Begun Bhaja Pizza

About Begun Bhaja Pizza

Ingredients

• Large brinjal (begun) 1
• Salt to taste
• Red chilli powder 2 tsps
• Turmeric powder 2 tsps
• Medium onion 1
• Medium red capsicum 1
• Medium green capsicum 1
• Medium yellow capsicum 1
• Button mushrooms 4
• Oil to shallow-fry
• Pizza sauce 8 tbsps
• Pizza cheese as required
• Dried oregano as required

How to Make Begun Bhaja Pizza (Stepwise Photos)

Method

1. Cut brinjal into 8 round slices and keep them on a plate. Put salt, red chilli powder and turmeric powder over them and rub them on both sides.
2. Finely chop onion, red, green and yellow capsicums and mushroom and put them in a bowl.
3. Heat sufficient oil in a large shallow non-stick pan and shallow fry the brinjal slices. Drain on absorbent paper.
4. Spread 1 tbsp pizza sauce and some vegetable mixture on each brinjal slice.
5. Grate a little pizza cheese on each slice and sprinkle a little oregano.
6. Place them on the same non-stick pan, drizzle a little oil all around and cook on low heat till cheese melts.
7. Transfer onto serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps