Indian-Inspired Cassoni: Romagna Flatbreads with Spiced Potatoes, Spinach and Paneer

A Romagna classic meets Indian-inspired flavours in this recipe for Indian cassoni, folded flatbreads filled with spiced potatoes, spinach and paneer.

The idea came about when I made homemade paneer, the fresh Indian cheese, for a recipe I had planned to try. I had already published the instructions for making paneer at home, but somehow the cassoni I made with it never made it onto the blog. It was time to put that right!

Cassoni, also known as crescioni, are a traditional Romagnola street food made by filling piadina dough, folding it over and cooking it on a hot griddle. The fillings can range from simple herbs and greens to more substantial combinations, and they are perfect for experimenting with flavours from other food cultures.

For this version, I added turmeric to the piadina dough, giving the flatbreads their lovely golden-yellow colour. Inside, potatoes and spinach are cooked with onion, garlic, fresh ginger and curry spices, then combined with paneer for a hearty, flavourful filling.

One important detail: the filling needs to be fairly dry before you use it. A little moisture is fine when serving the vegetables on their own, but too much liquid can make the dough difficult to seal and cook properly.

These Indian-inspired cassoni are a fun way to bring two food traditions together. They are delicious hot or warm, and they make a satisfying lunch or casual dinner.

Indian-Inspired Cassoni Recipe

Yield

8 cassoni

Prep time

About 30 minutes, plus time to prepare the piadina dough

Resting time

Follow the resting time specified in your piadina dough recipe

Cooking time

About 20 minutes for the filling, plus cooking the cassoni in batches

Ingredients

For the turmeric piadina dough

• 600 g traditional Romagnola piadina dough
• 3 tablespoons ground turmeric

For the filling

• 400 g potatoes
• 400 g spinach
• 300 g paneer
• 1 onion
• 1 cm fresh ginger, peeled and finely chopped
• 1 garlic clove
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• Fine salt, to taste
• 3 tablespoons olive oil

Method

1. Prepare the traditional Romagnola piadina dough according to your usual recipe, adding the 3 tablespoons of ground turmeric. Knead until the colour is evenly distributed, then allow the dough to rest as directed in the original recipe.
2. Finely chop the onion and garlic. Peel and finely chop the ginger.
3. Heat the olive oil in a large frying pan. Add the onion, garlic and ginger, followed by the curry powder and turmeric. Cook for a couple of minutes, stirring so the spices become fragrant without burning.
4. Peel the potatoes and cut them into small cubes of about 1 cm. Wash the spinach and roughly chop it.
5. Add the potatoes and spinach to the pan. Pour in a small glass of water, cover and cook over low heat for 15–20 minutes, or until the potatoes are tender. Add a little more water if necessary to prevent the vegetables from sticking.
6. Halfway through cooking, add the paneer cut into small cubes. Stir gently and continue cooking until the vegetables are tender and the flavours have combined.
7. Season with salt. Remove the lid and cook for a little longer, stirring as needed, until any excess liquid has evaporated. The filling should be moist but not watery. Leave it to cool slightly before assembling the cassoni.
8. Divide the piadina dough into portions of approximately 75 g. On a lightly floured work surface, roll each portion into a thin circle.
9. Place some filling in the centre of each circle, leaving a clear border around the edge. Fold the dough over to form a half-moon and press the edges together firmly. Seal them with the tines of a fork.
10. Heat a traditional piadina griddle ( we call it testo) or a heavy-based frying pan over medium heat. Cook the cassoni in batches, turning them as needed until the dough is cooked through and lightly golden on both sides. The pan should be hot but not smoking, so the outside doesn't burn before the dough cooks.
11. Serve hot or warm.

Notes

• Make the filling ahead. It can be prepared in advance and cooled before assembling the cassoni.
• Keep the filling dry enough. Excess liquid can soften the dough and make the edges difficult to seal.
• Homemade paneer: If you want to make your own, prepare it using a reliable homemade paneer recipe before starting the filling.
• Adjust the spices to taste. Curry powders vary in strength, so you can increase or reduce the amount to suit your preferences.
• Don't roll the dough too thickly. Thin dough gives the cassoni their characteristic balance between the flatbread and the filling.
• Cook over moderate heat. A pan that is too hot can scorch the turmeric-coloured dough before the inside is properly cooked.