Nanzo By Chef Tejasvi Chandela

Name: Nanzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Fusion
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

Nanzo

Also known as - Nanzo

Tejasvi Chandela

Nanzo is a samosa wrapped in naan. Chef Tejasvi Chandela shares the step-by-step recipe.

Serves

Cooking Time

20-22 Min

Meal Type

savoury

Preparation Time

10-15 Min

Difficulty

MEDIUM

View step by step

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

1
In a bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
2
Add curd, milk, vegetable oil and mix well.
3
Knead the mixture to form a dough. Rest the dough for 10 mins.
4
Heat butter in a pan. Add chopped onions, chopped ginger, chopped green chilli, green peas and saute.
5
Add asafoetida, red chilli powder, turmeric powder, red chilli powder, coriander powder, garam masala, water and mix well.
6
Add boiled and mashed potatoes, salt, chopped coriander and mix well.
7
Roll the dough into a thick sheet using the rolling pin. Cut small discs of the sheet using a cutter.
8
Place the filling on the discs and fold them.
9
Seal the ends of the nanzos using a fork.
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
Bake the nanzo in a preheated oven at 180 C for 20 mins. Serve the nanzo with tomato ketchup.

STEP BY STEP

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

Add curd, milk, vegetable oil and mix well.

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

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

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

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

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

Place the filling on the discs and fold them.

Seal the ends of the nanzos using a fork.

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

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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Nanzo By Chef Tejasvi Chandela