Fusion dishes are a blessing in disguise ‘cuz it’s the best of both the worlds! This is one of our creations. Try it and tell us what you think of it.
CHOLE KULCHA PIZZA
Ingredients
1½ cups boiled chickpeas (chole)
4 ready-made kulchas, slit in half
1 tbsp oil
1 large tomato, finely chopped
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp garam masala powder
1 tsp coriander powder
½ tsp dry mango powder (amchur)
2 tsps Tata Sampann Punjabi Chole Masala
3 tbsps mint chutney
Salt to taste
2 tbsps chopped fresh coriander leaves + for sprinkling
Ghee for brushing
¼ cup tomato ketchup
½ tsp dried red chilli flakes + for sprinkling
¼ tsp dried oregano leaves + for sprinkling
80 grams mozzarella cheese, cut into small cubes
80 grams grated processed cheese
Method
1. Heat oil in a non-stick pan, add tomato and mix well. Add turmeric powder, red chilli powder, garam masala powder, coriander powder, dry mango powder and Tata Sampann Punjabi Chole Masala and mix well. Cook till soft and pulpy.
2. Add chickpeas, 1 tbsp mint chutney and salt and mix well. Cook for 1-2 minutes. Add chopped coriander, mix and take the pan off the heat. Allow to cool slightly.
3. Heat a non-stick pan, brush ghee and sprinkle chopped coriander, place the kulcha and toast for a few seconds.
4. Preheat the oven at 180ºC.
5. For the sauce, mix together tomato ketchup and remaining mint chutney and dried red chilli flakes and dried oregano leaves and mix well.
6. Place the toasted kulcha on a worktop and apply the prepared sauce on top and spread it evenly. Add the prepared chole on top and sprinkle mozzarella cheese cubes and grated processed cheese on top.
7. Sprinkle dried oregano leaves, dried red chilli flakes and chopped coriander and place on a baking tray and bake @ 200 for 8-10 minutes or till the cheese has melted.
8. Serve hot.
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