Rotizza

PREPARATION

1. In a mixing bowl, add 200 grams wheat flour, 1/4 teaspoon salt, 120 milliliters water and knead it into a smooth soft dough.

2. Add 1 teaspoon oil and tuck the dough well.

3. Rest the dough for 30 minutes.

4. In a another mixing bowl, add 180 grams yogurt, 1 teaspoon ginger garlic paste, 1/2 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon

garam masala, 1 teaspoon lemon juice, 120 grams bell pepper, 160 grams paneer and mix all the ingredients well.

5. Marinate the paneer for 10 minutes.

6. Heat 2 teaspoons oil in a grill pan and add the paneer mixture on it.

7. Shallow fry these till golden brown and crispy from all sides.

8. Drain it on an absorbent paper and keep aside.

9. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin and stir well.

10. Then, add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.

11. Now, add 55 grams onions and fry till translucent.

12. Add 240 grams tomato puree and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Then, add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon sugar and mix it well.

15. Now, add 70 grams fresh cream and mix it again.

16. Cook for another 3 - 5 minutes.

17. Add 1 tablespoon mint, 2 tablespoons coriander and mix it well.

18. Cook for another 3 - 5 minutes. Keep aside.

19. Take a ball from dough and dust it with flour.

20. Flatten it with the help of your fingers to make a base.

21. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

22. Flip gently and cook for another 2 - 3 minutes.

23. Remove it from tawa and place it on a baking tray.

24. Brush it with butter.

25. Then, spread the prepared sauce on it.

26. Top with mozzarella cheese and sweet corn.

27. Add the prepared paneer on top of it.

28. Preheat the oven to 200°C/400°F. Bake for 10 minutes.

29. Cut it into slices.

30. Serve hot.