Of all the unlikely (but seriously awesome) items that make a delicious calzone stuffing, pindi chhole probably rocks the list! Which is why Chef Saransh Goila has shared this easy flavourful recipe that serves 6, and will guarantee some satisfied lip-smacking at the end.
1 cup Kabuli Chana (Chickpeas), soaked overnight
1 Tea Bag
1 Boiled Potato
1 teaspoon Kasoori Methi (Dried Fenugreek)
8 pieces Amla (Indian Gooseberry)
2 teaspoons Magaz (Melon Seeds)
3 tablespoons Chana Masala
Chana Masala Mix
You require these ground spices for a home made mix:
Kali Mirch (Black Pepper)
Bhuna Jeera (Ground Cumin)
Kala Namak (Black Salt)
Kashmiri Mirch (Kashmiri Chili)
Big Elaichi (Cardamom)
Small Elaichi (Cardamom)
Tej Patta (Bay leaf)
Ajwain (Carom seeds)
4 tablespoons Ghee
Salt to taste
1 tablespoon Coriander powder
2 teaspoon Cumin powder
2 teaspoon Chaat masala
3-4 pieces Green Chillies, slit vertically
2 tablespoons Fresh Plum puree
1 teaspoon Black Salt
1 inch Ginger, julienned
½ cup grated cheese
Kulcha (base for calzone):
3 cups Maida (all purpose flour)
1/2 teaspoon Baking powder
1/4th teaspoon Baking Soda
Salt to taste (approx. 1 tsp)
1/2 cup Yoghurt
1 tbsp. Ghee
Soak the chana (chickpeas) overnight. Now boil the chana with a tea bag, salt and amlas until fully cooked for approximately 30 minutes. Strain this chana. Save some of the leftover liquid.
For the chana masala, simply mix all the spices together. Add chaat masala, black salt, cumin powder, coriander powder, melon seeds, kasoori methi, green chilli, ginger, plums puree and the cubed potato.
Now, bring the ghee to a smoking point. Basically as you heat it, you’ll see a lot of smoke coming out of it. Add this smoking ghee to the chana mixture that was made. Let the spices cook in this hot ghee. Then, put it on the stove and add half cup of leftover liquid and let it simmer for 5 - 7 mins. Your pindi chhole is ready.
Kulcha (Base for calzone)
Make a kulcha dough by sifting the flour, salt, baking soda and baking powder together. Whisk yoghurt and 3/4th cup water together. Add ghee to the flour with the yoghurt, then knead it to make a semi-soft dough. Let it proof (allow to ferment) for 1 hour.
Now take 50g of this dough, and roll it out like a 8" pizza. On one half of the pizza add your pindi chhole mix as well as some grated cheese. Fold the pizza from the top into a half moon shape. Pinch and seal the ends.
Bake this chhole calzone in an oven for 20 mins on 180 C. Brush it with ghee and serve hot.
Prep Time: 20 minutes
Total Time: 60 minutes
Check out other easy-peasy vegetarian recipes here: Start with a yummy mango curry.
Contact HuffPost India