Spiced Pea Potato Rolls: A Delicious & Easy Recipe

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Spiced Pea Potato Rolls, a symphony of flavors and textures, are about to become your new favorite snack or side dish! Imagine biting into a perfectly golden, crispy exterior, giving way to a soft, fluffy interior bursting with the earthy sweetness of peas and potatoes, all warmed by a delicate blend of aromatic spices. Are you already drooling? I know I am just thinking about them!

These delightful rolls have roots in various culinary traditions, drawing inspiration from Indian samosas and British pasties. The combination of potatoes and peas is a classic pairing in many cultures, often representing comfort and nourishment. While the exact origin of Spiced Pea Potato Rolls is debated, their popularity is undeniable, spanning continents and generations.

What makes these rolls so irresistible? It’s the perfect balance of savory and subtly sweet. The creamy potatoes complement the slightly sweet peas, while the spices add depth and complexity. They are incredibly versatile, perfect as an appetizer for parties, a satisfying snack on the go, or a delicious accompaniment to your favorite meal. Plus, they are surprisingly easy to make, making them a winner in my book! Get ready to experience a taste sensation that will leave you wanting more!

Spiced Pea Potato Rolls this Recipe

Ingredients:

  • For the Dough:
    • 3 cups all-purpose flour, plus more for dusting
    • 1 teaspoon instant dry yeast
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1 ½ cups warm milk (105-115°F)
    • 2 tablespoons vegetable oil, plus more for greasing
  • For the Spiced Pea and Potato Filling:
    • 2 medium potatoes, boiled, peeled, and mashed
    • 1 cup frozen peas, thawed
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 2-3 green chilies, finely chopped (adjust to your spice preference)
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon turmeric powder
    • ½ teaspoon garam masala
    • ¼ teaspoon red chili powder (optional, for extra heat)
    • 2 tablespoons vegetable oil
    • Salt to taste
    • Fresh cilantro leaves, chopped, for garnish
    • 1 tablespoon lemon juice
  • For the Egg Wash (Optional):
    • 1 large egg, beaten
    • 1 tablespoon milk or water
  • For Topping (Optional):
    • Sesame seeds
    • Nigella seeds (kalonji)

Preparing the Dough:

Okay, let’s get started with the dough. This is the foundation of our delicious rolls, so we want to make sure it’s perfect. Don’t worry, it’s easier than it sounds!

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant dry yeast, sugar, and salt. Make sure everything is well combined. This helps distribute the yeast evenly throughout the flour.
  2. Add Wet Ingredients: Gradually add the warm milk and vegetable oil to the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms. The dough will seem a bit sticky at first, and that’s perfectly fine.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of milk at a time. You’ll know it’s ready when it springs back when you poke it.
  4. First Rise: Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is crucial for a light and airy roll.

Making the Spiced Pea and Potato Filling:

While the dough is rising, let’s prepare the flavorful filling. This is where the magic happens, and the aroma will fill your kitchen!

  1. Prepare the Potatoes: If you haven’t already, boil the potatoes until they are tender. Peel them while they are still warm (be careful!) and mash them well. Set aside.
  2. Sauté Aromatics: Heat the vegetable oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. This step is important to develop the sweetness of the onions.
  3. Add Ginger, Garlic, and Chilies: Add the minced garlic, grated ginger, and finely chopped green chilies to the pan. Sauté for another minute until fragrant. Be careful not to burn the garlic.
  4. Add Spices: Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder (if using) to the pan. Sauté for 30 seconds, stirring constantly, until the spices release their aroma. This is called “blooming” the spices and it really enhances their flavor.
  5. Incorporate Peas and Potatoes: Add the thawed peas and mashed potatoes to the pan. Mix well to combine all the ingredients. Cook for 5-7 minutes, stirring occasionally, until the filling is heated through and the flavors have melded together.
  6. Season and Finish: Season the filling with salt to taste. Stir in the chopped fresh cilantro and lemon juice. Mix well and remove from heat. Let the filling cool slightly before using.

Assembling the Spiced Pea Potato Rolls:

Now for the fun part – putting everything together! This is where your creativity can shine.

