India x Italy
Samosa calzone
Everything you love about a samosa, in a size that counts as dinner.
100 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original678kcalsame
21 gproteinsame
8 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix maida, yeast, sugar, 1 tsp salt and ajwain with the water and 1 tbsp olive oil. Knead 8 minutes, cover and leave in a warm spot for 1 hour.
- 2While it rises, boil the potatoes at a steady boil for 15 minutes until tender. Peel and crush roughly.
- 3Heat the oil in a pan on medium heat. Add cumin, ginger and chilli, then peas for 3 minutes, then the potato, coriander powder, amchur, garam masala, salt and coriander leaves. Cool.
- 4Simmer the tamarind pulp, jaggery, cumin powder, dry ginger and 1/2 cup water on low heat for 8 minutes.
- 5Heat the oven to 240°C. Divide the dough into 4, roll into 20 cm rounds and pile filling and mozzarella on one half. Fold over, crimp the edges in pleats, brush with the remaining olive oil and cut a small slit on top.
- 6Bake in the oven at 240°C for 15 to 18 minutes. Rest 5 minutes and serve with the tamarind chutney.
Serve it like this
Cut each calzone in half and stand the halves leaning together on a warm plate so the filling shows. Add a small bowl of tamarind chutney and a few coriander leaves.
