This spinach & ricotta paratha calzone combines the flaky, layered texture of Indian paratha with the Italian speciality of a generous cheese-and-spinach filling. You get a pan-fried dish instead of a traditional bake that is super comforting to bite into.
Ingredients
UNITSIngredients
For the paratha dough:
2 cupsAashirvaad High Fibre Atta with Multigrains
½ cupAll-purpose flour
1 tspSalt
2 tbspYoghurt
2 tbspVegetable oil
¾ to 1 cupWarm water (as needed)
4 tbspGhee or oil for layering
For the spinach & ricotta filling:
3 cupsFresh spinach (chopped)
1½ cupsRicotta cheese
1 cupMozzarella cheese (shredded)
½ cupParmesan cheese (grated)
3Garlic cloves (minced)
1Egg
1 tspDried oregano
1 tspDried basil
¼ tspRed pepper flakes
to tasteSalt and black pepper
a pinchNutmeg (optional)
For cooking:
3-4 tbspGhee or oil for pan-frying
1 egg beatenEgg wash
Follow
Directions
Description - Step 1
Making the paratha dough
Combine whole wheat flour, all-purpose flour, and salt in a large mixing bowl. Add yoghurt and 2 tablespoons of oil, and mix again. Gradually add warm water, a little at a time, and knead to form a dough that's slightly sticky but softer than regular roti dough. Knead for 5-7 minutes until elastic and smooth. Lightly oil your hands and the dough, place it in a covered bowl, and let it rest for at least 1 hour at room temperature.
Description - Step 2
Preparing the spinach & ricotta filling
Heat 1 tablespoon of oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 3-4 minutes until completely wilted. Remove from heat and let cool for 5 minutes. Squeeze out all excess moisture. If using frozen spinach, thaw completely and squeeze out all liquid. Roughly chop the cooked spinach. Mix ricotta cheese, mozzarella, parmesan, the cooked spinach, egg, oregano, basil, red pepper flakes, salt, black pepper, and nutmeg in a large bowl. Mix thoroughly until combined. Taste and adjust seasoning. Refrigerate until ready to use.
Description - Step 3
Rolling out the paratha calzone
Divide the rested dough into 6-8 equal portions and roll each into a smooth ball. On a lightly floured surface, take one dough ball and roll it out into a circle about 7-8 inches in diameter. Brush the entire surface generously with ghee or oil. Make a single cut from the centre to the edge of the circle. Starting from the cut edge, roll the dough into a cone shape, then flatten the cone from the top to create a layered disc. Cover and let it rest for 10 minutes.
Description - Step 4
Stuffing and shaping the paratha calzone
Roll out each disc again into a 6-7 inch circle. Place about ⅓ cup of the spinach-ricotta filling on one half of the circle, leaving a ½-inch border around the edge. Brush the border with egg wash. Fold the other half over the filling to create a half-moon shape. Press the edges firmly together and crimp with a fork or your fingers to seal completely. Repeat with the remaining dough and filling.
Description - Step 5
Pan-frying the paratha calzone
Heat a large skillet or tawa over medium heat. Once hot, reduce the heat to medium-low. Brush the surface with ghee or oil. Carefully place one paratha calzone on the skillet. Brush the top surface with egg wash. Cook for 3-4 minutes until the bottom is golden brown with darker spots. Flip carefully, then brush the cooked side with ghee or oil. Cook for another 3-4 minutes until the second side is golden and crispy. Gently press with the spatula to ensure it cooks evenly. Transfer to a plate and keep warm. Repeat with the remaining paratha calzones, and serve immediately.
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Intermediate
Main Course
