Dabeli Pizza
Dabeli Pizzas are great for a no-rush, lazy Sunday kinda day. These are lots of fun for kids and adults alike and make for a great addition for your normal chaat line up. This recipe is great for using up extra things you have in the fridge. The paratha dough is from my Aloo Paratha recipe, the filling is from my Dabeli recipe and all the toppings can be a great way to use up chutneys and herbs from the fridge!
Ingredients
Dabeli Stuffing
- 3 russet potatoes peeled boiled, and mashed
- 3/4 c. of sweet tamarind chutney
- 2 tablespoons dabeli masala storebought options are fine!
- 1 medium onion finely diced
- 2 teaspoons cumin seeds jeera
- 1 teaspoon lal mirch optional
- 1/2 teaspoon turmeric avej/hardar/haldi (optional)
- 1 teaspoon asofateida hing
Dabeli Masala
- 4 dried red chilies
- 3 cloves
- 3 peppercorns
- 1 tablespoon coriander seeds
- 1 cardamom pod
- 1 stick of cinnamon
- 1 tablespoon cumin seeds jeera
- 1 tsp. lal mirch
- 1/2 tsp. turmeric hardar/avej/haldi
Paratha Dough
- 2 cups wheat flour/atta plus more for dusting
- 2 tbsp neutral oil
- 1 cup hot water
- Ghee/oil for frying
Pizza Toppings (optional)
- Mint Chutney
- Sweet Tamarind Chutney
- Red Chili Chutney
- Diced Red Onion
- Dahi
- Crushed Peanuts
- Shredded Amul Cheese
- Chaat Masala
Instructions
Dabeli Masala Instructions
- Toast all of the whole spices on medium-high heat until fragrant and grind into a fine powder using a spice or coffee grinder. After spices are ground add 1/2 tsp. of turmeric and 1 tsp. of lal mirch and grind again to combine.
Dabeli Filling Instructions
- On medium-high heat warm enough oil to coat the bottom of the pan. Add spices and let them bloom for 30 seconds to 1 minute. Add onions and cook until translucent. Add potatoes and tamarind chutney and continuously mix until the mixture is uniform. Add all spices and mix thoroughly. If the mixture is too dry add water in a tablespoon at a time until you get a combined mixture.
Paratha Instructions
- Add the oil to the wheat flour and distribute it throughout your dough with your finger tips. Make a well in the center and add in half of the water. Swirl a fork in the middle and slowly incorporate more flour, exactly as you would do if you made home made pasta. Once the water is fairly incorporated add in the rest of the water a quarter cup at a time. Start to knead the dough thoroughly. Once the dough has formed a nice smooth ball, grease your palms with 1/2 tsp. of ghee and knead again for an additional minute.
- Portion the dough into 8-10 pieces. Roll out to a small circle, about 6 inches on a floured surface. Place roughly 1/4 c. of filling in the center and fold like a dumpling. Pinch off any excess and flatten slightly. Roll again to a 8-10 inch circle.
- Pan fry with ghee on medium heat on both sides for 1-2 minutes. You want the exterior to be nice and crunchy. Keep flipping if you need to develop more of a crust.
Pizza Assembly
- Spread the paratha with a combination of mint chutney, red chili chutney, and/or tamarind chutney. Top with shredded cheese and either bake or place in a covered fry pan on medium heat to melt the cheese. Garnish with onions, chaat masala, cilantro leaves, and/or green chilies!
