Indian Calzones

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 2 large, fully boiled potatoes
  • 1 onion
  • 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)
  • Water
  • 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.