Tawa Atta Pizza Bomb

It’s no secret that pizza is a family favourite in our home. But sometimes, the usual pizza routine can feel a bit… well, routine. That’s when I stumbled upon the Tawa Atta Pizza Bomb recipe, and let me tell you, it was a game-changer! Imagine the joy of pizza, but in a fun, portable, and utterly delicious bomb form, cooked right on your tawa! The first time I made these, the kids were absolutely thrilled. They loved the surprise element of biting into a crispy atta exterior and discovering the cheesy, flavorful pizza filling inside. Even my husband, a self-proclaimed pizza connoisseur, was impressed! This recipe has quickly become a regular in our meal rotation, perfect for weeknight dinners, weekend snacks, or even fun lunchboxes. If you’re looking for a healthy, tasty, and exciting twist on pizza, you absolutely have to try these Tawa Atta Pizza Bombs. Trust me, your family will thank you!

Ingredients

This recipe uses simple, wholesome ingredients that you likely already have in your pantry and refrigerator. Here’s what you’ll need to create these delightful Tawa Atta Pizza Bombs:

• Whole Wheat Flour (Atta): 2 cups. The star ingredient! Atta, or whole wheat flour, forms the base of our pizza bombs, making them healthier and richer in fiber compared to maida-based pizzas. It provides a lovely nutty flavor and a satisfyingly chewy texture.
• Semolina (Sooji/Rava): 1/4 cup. Adding semolina to the dough gives the pizza bombs a slight crispness on the outside, contrasting beautifully with the soft interior. It also helps in binding the dough and preventing it from becoming too sticky.
• Yogurt (Dahi): 1/2 cup, plain and unsweetened. Yogurt is a fantastic addition to atta dough. It makes the pizza bombs incredibly soft and pliable, contributing to a melt-in-your-mouth texture. It also adds a slight tang which complements the other flavors perfectly.
• Baking Soda: 1/2 teaspoon. A crucial leavening agent! Baking soda helps the dough to rise slightly and become light and airy, creating the perfect pocket for the pizza filling.
• Salt: 1 teaspoon, or to taste. Enhances the overall flavor of the dough and balances the sweetness of the pizza filling.
• Water: As needed, for kneading the dough. Water is essential to bring the dough together. Use lukewarm water for best results, adding it gradually until you achieve a soft, pliable dough.
• Olive Oil: 2 tablespoons, plus extra for cooking. Olive oil is used in the dough for moisture and richness. It also helps in cooking the pizza bombs to a golden brown perfection on the tawa.
• Onion: 1 medium, finely chopped. Onions provide a savory base flavor to the pizza filling and add a subtle sweetness when cooked.
• Capsicum (Bell Pepper): 1 medium, finely chopped (any color). Capsicum adds a wonderful crunch and a burst of freshness to the filling. Choose your favorite color or a mix for visual appeal and varied nutrients.
• Tomato: 1 medium, finely chopped. Tomatoes contribute a juicy, tangy element to the pizza filling, adding moisture and depth of flavour.
• Sweet Corn Kernels: 1/2 cup, boiled or frozen. Sweet corn kernels bring a delightful sweetness and a pleasant pop to the filling. Frozen corn works perfectly and is readily available.
• Paneer (Indian Cheese) or Mozzarella Cheese: 1/2 cup, grated. Cheese is the heart of any pizza! Paneer or Mozzarella provides that gooey, cheesy goodness that everyone loves. Mozzarella will give you a classic pizza stretch, while paneer offers a softer, melt-in-your-mouth texture.
• Pizza Sauce: 1/4 cup, store-bought or homemade. Pizza sauce is the flavour backbone of the filling. Use your favourite store-bought sauce or whip up a quick homemade version for extra flavour.
• Oregano: 1 teaspoon, dried. Oregano is a classic pizza herb, lending a warm, aromatic, and slightly peppery flavor to the filling.
• Chilli Flakes: 1/2 teaspoon, or to taste (optional). Chilli flakes add a touch of heat to the pizza bombs. Adjust the quantity to your spice preference or omit if you prefer a milder flavour.
• Garlic Powder: 1/2 teaspoon. Garlic powder enhances the savory notes in the filling and complements the other spices beautifully.
• Salt and Black Pepper: To taste, for seasoning the filling. Seasoning is key! Adjust salt and pepper to bring out the best flavors in the vegetable and cheese mixture.

Instructions

Follow these simple step-by-step instructions to create your own batch of delicious Tawa Atta Pizza Bombs:

1. Prepare the Dough:

• In a large mixing bowl, combine the whole wheat flour (atta), semolina (sooji/rava), baking soda, and salt. Mix these dry ingredients well to ensure even distribution.
• Add yogurt and olive oil to the dry ingredients. Mix everything together using your fingertips until the mixture resembles breadcrumbs. This step is crucial for achieving a soft dough.
• Gradually add lukewarm water, a little at a time, and start kneading the dough. Knead for 8-10 minutes until you get a smooth, soft, and pliable dough. The dough should be slightly sticky but not overly so. Proper kneading develops gluten, which is essential for the texture of the pizza bombs.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes. Resting allows the gluten to relax, making the dough easier to roll and resulting in softer pizza bombs.

