Hello everyone! Today I am posting recipe for an Indian version of pizza. You can make this using leftover chapatti/roti or make fresh roti/chapatti. I have used my leftover chapatti/roti and made a fresh batch using makai/maize flour which makes the base crisp and gives it the feel of thin crust pizza. You can use any topping of your choice. Make these and your kids will gobble up the rotis. You can adjust the cheese as per your liking or avoid it also still tastes great. It is very easy to make with easily available ingredients. So lets get cooking…
Leftover chapatti/rotis – 3-4 (as you have left)
For making fresh batch:
Wheat flour – 2 cups
Makai atta/maize flour – 1 cup
Salt – 1/4 tsp
Oil – 1 tbsp
Water for kneading
Onions (diced) – 2 large
Tomato (diced) – 2 large
Capsicum (diced) – 1 large
Corn kernels/Makai (boiled) – 1 cup
Pizza sauce/tomato ketchup – for spreading on roti
Oregano and chili flakes for sprinkling on top
Salt as per taste
Cheese (processed) – 3-4 cubes (1 cube for per roti)
Oil for greasing
Ketchup and Mustard sauce
For making fresh batch of roti/chappati:
In a bowl sieve the wheat flour and maize flour. To this add the salt and oil and mix it well. Now knead into soft dough using water. Cover and keep aside for resting for 10 minutes. After ten minutes make small balls out of this dough (depending on what size roti you want). Roll these balls into rotis/chapattis and cook them. Keep aside.
1) Take a non stick tawa and grease it with little oil. Place the cooked roti on the tawa.
2) Apply the pizza sauce/tomato ketchup on the roti. Now grate the cheese on it. Top it with the onion, tomato, capsicum and boiled corn. Sprinkle the oregano, chili flakes and some salt. Now cover the tawa and cook on low flame till cheese melts and the roti base will become crisp.
3) Serve hot. Top it with ketchup and mustard sauce.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade.
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