Here’s a recipe for a special Farali (Ekadashi or Vrat-friendly) Pizza using Farali flour, which is typically made from ingredients like water chestnut flour (singhare ka atta). This recipe is suitable for fasting during Ekadashi or other Indian Vrat (fasting) occasions.
Instructions:
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Prepare the Pizza Dough:
a. In a mixing bowl, combine the Farali flour, mashed potatoes, sendha namak, black pepper powder (if using), and ghee.
b. Slowly add water and knead the mixture into a soft, smooth dough. The dough should not be too sticky or too dry. Adjust the water or flour as needed.
c. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
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Preheat the Oven:
Preheat your oven to 200°C (392°F). If you don’t have an oven, you can use a stovetop pizza pan or a non-stick pan with a lid.
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Prepare the Pizza Base:
a. Divide the dough into two equal portions. Roll each portion into a ball.
b. Place one dough ball on a greased, heatproof pizza pan or oven-safe tray. Use your fingers to press and flatten it into a round pizza base, making sure it’s evenly thick.
c. Prick the pizza base with a fork to prevent it from puffing up while baking.
d. Brush the pizza base lightly with ghee.
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Baking the Pizza Base:
a. Place the pizza base in the preheated oven or on a stovetop pan with a lid.
b. Bake or cook on medium heat until the base becomes slightly crisp and light golden brown.
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Prepare the Toppings:
a. In a pan, heat ghee. Add cumin seeds and let them splutter.
b. Add chopped tomatoes, capsicum, and green chilies. Sauté for a few minutes until they become slightly tender.
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Assemble the Pizza:
a. Once the pizza base is ready, remove it from the oven or pan.
b. Spread a layer of green coriander chutney evenly over the base.
c. Spread the sautéed vegetable mixture evenly over the chutney.
d. Sprinkle grated paneer, roasted peanuts, and chopped fresh coriander leaves on top.
e. Season with sendha namak and black pepper powder according to your taste.
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Final Baking:
a. Place the assembled pizza back in the oven or on the stovetop pan. Bake or cook until the toppings are heated through and the paneer starts to melt. This will take about 8-10 minutes in the oven or with the lid on the pan.
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Garnish and Serve:
a. Once the pizza is done, remove it from the heat source.
b. Optionally, garnish with grated coconut and extra fresh coriander leaves.
c. Slice the Farali Pizza into wedges and serve hot. Enjoy your Vrat-friendly Farali Pizza!
Remember to customize the toppings and flavors according to your preferences and fasting restrictions. This Farali Pizza is not only delicious but also suitable for Ekadashi and other fasting occasions in India.