Paratha Calzone

Italian Fusion

Intermediate

Main Course

A view of Spinach & Ricotta Paratha Calzone on a plate

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Spinach & Ricotta
Paratha Calzone
– An Indo-Italian Fusion Delight

Name: Spinach & Ricotta ~Paratha Calzone~ – An Indo-Italian Fusion Delight
Total time: 175 min
Yield: 1
Cuisine: Italian Fusion
Ingredients: For the paratha dough:; 2 cups Aashirvaad High Fibre Atta with Multigrains; ½ cup All-purpose flour; 1 tsp Salt; 2 tbsp Yoghurt; 2 tbsp Vegetable oil; ¾ to 1 cup Warm water (as needed); 4 tbsp Ghee or oil for layering; For the spinach & ricotta filling:; 3 cups Fresh spinach (chopped); 1½ cups Ricotta cheese; 1 cup Mozzarella cheese (shredded); ½ cup Parmesan cheese (grated); 3 Garlic cloves (minced); 1 Egg; 1 tsp Dried oregano; 1 tsp Dried basil; ¼ tsp Red pepper flakes; to taste Salt and black pepper; a pinch Nutmeg (optional); For cooking:; 3-4 tbsp Ghee or oil for pan-frying; 1 egg beaten Egg wash

175 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg + Egg

Diet

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.

Step 1

Making the paratha dough

15 minutes (plus 1 hour resting)

Step 2

Preparing the spinach & ricotta filling

15 Minutes

Step 3

Rolling out the paratha calzone

10 Minutes

Step 4

Stuffing and shaping the paratha calzone

10 Minutes