  1. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
  2. Divide the Dough: Divide the dough into 12-16 equal pieces. You can use a kitchen scale for accuracy, but eyeballing it works too.
  3. Roll Out the Dough: Take one piece of dough and roll it out into a circle or oval, about 4-5 inches in diameter. The thickness should be about ¼ inch.
  4. Fill the Dough: Place a generous spoonful (about 2-3 tablespoons) of the spiced pea and potato filling in the center of the dough circle.
  5. Shape the Rolls: There are a few ways you can shape the rolls:
    • Simple Round Rolls: Bring the edges of the dough circle up and over the filling, pinching them together to seal. Make sure the filling is completely enclosed. Gently roll the sealed ball between your palms to form a smooth round roll.
    • Half-Moon Rolls: Fold the dough circle in half over the filling, forming a half-moon shape. Pinch the edges together to seal. You can crimp the edges with a fork for a decorative touch.
    • Braided Rolls: Roll out the dough into an oval. Make slits along both sides of the oval, leaving the center intact. Spread the filling down the center. Fold the strips of dough over the filling, alternating sides, to create a braided effect.
  6. Place on Baking Sheet: Place the shaped rolls on a baking sheet lined with parchment paper. Leave some space between each roll to allow for expansion during baking.
  7. Second Rise: Cover the baking sheet with a clean kitchen towel and let the rolls rise for another 20-30 minutes. This second rise will make them even lighter and fluffier.

Baking the Spiced Pea Potato Rolls:

Almost there! The final step is baking these beauties to golden perfection.

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even baking.
  2. Prepare Egg Wash (Optional): In a small bowl, whisk together the egg and milk or water. This will give the rolls a beautiful golden-brown color.
  3. Brush with Egg Wash (Optional): Gently brush the tops of the rolls with the egg wash. This step is optional, but it adds a lovely sheen and richness.
  4. Sprinkle with Toppings (Optional): Sprinkle the tops of the rolls with sesame seeds or nigella seeds (kalonji), if desired. These add a nice visual appeal and a subtle nutty flavor.
  5. Bake the Rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through. The baking time may vary depending on your oven, so keep an eye on them.
  6. Cool and Serve: Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving. They are best enjoyed warm!

Tips and Variations:

  • Spice Level: Adjust the amount of green chilies and red chili powder to suit your spice preference. If you’re not a fan of spicy food, you can omit them altogether.
  • Vegetable Variations: Feel free to add other vegetables to the filling, such as carrots, cauliflower, or beans.
  • Cheese: For a cheesy twist, add some grated cheese (like cheddar or mozzarella) to the filling.
  • Herbs: Experiment with different herbs, such as mint or parsley, in the filling.
  • Vegan Option: To make these rolls vegan, use plant-based milk and oil for the dough and filling. You can also skip the egg wash or use a plant-based milk wash instead.

    Spiced Pea Potato Rolls

    Conclusion:

    And there you have it! These Spiced Pea Potato Rolls are more than just a side dish; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try for anyone looking to add a little excitement to their meals. The combination of the earthy potatoes, sweet peas, and warm spices creates a symphony of tastes that will have you reaching for seconds (and maybe even thirds!).

    But why is this recipe so special? It’s the perfect balance of comfort food and adventurous flavors. The mashed potatoes provide a familiar, comforting base, while the peas add a touch of sweetness and freshness. The spices, oh, the spices! They’re what truly elevate these rolls to the next level. The cumin, coriander, and garam masala create a warm, inviting aroma and a complex flavor profile that’s both satisfying and intriguing. Plus, they are surprisingly easy to make!

    Serving Suggestions and Variations:

    These Spiced Pea Potato Rolls are incredibly versatile. They’re fantastic served warm with a dollop of plain yogurt or a cooling raita. Imagine them alongside a hearty lentil soup or a flavorful curry – the perfect complement to soak up all those delicious sauces. They also make a wonderful addition to a vegetarian platter, adding a touch of spice and substance.

    But don’t stop there! Feel free to experiment with different variations to make this recipe your own.

    * Spice it up: If you’re a fan of heat, add a pinch of cayenne pepper or a finely chopped green chili to the potato mixture.
    * Add some greens: Stir in some chopped spinach or kale for an extra boost of nutrients and a vibrant green color.
    * Cheese, please!: A sprinkle of grated cheddar or mozzarella cheese on top before baking adds a cheesy, melty goodness that’s hard to resist.
    * Herb it up: Fresh herbs like cilantro, mint, or parsley can add a bright, fresh flavor to the rolls.
    * Make them ahead: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. Simply shape the rolls and bake them when you’re ready to serve.

    These Spiced Pea Potato Rolls are also a fantastic way to use up leftover mashed potatoes. So, next time you have some leftover spuds, don’t let them go to waste! Transform them into these flavorful rolls and impress your family and friends.

    I’m confident that you’ll love these rolls as much as I do. They’re a crowd-pleaser, a conversation starter, and a guaranteed way to add a little spice to your life. The best part is that this recipe for Spiced Pea Potato Rolls is easily customizable to your own taste preferences.

