Punjab x Turkey
Paneer bhurji pide
A Turkish bread boat that sailed straight into a dhaba and came back loaded.
100 minTime
32 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original791kcalsame
32 gproteinsame
5 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Stir the yeast and sugar into the lukewarm water and wait 5 minutes. Add the maida, 6 g salt and the olive oil and knead 8 minutes. Cover and rise in a warm spot for 1 hour.
- 2Melt 20 g butter in a pan on medium heat. Cook the onion and capsicum 5 minutes, add the ginger and chilli for 1 minute, then the tomato and spices for 4 minutes.
- 3Add the paneer and remaining salt and toss 2 minutes. Stir in the kasuri methi and coriander and cool.
- 4Heat the oven to 240°C with a heavy tray inside. Divide the dough into 4, roll each into a 30 x 12 cm oval and scatter cheese down the middle, then the bhurji.
- 5Fold the long sides over the edge of the filling and pinch the ends into points. Brush the rims with milk and sprinkle nigella seeds.
- 6Bake on the hot tray 10 to 12 minutes, then brush the rims with the remaining butter and cut into strips.
Serve it like this
Cut each boat into 5 strips and keep them in line on a long wooden board. Dot with green chutney and add a small pile of pickled onion at one end.
