This post contains affiliate links.
Just like everyone else in the world, I find myself slowly wanting to go back to my favorite comfort foods from childhood (and adulthood). Bataka (potato) nu shaak is a simple Gujarati potato curry that I grew up eating fairly regularly. Bataka nu shaak (depending on where you’re from in Gujarat) usually has large cubes of potatoes swimming in a saucy tomato base that is spiced with coriander, cumin and eaten with rotli. And to be honest, any shaak (Gujarati “curry”) that had potatoes in it turned into bataka nu shaak when I was kid since I’d pick out all the potatoes from the pot and only eat them. It’s super easy to make and it was one of the first dishes I learned to make from my mom. I decided to take this comfort food and turn it into something a little fancier and convert it into a galette.
I made a turmeric pastry dough using Diaspora Co’s heirloom single-origin turmeric which gives it that vibrant yellow color and added some Burlap & Barrel’s Afghani Wild Mountain Cumin Seeds. The pastry dough won’t look too yellow at first, but as the crust bakes, it turns a nice golden yellow! You could use this pastry crust to make empanadas or any other savory dishes made with a pie crust. I love how buttery and flaky the crust turned out and it was definitely Rhut’s favorite part of the dish. Make sure to keep the dough nice and cold so the butter doesn’t melt until you bake it so you get all those flaky layers.
Another important tip is to make sure your tomato sauce is completely cold before using it. If the sauce is warm it’ll melt the butter in the dough and it’ll make a messy pastry. Also, the sauce will thicken up as it cools so it won’t be as watery. In addition, be sure to slice your potatoes as thin as possible so that they cook completely through. In my first version, I ended up with raw potatoes in my galette and I was so bummed that I baked it for so long and it was still raw!
I used an egg wash on my pastry dough to help it brown slightly, but you can definitely leave it out if you are egg-free. I like to serve this bataka nu shaak galette with a dollop of yogurt and a side salad of arugula (how very California of me..haha). It’s the perfect item to put out for a brunch or as an appetizer for a party! It has all the flavors of a traditional bataka nu shaak but in a fancier format that is slightly less messy to eat.
If you decide to make this galette, be sure to tag me on social media @milkandcardamom! What comfort foods have you guys been turning to this quarantine?
Print
Bataka nu Shaak Galette
- Total Time: 2 hours
- Yield: 6 1x
- Diet: Vegetarian
Description
My take on a potato galette and classic Gujarati comfort food, Bateka nu Shaak (aka potato curry), wrapped in a buttery flaky turmeric pastry crust! Makes one 8 inch galette.
Ingredients
TURMERIC PASTRY DOUGH
- 1 1/2 cup (177 g) all purpose flour
- 1/2 tsp ground turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 5 tbsp ice cold water
FILLING
- 1 tbsp oil (vegetable, grapeseed,etc)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/3 cup chopped onions
- 2 garlic cloves, minced
- 1 large tomato, diced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp red chili powder (or to taste)
- 1/2 tsp ground turmeric
- salt to taste
- 1 large potato, peeled and thinly sliced (about 1/8 inch thick)
- 1 tbsp unsalted butter, cubed
- cilantro (optional)
Instructions
Turmeric Pastry Dough
- Add flour, turmeric, cumin seeds, and salt to a mixing bowl and whisk well. Add butter and use a pastry cutter or your hands to rub the butter into the flour mixture until you have a crumbly mixture. Then add ice water and mix gently until the dough comes together and everything is moistened. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
Filling
- Add oil to a saucepan over medium-high heat. Once the oil is hot, add cumin seeds and mustard seeds. When the seeds start to sputter, add onions with a pinch of salt and saute over medium heat for 5 minutes. Add garlic and mix well. Saute for 1 minute. Add tomatoes, ground cumin, ground coriander, turmeric, and red chili powder. Stir well and cook over medium-low heat while covered for 10 minutes, stirring occasionally. Add salt to taste and take off the heat and cool completely using an ice bath or by popping it in the freezer. This is important so the mixture doesn’t melt the butter in the tart!
- Wash and peel the potato. Use a mandolin to slice the potato into thin slices (about 1/8 inch thick or less). Place the slices into a bowl of cold water until you’re ready to assemble the tart.
Assemble
- Preheat oven to 400°F.
- Flour a large clean surface and roll out the pastry dough into a circle that is 10-inch diameter and 1/4-inch thick. Gently transfer the dough onto a parchment-lined baking sheet. Spoon the tomato mixture into the center of the pastry and spread into even layer circle, leaving a 2-inch border. Place the potatoes onto the tomato mixture layering the slices of potato into a ring until all the tomato mixture is covered. Fold the bare edges of the dough over the filling. Brush the egg wash onto the exposed pastry dough. Dot the top of the potatoes with small cubes of butter.
- Bake the galette for 15 minutes at 400°F. Then turn the heat down to 375°F and bake for an additional 40-50 minutes. If the pastry or potatoes are getting too dark, cover the galette with foil and continue baking. Remove from heat and let cool for 5 minutes before serving. I like to serve mine with a dollop of yogurt on the side!
- Prep Time: 60 mins
- Cook Time: 60 mins
- Category: Main
- Cuisine: Indian, Fusion
