Toast 2 tablespoons of cumin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. In a large bowl, combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, ½ teaspoon of salt, and 1 tablespoon of sugar. Grate ½ cup of chilled unsalted butter into the flour mixture, then mix in ¼ cup of low-fat yogurt and ¼ cup of low-fat milk until a dough forms. Chill in the refrigerator for at least 1 hour to firm up.

In a pot, heat 2 tablespoons of olive oil over medium heat. Sauté 1 chopped red onion, 1 green bell pepper, and 2 chopped green chilies for about 5 minutes until they soften. Add 1 cup of boiled and mashed potatoes, 1 cup of cooked cauliflower, 1 cup of chopped carrots, and 1 cup of green peas. Season with 1 teaspoon of cumin, 1 teaspoon of grated ginger, salt, and turmeric to taste, stirring well to combine all the flavors.

Preheat your oven to 425°F (220°C). On a floured surface, roll out the chilled crust dough to about 1/8-inch thickness. Cut it into a large circle for a whole pie or smaller circles for hand pies. Place a generous scoop of the spicy veggie filling in the center, then cover with another layer of dough, sealing the edges with a fork. Cut a few slits on top for steam to escape and brush the surface with an egg wash or melted butter for a golden finish.

Transfer the assembled Loaded Spicy Veggie Pie to a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crust turns golden brown and flaky. Watch closely to avoid over-browning. Once baked, remove it from the oven and let it cool for a few minutes, allowing the flavors to settle before cutting into slices or serving as hand pies. Enjoy your delightful veggie pie!