Monday, 3 June 2013

Aloo Paratha Pizza Wtih Aubergines and Tahini ( For the Groovy Gourmets)


 Since a long time I had been eyeing various pizza varieties made with a grain free crust but did not get a chance to make it. Thanks to  Groovy Gourmets   I got a chance to make it this month. I actually made two varieties . I saw a lot of varieties on the net which used cauliflower mince as a base for the pizza and so decided to use potatoes instead.

I made one with aloo paratha as a base with brinjal slices and tahini sauce . Where as for the other one I used aloo methi base and topped the base with eggs  ( sunshine-pizza ). The recipe of which I will post next. Both the pizza were truly yummy .The results were stunning with two very healthy and  unique pizzas at home.

Though the name pizza sounds sinful and snack full of guilt you can safely have this  any time of day as it is full of nutrition and if you reduce the quantity of cheese that gives you one of the healthiest options of one meal dish to have on week ends.


Everyone at home was equally eager to eat a gluten free pizza and the wait was really worth it. This was one of the best pizzas in taste that we had.

So the recipe is here for all of you to enjoy :


 


Ingredients :

1...................aloo paratha
1/2 cup...........Tahini sauce
2 tbsp..............Green Coriander chutney ( see recipe here)
1 small ............Brinjal (the one used for Baingan bharta)
2 tsbp...........grated cheese ( mozarella )
2 ................cheese slices ( Britannia)
few.................coriander leaves for garnish
salt

For the paratha base :

2 ......................potatoes ( boiled and mashed)
1 1/2 cups ........wheat flour
a fistful ............coriander leaves (chopped)
1tsp.................cumin-corainder powder
1/2 tsp.............turmeric powder
1 tsp................ginger chilly paste






Mix everything and knead a firm dough.
Roll it into a disc of 1/4 inch thickness .
Cook one side of the paratha properly till cooked.
Whereas half cook the other side of the paratha.

For the Tahini Sauce :

1/4 cup...............sesame seeds ( soak in warm water for 15 minutes)
2tbsp....................olive oil
2..........................garlic cloves
1/2 tsp.................pepper powder
2 tsbp..................very thick curd ( or strain it for 15 minutes and drain excess water)
1/2 tsp.................sugar
1tsbp..................vinegar
salt





Grind everythin in a mixer to form a smooth paste.

Arranging the pizza : 

Now apply chutney on the properly cooked side of the paratha.
Arrange the pieces of cheese slices.



This will make the half cooked side face the tawa and will get cooked .
Grill the brinjal slices on a tawa till they are cooked and become soft.
Arrange the grilled aubergine slices as shown .



Liberally apply  tahini paste on each aubergine slice .
Sprinkle the grated cheese on the remaining part of the paratha .





Garnish each slice with coriander .
Now heat a non stick tawa and when hot smear little oil and keep the paratha.
Cover the paratha with a hollow lid and cook for 4 to 5 minutes on slow flame or till the cheese melts.
Cut into slices and serve hot.



Sending this off to     The Groovy Gourmets

And also to :

only-event-for-june-potato   at   nivedhanams



Only potato







4 comments:

  1. That's wonderful Nayana. loved the addition of sauces especially the tahini one and also the grilled eggplants.

    ReplyDelete
  2. tahini in a pizza. Yummy!! you got me there.

    ReplyDelete