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For the naan-calzone dough: 2 cups - all-purpose flour
1.25 tsp - active dry yeast
1/2 tsp - salt
1 tsp - dry thyme and/or sage
Mix the dry ingredients together in a bowl or in the bowl of a stand mixer and set aside.
In another bowl combine:
3/4 cup - soy milk or other non-dairy milk mixed with 1 tsp - vinegar
1 tbsp - maple syrup
2 tbsp - olive or other vegetable oil
How to Make Kheema-Stuffed Naan-Calzones
For the naan-calzone: Make an indent at the centre of the dry ingredients and pour in the wet dough.
Knead the dough by hand or on low speed, if using a stand mixer, for 10 minutes.
Add 1 tbsp of water if the dough is too dry.
At the end of the kneading you should have a really smooth, supple dough.
Place the dough in an oiled bowl, turn around once to coat the top with oil, and allow the dough to rest for about 90 minutes or until doubled.
Meanwhile, make the keema filling. For Keema:
Heat the oil in a saucepan.
Add onions and saute for a minute.
Add mushrooms and potatoes and stir to coat with oil.
Add the white wine, salt, and some ground black pepper, and allow the vegetables to cook, stirring frequently, until the wine has evaporated and the vegetables begin to turn lightly golden.
Add the garlic and ginger and dry thyme and saute for a minute.
Add the tomato and the chipotle or paprika.
Stir well to mix properly.
Add the powdered coriander, cumin and mustard and mix in.
Add the TVP after draining out all the water.
Be sure to squeeze the TVP with your fingers to squeeze out any excess water.
Stir in the TVP and cook for a couple more minutes.
The vegetables should be really tender by now.
Add the coconut milk and more salt and pepper, if needed.
Allow the mixture to cook until all the water evaporates.
The keema should be thick with no visible liquid but it will not be dry.
Mix in the coriander leaves and take off the fire.
Set aside to cool.
To make the naan-calzone shell, after the dough has risen for 90 minutes, divide it into six pieces.
Shape them into smooth balls, cover with a damp kitchen towel, and set aside for 10 minutes so the dough relaxes, making it easier to roll.
Roll each ball into an oval, about six inches wide and seven inches in length.
Place 1/6th of the keema mixture on one side, leaving a 1-inch edge from the ends to form the seal.
Brush water on the edges of the calzone and pull the empty half of the calzone over the filled half.
Press down the edges to seal, then crimp the edges up.
Press down on the edges with the tines of a fork.
You want to ensure a tight seal so the stuffing doesn't spill out during baking.
Place all the calzones on a lightly oiled baking sheet.
Brush the tops lightly with some oil and sprinkle sesame seeds or poppy seeds on them.
Bake the calzones in a preheated 475-degree C oven for 8-10 minutes until golden-brown spots appear on the top.
Recipe courtesy: Holy Cow Vegan
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