Potato and Peas [Curry] Filled Rolls

For  Week 3, Blogging Marathon # 43, themed- Bookmarked recipes, I have chosen a recipe from Priya Suresh's blog. Though I have a lot of bookmarked recipes ready to be posted in my drafts, I needed something to bake for Aparna's we Knead to Bake group and I hardly bake anything these days. So it was a good chance to switch on the oven as well as make something for the kids..

I made a few changes in the ingredients  ,but kept the idea intact.I did not have whole wheat flour
and I discovered that just when I decided to make this one. I was totally surprised and I think this is the first time I have ever run out of wheat flour! So I used the one and a half cups of all purpose flour that I had. I used grated cheese instead of cheese slices and made a few changes in the seasoning for the potato curry.

I made this yesterday and when hubby came home he asked me from which bakery I had got this! I asked why he thought I got it from outside and he replied that it was because the shape was different and all the 4 rolls looks similar in shape and size and such things are usually found in bakeries!!Then I showed him the pics I had taken and he was really surprised!And,needless to say, the kids were delighted and enjoyed the warm rolls.

I was so happy that I could make something like this to impress the family! I just wish I had made extra...

I used:
Adapted from - Priya's Versatile Recipes
Makes - 4 rolls

All purpose flour - 1 1/2 cups
Instant yeast- 1/2 tablespoon
Luke warm water- 1/2 cup [see procedure]
Oil- 1/8 cup
Salt- 1/2 teaspoon
Sugar- 1/2 teaspoon

Other ingredients 

Milk for brushing
Oil for brushing
Sesame seeds for topping
Cheese for stuffing

Take the flour,yeast, sugar and salt in a bowl. Mix and add water,starting from 1/4 up.Add oil and knead. If it is too dry add a little more water.Don't add water in one go.Knead for 5 minutes and smear oil on the dough and place in a well oiled bowl. Cover and keep aside for 2 hours / till it doubles in volume.

Meanwhile, let us prepare the filling..

For the potato peas masala:

I used:

Potato -2 cut into cubes and boiled
Peas- a handful, boiled

Onion-1, chopped
Garlic and ginger- 1 tablespoon ,minced
Curry leaves- a few
Sambar powder- 1 teaspoon
Turmeric powder- a pinch
Salt to taste
Oil- 1 tablespoon
Finely chopped coriander leaves- 1 tablespoon

For the tempering

Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Kalonji - 1/2 teaspoon
Ajwain - 1/2 teaspoon

Heat oil in a pan and the tempering ingredients.As soon as the mustard pops, add the curry leaves, onion, ginger and garlic.Saute till the onion turns light brown. Add the peas, potato,turmeric powder, sambar powder, salt and mix well. Simmer for 5 minutes for the flavors to blend. Add coriander leaves, mix well and remove from heat. Set aside to cool.

Now the dough would have risen after 2 hours. Punch it down a couple of times and divide into 4 equal part.

Roll out a ball into a rectangular sheet and place the cheese on one end. Add a layer of the potato curry.

Roll it sealing the edges. From the center cut strip of the lower end and brush with the flour paste[ Mix a tablespoon of APF in water to make a thick paste]. Take each strip and place over the rolled surface as shown in the pic below.

Repeat the same with the remaining dough. Cover with a damp cloth and set aside for an hour.

During the last 10 minutes of the rise, pre heat the oven to 180 degree C. Brush the rolls with milk and sprinkle sesame seeds on top and press gently. Place in the pre heated oven and bake at 180 degree C for 20 minutes or till the top is brown.

Once the rolls are out of the oven, brush with butter and let it cool .

The rolls are ready to be served...


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Bon Appetit...

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