Are you serious? A pizza which is not baked?
Yes, yes and yes! What’s more? It doesn’t have cheese! It’s a refreshing change is what it is! Instead of the same tomato sauce, same cheese and limited toppings, try the one which will lift your mood, make you feel light, give your taste buds a tingling sensation and leave you wanting for more.
Honest to myself, I started out preparing for homemade Kulche and Punjabi Chole but ended up making this. Since I am a big fan of Chole Kulche, I can’t say this pizza can replace it. In fact, it is in a different league altogether, a league of the uber healthy!
For this recipe, I baked chickpea (chole) in the oven with various spices until crisp. This is a snack which I have anyway been giving to my daughter to nibble on since a long time now. It was perfect for use in this recipe as well.
I have used homemade kulcha which is a healthier alternative to store bought kulcha as it’s made of all-purpose flour.
I have only used crisp baked chickpea and some pine nuts as topping, you can add chopped onions, tomatoes, capsicum, herbs, raisins, cucumber, well go crazy with this one!
As the base sauce, I have used a homemade sour cream with the added goodness of beetroot! You could also use pesto, hummus, cream cheese or cheese spread.
This is just the first in a series of many such “different” no bake versions I am going to bring to you.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
No Bake Chana Kulcha Pizza: Spiced Baked Chickpeas served on a base of kulcha spread with a sour cream sauce.
Recipe type: Dinner/Lunch
Serves – 6 Medium Size Pizzas
Crispy Baked Spicy Chickpeas
- Chickpeas, boiled and rested in fridge – 1 cup
- Rock salt – 1/4 tsp
- Chaat masala powder – 1/2 tsp
- Paprika or red chili powder – 1/2 tsp
- Cumin powder – 1 tsp
- Cinnamon – 1/8 tsp
- Olive oil or regular oil – 1 tsp
- Salt and Pepper to taste
Kulcha/Slightly Leavened Skillet Bread
- Whole Wheat Flour – 1 cup
- Baking Powder – 1/4 tsp
- Powdered Sugar – 1 tsp
- Curd – 2 tbs
- Milk – 1/4 cup
- Salt to taste
- Olive oil or Regular oil – 1 tbs
- Nigella Seeds (Kalonji) – 1 tsp
- Coriander leaves, chopped – 1/4 cup
- Water to knead
- Hung curd – 1/2 cup
- Garlic, crushed – 1 clove
- Paprika or Red Chili powder – 1/4 tsp
- Lemon juice – 1/2 tsp
- Beetroot, grated – 1/4 cup
- Salt to taste
- Knead the dough with flour, baking powder, sugar, salt, curd, milk, nigella seeds, coriander leaves and water. The dough should be soft to touch.
- Cover and rest the dough for some time.
- Take small ball of dough and roll into a circle (not very thin).
- Place the flat roti over hot tawa or griddle and cook from both sides.
For Crispy Baked Spicy Chickpeas
- Add rock salt, chaat masala, paprika or red chili powder, cumin powder, oil and salt to the chickpeas.
- Mix well and bake in a pre-heated oven at 200-degree C for 10 to 12 minutes, until golden brown and crispy.
For Sour Cream
- Mix hung curd with paprika or red chili powder, garlic, lemon juice and salt. Divide the sour cream into two. Add grated beetroot to one part and mix through.
- Just before assembly, brown the kulchas on direct flame until crisp.
- Spread sour cream on top and sprinkle spiced chickpeas on top.
- Sprinkle some pine nuts and also drizzle some beetroot sour cream on top. Add some fresh coriander leaves on top.
- Enjoy them while they are hot and cold, all at the same time!