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Indian Mexican Fusion Recipes: Pizza and Sev Puri
- Naan (Store-bought/Homemade)
- Pizza Sauce (Store-bought/Homemade)
- Cheese (preferably Amul)
- 1/2 cup Paneer, diced into cubes
- 2 cloves Garlic, finely diced
- 1/4 cup Onion, sliced
- 1/4 cup Bell Peppers, sliced
- 1/4 cup Yellow Corn
- 1/4 cup Jalapeño, sliced and deseeded
- 1/4 cup olives, sliced to garnish
- 4 Tbsp Olive Oil
- 2 tbsp Tandoori Masala
- Salt, to taste
- Pepper, to taste
- Herbs of choice (Cilantro/Basil), to garnish
- Preheat oven to 375 F. Place Naans on a tray lined with parchment paper. Prep the paneer, garlic and veggies needed for the pizza.
- In a heated pan, add 1 tbsp oil and add the paneer cubes along with some salt, pepper and tandoori masala. Sear them a little on both sides (use tongs to turn) until slightly crispy and golden brown, and remove from heat.
- In the same pan, add in your pizza sauce (I’m using Rao’s Arrabbiata). Add ~1-2 tbsp Tandoori Masala and mix well. Add salt/pepper if needed, and remove from heat.
- Once the oven is heated, place your Naans on a tray and heat at 375 for 5 minutes. While the naans heat up, prepare the garlic oil: mix olive oil, finely diced garlic and some salt in a bowl.
- Remove naans from oven and brush with garlic oil. Spread the pizza sauce and add on your cheese. Then, top with the Tandoori paneer and veggies.
- Place the naan pizzas in the oven at 375 F for 7-10 minutes until the cheese melts and the edges appear crispy and well done.
- Remove from oven, slice, garnish with your favorite herbs, add on your favorite condiment (oregano/chill flakes etc) and serve hot!
- I highly recommend using Stonefire Naan and Rao’s sauces for the pizza.
- If serving at a party, prep the toppings and sauce ahead of time, and just do the final steps (crisping up the naan and assembling and heating the pizza) the day of. If it is a small gathering, you can also have guests assemble their own pizzas!
Mexican Sev Puri
- 20-25 Crispy Plain Puris/Papdi
- 1/2 Onion, diced small
- 1/2 Avocado, diced small
- 1/2 Mango, diced small
- 1/2 cup Sev
- 1/4 cup Pomegranate Arils
- Handful Cilantro leaves, chopped to garnish
- 1/4 cup Lime Juice
- 3/4 cup Red Kidney Beans/Pinto Beans (Fresh boiled/Canned drained)
- 1-1.5 tbsp Taco Seasoning
- Salt to taste
Elote (Mexican Corn) Topping
- 1/2 cup Sweet Yellow Corn (Fresh boiled/Frozen thawed)
- 1/4 cup Mayonnaise/Sour Cream/Greek Yogurt
- Handful Shredded Cheese (optional)
- 1 tsp Red Chili Powder
- 1 tsp Smoked Paprika
- Handful Cilantro leaves, chopped
- Salt to taste
- Lay out all the ingredients.
- Prepare the Bean topping: In a pan over medium heat, add 2 tsp oil and saute the beans with 1-1.5 Tbsp Taco Seasoning. Adjust salt as needed. Transfer to a bowl and let cool.
- In the meantime, prepare the Elote (Mexican Corn) topping: In a bowl, add the corn, mayonnaise/sour cream/greek yogurt (your choice), cheese (optional), spices and cilantro. Add the red chili powder, smoked paprika and salt to taste. Mix well.
- Chop the onion, avocado and mango. Lay out the puris on a plate and assemble.
- On each puri, layer the toppings in this order: beans, corn, avocado, mango, onions. Top with sev, garnish with pomegranate arils and cilantro and finish with a drizzle of lime juice.
- This recipe would make for an amazing party appetizer. The toppings can be made ahead of time and laid out on a table for the guests to assemble their own Mexican Sev Puris.
- Don’t have puris? Make it on tortilla chips (I recommend flour tortilla chips) for some chaat-themed nachos.
Can be made as a cocktail/mocktail
(Yield: 1 glass)
- 2 tsp Tajin salt
- 2.5 oz Freshly squeezed Grapefruit Juice
- 0.5 oz Freshly squeezed Lime Juice
- 2 oz Blanco Tequila
- Ice cubes
- Sparkling Water/Club Soda
1-2 tsp simple syrup (for sweetness), 1-2 slices jalapeño (for more spice)
- Ice the rim of the glass or rub with sliced lime, then invert and coat with the tajin salt.
- Pour in the freshly squeezed grapefruit juice, lime, tequila and add ice.
- Top with sparkling water/soda and stir well.
- Garnish with herbs (rosemary/mint) and some lime and grapefruit slices/wedges.
Eshani aka @thedancingcookbook on Instagram is a recipe developer, food blogger and dancer. She works in the healthcare research space in NYC and used 2020 to reconnect with her first love, dancing while also discovering that she could actually cook (and really enjoy it too!). She loves connecting with people and through her blog, aspires to build a positive and supportive community. The Dancing Cookbook is a fun, creative space with delicious Indian-inspired and fusion recipes and some really cool dance moves!