Chole Kulcha Pizza

Ingredients 

• 1½ cups boiled chickpeas (chole)
• 4 ready-made kulchas, slit in half
• 1 tbsp oil
• 1 large tomato, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala powder
• 1 tsp coriander powder
• ½ tsp dry mango powder (amchur)
• 2 tsps Punjabi Chole Masala
• 3 tbsps mint chutney
• Salt to taste
• 2 tbsps chopped fresh coriander leaves + for sprinkling
• Ghee for brushing
• ¼ cup tomato ketchup 
• ½ tsp dried red chilli flakes + for sprinkling
• ¼ tsp dried oregano leaves + for sprinkling
• 80 grams mozzarella cheese, cut into small cubes
• 80 grams grated processed cheese 

Method

1. Heat oil in a non-stick pan, add tomato and mix well. Add turmeric powder, red chilli powder, garam masala powder, coriander powder, dried mango powder and Chole Masala and mix well. Cook till soft and pulpy.
2. Add chickpeas, 1 tbsp mint chutney and salt and mix well. Cook for 1-2 minutes. Add coriander leaves, mix and take the pan off the heat. Allow to cool slightly.
3. Heat a non-stick pan, brush ghee and sprinkle some coriander leaves, place the kulcha halves, cut side facing the pan and toast for a few seconds.
4. Preheat the oven at 180ºC.
5. To make the sauce, mix together tomato ketchup in a bowl, add remaining mint chutney and dried red chilli flakes and dried oregano leaves and mix well.
6. Place each toasted kulcha half on the worktop and apply the sauce on the toasted side top and spread it evenly. Spread chole on top and sprinkle mozzarella cheese cubes and grated processed cheese on top. Sprinkle dried oregano leaves, dried red chilli flakes and coriander leaves on top. Place them on a baking tray and place the tray in the preheated oven. Bake for 10 minutes or till the cheese melts.
7. Arrange them on a serving platter and serve hot.