12 June 2012

Naan Calzone

'The Man Who' by Travis 

The helmet is off and I am now strangely at ease in East London, hidden away at the back of the house, on a quiet road away from the headache that is London. Honestly today has been a nightmare. Cycling from north to east was equally just as bad with horns, raging cars and buses that were swerving like snakes. I would normally blog when I am floating high up in the clouds and excitable, but unfortunately today I am just in a 'meh' mood. Eventually listening to Travis is slowly shaking the crap of the day off my shoulders. Funnily enough this album is on because 'Why does it always rain on me?' was sang loudly by a driver who kindly drove around a large puddle and saved my Topshop leggings getting drenched. 
Right let me get out of this sombre mood, check out this Viddy:


What is worth blogging about is the dish right at the top, how good does it look? Yummy and gorgeous. It's a cross between an aloo paratha and the classic calzone which I've been wanting to try for a while. Recently I've been craving calzone and switching to pizza as an easy option. Today the yeast packet at the back of the cupboard made an appearance, that's when I knew it was time to get a wriggle on. I also found that the action of kneading is also a mini workout for the wrists and fingers, might mention that to my boxing trainer this week - actually got a feeling he might just want the naan calzone!

▶ Here's the recipe for two large naan calzones:


I figured without a tandoor oven, the easiest way to make naan is to make bread as i would, and use milk and nigella seeds for a bit of authenticity.

250g plain flour
15g dried yeast (1 heaped teaspoon)
150ml warm milk
Pinch of salt
2 tsp nigella seeds

Quick Saag Aloo (spinach and potato)

If you wish you could add 3 large fresh tomatoes to this recipe. Add them before the potatoes.

2 large potatoes, peeled and diced.
200g wilted spinach
Half a teaspoon of mustard seeds
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1 crushed garlic clove
Small piece of ginger (about 2cm chunk) minced.
2 tbsps vegetable oil
Fresh coriander


First activate the yeast, and sometimes I really wish this was by a button! Warm milk in the microwave on a medium setting for about 20 seconds, then add yeast and leave for 20 minutes until bubbles form at the top.
: In a bowl combine flour, salt and nigella seeds. Pour in the yeast mixture and get your hands involved. Tip the bowl out on a work surface and get kneading for 3 solid minutes, use a phone with a timer!
: Then put dough back in a bowl, cover with a damp cloth and leave in a warm room, (I always opt for the boiler room) for about an hour until it has doubled in size.
: Meanwhile make the saag aloo by par boiling the diced potatoes, yes I know this is a big shortcut and rather cheeky, but hey it speeds things up! 
: Add vegetable oil in a pan, wait for 1 minute and add mustard seeds, when they pop add garlic and ginger.
: Tip in the potatoes after another minute, stir until each potato has been lathered in seeds. Add the powders.
: Time for the spinach in batches. Simmer for 15 minutes, taste and season. Then leave off the heat, sprinkle a bit of coriander and leave lid on.
: Preheat oven to 190°c.
: Check the naan dough and once risen, knock back (punch in an upward motion) for 2 minutes.
: Split the dough in half and roll one out to a circle (doesn't have to be perfect) fill with spinach and potato, and fold over. Seal by pressing hard around the edges, brush lightly with butter. Bake for 25 minutes until golden brown. Repeat this for the second.

Once out, brush again with butter and serve straight away with your chosen raita, chutney or sauce.


Favourite Song:
ê 'Writing To Reach You'