2. Prepare the Pizza Filling:

• While the dough is resting, prepare the pizza filling. In a pan or skillet, heat a tablespoon of olive oil over medium heat.
• Add finely chopped onions and sauté them until they turn translucent and slightly softened, about 2-3 minutes. Sautéing onions first releases their sweetness and reduces their raw bite.
• Add finely chopped capsicum and tomatoes to the pan. Cook for another 3-4 minutes until the vegetables soften slightly but still retain a bit of crunch. Avoid overcooking them at this stage as they will cook further inside the pizza bombs.
• Stir in the sweet corn kernels, pizza sauce, oregano, chilli flakes (if using), garlic powder, salt, and black pepper. Mix everything well and cook for 2-3 minutes more until the sauce is heated through and the flavors are well combined.
• Remove the pan from heat and let the filling cool down completely. Cooling the filling is important so it doesn’t make the dough soggy and is easier to handle when filling the pizza bombs.
• Once cooled, add the grated paneer or mozzarella cheese to the vegetable mixture and mix gently. Set aside.

3. Assemble the Pizza Bombs:

• After the dough has rested, punch it down gently to release any air. Divide the dough into equal-sized portions, about lemon-sized balls. You should get around 12-15 pizza bombs depending on the size.
• Take one dough ball and flatten it gently with your fingers or a rolling pin to form a small disc, about 3-4 inches in diameter. The edges should be slightly thinner than the center.
• Place a spoonful of the prepared pizza filling in the center of the dough disc. Do not overfill, as it will make it difficult to seal the pizza bombs.
• Bring the edges of the dough together and pinch them firmly to seal the filling completely inside. Shape it into a round or slightly oval bomb shape. Ensure there are no cracks or openings to prevent the filling from leaking out during cooking.
• Repeat this process with the remaining dough and filling.

4. Cook on the Tawa:

• Heat a tawa or flat griddle over medium-low heat. Drizzle a little olive oil on the tawa and spread it evenly.
• Place the prepared pizza bombs on the hot tawa, seam-side down initially. Ensure there is enough space between them for even cooking.
• Cook the pizza bombs on low to medium-low heat, turning them occasionally, until they are golden brown and cooked through on all sides. This will take approximately 10-15 minutes, depending on the thickness of the dough and the heat of your tawa. Cooking on low heat ensures that the dough cooks through evenly without burning on the outside.
• You can also cover the tawa with a lid for the first few minutes of cooking. This will help to steam the pizza bombs slightly and ensure they cook from the inside as well. Remove the lid after a few minutes to allow them to crisp up.
• Once the pizza bombs are golden brown and feel light, they are ready. Remove them from the tawa and place them on a plate lined with paper towels to absorb any excess oil.

5. Serve Hot:

• Serve the Tawa Atta Pizza Bombs immediately while they are hot and the cheese is gooey and melted. They are best enjoyed fresh!

Nutrition Facts

(Approximate values per serving, based on a recipe yielding 12 pizza bombs)

• Serving Size: 1 Pizza Bomb
• Calories per Serving: Approximately 180-220 kcal (Calories can vary slightly based on the type and quantity of cheese and vegetables used)

Key Nutrition Facts:

• Fiber: Rich in Fiber (Approximately 4-5 grams per serving). Due to the use of whole wheat flour (atta), these pizza bombs are a good source of dietary fiber. Fiber aids digestion, promotes satiety, and helps regulate blood sugar levels.
• Protein: Moderate Protein Content (Approximately 6-8 grams per serving). The inclusion of whole wheat flour, yogurt, and paneer/mozzarella contributes to the protein content, which is essential for muscle building and repair.
• Carbohydrates: Complex Carbohydrates (Approximately 25-30 grams per serving). Primarily from whole wheat flour and vegetables, these carbohydrates provide sustained energy release compared to simple carbohydrates.
• Healthy Fats: Source of Healthy Fats (Approximately 8-10 grams per serving). Olive oil and cheese contribute healthy fats, which are important for hormone production, cell function, and nutrient absorption. Opting for mozzarella over paneer can slightly reduce the fat content.
• Vitamins and Minerals: Good source of Vitamins and Minerals. Vegetables like capsicum, tomatoes, and onions provide essential vitamins (like Vitamin C and Vitamin A) and minerals (like potassium). Whole wheat flour also contributes iron and B vitamins.

Note: These are estimated values and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the exact ingredients you use.

Preparation Time

• Prep Time: 45 minutes (Includes dough kneading, filling preparation, and assembly)
• Cook Time: 15-20 minutes (Cooking pizza bombs on the tawa)
• Total Time: Approximately 1 hour – 1 hour 5 minutes

Description: While the total time might seem a bit lengthy, much of it is passive time, like dough resting and filling cooling. The active cooking time on the tawa is relatively quick, making it manageable for a weeknight meal or a weekend treat. The dough kneading requires about 10 minutes of active work, and preparing the filling is also straightforward and takes about 15 minutes. The assembly is the most hands-on part, taking around 20 minutes depending on your speed.

