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2 large, fully boiled potatoes
Garlic and ginger paste - As per taste
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)
Tortilla shells (flour/wheat) or chapatti cooked or frozen
How to Make Indian Calzones
Mash the boiled potatoes with hands or a pav bhaji masher.
In a pan, heat up the oil, and add chopped onions, garlic and ginger.
Saute until soft and translucent.
Then, add chopped tomatoes and peas.
Add the chilli powder, pepper flakes and salt to taste and saute until fragrant.
Add the mashed potatoes, and leafy vegetables and mix well.
You can add some water or yoghurt if the mixture is too dry.
Meanwhile, prepare the shells.
Begin by placing one on a clean surface (chopping board or clean counter top).
If they are hard or brittle, pat them with a damp cloth to soften them.
Fill the cooked mixture inside half a side of the tortilla shell (or chapatti).
Fold over the other half and make a half-moon sandwich shape.
The ends can be glued using either water or egg or cooked rice, or 'sewn' with toothpicks.
To add shine to the surface of the calzone, brush lightly with beaten egg before cooking or olive oil after cooking.
Fry the calzone in hot oil until crisp and golden in colour.
Or bake at 300 degree F in a convection oven.
Chop the calzone into 2 and serve hot alone or with sour cream or salsa or chutney.
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