Calzones are Italian turnovers or more commonly folded pizza. They are usually filled with all the toppings that adorn a pizza but I’ve used chole as the filling. It’s totally fun to make and very tasty too. If you had to make calzone from scratch, you might need to start with a basic pizza dough recipe or take my route, semi-homemade cooking and use store-bought pizza dough. Pizza dough is so handy especially on busy nights and with the right filling they’ll transform a meal from “boring” to “delicious”. I’ve made Chole many times before, but have never tried to combine them with paneer. The filling was perfect and was slightly on the spicy side but we loved and relished every bite making this one of my best fusion recipes so far.
Coming to this post’s photographs.Taking food photographs with artificial lighting is a new learning curve for me, one that I detest and naturally postpone till I’m pushed to jump from the edge of a cliff. The fear of unknown and the unfamiliar settings in camera make me even more nervous. Daylight savings ended today, meaning we get an extra hour of sleep, loved it and I also loved how my dish turned out and that’s two in a row. As I was getting all excited to photograph this dish Mr.Sun had different plans and went home early and it was dark by the time I was ready standing with the camera. I dragged myself for plan B, taking pictures with strobe lighting thanks to my friend for letting me try their kit. The first one hour went in setting the light and adjusting my camera’s white balance and exposure and I was almost about to give up if not for my husband’s encouragement to take some pictures even if they weren’t as I expected. At last I shot these pictures in manual mode and I’m still not very happy with the results but these are the best I could manage to click. I’m sure I’ll be making this recipe again and will update with new pictures at a later time.
Heat oil in a pan, add fennel seeds and saute for a min. Add besan (gram flour/channa dal flour) and cook for a minute until they froth.
Grind tomato, green chillies, ginger-garlic paste into a fine paste. Add the paste to the pan,simmer and close the lid of the pan and cook for 10 minutes until the water evaporates and the gravy has thickened. . In a separate bowl make a paste of turmeric powder, red chilli powder, garam masala powder, channa masala powder with 1/4 cup of water.
Add the masala paste to the tomato paste in the pan and mix well. Add cooked chickpeas/garbanzo beans, fried paneer cubes, and salt. Combine and cook until the gravy has blended with the chickpeas and paneer resembles more of a dry curry. Garnish with coriander leaves. Let the gravy cool completely before using them as the filling.
I used store-bought pizza dough (Trader Joe’s brand) and I could make 4 medium-sized calzones with 1 package. Thaw the refrigerated dough as per the instructions and divide them into 4 equal parts. On a lightly floured surface, roll each dough into roughly 7 inches in diameter. Place about 1 1/2 to 2 tablespoons of the chole filling in the center.
Fold the dough covering the filling and press the edges to seal completely. Place the calzones on a baking sheet and lightly brush each of the calzones with olive oil. Bake in preheated 375F oven for 15 to 20 minutes until the top and bottom gets a golden brown color. Serve hot. Enjoy!!!
- Cooked Garbanzo Beans/Chick peas -- 1 1/2 cups
- Paneer -- 10 Oz (about 1 1/2 cups diced into cubes)
- Tomatoes -- 2 medium
- Green Chillies -- 1
- Ginger-garlic paste -- 1 Tbsp
- Turmeric Powder -- 1/4 tsp
- Chilli Powder -- 1 tsp
- Channa Masala Powder (Everest Brand) -- 1 Tbsp
- Garam Masala Powder -- 1 tsp
- Oil -- 2 Tbsp + some for shallow frying paneer
- Fennel Seeds -- 1 tsp
- Besan/Channa Dal Flour/Chickpea Flour -- 1 1/2 Tbsp
- Salt -- to taste
- Coriander Leaves -- 2 Tbsp (heaped)
- Shallow fry paneer cubes in oil and immediately soak them in a bowl of lukewarm water. This helps retain the softness in paneer. Keep aside.
- Grind tomatoes, green chillies, ginger-garlic paste into smooth paste. Keep aside.
- Heat oil in a pan, add 2 Tbsp of oil and when hot add fennel seeds. Add besan and cook them for a minute or until they froth in oil. Add ground tomato paste, simmer and cover the lid of the pan and cook for 10 minutes until the gravy has thickened and all the water from the gravy has evaporated.
- Meanwhile, in a small bowl make a paste of masala powders (turmeric powder, garam masala, chilli powder, channa masala powder) with 1/4 cup of water.
- Add the masala powder paste to the pan and mix well. Add cooked chick peas/garbanzo beans and fried paneer. Add salt and combine well and cook until the water in the gravy has evaporated and the curry resembles more or less like a dry curry. Garnish with coriander leaves and switch off the flame. Let the gravy cool completely before using it as the filling.
- I used store bought pizza (Trader Joe's brand) and I could make 4 medium sized calzones with 1 package. Thaw the refrigerated dough as per the instructions and divide them into 4 equal parts. On a lightly floured surface, roll each dough into roughly 7 inches in diameter. Place about 1 1/2 to 2 tablespoons of the chole filling in the center.
- Fold the dough covering the filling and press the edges to seal completely. Place the calzones on a baking sheet and lightly brush each of the calzones with olive oil. Bake in preheated 375F oven for 15 to 20 minutes until the top and bottom gets a golden brown color. Serve hot. Enjoy!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.