pizza pratha
pereporation time- 10 min
cooking time- 10 min
INGREDIENTS
Ingredients for Pizza Paratha Recipe
For making dough
Maida - 2 cup
Salt - ½ tsp
Oil - 2 tbsp
Sugar - 1 tsp
Dry active yeast - 1 tsp
For stuffing
Cabbage - 1 cup (finely chopped)
Capsicum - 1 (finely chopped)
Baby corn - 2-3 (finely chopped)
Green coriander - 2-3 tbsp
Mozzarella cheese - 50 grams (grated) (3/4 cup)
Black pepper - ¼ tsp
Salt - ¼ tsp
Ginger - ½ inch piece (paste)
Green chilly - 1 (remove seeds and cut finely)
Oil or ghee - 2-3 tbsp (to spread on parantha
For making dough
Maida - 2 cup
Salt - ½ tsp
Oil - 2 tbsp
Sugar - 1 tsp
Dry active yeast - 1 tsp
For stuffing
Cabbage - 1 cup (finely chopped)
Capsicum - 1 (finely chopped)
Baby corn - 2-3 (finely chopped)
Green coriander - 2-3 tbsp
Mozzarella cheese - 50 grams (grated) (3/4 cup)
Black pepper - ¼ tsp
Salt - ¼ tsp
Ginger - ½ inch piece (paste)
Green chilly - 1 (remove seeds and cut finely)
Oil or ghee - 2-3 tbsp (to spread on parantha
note:- If u have no yeast at home you can add then u can add 1/4 cup curd,1/2 spoon baking soda,2 table spoon oil and 1 spoon sugar.
METHOD
How t make Pizza Paratha
Take maida in any utensil, add salt, sugar, oil and active dry yeast and mix all ingredients nicely. Add lukewarm water at a time and knead soft dough like that of chapatti. Knead dough for 5-6 minutes until it becomes even and softer. To knead this much quantity of flour we have used ¾ cup of water. Cover the dough and keep it aside for 2 hours so that it becomes puffy.
Take maida in any utensil, add salt, sugar, oil and active dry yeast and mix all ingredients nicely. Add lukewarm water at a time and knead soft dough like that of chapatti. Knead dough for 5-6 minutes until it becomes even and softer. To knead this much quantity of flour we have used ¾ cup of water. Cover the dough and keep it aside for 2 hours so that it becomes puffy.
For stuffing:
Take a bib bowl and add finely chopped cabbage, finely chopped capsicum, finely chopped baby corn, grate mozzarella cheese and mix all ingredients really well. Also add all spices and mix again.
Take a bib bowl and add finely chopped cabbage, finely chopped capsicum, finely chopped baby corn, grate mozzarella cheese and mix all ingredients really well. Also add all spices and mix again.
Start making pizza parantha:
For making pizza parantha divide stuffing into two equal parts. Punch the flour and knead it again. Also divide dough into two equal parts. Now take one part and dust it with dry flour. Flatten it into round circle with 4-5 inch diameter. Place one part of stuffing on top of the parantha and seal the parantha from all sides. Roll it again and dust with dry flour. Like wise make ball from second part as well and place them on plate. Cover the stuffed balls and keep them aside for 10 minutes more.
Preheat tawa on flame. Take one stuffed ball, dust it with dry flour, place it on rolling plate and flatten it with hands so that vegetables spread all around evenly. Now with help of rolling pin roll the parantha into a round circle into 8-10 inch diameter with ½ cm thickness.
When tawa gets hot, spread some oil on tawa. Place rolled parantha on tawa and cook for 2 minutes until the lower side gets little brown in color. Spread some oil on the upper side and flip the sides. Also spread some oil on this side as well and spread it evenly. Cook until it gets brown spots on both sides. Pizza parantha is spongy like bread from inside and crispy from both sides. Like wise prepare all paranthas.
Mouth drooling and yummy pizza parantha is ready. Serve pizza parantha with tomato sauce, mustard sauce, jam or chutney.
For making pizza parantha divide stuffing into two equal parts. Punch the flour and knead it again. Also divide dough into two equal parts. Now take one part and dust it with dry flour. Flatten it into round circle with 4-5 inch diameter. Place one part of stuffing on top of the parantha and seal the parantha from all sides. Roll it again and dust with dry flour. Like wise make ball from second part as well and place them on plate. Cover the stuffed balls and keep them aside for 10 minutes more.
Preheat tawa on flame. Take one stuffed ball, dust it with dry flour, place it on rolling plate and flatten it with hands so that vegetables spread all around evenly. Now with help of rolling pin roll the parantha into a round circle into 8-10 inch diameter with ½ cm thickness.
When tawa gets hot, spread some oil on tawa. Place rolled parantha on tawa and cook for 2 minutes until the lower side gets little brown in color. Spread some oil on the upper side and flip the sides. Also spread some oil on this side as well and spread it evenly. Cook until it gets brown spots on both sides. Pizza parantha is spongy like bread from inside and crispy from both sides. Like wise prepare all paranthas.
Mouth drooling and yummy pizza parantha is ready. Serve pizza parantha with tomato sauce, mustard sauce, jam or chutney.
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