Name: Cauliflower Keema Galette recipe by garima prabhakar at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
Ingredients: For Galette Dough :; 1 cup all purpose flour; 1/2 tsp caster sugar; 1/2 tsp Salt; 3-4 tbsp ice cold water; 2 tbsp chilled butter; For Cauliflower Keema :; 1 cup finely chopped cauliflower; 1 small potato finely chopped; 1 tbsp coriander powder; 1 tsp red chilly powder; salt as per taste; 1/2 tsp turmeric powder; 1/4 tsp sugar; 1/4 tsp black pepper; 1 tbsp oil; 2 tbsp chopped onions; For Garnish :; few green coriander leaves

Ingredients Serving: 2

For Galette Dough :
1 cup all purpose flour
1/2 tsp caster sugar
1/2 tsp Salt
3-4 tbsp ice cold water
2 tbsp chilled butter
For Cauliflower Keema :
1 cup finely chopped cauliflower
1 small potato finely chopped
1 tbsp coriander powder
1 tsp red chilly powder
salt as per taste
1/2 tsp turmeric powder
1/4 tsp sugar
1/4 tsp black pepper
1 tbsp oil
2 tbsp chopped onions
For Garnish :
few green coriander leaves

Instructions

For Galette Dough :
Mix flour salt and sugar in a bowl.
Add cold butter and rub with fingers so that butter is nicely mixed with flour.
Now add ice cold water and mix so that dough comes together.
Wrap the dough in plastic wrap and refrigerate dough for 2-3 hours.
For Cauliflower Keema :
In a non stick pan add oil , keep the flame low .
Add finely chopped cauliflower and potatoes and saute on medium flame for 5 mins.
Cover the pan so the vegetables are cooked well.
Check after 10 mins , remove the cover and add salt , coriander powder , red chilly powder , black pepper , turmeric and sugar.
Saute for next 5-10 mins and then remove from flame and allow to cool.
Assembly :
Take dough from refrigerator and after 10-15 mins roll the dough in a circle.
Transfer the rolled circle to greased and lined baking tray.
Spread Cauliflower Keema in middle of the rolled circular base .
Add chopped onions on top of the Cauliflower keema layer.
Now fold the edges of the towards inside pleating it around the cauliflower keema layer.
Brush the pleated circular edges of the galette with milk.
Bake in preheated oven at 200 C for 30 - 40 mins or till the edges turn golden brown.
Garnish with coriander leaves and serve hot.

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