Tandoori Paneer Calzone, Veg Paneer Calzone

by Tarla Dalal

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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.

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Tandoori Paneer Calzone, Veg Paneer Calzone recipe - How to make Tandoori Paneer Calzone, Veg Paneer Calzone

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Preparation Time: 10 mins Cooking Time: 5 mins Baking Time: 25 minutes Baking Temperature: 200°C (400°F) Total Time: 40 mins 10Makes 10 calzones
Show me for calzones

Ingredients

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

Method

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

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.

Accompaniments

Celery Soup with Dill
Celery, Cucumber and Grape Salad
Cream Of Broccoli Soup, Veg Broccoli Soup Recipe
Cucumber and Asparagus Salad
Macaroni Salad, Veg Macaroni Salad
Vegetable Soup , Indian Style Vegetarian Soup

Nutrient values per calzone

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