Pizza Paratha

I felt nothing meets the nod more than these Pizza Parathas. This is your typical fusion dish that one ends up making having kids at home. They end up demanding always for interesting dishes. Nothing of the regular ever interests them and you have to be constantly on your toes to think of something interesting.

With my kids especially, anything that is C interests them, in no pressing order it is cheese, chocolate, cakes. Depending on which one was given more, their choice changes. So the Cheese topped Pizzas are their favorite too! So when I was thinking of what else would interest my kids on a Saturday brunch, I felt these Pizza parathas will be a classic one. 
I have a chapati based pizza done long back with leftover chapatis, this time, I wanted to do something different with paneer. The idea was inspired by this and I used my own to suit my kids' taste. You can do different shapes like calzones, I used two layers to stuff and making these parathas.

Sending  this to Priya Srinivasan who is hosting my Kid's Delight, themed on Brunch Ideas for Kids.

Another Brunch Idea you can use is these Spicy Twisted Buns







Stuffed Pizza Paratha

Ingredients Needed:

For the outer dough

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Salt to taste
Butter - 1 tbsp
Water to knead


For the stuffing

Paneer cubes - 1 cup
Onions - 1 big
Capsicum - 1/4 cup
Red chili flakes - 1 tsp
Salt to taste
Olive oil

Other Ingredients

Italian Seasoning - 1 tsp
Pizza Sauce as required
Cheese grated - 1 cup ( I used Cheddar and Mozzarella cheese)
Oil for cooking the parathas

How to make the Pizza Paratha

For the dough

Take all the ingredients listed and knead to a soft dough. Let it rest for 15 mins.

For the Stuffing

Grate cheese and keep it aside.

In a nonstick pan, heat olive oil, saute the onions and capsicum till done. Add salt and red chili flakes, adjust seasoning.

Let it cool and then mix in the grated cheese.

To make the Pizza Paratha.

Divide the dough into equal balls, dust and roll out as you do with regular parathas

Spread the pizza sauce in the center, top it with the stuffings, season with Italian seasoning.

Roll out another ball into a smaller diameter, now place this one exactly covering the stuffing. Seal the ends with fork pressed down, and you can twist the ends to ensure it is sealed firmly.

Heat a nonstick pan, grease with oil. Cook these stuffed pizza paratha on both sides.

Serve sliced to smaller bites with sauce or as such!




Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more