Nepalese Spiced Pitta Pizzulata

Ingredients

In this Nepalese adaptation of Pitta Pizzulata, we incorporate traditional Nepalese spices such as cumin, coriander, turmeric, and garam masala to infuse the dish with rich flavors. Additionally, we use local Nepalese vegetables like cauliflower, potatoes, and bell peppers to add a unique twist to the original Italian recipe. We alse have the original recipe for Pitta pizzulata, so you can check it out.

• 4 pitta breads 4 pitta breads
• 1 cup (200g) cauliflower, finely chopped 1 cup (200g) cauliflower, finely chopped
• 1 cup (200g) potatoes, boiled and mashed 1 cup (200g) potatoes, boiled and mashed
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (100g) mozzarella cheese, grated 1 cup (100g) mozzarella cheese, grated
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat some oil and sauté the onions and garlic until golden brown.
3. 3.
   Add the cauliflower, potatoes, and bell peppers to the pan and cook until they are tender.
4. 4.
   Sprinkle cumin powder, coriander powder, turmeric powder, garam masala, and salt over the vegetable mixture. Mix well and cook for another 2 minutes.
5. 5.
   Place the pitta breads on a baking tray and spread the vegetable mixture evenly over each bread.
6. 6.
   Sprinkle grated mozzarella cheese on top of the vegetables.
7. 7.
   Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Cauliflower — Ensure the cauliflower is finely chopped to ensure even cooking.
• Potatoes — Boil the potatoes until they are soft enough to mash easily.
• Bell peppers — Dice the bell peppers into small pieces for a balanced distribution of flavors.
• Cumin powder — Use freshly ground cumin powder for the best flavor.
• Garam masala — If you don't have garam masala, you can make your own by combining ground cinnamon, cloves, cardamom, and black pepper.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili flakes to the vegetable mixture.
• Experiment with different types of cheese, such as cheddar or pepper jack, for a unique twist.
• Serve with a side of mint chutney or yogurt for a refreshing contrast to the spiced pitta pizzulata.
• If you prefer a softer pitta bread, lightly brush it with olive oil before baking.
• Customize the toppings by adding sliced tomatoes, olives, or mushrooms to suit your taste.

Serving advice

Serve the Nepalese Spiced Pitta Pizzulata hot, straight from the oven. Cut it into wedges and serve as an appetizer or a main course. It pairs well with a fresh green salad on the side.

Presentation advice

To enhance the presentation, sprinkle some additional fresh cilantro leaves on top of the baked pitta pizzulata. The vibrant green color will add a pop of freshness to the dish.