Tandoori Paneer Calzone, Veg Paneer Calzone
by Tarla Dalal
Imagine pocket-shaped Pizzas , packed with the most exciting ingredients, and that’s what a calzone is! Here, let us stray off the beaten path and make a trendy desi flavoured calzone, packed with a lip-smacking mixture of paneer flavoured with tandoori-style ingredients like garam masala and kasuri methi.
Curd and besan form a tangy, creamy base that holds the paneer filling together. The best part about this recipe is that we show you how to make it from scratch, right from the dough to the baking. You will be floored by the amazing texture and mind-blowing flavour of this Tandoori Paneer Calzone. It beats any store-bought contender hands-down!
Serve alone as a filling snack or along with a bowl of Basil Spaghetti Soup and Strawberry Rocket Leaves Salad for dinner.
Tandoori Paneer Calzone, Veg Paneer Calzone recipe - How to make Tandoori Paneer Calzone, Veg Paneer Calzone
Preparation Time: Cooking Time: Baking Time: 25 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 10 calzones
For The Dough
3/4 cup plain flour (maida)
1/2 tsp dry yeast
1/2 tbsp olive oil
1/2 tsp sugar
salt to taste
plain flour (maida) for rolling
To Be Mixed Into A Stuffing
1 cup chopped paneer (cottage cheese)
1/2 cup curds (dahi)
1 tsp chilli powder
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tbsp oil
1 tbsp besan (bengal gram flour)
salt to taste
Other Ingredients
1 tbsp oil for cooking
melted butter for greasing and brushing
For the dough
- For the dough
- Combine 1 tbsp of lukewarm water, sugar and dry yeast in a bowl and mix well. Cover with a lid and keep aside for 5 minutes.
- Combine the plain flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water.
- Cover the dough with a wet muslin cloth and keep aside for 1 hour.
How to proceed
- How to proceed
- Heat a non-stick tava (griddle) with oil, cook the stuffing on a high flame for 5 minutes. Remove and keep aside.
- Divide the stuffing into 10 equal portions. Keep aside.
- Press the dough lightly to remove the air and divide the dough into 10 equal portions.
- Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling.
- Place a portion of the stuffing in the centre of the circle and spread it evenly.
- Fold over to make a semi-circle and press the edges with help of a fork.
- Place the stuffed calzone on a greased baking tray, brush the calzone with melted butter.
- Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
- Serve immediately.
| Energy | 123 cal |
| Protein | 3.6 g |
| Carbohydrates | 8.8 g |
| Fiber | 0.3 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 106.9 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 2.8 mcg |
| Calcium | 92.8 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3.8 mg |
| Potassium | 30.5 mg |
| Zinc | 0.1 mg |
Tandoori Paneer Calzone.. Wow.. this calzone is just so perfect.. crunchy from outside.. and juicy from outside.. This is a must try recipe.. Its just superb..