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Tejasvi Chandela
Nanzo is a samosa wrapped in naan. Chef Tejasvi Chandela shares the step-by-step recipe.
Preparation Time
10-15 Min
Cooking Time
20-22 Min
Meal Type
snack
Difficulty
MEDIUM
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
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.
