Paneer Bhurji Galette
A savory galette with flaky, flavorful crust filled with sesame seeds, turmeric powder, fennel seeds and filling made from soft, delicious, spiced up paneer and topped with layers of tomatoes, cheese and some more cheese, jalapenos & basil. Flavorful, little bit spicy and oh so cheesy goodness.
Servings: 8
Ingredients
For the crust
- 1 ½ cup all-purpose flour
- 1 tsp sugar
- 1 1/2 tsp salt
- ½ tsp turmeric powder
- ½ tsp fennel seeds
- 1 tsp sesame seeds black & white
- ½ tsp freshly grated black pepper
- 1 stick butter or (4 tbsp butter + 4 tbsp ghee) (I used ghee+butter)
- 4-5 tbsp ice cold water
Filling/ Topping
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ - ¾ cup onion finely chopped
- 1 green chili finely chopped
- 1 clove garlic grated
- ½ - ¾ cup bell peppers, finely chopped I used three colors of peppers
- ½ cup tomato puree
- Salt to taste
- ½ tsp garam masala
- ½ tsp chili powder depending on your tolerance of heat
- ½ tsp turmeric powder
- 1 tsp freshly ground coriander seeds
- 1 tsp fennel seeds
- 200 grams paneer about 11/2 - 2 cups
- 1 medium sized tomato sliced into circles
- 2 tbsp Cheese, any melty cheese would be great I used Amul cheese cube
- 1 Jalapeno
- few sprigs Basil any herbs
Instructions
To make the crust
- Whisk together the dry ingredients. Work in the butter & ghee until the mixture is crumbly and the butter forms pea-sized granules in the flour. You can use your hands or a food processor.
- Drizzle in 4-5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary, to make the dough come together. Your dough will look shaggy, crumbly and might look like it won’t form a disc.
- Dump the dough into a parchment paper, pat the dough to form into a disk, wrap it, and refrigerate for 10-20 minutes. The goal is to keep the butter still cold inside the dough which will make it flaky when it bakes.
To make the filling
- Take some oil in a pan, once the oil heats up add some cumin seeds. Let them splutter and immediately add the onions, garlic, green chilies. Let them cook for few minutes until the onions turn soft and translucent.
- Add the bell peppers. Cook for few minutes.
- Add the tomato puree and followed by all the spices and seasonings. Let the flavors come along and the mixture dry out a little bit.
- Add the grated paneer to it. Paneer will soak up all the flavors, juices and mix until you see semi dry mixture. Taste to make sure, seasoning is okay.
- Completely cool the mixture before adding it to the galette.
Assembly of the Galette
- Pre- heat your oven to 375-400 F. Take the dough out for just few minutes before rolling. Use some dry flour and roll out your dough, rotating it every few rolls to keep it from sticking. It would be little bit hard to roll it at first, but it will come along. Stop when it's about 10 or 11 inches in diameter, or when it's at a thickness that is preferred by you. I prefer very thinly rolled but enough that it can hold the filling.
- At any given point, your dough starts sticking too much. You can place it in the refrigerator for few minutes after forming the disc.
- Add your filling. Spread it in an even layer depending on the top crust layer you want. I prefer 1-inch top crust. If you like more top crust, you can leave about 2 inches from disc and keep a broader border.
- Place your thinly sliced tomatoes in circles, covering the filling. Add some grated cheese.
- Make slits on the borders of your dough with a knife. Then fold these little sections on top of the filling, creating a tight seal. This is fun part as you can fold it anyways you like.
- You can egg wash the borders of the dough or use cream if you do not eat eggs. I completely, disregarded this step. I did not do anything to the dough and it still turned out great.
- Bake your galette – Place the galette with parchment paper lined baking tray in the oven for 30 to 40 minutes, until your crust is a deep golden brown. You want the crust to be golden brown for that flakiness.
- Remove it from the oven once it baked. Brush the edges with ghee or butter. Add some more cheese while its hot and throw in some herbs. Basil was great in this one. I added some jalapenos on top because I love spicy. They were great. If you don’t like spicy, avoid it.
- Slice it in triangles and serve it with side of salad or a drink.
Notes
Note - If your dough is feeling particularly soft and therefore making you nervous, stick the whole thing into the fridge or the freezer until it firms up. The filling should be completely cool and not so liquidly before adding to the crust.
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