    So, what are you waiting for? Get into the kitchen and give this recipe a try! I’m eager to hear about your experience. Did you make any variations? What did you serve them with? What did your family think? Share your photos and comments on social media using #SpicedPeaPotatoRolls. I can’t wait to see your creations! Happy cooking!

    Spiced Pea Potato Rolls: A Delicious & Easy Recipe

    Savory spiced pea and potato filled rolls, perfect for a snack, side dish, or light meal. These homemade rolls are bursting with flavor and have a soft, fluffy texture.

    Prep Time45 minutes
    Cook Time30 minutes
    Total Time165 minutes
    Category: Lunch
    Yield: 12-16 rolls
    Save This Recipe

    Ingredients

    • 3 cups all-purpose flour, plus more for dusting
    • 1 teaspoon instant dry yeast
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1 ½ cups warm milk (105-115°F)
    • 2 tablespoons vegetable oil, plus more for greasing
    • 2 medium potatoes, boiled, peeled, and mashed
    • 1 cup frozen peas, thawed
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 inch ginger, grated
    • 2-3 green chilies, finely chopped (adjust to your spice preference)
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon turmeric powder
    • ½ teaspoon garam masala
    • ¼ teaspoon red chili powder (optional, for extra heat)
    • 2 tablespoons vegetable oil
    • Salt to taste
    • Fresh cilantro leaves, chopped, for garnish
    • 1 tablespoon lemon juice
    • 1 large egg, beaten
    • 1 tablespoon milk or water
    • Sesame seeds
    • Nigella seeds (kalonji)

    Instructions

    1. Prepare the Dough:
      1. In a large mixing bowl, whisk together the flour, instant dry yeast, sugar, and salt.
      2. Gradually add the warm milk and vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
      3. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. Add flour or milk as needed to adjust consistency.
      4. Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
    2. Make the Spiced Pea and Potato Filling:
      1. Boil, peel, and mash the potatoes. Set aside.
      2. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
      3. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
      4. Add the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder (if using). Sauté for 30 seconds, stirring constantly.
      5. Add the thawed peas and mashed potatoes to the pan. Mix well to combine. Cook for 5-7 minutes, stirring occasionally, until heated through.
      6. Season with salt to taste. Stir in the chopped cilantro and lemon juice. Mix well and remove from heat. Let the filling cool slightly.
    3. Assemble the Rolls:
      1. Punch down the risen dough. Turn it out onto a lightly floured surface.
      2. Divide the dough into 12-16 equal pieces.
      3. Roll out one piece of dough into a circle or oval, about 4-5 inches in diameter and ¼ inch thick.
      4. Place a generous spoonful (about 2-3 tablespoons) of the spiced pea and potato filling in the center of the dough circle.
      5. Shape the rolls:
        • Simple Round Rolls: Bring the edges of the dough circle up and over the filling, pinching them together to seal. Gently roll the sealed ball between your palms to form a smooth round roll.
        • Half-Moon Rolls: Fold the dough circle in half over the filling, forming a half-moon shape. Pinch the edges together to seal. You can crimp the edges with a fork for a decorative touch.
        • Braided Rolls: Roll out the dough into an oval. Make slits along both sides of the oval, leaving the center intact. Spread the filling down the center. Fold the strips of dough over the filling, alternating sides, to create a braided effect.
      6. Place the shaped rolls on a baking sheet lined with parchment paper, leaving space between each roll.
      7. Cover the baking sheet with a clean kitchen towel and let the rolls rise for another 20-30 minutes.
    4. Bake the Rolls:
      1. Preheat your oven to 375°F (190°C).
      2. In a small bowl, whisk together the egg and milk or water (for egg wash).
      3. Gently brush the tops of the rolls with the egg wash (optional).
      4. Sprinkle the tops of the rolls with sesame seeds or nigella seeds (kalonji), if desired.
      5. Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
      6. Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving.

    Notes

    • Spice Level: Adjust the amount of green chilies and red chili powder to suit your spice preference.
    • Vegetable Variations: Feel free to add other vegetables to the filling, such as carrots, cauliflower, or beans.
    • Cheese: For a cheesy twist, add some grated cheese (like cheddar or mozzarella) to the filling.
    • Herbs: Experiment with different herbs, such as mint or parsley, in the filling.
    • Vegan Option: To make these rolls vegan, use plant-based milk and oil for the dough and filling. You can also skip the egg wash or use a plant-based milk wash instead.
    • The dough should be soft and elastic after kneading. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of milk at a time.
    • Make sure the filling is cooled slightly before using to prevent the dough from becoming soggy.
    • The baking time may vary depending on your oven, so keep an eye on the rolls and adjust accordingly.

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