Pizza Rolls

About Pizza Rolls

Ingredients

• Chapattis 4
• Kissan tomato ketchup 4 tbsps
• Yellow capsicum, chopped 4 tsps
• Green capsicum, chopped 4 tsps
• Black olives, chopped 8 to 10
• Fresh basil leaves 8
• Salt to taste
• Black pepper powder to taste
• Mozzarella cheese, grated 80 gms

How to Make Pizza Rolls (Stepwise Photos)

Method

1. Spread 1 tbsp ketchup on each chapatti.
2. Top it with yellow capsicum, green capsicum, olives, basil leaves, salt, pepper powder and cheese.
3. Roll up the chapattis, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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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