Calzones as i know are pizza pockets with Italian stuffings. One can simply call it a “Pizza rolled inwards”. Today DSB deconstructs this recipe to simulate an “Indian Dal + Chapati” combination. We like to call thse “Mung Stuffed Calzone Buns”
This post is a simple, fuss free and straight forward post… just as the dish this post brings to your plate.
Indian “daily” meals get boring sometimes. I am sure many of you are shocked to read this. Having such a huge variety to choose from, how can anyone get bored? The truth is that our daily meals are nothing like what we are served in fancy-shmancy restaurants. North Indians like me would eat a simple “low oil – high protein lentils, stir fry vegetables and Chapatis (Indian flatbreads)” for a lunch/dinner. Many home cooks like me get this craving to make something simple yet amazing so that we do not have to cut down on our daily nutrition intake but get something fun to chew on 🙂
I am not a Mung dal person. I avoid using it in my kitchen but knowing its nutritional value, i am forced to think outside my box to incoporate this in our daily meals. Usually i sprout them for making use of them. I have tried various recipes with sprouted mung which have done well for me :
- Oriental Garden Samosa
- Asian style soupy noodles
- Phat Thai
- Momos with bean twist
- Thai- rice vermicelli in peanut sauce
- Mung sprout rava dosa (recipe coming soon)
Today, i wanted to create a simple dal+chapati menu but with a twist. The inspiration comes from the famous Calzone Buns. I used a whole wheat bread base and made a dry mung dal stuffing which transforms the form and tantalize the taste buds !
Mung Stuffed Calzone Buns
Mung Stuffed Calzone Buns
This recipe is divided into 2 components :
- Mung Lentil Stuffing
- Calzone Bun bread
Mung Lentil Stuffing
- 1 cup mung beans washed and soaked for 4-5 hours or overnight.
- 1 medium tomato, finely chopped
- 1 medium onion, finely chopped
- 2 tsp oil (vegetable, canola, olive, anything works)
- 1 inch ginger, grated
- 2-3 cloves of garlic, minced (optional)
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- Salt as per taste
- 1/2 tsp garam masala
- 1 tsp lemon juice
- 2 tsp chopped green coriander
Calzone Bun bread*
*For the Calzone bun dough, follow the same recipe as that used to make Bread. You can find the recipe for making the bread on my blog here.
I have also added some flax seeds to this dough to make it healthier. Feel free to make your own flavoured dough. If u feel more adventurous, try my Onion bread dough for these Calzones. The recipe for Golden Onion Bread can be found here
We will begin with kneading the dough for the Calzone buns and while it rests for rising, we will prepare our mung lentil stuffing.
- *For the Calzone bun dough, follow the same recipe as that used to make Bread. You can find the recipe for making the bread on my blog here. Once the dough is kneaded well, let it rest for about 2 hours.
- Meanwhile, let us prepare the Mung Lentil Stuffing. For this, take a Saute pan. In this, add in oil, cumin seeds and let the seeds splutter/crackle.
- Next, add in the chopped onion and saute on medium high till the onions are transparent. Now add in the ginger, garlic, green chili and chopped tomatoes in this. Add salt and garam masala and saute till the tomatoes are cooked a little and start to release their juices.
- Next, add in the soaked and drained Mung lentils and mix well. Cover the pan with a lid and let it simmer for about 15 minutes or till the mung lentils are al’dente. I prefer the mung al’dente here to add a bit of a crunch to my calzone buns but feel free to let it cook all the way and mash it if you want a paste like consistency.
- Once the mung lentils are done, shut the flame and let the stuffing cool down to room temperture. Add in the chopped coriander and lemon juice on top and mix well. Keep the stuffing aside.
- Now we will check the dough. After the dough has rested and risen for the first time, punch it down to release excess air. Now divide the dough into 8 -10 portions for separate Calzones.
- Taking 1 portion at a time, rolling it out to a thickness of 7-8 mm and a dia of about 4″. Take 2 tablespoons of stuffing (or the amount which can fit in easily) and put it on half of the dough disc. Cover the stuffed half with the other half and gently seal with your fingers. This will start resembling the half circle or calzone
- Now taking a fork, make indentation along the edges of the calzone and seal it firmly. Repeat the same for all the dough portions.
- Preheat the oven at 375 F.
- Once all the calzone buns are stuffed, let them rest for about 10 minutes. Next, arrange them on a pre-greased baking tray and bake for about 10-12 minutes or till the bread forms a light golden brown colour on top. You can put a wash of egg whites or butter on the top surface of the calzone buns while baking for a deeper, richer golden brown color. Mung Stuffed Calzone Buns are ready.
These calzone buns are god sent saviors. The mung beans tastes completely different when eaten this way and makes for a very interesting choice. These calzone buns are non-fussy and a great option for a “on the go ” Indian meal. I served this with a dollop of my famous mint-coriander chutney, tzatziki dip and pickled onions for a zinger meal ! Protein rich, power packed lunch with amazing flavours is ready to pack and go !