My first few attempts at baking bread were pathetic at the best. A good friend of mine came to my rescue and got me started on baking good bread. She is an excellent cook and it was her spicy potato filled rolls that got me dreaming of baking bread. She came home one morning and gave me a hands-on demonstration on making them. I shall never forget that first experience of making my won bread. Today I’m sharing my Spicy Potato Pea Bolsos or Pockets, which are a version of those rolls.
This month’s Bread Baking Day theme was announced as “Bread And Potatoes“, and the perfect occasion for these Spicy Potato Pea Bolsos or Pockets. I knew it was time to post those rolls of hers. I do make these rolls on and off, and the potato filling I use tends to change somewhat depending on what vegetables I have on hand. So there are no hard and fast rules for the filling you can use to make these filled bread rolls. Mine is a typical Indian “potato masala” filling that’s spicy and the kind you would use for samosas or bondas.
Potatoes form the bulk of this spicy masala filling. Other vegetables include peas, carrots, cauliflower and onion. The onions are chopped and sautéed first. The other vegetables are steam cooked till soft and mashed together really well but not to a puree. This mashed vegetable is added to the onions with salt and spices and cooked together to make the filling.
I was going through my copy of the Tassajara Bread Book a few days back. I came across a recipe for Ricotta Olive Bolsos. “Bolso (masculine form)” (or bolsa-feminine form) means pocket/ bag in Spanish and Portuguese. Bolsos also refer to small pocket breads with filling in them., a sort of baked sandwich. These Spicy Potato Pea Bolsos or Pockets are very good and filling. They make a nice meal with a salad or soup, or a filling snack and very convenient to pack in lunch boxes or for a picnic.
I have adapted the dough for these Bolsos from the Tassajara Bread Book whie the filling is my own. This dinner roll dough can also be used to make these rolls.
Note : This post was first published in February, 2009 and has since been updated with text and images.
Spicy Potato Pea Bolsos or Pockets
For the dough :
- 1 tsp dry active yeast
- 3/4 cup warm water
- 1/4 cup skimmed milk powder
- 1/2 tbsp honey
- 1 tsp salt
- 3/4 cup oat flour
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
For the filling :
- 2 cups roughly mashed potatoes
- 1/2 cup frozen peas
- 1 onion finely chopped
- 1 1/2 tsp minced ginger or paste
- 1/2 tsp garlic paste
- 1 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 1/2 tsps coriander powder
- 1 tsp cumin powder
- 1 1/2 tsps garam masala
- to taste salt
- 1 or 2 green chillies chopped
- 1 to 2 tbsps fresh coriander leaves chopped
- For the dough : I don't get oat flour here, so I powdered rolled oats in my grinder and used this. Dissolve the honey and the yeast in the warm water and allow the yeast to prove. Put all the other ingredients for the dough in the food processor (or in a bowl, if kneading by hand) and run a couple of times to mix well.
- Pour in the yeast-honey mixture and enough water to make a soft, smooth and elastic dough. Shape into a ball and place in a well-oiled bowl, turning the ball of dough so it is coated with the oil. Cover and allow to rise till double in volume (about an hour).
- For the filling : Do not mash the potatoes into a paste. Just mash well, till slightly lumpy. You can do this by breaking up each boiled potato by hand. About 5 to 6 medium sized potatoes should give you approximately 2 cups mashed potatoes.
- You can make this filling while the dough is rising, or make it the previous day and refrigerate it.
- In a pan, heat the oil and add the mustard seeds. When they splutter, add the ginger and the garlic paste and sauté for half a minute. Then add the onions and chopped chillies, and sauté till they are translucent and beginning to turn golden.
- Now add the turmeric, coriander, cumin and garam masala powders and sautxe9 for a minute on low heat. Add a quarter cup of water, stir and add the frozen peas and the salt. Simmer for a couple of minutes till they're cooked. Add the mashed potatoes and mix well, cooking for about two minutes. Turn off the heat. Add the chopped coriander and mix well again.
- Let it cool. Then divide this filling into 6 equal portions. Each portion will measure about 2 to 3 tbsps.
- To make the bolsos : Divide the dough into 6 equal portions. On a lightly floured surface, take one piece of dough and roll out into an approximately 4" by 4" square (or a circle). Place one portion of filling on one half of the dough square/ circle leaving about 1/4" of dough free at the edges. Moisten this edge with water and fold the unfilled half over the filling. Seal the edges by pinching together well so that it doesn't open up while baking. Place with the pinched seam down and you should have an ovoid shaped roll.
- Repeat with the remaining dough and filling, cover and allow to rise slightly for 20 minutes. Brush with milk (or egg wash) and place on a greased sheet. Bake at 200C (400F) for 20 to 25 minutes till done and golden brown in colour. Cool on a rack and serve.