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Nanzo By Chef Tejasvi Chandela
Also known as - Nanzo
Nanzo is a samosa wrapped in naan. Chef Tejasvi Chandela shares the step-by-step recipe.
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INGREDIENTS
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
salt to taste
1/2 cup curd
6-8 tbsp milk
2 tbsp vegetable oil
1 tbsp butter
1 cup diced onions
1 tbsp diced ginger
1/2 chopped green chilli
1/2 cup green peas
1/2 tsp asafoetida
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
water as required
500 gms boiled potatoes
chopped coriander as required
PREPARATION
- In a bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
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- Add curd, milk, vegetable oil and mix well.
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- Knead the mixture to form a dough. Rest the dough for 10 mins.
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- Heat butter in a pan. Add chopped onions, chopped ginger, chopped green chilli, green peas and saute.
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- Add asafoetida, red chilli powder, turmeric powder, red chilli powder, coriander powder, garam masala, water and mix well.
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- Add boiled and mashed potatoes, salt, chopped coriander and mix well.
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- Roll the dough into a thick sheet using the rolling pin. Cut small discs of the sheet using a cutter.
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- Place the filling on the discs and fold them.
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- Seal the ends of the nanzos using a fork.
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- Place the nanzos on a lined baking tray and give them a milk wash. Sprinkle some poppy seeds and sesame seeds on top.
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- Bake the nanzo in a preheated oven at 180 C for 20 mins. Serve the nanzo with tomato ketchup.
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