Gujarat x France
Undhiyu galette
Surat's winter vegetable pot wrapped in a rustic buttery crust. Uttarayan, baked.
110 minTime
10 gProtein each
mediumSpice
Cooked upside down3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original501kcalsame
10 gproteinsame
10 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rub 100 g cold butter into 200 g flour and a pinch of salt until crumbly. Add iced water to bring it together, flatten, wrap and chill 30 minutes.
- 2Grind the coconut, coriander, chillies, ginger, garlic, sesame, sugar, lemon and salt into a coarse green masala.
- 3Mix the besan, 20 g flour, methi, a pinch of each spice, salt and 1 tsp oil with a few drops of water. Shape 12 small muthia and steam 12 minutes.
- 4Heat the remaining oil, add ajwain and asafoetida, then papdi and all the cubed vegetables. Add turmeric, chilli, coriander powder, half the green masala and 60 ml water. Cover and cook on low 20 to 25 minutes, stirring gently.
- 5Fold in the muthia and the rest of the masala. Cool 10 minutes. Heat the oven to 200°C.
- 6Roll the dough to a 30 cm circle on baking paper. Pile the undhiyu in the centre, leaving 5 cm, fold the border over in pleats and brush with the remaining butter, melted.
- 7Bake 35 to 40 minutes until deep golden and crisp underneath. Rest 10 minutes before slicing.
Serve it like this
Bring the galette to the table on its paper on a wooden board, cut wedges and serve with puri or plain curd.
