Learn to make this falhari pizza recipe which can also be eaten during fasting meals.
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Usual diet during fasting
Fasting is a way to practice self control. It has its set of rules which helps the body detox. We pray and eat only gluten-free flours. One must not consume onions, tomatoes, garlic. We can eat certain root vegetables, dairy and fruits. We can consume only certain spices. You can use ginger, dried mango powder, green chilli and black pepper. We use rock salt instead of sea salt. Generally, we eat one meal a day. Usually on sunset. It is a great way to clear your mind and body. Prayers detox your soul while abstaining from food detoxes the body.
Equipment
- Mixing bowl
- Rolling pin and board
- Food processor
- Parchment paper
- Tava / griddle
- Fan-forced oven
Ingredients
For flatbread
- kuttu atta/buckwheat flour
- rajgira atta/amaranth flour
- salt
- plain yogurt
- oil
For toppings
- mint chutney
- Paneer or cottage cheese
- large par-boiled potato
- large par-boiled sweet potato
- handful of pomegranate seeds for garnish
Instructions
- In a bowl mix all ingredients for the roti(flatbread) with little water to make a smooth dough.
- Divide the dough in 3 equal portions
- Roll it into flatbreads using baking paper(greased paper)
- Cook the roti on a tava/pan using 1 teaspoon oil, keep it aside.
- Spread the chutney, followed by grated potato, sweet potato and Paneer.
- Spray oil on top of the pizza base using an oil spray(optional)
- Bake it in an oven with the grill on top at 170 degrees Celsius for 12-15 minutes.
- Garnish with fresh pomegranate seeds, serve hot..
Storage
Store it in refrigerator for 1-2 days.
Food safety
Always reheat your left overs.
Top tip
Always preheat your oven.
Related links
Falhari Pizza
Equipment
- Mixing bowl
- rolling pin and board
- Food processor
- griddle /tava
- oven
Ingredients
For flatbread
- ¾ cup kuttu atta/buckwheat flour
- ¾ cup rajgira atta/amaranth flour
- 2 tsp. salt
- 2 -3 tbsp. plain yogurt
- 2 tbsp. oil
For toppings
- Mint chutney
- Paneer or cottage cheese
- 1 large par-boiled potato
- 1 large par-boiled sweet potato
- Handful of pomegranate seeds for garnish
Instructions
- In a bowl mix all ingredients for the roti(flatbread) with little water to make a smooth dough.
- Divide the dough in 3 equal portions
- Roll it into flatbreads using baking paper(greased paper)
- Cook the roti on a tava/pan using 1 teaspoon oil, keep it aside.
- Spread the chutney,followed by grated potato,sweet potato and Paneer.
- Spray oil on top of the pizza base using an oil spray(optional)
- Bake it in an oven with the grill on top at 170 degrees Celsius for 12-15 minutes.
- Garnish with fresh pomegrante seeds, serve hot..
Notes
You may add avocado or green mango if available to the chutney.
FAQ
basic spices like ginger, green chilli, pepper. Sendha namak,fruits and nuts. No grains or cereals are allowed but you can have millets like sama(barnyard millet), kuttu(buckwheat), rajgira(amaranth). Vegetables are restricted and gluten-free tubers like potato, sweet potato, taro are allowed
Please share your inputs..