Matar Kulcha Pizza

Matar Kulcha Pizza

 

Servings - 2 - 3

 

INGREDIENTS
Washed white peas - 350 grams

Water - 1 litre

Dry yeast - 2 1/2 teaspoons

Warm water - 100 milliliters

Sugar - 1 1/2 teaspoons

All purpose flour - 300 grams

Salt - 3/4 teaspoon

Water - 75 milliliters

Oil - 2 tablespoons

Water - 1 litre

Salt - 1 teaspoon

Milk - for brushing

Dry fenugreek leaves - to taste

Oil - 25 milliliters

Cumin - 1 teaspoon

Asafoetida - 1/4 teaspoon

Ginger paste - 1 tablespoon

Garlic - 1 1/2 teaspoons

Green chili - 1 teaspoon

Onions - 135 grams

Salt - 1 teaspoon

Tomato - 150 grams

Red chili - 1 teaspoon

Cumin powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1 teaspoon

Turmeric - 1 teaspoon

Water - 250 milliliters, divided

Paprika - 1 teaspoon

Dry fenugreek leaves - 2 tablespoons

Onions - to taste

Tomato - to taste

Bell pepper - to taste

Ginger - to taste

Green chili - to taste

Lemon juice - to taste

Chaat masala - to taste

Coriander - to taste

Butter - for shallow frying

Mozzarella cheese - to taste

 

PREPARATION

  1. In a bowl, add 350 grams washed white peas, 1 litre water and soak for 6 hours.
  2. In a mixing bowl, add 2 1/2 teaspoons dry yeast, 100 milliliters warm water, 1 1/2 teaspoons sugar and mix it well.
  3. Rest the mixture for 10 minutes.
  4. In a mixing bowl, add 300 grams all purpose flour, prepared yeast mixture, 3/4 teaspoon salt and mix it well.
  5. Add 75 milliliters water and knead it into a dough.
  6. Add 2 tablespoons oil and tuck the dough well.
  7. Rest the dough for 2 hours.
  8. Take a pressure cooker, add soaked white peas, 1 litre water, 1 teaspoon salt and mix it well.
  9. Cover it with lid and cook until you hear 8 - 10 whistles.
  10. Open the lid and give it a nice stir.
  11. Take a ball from dough and dust it with flour.
  12. Flatten it with the help of a rolling pin.
  13. Place it on a baking tray.
  14. Brush it with milk and garnish with dry fenugreek leaves.
  15. Preheat the oven to 350°F/180°C. Bake for about 15 minutes.
  16. Remove it from oven and keep aside.
  17. Heat 25 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida, 1 tablespoon ginger paste, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
  18. Then, add 135 grams onions and fry till translucent or until it turns golden brown in color.
  19. Add 1 teaspoon salt and mix it well.
  20. Now, add 150 grams tomato and mix it well.
  21. Cook for 5 - 7 minutes on medium heat.
  22. Add 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
  23. Add 1 teaspoon turmeric, 100 milliliters water and mix it well.
  24. Now, add the boiled white peas, 150 milliliters water and mix it well.
  25. Cover it with lid and cook for about 15 minutes on medium heat.
  26. Open the lid and give it a nice stir.
  27. Add 1 teaspoon paprika and mix it well.
  28. Add 2 tablespoons dry fenugreek leaves and mix it well.
  29. Cook for 3 - 5 minutes on medium heat.
  30. Remove it from heat.
  31. Place the baked kulcha on a board.
  32. Add some prepared white peas on it and spread it evenly.
  33. Top with onions, tomato, bell pepper, ginger and green chili.
  34. Add some lemon juice and sprinkle some chaat masala on top of it.
  35. Garnish with coriander.
  36. Heat some butter in a pan, add the prepared pizza on it.
  37. Top with mozzarella cheese and cover it with lid.
  38. Cook for about 8 - 10 minutes on medium heat or until the cheese is melted.
  39. Remove it from pan and place it on a board.
  40. Cut it into pieces.
  41. Serve.