Intro: Rice Flour Crust (Orotti) Pizza With Aloo(Potato) Masala
Rice Flour Crust (Orotti) is a traditional dish of Kerala, India. Orotti is kind of thick and you can even call them fat bread. To bring a twist to the Pizza base I used the Orotti as the Pizza base. Rice flour crust is really crispy and crunchy to taste.
As a topping I have used Aloo (Potato) Masala with a tangy Indian flavor.
Step 1: Ingredients
Orotti: (Rice Flour Crust)
Rice flour- 2 cups
Water- 1 1/2 cups
Salt- to taste
Oil- for greasing
Potato (Aloo) Masala
Potato - 2
Chat Masala - 1/2 Tsp
Cumin Seed - 1 Tsp
Red Chilli Powder - 1/2 Tsp
Garam Masala - 1/2 Tsp
Fenugreek Leaves ( Methi dries leaves) - 1 Tbsp
Onion - 1
Step 2: Boil Water
Boil the water in a saucepan. Add some salt.
Step 3: Dough
Add the boiling water to rice flour slowly. Bring them together to form a dough.
Step 4: Knead
Remove from the heat and let cool down a bit. Knead the dough when it is still warm.
Knead the dough thoroughly till it has incorporated well and has become smooth.
Step 5: Flatten Dough
If the dough is too dry, sprinkle little warm water to make it smooth.
Make medium sized balls out of the dough.
Flatten the dough with your fingers.
It should be a thick round, don’t have to make it too thin.
Step 6: Cook
Heat a cast iron skillet over medium heat.
Grease the skillet with oil.Place the Rice flour dough (Orotti) dough over it, when the bottom side starts to cook flip it over.
Let it cook on one side. When one side is done flip it to cook the other side.
Step 7: Saute
Saute garlic, ginger in oil in medium heat. Once they become brownish color, add the onions and saute till translucent. Let it get a tinted brownish color.
Step 8: Add Potato
Add boiled potato and roast them little.
Add chilli powder, Garam masala, salt, cumin seed and Dried fenugreek leaves (Methi).
Roast them for a while.
Step 9: Topping
Now take the rice flour crust. Spread tomato sauce over the crust and add the aloo masala fry filling.
Grate some cheese.
Step 10: Bake
Bake your pizza for 180 degree Celsius for 10 minutes.