Spicy Paneer Naanza Bites

Servings: 4 people
Cuisine: Fusion
Course: Appetizer
Time: 1 hour
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Give the good old pizza a desi twist with Indian flavors. Homemade healthy flatbread topped with spicy paneer and cheese. Perfect party food and works great in tiffin boxes too.


For the dough

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tsp ginger garlic paste
  • 2 tbsp curd
  • 1 tsp vegetable oil
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

For the topping

  • 100 gms paneer (cottage cheese)
  • 1 tbsp vegetable oil
  • 1 medium onion finely chopped
  • 2 green chillies finely chopped
  • 2 tsp ginger garlic paste
  • 2 medium tomatoes finely chopped
  • 1 tbsp finely chopped capsicum
  • 1 tbsp chopped green coriander leaves
  • 1 tbsp tomato puree
  • 1 tbsp tomato sauce
  • 1 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp white vinegar
  • 1/2 cup grated mozzarella cheese


  • To begin, prepare the dough. In a large bowl, mix together whole wheat flour, all-purpose flour, salt, ginger garlic paste, curd, vegetable oil, baking powder, and baking soda. Mix well. Knead it into a soft dough using water. Cover and leave aside to rest for at least half an hour.
  • In the meantime, prepare the topping. Heat 1 tbsp of vegetable oil in a pan.
  • Add in finely chopped onions and saute for a few minutes. Add in the chopped green chillies and saute until the onions are translucent.
  • Add ginger-garlic paste and cook for a minute or two.
  • Now add in the chopped tomatoes. Mix. Add in a teaspoon of salt. This helps the tomatoes cook faster. Saute until the tomatoes are cooked.
  • Add tomato puree and tomato sauce. Mix well.
  • Now add in the dry masalas – Kashmiri red chilli powder, cumin powder (jeera), and coriander powder (dhania). Mix.
  • When oil begins to appear on the sides, add in vinegar and mix.
  • Finally, add finely chopped capsicum, paneer cut into small pieces,, and chopped coriander leaves. Mix until the paneer is well coated. Cook for a minute or two. Check the salt and add more if required. Remove to a bowl and keep aside.
  • Once the dough is well rested, divide it into two equal portions. Roll out the dough into 3mm thickness. Using a cookie cutter, cut into round bite-sized pieces.
  • Heat a tawa or a griddle. Grease it lightly with oil so that the bread does not stick. Do not use too much oil.
  • On medium heat, place the pieces on the tawa. Sprinkle some water avoiding the pieces and immediately cover with a lid.
  • Reduce the heat to a minimum and cook for a minute or two until the bread pieces are well risen.
  • Turn them over, sprinkle some water again and cover with a lid. Cook for another minute or two. Remove and keep aside.
  • To assemble the naanza bites, arrange the bread pieces. Generously spread the topping. And top it with the mozzarella cheese.
  • Return the pieces to the tawa. Cover with a lid and cook on medium to low heat until the cheese melts.
  • The Spicy Panner Naanza Bites are ready to serve. Enjoy them plain or with a dip of your choice.


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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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