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Indian Calzones

Ingredients

2 large fully boiled potatoes
1 onion
garlic and ginger paste or chopped
1 tsp chilli powder (cayenne)
1/2 tsp pepper flakes
salt to taste
1/2 cup green peas
1/4 cup chopped chives (garlic leaves)
1/4 cup chopped coriander (cilantro) leaves
1 large tomato
cooking oil (or olive oil)
water
tortilla shells (flour / wheat) or chappati cooked or frozen.

Method:

1. Mash the boiled potatoes in a plate with hands or a pav bhaji masher.
2. In a pan, heat up the oil, and add chopped onions, garlic and ginger. saute until soft and translucent.
3. Then add chopped tomatoes and peas.
4. Add the chilli powder, pepper flakes and salt to taste and saute until fragrant.
5. Add the mashed potatoes, and leafy vegetables and mix well.
6. You can add some water or yoghurt to help the mixing if the mixture is too dry.
7. Meanwhile prepare the shells by placing one on a clean surface (chopping board or clean counter top).
8. If they are hard or brittle, pat them with a damp cloth to soften.
9. Fill the cooked mixture inside half a side of the tortilla shell (or chappati).
10. Fold over the other half and make a half-moon sandwich shape.
11. The ends can be glued using either water or egg or cooked rice, or "sewn" with toothpicks.
12. To add shine to the surface of the "calzone", brush lightly with beaten egg before cooking or olive oil after cooking.
13. Fry the "Calzone" in hot oil until crisp and golden in colour.
14. If you eat healthy only, shallow fry in either olive oil or bake at 300^o convection oven.
15. Remember to remove the toothpicks (if you used them) before eating!!

Chop the calzone into 2 and serve hot alone or with sour cream or salsa or chutney.

Variations to this recipe can be to add more seasoning (vindaloo masala or coriander powder, tomatoes, fresh chillies, more vegetables, etc) if you like more flavour or crunch. please refer to other chappati or tortilla recipes if they are not available in the local supermarket.