🍕 Neena Gupta’s Roti Pizza (Rotizza) Recipe
🛒 Ingredients
1–2 rotis/chapaties (fresh or leftover)
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Butter (to spread on the roti)
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Tomato ketchup / pizza sauce – 1–2 tsp
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Sweet potato (shakarkandi) – steamed and small pieces (optional)
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Vegetables: thinly chopped onion, capsicum, tomato
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Homemade paneer (instead of cheese)
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Seasonings: pizza masala, black pepper, chilli flakes (as per taste)
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Pine nuts (chilgoza) – a small handful (optional)
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Extra butter for topping before baking (optional)
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👩🍳 Method / Steps
Prep the Roti
Take the roti on a plate.
Spread a thin layer of butter all over it.
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Add Sauce
Spread a little tomato ketchup or pizza sauce, especially towards the edges.
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Layer the Toppings
Arrange sweet potato pieces (if using).
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Add chopped onions, capsicum, tomato.
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Scatter small paneer pieces over the veggies — this acts like cheese.
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Season
Sprinkle pizza masala, black pepper, and a pinch of chilli flakes.
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Toss a few pine nuts (optional) for crunch.
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Bake / Cook
Place on a baking tray and put in a preheated oven (about 180 °C) for ~10–15 minutes until the roti gets crisp.
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Or you can cook it on a tawa/pan over low heat, covered, until toppings warm and roti gets crisp.
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Serve
Once cooked, remove it and cut into wedges. Serve hot!
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🍽️ Tips
You can adjust toppings — try olives, corn, or other veggies you like.
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For a healthier version, skip regular cheese and add more veggies or paneer as Neena does.
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If using leftover rotis, heat them a bit before topping so they crisp nicely.
