Tandoori Paneer Calzone Recipe (Paneer Calzone)

Ingredients

• 3/4 cup maida (plain flour)
• 1/2 tsp dry yeast
• 1/2 tbsp olive oil
• 1/2 tsp sugar
• salt (namak) to taste
• maida (plain flour) for rolling
• 1 cup chopped paneer (cottage cheese)
• 1/2 cup dahi (curd)
• 1 tsp red chilli powder
• 2 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tbsp oil
• 1 tbsp besan (gram flour)
• salt (namak) to taste
• 1 tbsp oil for cooking
• melted butter for greasing and brushing

Steps

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.
4. Heat a non-stick tava (griddle) with oil, cook the stuffing on a high flame for 5 minutes. Remove and keep aside.
5. Divide the stuffing into 10 equal portions. Keep aside.
6. Press the dough lightly to remove the air and divide the dough into 10 equal portions.
7. Roll a portion of the dough into 100 mm. (4”) diameter circle using a little plain flour for rolling.
8. Place a portion of the stuffing in the centre of the circle and spread it evenly.
9. Fold over to make a semi-circle and press the edges with help of a fork.
10. Place the stuffed calzone on a greased baking tray, brush the calzone with melted butter.
11. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes.
12. Serve immediately.