Tomato pie is an Italian-American baked with a thick, porous, focaccia-like dough covered with tomato sauce. Sprinkle some cheese on top and bake this delicious pie at home!
Watch this Masala TV video to learn how to make Tomato Pie and Fish Zinger Paratha Roll Recipes. This show of Dawat with Chef Abida Baloch aired on 1 September 2020.
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Tomato Pie:
INGREDIENTS
Puff pastry 500 gm
Chopped onion 1/2 cup
Chopped tomatoes (seedless) 2 cups
Salt 1/2 tsp
Basil leaves (sliced) 1/4 cup
Grated cheese 1 cup
Chili garlic sauce 4 tbsp
Freshly ground black pepper to taste
Garlic sliced 2 tbsp
Method:
Preheat your oven to 180°c
Then bake the crust in the oven for about 8 to 10 minutes.
Layer pre-baked pie shell with chili garlic sauce, garlic, onions, tomatoes and basil.
Spread cheese mixture, over tomatoes. Then sprinkle freshly ground black pepper and salt. Bake in an oven until browned and bubbly.
Lastly serve hot.
Fish Zinger Paratha Roll:
Ingredients For Fish:
Fish fillets 2 (boneless)
Salt to taste
Red chili flakes 1 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Ingredients For Coating:
All-purpose flour 2 cups
White pepper 1/2 tsp
Salt to taste
Garlic powder 1/2 tsp
Cold water as required
Oil for frying
Ingredients For Zinger Sauce:
Ketchup 1/2 cup
Mayonnaise 1/4 cup
Vinegar 2-3 tbsp
Chili garlic sauce 3 tbsp
Salt to taste
Red chili flakes 1/2 tbsp
Ingredients For Assembling:
Prepared paratha 2
Iceberg or lettuce as required
Shredded cheese 4 tbsp
Method:
For the fish, In a bowl mix all ingredients and marinate the fish fillets for 30 to 40 minutes.
In flour mix white pepper, salt and garlic powder. Now coat marinated fish in flour mix; then dip in cold water for 2 to 3 seconds then again coat in flour mix. Now heat oil in a deep pan and fry fish fillets on medium low flame until light golden brown and crispy.
For the sauce, in a bowl mix all these ingredients of sauce well. Set aside.
For Assembling, place the prepared paratha, add sauce, fish fillets, lettuce and cheese. Roll and serve.
Original of the video here
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