With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Mix together refined flour, soda bicarbonate, little salt, milk, 1 tbsp oil and knead into a soft dough. Apply 1 tsp oil on the dough and set aside.
Heat 1 tbsp oil in non-stick pan. Finely chop onion, add to the pan and sauté for 2-3 minutes.
Add soya granules, mushrooms and green capsicum and sauté for a minute. Add black pepper powder, 1 tsp red chilli flakes, mixed herbs, salt and mix well. Switch off the heat, and tomato concasse and mix well. Transfer the mixture into a bowl and set aside.
Preheat the oven at 180° C.
Divide the dough into 4 portions and roll out each into a 6 inch roti.
Place a portion of the stuffing in the center of each roti. Cut cheese into small cubes. Place a few cubes over the filling and sprinkle a pinch of red chilli flakes. Fold the roti into half to make a calzone. Seal the edges and make a pattern with the help of a fork.
Grease a baking tray with oil, brush some oil over the calzones and place them on the tray. Bake in a preheated oven for 16-18 minutes.
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