Tuesday, 28 July 2015



Preparation time: 15 minutes +2 hours for fermentation of dough
Cooking time: 10 minutes
Serves: 3-4


For Dough:
1 cup all purpose flour (maida)+ for dusting
1/4 tsp salt
1 tbsp oil
1/2 tsp sugar
1/2 tsp dry active yeast

For stuffing:
1 onion finely chopped
1 capsicum finely chopped
2 mushrooms finely chopped (optional)
2-3 tbsp mozzarella cheese (as per taste)
1 tbsp pizza pasta sauce
salt, pepper, mixed herbs, chilli flakes to sprinkle
oil for shallow frying

  1. Soak dry active yeast along with sugar in lukewarm water for 10 minutes.
  2. After 10 minutes the yeast will bubble  and you will see a good frothy layer on top.
  3. Take a cup of flour in a bowl and add oil salt and active yeast to it.
  4. Add some water and stir the mixture  untill it becomes sticky and leaves the sides of the bowl.
  5. Knead the dough into a smooth, springy ball and apply some oil all over the dough.
  6. Cover the dough with a wet cloth and let it rest for 2 hours.
  7. After 2 hours the dough will double up and will be ready to use.
  8. Heat the Griddle Pan.
  9. Divide the dough in 2-4 parts. Take one part at a time roll it into a ball.
  10. Dust the ball with some dry flour and make a circular disk.
  11. Now spread pizza pasta sauce on it.
  12. Then place a tbsp full of all the chopped vegetables and then place some grated cheese on it . Sprinkle some salt, pepper,chili flakes and Mixed Herbs .
  13. Now join the edges of the circular disk to seal the stuffing inside and again roll out with the help of a rolling pin using as much dry flour as required.
  14. Shallow fry this parantha from both the sides on a non- stick tava (griddle) using oil till it becomes golden brown in color.
  15. Enjoy and Savour ... The Yummy Pizza Parantha.

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