Samosa Pizza Recipe – No-Maida, Potato & Chaat Masala Fusion

Last Updated on 4 months by Neha Deshmukh

Samosa Pizza Recipe – No-Maida, Potato & Chaat Masala Fusion

Introduction

Okay, you guys, get ready for something seriously fun! I first made this Samosa Pizza when I was craving both my favourite street food and a cozy pizza night. It’s a total flavour bomb – all the comforting goodness of a samosa, but in pizza form! And the best part? We’re using a no-maida pizza base, so it’s a little kinder to your tummy. Trust me, this is one fusion recipe you’ll be making again and again.

Why You’ll Love This Recipe

This Samosa Pizza is a delightful twist on two beloved classics. It’s quick, easy, and packed with flavour. Plus, using a no-maida base makes it a healthier option without sacrificing taste. It’s perfect for a fun family dinner, a casual get-together with friends, or even a festive snack!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups boiled mashed potatoes
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon coriander seeds
• 1 teaspoon chaat masala
• 2 green chilies, finely chopped
• ¼ cup fresh coriander, chopped
• 1 cup mozzarella cheese, grated
• 1 no-maida pizza base
• 2 tablespoons tamarind chutney
• 2 tablespoons green chutney
• 2 tablespoons pomegranate seeds
• ¼ cup sev
• 1 tablespoon oil

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• No-Maida Pizza Base: This is key! Look for bases made with wheat flour, ragi flour, or a blend. They’re readily available in most supermarkets or online.
• Chaat Masala: This is the magic ingredient that gives it that authentic samosa flavour. It’s a tangy, spicy, and slightly fruity spice blend. You can find it in Indian grocery stores or online.
• Regional Variations in Samosa Filling: Samosa fillings vary across India! Some add peas, others include cashews. Feel free to experiment and add your favourite ingredients to the potato mixture. I sometimes add a pinch of amchur (dry mango powder) for extra tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and mash your boiled potatoes until they’re super smooth. Lightly crush the coriander seeds – you can use a mortar and pestle or the back of a spoon.
2. Heat the oil in a pan over medium heat. Add the cumin seeds and let them crackle – this releases their amazing aroma.
3. Now, add the chopped ginger, green chilies, fresh coriander, and crushed coriander seeds to the pan. Sauté for a minute, then add a splash of water to prevent sticking.
4. Mix in the mashed potatoes. Season with salt, red chili powder, and chaat masala. Give it a good mix and set it aside – this is your samosa filling!
5. Preheat your oven to 180°C (350°F). Brush the no-maida pizza base lightly with oil.
6. Spread the samosa filling evenly over the base, leaving a little space around the edges. Top with the grated mozzarella cheese.
7. Bake for about 10 minutes, or until the cheese is melted and golden brown. Keep an eye on it – ovens vary!
8. Once it’s out of the oven, drizzle generously with tamarind and green chutneys.
9. Garnish with sev, pomegranate seeds, and a sprinkle of fresh coriander.
10. Slice and serve hot!

Expert Tips

• Don’t overwork the potato mixture – you want it to be light and fluffy.
• For a crispier base, you can par-bake the no-maida pizza base for 5 minutes before adding the toppings.
• If you don’t have fresh coriander, you can use dried coriander powder, but the flavour won’t be quite as vibrant.

Variations

• Vegan Adaptation: Use a vegan mozzarella alternative and ensure your pizza base is vegan-friendly.
• Gluten-Free Adaptation: Double-check the ingredients of your no-maida pizza base to ensure it’s certified gluten-free. Many are made with rice flour or a gluten-free blend.
• Spice Level Adjustment: Adjust the amount of green chilies and red chili powder to your liking. My family prefers a milder flavour, so I usually use just one green chili.
• Festival Adaptations: This makes a fantastic snack for Navratri or Diwali! It’s a fun and flavourful alternative to traditional sweets and savouries.

Serving Suggestions

This Samosa Pizza is delicious on its own, but you can also serve it with a side of raita (yogurt dip) or a simple salad. A glass of lassi (yogurt drink) complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a pan for best results.

FAQs

• Is this pizza base truly no-maida? What are the ingredients? Yes! Look for pizza bases specifically labelled “no-maida.” They are usually made with wheat flour, ragi flour, or a blend of gluten-free flours. Always check the ingredient list to be sure.
• Can I make the samosa filling ahead of time? How long will it keep? Absolutely! You can make the filling a day in advance. Store it in an airtight container in the refrigerator. It will keep for up to 2 days.
• What is chaat masala and where can I find it? Chaat masala is a tangy and spicy spice blend commonly used in Indian street food. You can find it in Indian grocery stores or online.
• Can I use a different type of cheese instead of mozzarella? You can! Cheddar, Monterey Jack, or a blend of cheeses would also work well.
• How can I adjust the spice level of this pizza? Reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies for a milder flavour.
• Can I air fry this pizza instead of baking it? Yes, you can! Air fry at 180°C (350°F) for about 8-10 minutes, or until the cheese is melted and golden brown.
• What chutneys pair best with this Samosa Pizza? Tamarind and green chutney are classic pairings, but you could also try mint chutney or even a sweet mango chutney for a different flavour profile.