Naan Pockets

Being from an Italian family, it’s probably pretty obvious that we ate a lot of Italian food. Then one day I discovered Indian food and my mind was blown! New spices and aromas out the ying yang! It has since become one of my favorite foods. I love the curry, I love the Naan, and I love the spice! I wanted my two delicious worlds to collide. So voila, Indian Calzones! Maybe its more of a Hot Pocket… either way, they are amazing and spicy! I’m about to go eat another.


1 Sweet Potato
1 Can Chickpeas
1/2 Onion
2 c. Kale
1 c. Water
2 Garlic Cloves
2 tbs. Flour
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Cayenne Pepper
1 tsp. Curry Powder
Pinch of Salt

Below is a naan recipe I’ve been using for years. If it ain’t broke don’t fix it, am I right? Double this naan recipe to have enough dough for all the filling.

Begin by chopping the onions and garlic and sautéing them untill they are golden brown. Just before they are about to be done, add the diced sweet potatoes and slightly brown them. Once the potatoes begin to brown, throw in the two cups of kale and one cup of water. Add the seasoning (garlic powder, salt, pepper, cayenne pepper) and cover the pan. Allow it to simmer for fifteen minutes.

After everything has cooked down, add the can of chickpeas and two tablespoons of flour. Continue to stir until the mixture begins to thicken (Add more water or flour depending on what is needed).

Preheat the oven to 350 degrees. Prepare the dough. Once the mixture forms a ball, roll out on a floured surface and cut the dough into rectangles. Place a spoon full of potato mixture on one side of the rectangle. Fold the other side over and pinch close. Make sure not to over fill. Place the pockets on a parchment paper covered baking sheet and bake for twenty