Stuffed Chana Puffs | Calzone with Indian Style Chole Filling

>>  Sunday, November 11, 2012

For the second day of cooking with Chickpea, I made these stuffed chana puffs. These make a great evening snack. You can make the channa much ahead and knead the dough in the morning. All you need is these things ready for you make a delicious evening snack. 

The puffs don't stay very crispy for long, so it's best to serve them right away. And these are not your regular puffs, in terms of having so many layers. But the layer is crispy and tastes great with chole.

I have been cooking with Kabuli channa so much that everybody at home are puzzled! No wonder, then ended up tasting different recipes.

These can also be called Calzone with Indian Style Chana filling. The dough is very much the pizza dough and can be made this way.

Stuffed Chole Puffs

Ingredients Needs:

For the puff dough

Maida / All purpose flour - 1 cup
Dry Yeast -1  tsp
Sugar - 1/2 tsp
Salt to taste
Ghee/ Butter as required to grease

For the chole

Kabuli Chana - 1 cup
Cloves - 2
Cinnamon - 1" 
Bay leaf - 1
Cumin Seeds - 1/2 tsp
Onions - 1 medium
Tomatoes - 1 medium
Ginger - 1"
Garlic - 3 cloves
Green chilies -2 long
Pomagrante Seeds 1 tsp
Tumeric powder a pinch
Chole Masala - 1 tsp
Coriander - Cumin powder - 1 tsp
Oil - 2 tbsp 
Salt to taste

How to make the Puffs

For the puff dough

In a lukewarm milk, mix in the yeast and sugar. Cover with lid. Once the yeast dissolves, mix this to the flour and knead to a soft dough. Add 1 tsp ghee and knead well. 

Cover with a wet muslin cloth and keep it aside. Divide into equal parts and roll out into small circles. 

For the chole

Wash and soak the Kabuli channa overnight. Change water couple of times, in a pressure cooker take the chana and cook till soft.

Heat the oil in a non stick pan, add the cloves, cinnamon, bay leaves, cumin seeds and onions and fry until the onions are light brown in colour.

Add the garlic paste, ginger, green chillies, tomatoes and cook for 2 minutes. Add salt and cook till the tomatoes are soft.

Add the pomegranate seed powder, turmeric powder, chana masala, coriander-cumin seed powder, cook for 2 minutes.

Add the Kabuli chana and cook for 5 minutes. Mash some slightly while cooking. 

How to proceed to make the puffs

Arrange the puffs on a large greased baking tray leaving a little room between each puff.

Place 1 tablespoon of chole in center of each puff and cover from one side. Press very well.

Leave the tray in a closed cupboard for 20 minutes.

Preheat the oven at 185 Deg C. Then bake these puffs for 10 mins. Then reduce the temp to 150 deg C and bake for 5 more mins.

Serve onion rings


This can be cooked on a tawa with ghee also

You can check out Jayanthi's way of making Calzone with chana filling

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 22


Prabha Mani November 11, 2012 at 8:17 PM  

That's a tasty stuffing.. Never taste Calzone..

Kitchen Queen November 11, 2012 at 8:24 PM  

Nice twist to calzone.

The Pumpkin Farm November 11, 2012 at 9:13 PM  

wow Valli, i was planning to try calzone for a long time, looks lovely

Gajus kitchen November 11, 2012 at 9:22 PM  

calzone with chole filling looks yummy and am sure it serves as a great tea time snack.

divya November 11, 2012 at 11:36 PM  


Priya November 12, 2012 at 2:45 AM  

Delicious stuffing, calzone looks prefect and will definitely satisfy my tastebuds.

Nivedhanams Sowmya November 12, 2012 at 7:56 AM  

love calzones!!! so versatile and delicious!!! i think them as tawa done or oven done samosas!!! nicely done valli!!
Ongoing Event - CWF - Whole Wheat Flour

Jayanthi November 12, 2012 at 10:53 PM  

Calzones look awesome. I need to try adding pomegranate seeds for chole next time. Thanks for adding my calzone link Valli.

Chef Mireille November 13, 2012 at 10:29 PM  

like your calzone version!

Pavani November 14, 2012 at 5:11 AM  

Indianized Italian treat.. looks delicious.

sushma November 17, 2012 at 10:14 AM  

NIce dish Valli. Calzone's look great

PJ November 17, 2012 at 6:08 PM  

The stuffing sounds delicious.Nice Indian twist :)

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