How to Serve

Tawa Atta Pizza Bombs are incredibly versatile and can be served in various ways. Here are some ideas:

• As a Snack: Perfect for an evening snack or a mid-day treat. They are satisfying and flavorful enough to be enjoyed on their own.
• As an Appetizer: Serve them as a starter for parties or gatherings. Their bomb shape and delicious filling make them an exciting and crowd-pleasing appetizer.
• As a Light Meal: 2-3 pizza bombs can make a fulfilling light meal, especially when paired with a salad or soup.
• In Lunchboxes: They are portable and hold their shape well, making them an excellent and exciting addition to kids’ (and adults’!) lunchboxes.
• With Dips: Enhance the flavour by serving them with dips like:
  • Marinara Sauce: Classic pizza accompaniment, perfect for dipping.
  • Garlic Aioli: Creamy and garlicky, adds a rich flavour contrast.
  • Spicy Mayo: For those who like a kick, spicy mayo complements the pizza bombs beautifully.
  • Raita: A cooling yogurt-based dip, especially good if you’ve added chilli flakes to your pizza bombs.
• Garnished: Sprinkle some fresh herbs like coriander or parsley on top for added freshness and visual appeal before serving.

Additional Tips

Here are 8 helpful tips to make your Tawa Atta Pizza Bombs even better:

1. Dough Consistency is Key: Ensure your dough is soft and pliable, not too stiff or too sticky. A slightly sticky dough is easier to roll and will result in softer pizza bombs. If the dough is too sticky, add a little dry atta, and if it’s too dry, add a teaspoon of yogurt or water.
2. Don’t Overfill: Resist the temptation to overfill the pizza bombs. Overfilling can make them difficult to seal, and the filling might leak out during cooking. A spoonful of filling is usually sufficient.
3. Seal Properly: Pinch the edges of the dough firmly to seal the filling completely. Ensure there are no gaps to prevent the filling from escaping. You can even twist the top knot of the dough to ensure a secure seal.
4. Cook on Low to Medium-Low Heat: Cooking on low to medium-low heat is crucial for even cooking. High heat will brown the outside quickly, but the inside might remain uncooked. Patience is key for perfectly cooked pizza bombs.
5. Use Lukewarm Water for Dough: Using lukewarm water helps activate the gluten in the whole wheat flour and makes the dough softer and more manageable.
6. Customize the Filling: Feel free to experiment with different fillings! You can add mushrooms, olives, paneer cubes, chicken, or any vegetables of your choice. Get creative and cater to your family’s preferences.
7. Make Ahead Option: You can prepare the dough and the filling ahead of time. Store the dough in the refrigerator (in an airtight container) and the filling separately. Assemble and cook the pizza bombs just before serving. This is great for meal prepping or when expecting guests.
8. Reheating Tips: Leftover pizza bombs can be reheated on a tawa over low heat or in a preheated oven at 180°C (350°F) for a few minutes until heated through and slightly crispy again. Avoid microwaving as it can make them soggy.

FAQ

Q1. Can I use all-purpose flour (maida) instead of whole wheat flour (atta)?
A: While you can use maida, using atta is highly recommended for a healthier and more flavorful pizza bomb. Atta provides fiber and a nutty taste. If you must use maida, the texture will be softer and less chewy. You might need to adjust the water quantity accordingly.

Q2. Can I make these pizza bombs in the oven?
A: Yes, you can bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown. Place them on a baking sheet lined with parchment paper. Baking will give them a slightly different texture compared to tawa cooking, but they will still be delicious.

Q3. Can I freeze the Tawa Atta Pizza Bombs?
A: Yes, you can freeze them after they are cooked and cooled completely. Wrap them individually in cling film and then place them in a freezer-safe bag. To reheat, thaw them slightly and then reheat on a tawa or in the oven until heated through.

Q4. What can I use instead of yogurt in the dough?
A: If you don’t have yogurt, you can use buttermilk or even milk. However, yogurt adds a unique softness and tang to the dough, so it’s the preferred option. If using milk or buttermilk, you might need to adjust the water quantity.

Q5. Can I make these pizza bombs vegan?
A: Yes, absolutely! To make them vegan, simply omit the cheese or use a vegan cheese alternative. Ensure your pizza sauce is also vegan-friendly. The rest of the recipe is naturally vegan.

Q6. How long do these pizza bombs stay fresh?
A: They are best enjoyed fresh and hot. However, if stored in an airtight container in the refrigerator, they will stay good for up to 2 days. Reheat them before serving for the best taste and texture.

Q7. Can I add meat to the filling?
A: Yes, you can definitely add cooked and shredded chicken, minced meat, or sausage to the filling. Ensure the meat is cooked thoroughly before adding it to the vegetable mixture.

Q8. My pizza bombs are cracking while cooking. What should I do?
A: Cracking usually happens if the dough is too dry or if the heat is too high. Make sure your dough is soft and pliable. Also, cook them on low to medium-low heat. If they are cracking during cooking, you can gently press the cracks closed with a spatula while they are on the tawa. Ensure you sealed them properly during assembly to minimize cracking.

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