Samosa Pizza

  • Fab Products used
    FAB OIL SOLUBLE CHILLY FLAVOUR
  • Recipe Category
    Breads, Pizzas & Doughnuts
  • Prep Time
    02:00:00(HH:MM:SS)
  • Baking/Cooking Time
    20 minutes
  • Baking Temperature Scale
    Celsius℃
  • Baking Temperature Detail
    190 Deg Celsius
  • Serves
    6
  • Level
    Intermediate
  • Baker Tips/Notes
    -
About Recipe

Fancy a Pizza; err a samosa? Can’t decide? Have both then! Oh yes! It was samosa pizza for lunch today. My foodie children were nonplussed but the taste left them delighted. Our kerbside samosas have traversed the world and so have pizzas. Believe me, they make a delicious combination; the spice quotient amped up by Fab Chilli Premium.

Ingredients
Pizza Dough:
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- Follow any pizza recipe

Mint & Coriander chutney
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Coriander & Mint Leaves - 3 cups (2:1)
Lemon Juice - 2 tsp
Green chilli - 1
Salt - to taste
Cumin powder - ½ tsp
Chopped ginger - 1 tsp
For the samosa spread:
Oil - 2 Tbsp
Fennel - 1 tsp
Onion - 1
Ginger garlic paste - 1 Tbsp
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - ½ tsp
Raw Mango powder - 1 tsp
Turmeric Powder - ½ tsp
Chilli powder - ½ tsp
Fab Chilli Premium - few drops
Chopped ginger - 1 tsp

Diced vegetables
===============
Mashed potatoes - 3-4 medium
Corn, carrots (diced) , peas
Method
  • Mint Coriander Chutney:
  • - Blitz all the ingredients with 3-4 Tbsp of water.
  • - Make a nice spreadable paste.
  • Samosa spread:
  • - In oil, add fennel, throw in onion, ginger garlic paste and saute till onions are transparent.
  • - Add other vegetables and cook with salt.
  • - Add the spice powders and cook for 2-3 minutes.
  • - Add mashed potatoes, turn off the flames and add coriander leaves.
  • Assembly:
  • - Spread the pizza dough.
  • - Slather the green chutney, add a layer of the samosa filling with the vegetables.
  • - Cook the pizza in the oven.
  • - Dot with curd, after it is done.
Assembling

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About Baker
Lakshmi Sarva

Chennai India

Cakery Haven

Contest: Memories with Mom

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is following her dreams since four years. Her baking repertoire consists of cakes, cookies, doughnuts, pies, tarts, brownies and desserts. She believes that food should cater to the body, heart and soul. We eat with our eyes, but long before that it is the aroma which kindles our appetite, whisks us to the platter and doesn’t let us rest until we are sated. She is also an artist, marathoner and a fitness freak. She loves to travel for it also feeds her culinary curiosity and paves the way for her future experiments.