Bhakhri Pizza ( Gluten Free Recipe)
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 9680 times
Iron-rich jowar and bajra flours replace maida in these healthy pizza bases, which are then topped with a traditional tomato-based sauce. Let your kids help to assemble the bhakri pizzas to add to their enjoyment.
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Cover with a lid and keep aside for 10 minutes.
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for another 1 to 2 minutes or till they turn translucent.
- Add the spring onion greens, mix well and sauté on a medium flame for a few more seconds.
- Add the blanched tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the sugar and tomato ketchup, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
- Add the oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Remove from the flame and keep aside.
- Divide the dough into 6 equal portions.
- Roll out a portion between the palms of your hands into a 75 mm. (3") diameter circle.
- Heat a non-stick tava (griddle) and cook it on a slow flame till pink spots appear on both the sides.
- Continue cooking the bhakhri on a slow flame, while pressing with a khakhra press or folded muslin cloth till it turns crisp and golden brown in colour from both the sides.
- While on the tava (griddle), spread 2 tbsp of the pizza sauce and top with 1 tbsp of cheese evenly over it. Cover it with a lid and cook on a slow flame for 2 more minutes.
- Repeat steps 2 to 5 to make 5 more bhakhri pizzas.
- Cool slightly and serve immediately.
- 3 large tomatoes after blanching will yield approx. ¾ cup blanched, peeled, deseeded and finely chopped tomatoes.
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