Pizza twister



All purpose Flour (Maida) 2 cups

Instant Yeast 2 tsp or 1 tbsp

Salt 1/2 tsp

Sugar (grinded) 1/2 tsp

Luke warm Water (neem garam pani)
Ingredients for Chicken:

Chicken boneless 2 breast piece

Salt 1/2 tsp

Black pepper 1/2 tsp

Soya sauce 1 tbsp

Chilli sauce 1 tbsp

White Vinegar 1 tbsp
Ingredients for batter:

Salf raising flour 4 tbsp

Or take 4 tbsp Maida and add 1/4 Baking powder and strain it and then use it, this will serve as self raising flour.

Corn flour 2 tbsp

Salt 1/2 tsp

Chili sauce 1 tbsp

Egg 1

Oil 1 tbsp

Milk as required to make batter

Baking powder 1/4 tsp

Dry self raising flour as required (for coating)


Take Flour (maida) 1 cup and add 1 tsp Baking powder)
Ingredients for assembling

Capsicum 1 chopped

Pizza sauce 1 cup

Chicken salami 9 slIces

Mozerella cheese (grated) 2 tbsp
Pizza sauce

Chili sauce 2 tbsp

Tomato paste 1 tbsp

Oregano leaves 1/2 tsp

Knead the dough with luke warm water. And then keep it aside to rise.
- When dough is rised, make balls of it. (5 balls will form in 2 cups of flour)
- Cut 3 thick slices of each breast piece, so you’ll get 6 slices out of 2 breast piece and then flatten these 6 slices with stake hammer.
- Marinate chicken with salt, black pepper, soya sauce, chili sauce and white vinegar and leave it aside for 30 minutes
- To make batter, in a bowl take self raising flour, corn flour, baking powder, chili sauce, salt, egg and oil and make smooth batter with milk with medium consistency.
- Now dip marinated chicken strips in batter then coat in dry self raising flour and deep fry in frying pan (not in wok) till golden
- Now take dough balls and roll into a dinner size plate chappati with rolling pin and grill on a hot griddle (Tawa) from both sides.(don’t brown it too much)
- Now take pizza roti, apply pizza sauce, place two fried chicken strips, sprinkle chopped capsicum, also place 3 chicken salami and add grated mozerella cheese and wrap it. Yummypizza twister is ready

Method for pizza sauce:
Mix together tomato paste, chili sauce, oregano leaves with 1/4 water and cook for 5 minutes.
Cool it and then use it.

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