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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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Cooking Time

20-22 Min

Meal Type


Preparation Time

10-15 Min



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    • 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


  1. 1

    In a bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
  2. 2

    Add curd, milk, vegetable oil and mix well.
  3. 3

    Knead the mixture to form a dough. Rest the dough for 10 mins.
  4. 4

    Heat butter in a pan. Add chopped onions, chopped ginger, chopped green chilli, green peas and saute.
  5. 5

    Add asafoetida, red chilli powder, turmeric powder, red chilli powder, coriander powder, garam masala, water and mix well.
  6. 6

    Add boiled and mashed potatoes, salt, chopped coriander and mix well.
  7. 7

    Roll the dough into a thick sheet using the rolling pin. Cut small discs of the sheet using a cutter.
  8. 8

    Place the filling on the discs and fold them.
  9. 9

    Seal the ends of the nanzos using a fork.
  10. 10

    Place the nanzos on a lined baking tray and give them a milk wash. Sprinkle some poppy seeds and sesame seeds on top.
  11. 11

    Bake the nanzo in a preheated oven at 180 C for 20 mins. Serve the nanzo with tomato ketchup.

Nanzo is a samosa wrapped in naan and shaped like calzone pockets. Calzone is an Italian oven-baked folded pizza also known as turnover. 

Here, the chef makes a dough with both all-purpose flour and whole wheat to give it a texture like pizza and fills it with the all-time favourite stuffing of samosas – potatoes and onions cooked in dry powdered masalas.

The baked calzone pocket-shaped Nano is flaky, crusty, and a unique dish that will impress your guests with its innovativeness and taste.

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