water and knead into a smooth dough. Divide into small balls and roll each into thin circles.
5 minutes
Ensure dough is soft for crisp shells.
- 2
Heat a tawa and cook the rolled circles on both sides until lightly golden. Remove and shape them into small cups using muffin molds.
5 minutes
Don't overcook; shells should be just crisp.
- 3
Shallow fry the shells in oil until they become crisp and golden. Drain excess oil using kitchen paper.
5 minutes
Fry on medium heat for uniform crispiness.
- 4
For the filling, heat 1 tbsp oil in a pan. Add onions and sauté until translucent. Add carrots, capsicum, green peas, turmeric, red chili powder, and salt. Cook until vegetables are tender.
5 minutes
Stir frequently for even cooking.
Why This Dish is Healthy
By replacing refined flour with atta and using paneer for protein, this recipe is lower in calories, fat, and high in essential nutrients. The shallow-frying technique minimizes oil usage, making it lighter and easier to digest. Using local, fresh vegetables boosts antioxidant content and supports immune health. This dish is ideal for those seeking healthy, tasty lunch ideas from Indian cuisine.
This vegetarian Chicken Pie Tee is packed with protein from paneer and fiber from fresh vegetables like carrots and peas. The use of atta and besan for the shells makes them high in complex carbohydrates, supporting sustained energy. Using shallow fry instead of deep fry reduces fat, and the dish is rich in vitamins A, C, and K, as well as minerals like calcium and iron. It's a balanced lunch option, suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Roll shells thinly for extra crispness.
- 💡Tip 2: Mix filling ingredients just before use to retain freshness.
- 💡Tip 3: Add lemon juice for a fresh zing.
Storage & Serving
Store Pie Tee shells in an airtight container for up to 2 days. Keep filling refrigerated for 24 hours. Assemble just before serving to maintain crunch.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
