Corn and Spinach Calzones (Indian Style)

A calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza.It resembles a half-moon and is made of salted bread dough.

Here is an indie version of a calzone made with spinach, corn, paneer and cheese. You can call this stuffed paratha, quesedilla or calzone. Whatever the name, it is just delicious and healthy !!!

Adding spinach to the roti dough increases the nutrient content and adding paneer to the filling gives you the protein factor thus making this a wholesome snack or meal.

Ingredients :

for the spinach rotis:

2 cups whole wheat flour
1 cup roughly chopped spinach
2 cups water
salt to taste

for the filling :

1 cup boiled corn (coarsely crushed)
1 cup finely chopped red, yellow and green capsicum
1/2 cup grated paneer or tofu
1/4 cup cheese (optional)
1 green chilli finely chopped
1 tsp oil
a small bunch of coriander leaves  

Method :

for the spinach roti:

Take water in a vessel and bring to a boil. Add the spinach, Wait for five minutes and switch off the gas. Dispose the excess water and grind the spinach to a purée consistency.

Use this purée to make the roti dough. Add extra water only if required. Add salt to taste.

Divide the dough into 8 equal portions and shape into balls. Keep aside.

for the filling:

Heat oil in a pan and add green chillies and capsicum. When it is soft, add the corn and salt. Mix well and switch off the gas. Add grated paneer/tofu, cheese and coriander leaves and mix well.

for the calzones :

Roll the dough ball into a flat circle as given below.

Place a tablespoon of the filling on one side of the circle/roti.

Now fold the other to make a moon shaped roti.

Take a fork and press on all sides to seal the edges and make a design.

Place this calzone on a hot tava on simmer. Add a little oil on both sides.

Turn around after a few minutes. Repeat on the both sides till the calzone is well cooked.

The calzone is ready !!!

This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.


Submitting this to "Meat free Mondays " .

Envelope Rotis

Envelope Rotis

Here's a recipe adapted from my favourite food author - Tarla Dalal.

Ingredients

1 tsp oil

1 sliced onion

1/2 cup thinly sliced baby corn

2 cups thinly sliced red, yellow and green capsicum

1 tsp finely chopped garlic

1 tbsp mixed herbs

1 tbsp chilli flakes

Salt to taste

1/2 tsp oil for cooking

Roti dough (to make 4 rotis) (mix 1 cup of wheat flour with required amount of water and salt to form a soft but firm dough).

Method

Heat the oil in a wok or a non-stick pan, add the onions and garlic and sauté on a high flame for a minute.

Add baby corn and capsicum and sauté on a high flame for another 2 minutes.

Add the chilli flakes, mixed herbs and salt and mix well. Sauté on a high flame for another 30 seconds.

Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.

How to proceed

Roll out a roti and place on a flat and dry surface.

Place a portion of the mixture in the centre, fold 2 opposite corners of the roti over the filling, overlapping them slightly. 

Now fold the remaining 2 sides to seal the stuffing well.

Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they are golden brown in colour from both the sides.

Repeat with the remaining rotis and stir-fry to make 3 more envelopes.

Serve immediately.

Note :

Alternatively you can roll up the filling in tortillas.

Submitting this to "Meat free mondays" and "Recipe of the week".