KASHMIRI NATH is an Assamese Food Chronicler and a Guest Chef who passionately promotes Assamese cuisine through her many pop-ups and food festivals all across the country. She is the founder of the North East Food Forum. She has served dignitaries, celebrities and guests with traditional Assamese cuisine. She is also an avid food blogger and baker who organises workshops to teach the fine nuances of cooking and eating consciously.
Follow her Instagram handle @Kashmirinath
For the pastry:
tAtta 1 cup
Maida ½ cup
Butter 100 gms
Salt ½ tsp
Water 2 tbsps
For the filling:
Tomatoes, cut into roundels 2
Onions (large), cut into roundels 2
Paneer 50 gms
Balsamic vinegar 1 tsp
Salt and pepper to taste
Cooking oil 1 tbsp
Method: In a bowl, sift the atta, the maida and salt. Cut the butter into small cubes, and using your fingertips, rub them into the flour until the flour looks like fine breadcrumbs. Add the egg and water and mix into the flour, making a tight dough. Do not knead, just bring all the ingredients together. Wrap in cling paper and keep in the fridge to chill for 30 minutes.
Meanwhile, prepare the filling. Place the pan over heat and add the oil. Fry the onion roundels, until golden and soft and then grate the paneer into the pan. Add the salt and pepper to taste. Stir in the Balsamic vinegar. Remove from fire.
Take the dough out of the fridge, dust the work surface with some flour and roll out the dough into a ten-inch circle. Place on a baking tray lined with grease-proof paper.
Spread the onion and the paneer mixture in the centre, leaving a border of about one inch all around. Top with the tomato slices and then gently bring the edges over the filling but keeping the centre exposed.
Brush the edges with some beaten egg, and bake in the oven at 200 degrees, until the edges are golden and the centre is bubbling.
Take it out of the oven and cool for five minutes before serving.