Tantalizing Tandoori Paneer fills a moreish and crumbly pastry. This vegetarian French-Indian dish has Paneer Tikka pieces combined with crunchy vegetables. This is fusion food at its finest!

Over head shot of tandoori paneer galette with green coriander chutney and onion slices served on a greaseproof paper sheet.


Tandoori Paneer Galette is so rich and flavourful. The creamy soft paneer perfectly complements the crunchy vegetables and the crumbly pastry base. 

This is the sort of recipe that you want to serve when you've invited over your friends. I love creating meals that I can surprise my friends with - it's likely they won't have eaten this anywhere else!

French Galette

Rustic and inviting, a Galette is the perfect "throw it all together" recipe. A later of pastry is filled with a sweet or savoury filling and then the edges are folded in a free-form style. 

The beauty of galettes is that they do not require too much thought and attention. Also, you do not even need a pie tin or pie case!

If you are someone who likes to put your food together as quickly as possible without worrying about aesthetic neatness and perfection, then this recipe is for you!  Conversely, you still end up with a stunning dish!

If you find that you do not have enough filling for a pie, then a galette might be the way to go!

Tandoori Paneer Tikka

For the filling, I thought of using Paneer pieces. A flavour that I absolutely adore is Tandoori Paneer. Tandoori flavours are tangy and hot. 

Meat or paneer and vegetables are marinated in a fiery red masala mixed with yogurt. These pieces are then skewered and grilled. 

Use the recipe found in the Tandoori Paneer Tikka blog post to make your filling. 

You can also make this galette with Creamy Paneer Tikka

A slice of tandoori paneer galette next to whole galette and a knife on a paper.

Indian Fusion Recipes:

I have a soft spot for fusion recipes. As much as I love the authentic recipe, there is something to be said about marrying two cuisines to create a showstopper dish!

Within Indian cuisine, there are many great pairings such as Indo-Chinese or East-African Indian. 

These are some of the best Indian Fusion recipes:

1. Chilli Paneer - a world-famous Indo-Chinese classic

2. Masala Mogo - East-African Indian Mogo Chips combined with an Indo-Chinese sauce

3. Clotted Cream Peda - silky English clotted cream incorporated in classic Indian mithai

What to serve with Paneer Galette

This galette is wonderful as a main or as an hors d'oeuvre. 

For addition of flavour, green chutney such as Green Mint and Coriander Chutney will go great on the side. 

To counteract the heat, try a mango lassi or a hibiscus, rose and basil cooler 

Virgin Cardamom Mint Mojito will also pair well.

Can I make this vegan?

The paneer and yogurt make this recipe vegetarian but not vegan. 

You could try tofu instead of paneer and use vegan yogurt. 

The pastry is made with butter but you could make a pastry with oil or buy store-bought shortcrust pastries which are often already vegan. 

Can I make this gluten-free?

Yes, use gluten-free flour to make the pastry. 

Use this link at Doves Farm for Gluten-free Pastry Tips

How to make the best Galette Pastry with tips

We have made an egg-free simple shortcrust pastry for this recipe. 

When researching how to make the best Galette. I came across an article on Galette Common Mistakes. Although a galette does not require as much perfection as a pie, there are some mistakes to avoid!

Ensure that your dough is firm and not wet. A wet dough will mean that the pastry will not hold its form and the fillings inside. 

Use chilled butter to make the dough.

Ensure that the thickness of the pastry is just right. Too thick of a pastry will not cook and too thin will not enough to hold the filling. A thickness of around a pound coin should be fine. 

The filling should not be too runny or wet. Moisture from the filling will make the pastry soggy. 

Do not add too much filling. I would say that with this tandoori paneer filling, a single layer is sufficient. 

How to make Tandoori Paneer Galette

There are three main steps to this recipe:

The first step is to make the Tandoori Paneer filling

✓Take all the marinade ingredients in a big bowl and leave it aside for 1 hour.

The second is to make the pastry dough

✓ In a mixing bowl place flour, salt and add chilled cubed butter.

✓ Rub the flour and butter with your fingers to achieve a crumbly texture.

✓ Add little water at a time and pull the flour together but don't overwork it. 

✓ Wrap it in cling film and leave it in the fridge.

The third is to assemble the galette and cook!

✓ Preheat the oven to gas mark 4.

✓ Lightly flour the surface or rolling pin and roll the dough out to make a circle about 28-30cm. 

✓ Carefully put pastry on a lined baking tray. 

✓ Place the marinated tandoori paneer filling on the rolled pastry, leaving a 2" gap around the edges.

✓ Now pull the pastry border over the paneer filling (leave some showing in the centre) and crimp it.

✓ Bake it in the oven for 35-40 minutes or until the edges are light brown.

✓ Remove from the oven, let it sit for 8-10 minutes, sprinkle the freshly chopped coriander.

✓ Slice and serve with green chutney and sliced onion and lemon wedges. 

Tandoori paneer galette garnished with finely chopped coriander on a paper with a green chutney in a bowl.

You may like these recipes too

1. Stuffed Wholewheat Buns with Chickpeas and Spinach

2. Do Pyaza Mushroom Focaccia

3. Vegan Harry Potter Pumpkin Pasties

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tandoori paneer tikka, galette recipe, eggfree pastry recipe, paneer recipe
sides, snacks, starter
Indian French Fusion
Yield: 2-3 SERVINGS
Author: Hayley Dhanecha


Tantalizing Tandoori Paneer fills a moreish and crumbly pastry
Prep time: 1 HourCook time: 40 MinInactive time: 30 MinTotal time: 2 H & 10 M


For the Pastry
For the filling


  1. In a large mixing bowl, take the flour and salt and add the chilled butter.
  2. Rub the flour and butter together until you achieve crumbs
  3. Add water 1 tbsp at a time and mix but do not start kneading
  4. Bring together to form a ball, cover with clingfilm and place in the fridge for 1 hour.
  5. Meanwhile, prepare the filling.
  1. Marinate all the tandoori paneer tikka ingredients and leave to marinate for 1 hour.
Assemble the Galette
  1. Preheat oven to Gas Mark 4.
  2. Roll out the pastry in a circle on a floured surface to a thickness of 1/4cm.
  3. Carefully place on a lined baking tray.
  4. Place the Tandoori filling on top of the pastry leaving a 2 inch thickness around the edges.
  5. Bring the edges towards the middle of the pastry and lightly press so it holds.
  6. Using a pastry brush, brush some oil on the Tandoori mixture
  7. Place in the oven for 40 minutes and bake until the edges of the pastry turn light brown or golden. 
  8. Serve sprinkled with fresh coriander.
  9. Serve with mint and coriander Green Chutney.


You may use plain flour or use half plain and half wholewheat flour.



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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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