Turkish Gozleme with an Indian twist

The foodie in me is becoming more impatient by the day with the ongoing lockdown to prevent the spread of COVID-19. While surfing through unrelated matter online, I came across the name Gozleme, a Turkish snack and street food primarily made of cheese and spinach filling, or ground lamb/beef filling. It instantly piqued my interested. However, with a quick scan of the kitchen, I realised that I didn’t have some other ingredients used in the traditional recipe. Therefore I improvised, and substituted them with desi alternatives.

Disclaimer: This is not the traditional Gozleme recipe.

Here’s how my Gozleme inspired dish looked

These crispy snacks have become my new favourite!


Rice flour
All purpose flour/Maida
Oil/Ghee for frying
Paneer – 2tbsp
Potatoes – 1 medium
Capsicum – 1 tbsp
Onion – 1 medium
Coriander leaves (optional) – 1 tbsp
Cheese – 2tbsp
Sal and pepper to taste


  • Add the rice flour and maida in a large bowl, add 1tsp oil and mix well. Add lukewarm water little by little and make a dough and let it rest for the time you prepare the filling.
  • Finely grate the potatoes and blanch them. Them drain the water well and set aside.
  • Toss grated paneer, finely chopped capsicum, finely chopped onion, and coriander leaves in a bowl. To this, add the potato. Season the filling with salt, pepper, and chilli flakes/green chillis.
  • Divide the dough into 4 equal parts, and roll out rotis.
  • Place a roti on a flat surface, add a spoonful of yoghurt and spread it evenly.
  • Place 2 tbsp of the filling in the centre and fold the sides like shown below.
  • Now seal the filling in the roti using the yoghurt. The finished product will look like an envelope.
  • Pan fry them in ghee until golden brown and slightly crunchy on the edges.
  • Serve hot with tomato ketchup/ mint chutney/ or a spicy yoghurt dip. Bon appétit! 🙂

Things to note

  • The use of rice powder ensures that the crust is crispy
  • You can choose to use spinach (like the traditional recipe); spinach, garlic and paneer go very well together.
  • I used a thin layer of yoghurt on the base to make the insides soft and succulant. Yoghurt also acts as a brilliant sealant for this snack.
  • Use a cheese grater to grate the potatoes and paneer. Since we are not cooking the filling, the ingredients must be as thinly grated as possible. So when we pan fry the gozlemes, the ingredients inside get cooked through and through from the heat.
  • If you choose to use a meat filling make sure to cook the filling well.

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