Name: Samosa Onion Bhajji Pizza
Prep time: 40 min
Cook time: 95 min
Total time: 136 min
Yield: 8 servings
Cuisine: indian
Ingredients: 0.5 cup warm water; 1.5 tsp active yeast; 2 tsp sugar (raw); 0.5 cup whole wheat flour; 0.25 cup semolina ((cream of wheat)); 0.25 cup bread flour; 2 tbsp chickpea flour; 0.5 tsp salt; 0.5 tsp carom seeds ((or cumin seeds)); 2 tsp evoo; 2 large potatoes ((Samosa filling equivalent to 2-3 medium potatoes)); 1 large white onion (sliced into rings); 1 null jalapeno (sliced); 0.5 cup spinach (chopped, optional); 0.5 cup vegan cheese shreds (optional); 0.25 cup chickpea flour; 1 tbsp semolina ((omit for gluten-free)); 3 tbsp water; 2 tsp canola oil (organic); 0.125 tsp salt; 1 pinch garlic powder; 1 generous pinch cumin powder; 1 generous pinch chili powder (or to taste); 0.5 cup cilantro (packed (add 0.5 cup mint for mint cilantro chutney)); 0.25 cup apple (chopped); 1.5 tbsp water; 1 pinch salt (to taste); 1 pinch chili powder (to taste); 1 pinch cumin powder (to taste)

Instructions

Show units in method

1

For the Crust: In a bowl, combine warm water (0.5 cup), sugar (2 tsp) and active yeast (1.5 tsp). Let sit for 10 minutes.
2

Add whole wheat flour (0.5 cup), semolina (0.25 cup), bread flour (0.25 cup), chickpea flour (2 tbsp), salt (0.5 tsp), carom seeds (0.5 tsp), and evoo (2 tsp). Knead for 2 minutes until a well-mixed dough forms. Spray the top with water, cover the bowl with a towel, and let rise for 90-120 minutes.
3

Lightly oil your hands, add [1-2 tbsp bread flour] (if needed, not in ingredients as it's for dusting) and gather the dough. Knead for 2 minutes to form a ball. Roll out the dough into a thin 12-14 inch crust on a parchment-lined baking sheet. Spray water on top. Layer with optional spinach (0.5 cup), then spread the samosa potato mixture (equivalent to potatoes (2 large)).
4

For the Chickpea Batter: Blend chickpea flour (0.25 cup), semolina (1 tbsp), water (3 tbsp), canola oil (2 tsp), salt (0.125 tsp), garlic powder (1 pinch), pinch cumin powder (1 generous), and pinch chili powder (1 generous) into a thick paste. Dip slices of white onion (1 large) in the batter to coat lightly and arrange on top of the potato mixture.
5

Dip jalapeno (1) slices in the batter and place on the pizza. Add any additional veggie fritters you like in a single layer. Optionally, top with vegan cheese shreds (0.5 cup) before baking.
6

Preheat oven to 210°C / 410°F. Bake the pizza for 15-16 minutes. Broil on high for 30 seconds. Allow the pizza to rest in the oven for another 30 seconds before removing.
7

For the Cilantro Chutney: Blend cilantro (0.5 cup), apple (0.25 cup), water (1.5 tbsp), salt (1 pinch), chili powder (1 pinch), and cumin powder (1 pinch) until smooth. Drizzle the prepared chutney over the baked pizza. Slice and serve hot.