Pizza twister

All purpose Flour (Maida) 2 cups
Instant yeast 2 tsp or 1 tbsp
Salt 1/2 tsp
Sugar (grinded) 1/2 tsp
Luke warm Water (neem garam pani)

Ingredients for chicken:
Chicken boneless 2 breast piece
Salt 1/2 tsp
Black pepper 1/2 tsp
Soya sauce 1 tbsp
Chilli sauce 1 tbsp
White vinegar 1 tbsp

Ingredients for batter:
Salf raising flour 4 tbsp
Or take 4 tbsp Maida and add 1/4 baking powder and strain it and then use it, this will serve as self raising flour.
Corn flour 2 tbsp
Salt 1/2 tsp
Chili sauce 1 tbsp
Egg 1
Oil 1 tbsp
Milk as required to make batter
Baking powder 1/4 tsp
Dry self raising flour as required (for coating)
or
Take Flour (maida) 1 cup and add 1 tsp baking powder)

Ingredients for assembling
Capsicum 1 chopped
Pizza sauce 1 cup
Chicken salami 9 slices
Mozerella cheese (grated) 2 tbsp

Pizza sauce
Chili sauce 2 tbsp
Tomato paste 1 tbsp
Oregano leaves 1/2 tsp

METHOD:

Knead the dough with luke warm water. And then keep it aside to rise.
- When dough is rised, make balls of it. (5 balls will form in 2 cups of flour)
- Cut 3 thick slices of each breast piece, so you'll get 6 slices out of 2 breast piece and then flatten these 6 slices with stake hammer.
- Marinate chicken with salt, black pepper, soya sauce, chili sauce and white vinegar and leave it aside for 30 minutes
- To make batter, in a bowl take self raising flour, corn flour, baking powder, chili sauce, salt, egg and oil and make smooth batter with milk with medium consistency.
- Now dip marinated chicken strips in batter then coat in dry self raising flour and deep fry in frying pan (not in wok) till golden
- Now take dough balls and roll into a dinner size plate chappati with rolling pin and grill on a hot griddle (Tawa) from both sides.(don't brown it too much)
- Now take pizza roti, apply pizza sauce, place two fried chicken strips, sprinkle chopped capsicum, also place 3 chicken salami and add grated mozerella cheese and wrap it. Yummypizza twister is ready

Method for pizza sauce:
Mix together tomato paste, chili sauce, oregano leaves with 1/4 water and cook for 5 minutes.
Cool it and then use it.