Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Course: main | Serve size: 2 slices | Servings: 6
Difficulty level: easy
Ingredients
For the spread
- 140 g Avocado, Hass, roughly diced
- 5 g Garlic, roughly diced
- 8 g Lemon (nimbu)
- 8 ml EVOO, Extra Virgin Olive Oil
- 0.25 g Salt
- 0.5 g Dried chillies, powdered
For the paratha
- 170 g Atta, wheat
- 1.2 g Salt
- 100 ml Water
- 20 ml Cow Ghee
For the vegetables
- 30 g Red bell pepper, sliced
- 30 g Onion, sliced
- 30 g Zucchini green, raw, sliced
- 30 g Capsicum / Simla Mirch, raw, sliced
- 6 ml Sunflower oil
- 0.75 g Salt
For the topping
- 15 g Rocket leaves (Arugula), chopped
- 15 g Parmesan cheese, grated
- 6 g Pine nut, roasted
- 0.75 g Dried chillies, flaked
Instructions:
For the spread
- Add diced avocado, garlic, salt, lemon juice and olive oil into a blender. Blend to a paste. Set aside.
For the paratha
- In a large mixing bowl, combine the whole wheat flour (atta) and salt, Mix.
- Gradually add water and knead into a smooth, soft dough. Cover and rest for 10 to 15 minutes.
- Divide the dough into three portions. Shape each portion into a ball.
- Using a rolling pin, roll out the dough into a circular disc, about 10 in dia. Brush the surface with some ghee and dust with flour. Fold in half and repeat the ghee and flour application. Fold in half again and set aside. Repeat this process with the other two dough balls.
- Heat a skillet (tawa). Dust a working surface with dry flour. Take one of the dough portions, dust it on both sides with dry flour and roll out into a paratha, ~3mm thickness.
- Place the paratha on the hot griddle and turn the heat to low. Cook on one side for 50-60 seconds. Flip using a spatula or tongs, and cook on the other side for 35-40 seconds
- Using the back of a spoon, spread 1/2 tsp of ghee on the partly cooked paratha. Flip and cook on low heat, using a paratha presser or spatula until golden-brown
- Repeat the oil application on the other side, flip and cook until golden brown and crisp. Place cooked paratha on a wooden board.
- Repeat the process with the other parathas
For the vegetables
- Place a pan on high heat. Add oil. Add vegetables and flash fry on high heat for 60 seconds until lightly caramelized. Add salt and mix. Turn heat off.
To assemble the pizza
- Using a spatula or the back of the spoon, liberally spread one-third of the avocado paste on the paratha. Top with vegetables, chopped arugula, grated parmesan and toasted pine nuts. Sprinkle chilli flakes or any other seasonings of your choice.
To serve
- Slice the pizza into quarters and serve on a sharing platter.
Nutrition (Per Serving)
Calories: 189 kcal | Protein: 4.7 g | Carbohydrates: 20.8 g | Fat: 9.6 g | Fiber: 3.2 g