Preparation Time: 10 mins
Cooking Time: 5 mins
Baking Time: 25 mins
Baking Temperature: 200°C (400°F)
Total Time: 40 mins
Cooking Time: 5 mins
Baking Time: 25 mins
Baking Temperature: 200°C (400°F)
Total Time: 40 mins
Ingredients for Tandoori Paneer Calzone
For The Dough
¾ cup plain flour (maida)
½ tsp dry yeast
½ tbsp olive oil
½ tsp sugar
salt to taste
plain flour (maida) for rolling
For The Dough
¾ cup plain flour (maida)
½ tsp dry yeast
½ tbsp olive oil
½ tsp sugar
salt to taste
plain flour (maida) for rolling
To Be Mixed Into A Stuffing
1 cup chopped paneer (cottage cheese)
½ cup curds (dahi)
1 tsp chilli powder
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tbsp oil
1 tbsp besan (bengal gram flour)
salt to taste
1 cup chopped paneer (cottage cheese)
½ cup curds (dahi)
1 tsp chilli powder
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tbsp oil
1 tbsp besan (bengal gram flour)
salt to taste
Other Ingredients
1 tbsp oil for cooking
melted butter for greasing and brushing
1 tbsp oil for cooking
melted butter for greasing and brushing
Method For the dough
1. Combine 1 tbsp of lukewarm water, sugar and dry yeast in a bowl and mix well. Cover with a lid and keep aside for 5 minutes.
2. Combine the plain flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water.
3. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
1. Combine 1 tbsp of lukewarm water, sugar and dry yeast in a bowl and mix well. Cover with a lid and keep aside for 5 minutes.
2. Combine the plain flour, yeast-water mixture, olive oil and salt in a deep bowl and knead into a soft dough using enough water.
3. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
How to cook?
1. Heat a non-stick tava (griddle) with oil, cook the stuffing on a high flame for 5 minutes. Remove and keep aside.
2. Divide the stuffing into 10 equal portions. Keep aside.
3. Press the dough lightly to remove the air and divide the dough into 10 equal portions.
4. Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling.
5. Place a portion of the stuffing in the centre of the circle and spread it evenly.
6. Fold over to make a semi-circle and press the edges with help of a fork.
7. Place the stuffed calzone on a greased baking tray, brush the calzone with melted butter.
8. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
9. Serve immediately.
1. Heat a non-stick tava (griddle) with oil, cook the stuffing on a high flame for 5 minutes. Remove and keep aside.
2. Divide the stuffing into 10 equal portions. Keep aside.
3. Press the dough lightly to remove the air and divide the dough into 10 equal portions.
4. Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling.
5. Place a portion of the stuffing in the centre of the circle and spread it evenly.
6. Fold over to make a semi-circle and press the edges with help of a fork.
7. Place the stuffed calzone on a greased baking tray, brush the calzone with melted butter.
8. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
9. Serve immediately.
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