Pizza Aloo Paratha with Mozzarella and Tomato-Chilli Dip (Indian × Italian)

Method

1. Put the unpeeled potatoes in a 18 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, then lower to medium heat and cook for 22 min, until a knife slides in. Drain and cool completely.

   Add in this stepFloury potatoes 280 g

   high heat→medium heat

2. Mix the flour, salt and oil, add the water a little at a time and knead for 5 min into a soft, smooth dough. Cover and rest for 20 min.

   Add in this stepIndian wholewheat flour (atta) 200 gSalt (dough) ½ tspVegetable oil (dough) 2 tspLukewarm water 130 ml

3. Make the dip: put the olive oil and sliced garlic in a 16 cm saucepan on medium-low heat for 1 minute until fragrant, then add the crushed tomatoes, part of the pepper flakes, part of the oregano and the salt and cook for 8 min, stirring, until thick.

   Add in this stepOlive oil 1 tbspGarlic cloves (dip) 1Canned crushed tomatoes 160 gRed pepper flakes ¼ tspDried oregano ½ tspSalt (dip) 1 pinch

   medium-low heat

4. Peel and finely grate the cooled potatoes and mix in the very finely chopped onion and bell pepper (patted dry), the rest of the oregano and pepper flakes, and the garlic powder. Add the mozzarella, then the salt just before stuffing. Divide into 4 portions and press each into a firm ball.

   Add in this stepGrated low-moisture mozzarella 80 gOnion ½Green or red bell pepper ½Dried oregano 1 tspRed pepper flakes ½ tspGarlic powder ½ tspSalt (filling) ¾ tsp

5. Divide the dough into the same number, roll each to 10 cm, add the filling, pleat and seal tightly. Flatten, dust and roll gently to 16–17 cm. Rolled too thin, the cheese leaks out and burns in the pan.

   Add in this stepExtra atta for dusting 25 g

6. Heat a heavy pan on medium heat, add a paratha and flip after 1 minute. Brush with butter and keep turning until golden-spotted and the cheese inside has melted, about 4 min each. The heat is a little lower than for plain parathas so the cheese melts before the outside burns. Cook all 4 one at a time.

   Add in this stepButter 2 tbsp

   medium heat

7. Move to a board, cut into 4 wedges like a pizza and eat straight away, while the cheese still stretches, with the warm tomato-chilli dip.