Servings: 12 rolls
Equipment
- Baking pan 9×13-inch
Ingredients
For the potato–pea filling
- 2 large potatoes boiled, peeled, and cut into small cubes
- ½ cup green peas fresh or frozen
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 small onion finely chopped
- 1-2 green chilies finely chopped (optional)
- 1 teaspoon ginger–garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- Salt to taste
- 2 tablespoons fresh cilantro chopped
For the bread dough
- 3 cups all-purpose flour
- 2¼ teaspoons instant yeast 1 packet
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter softened (or neutral oil)
- 1 cup warm milk 105-115℉, plus 1–2 tablespoons more if needed
For finishing
- 2 tablespoons milk for brushing before baking
- 1-2 tablespoons butter melted, for brushing after baking
Instructions
Prepare the filling:
- Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle. Add the onion and cook until softened. Add the chilies and ginger–garlic paste; sauté 1–2 minutes.
- Mix in turmeric, coriander, garam masala, red chili powder, and salt. Stir in potato cubes and peas, tossing gently so potatoes don’t mash.
- Cook 2–3 minutes until well coated and dry. Remove from heat, stir in cilantro, and let cool completely.
Make the dough:
- In a mixing bowl, combine flour, yeast, sugar, and salt. Add butter and warm milk. Knead until smooth and elastic, 8-10 minutes by hand or 5-6 minutes with a stand mixer. The dough should be soft but not sticky; add 1-2 tablespoons more milk only if needed.
- Place the dough in a lightly oiled bowl. Cover and let the dough rise until it has doubled in size, about 60-90 minutes.
Fill and shape:
- Punch down the dough and divide it into 12 equal pieces. Flatten each into a disc.
- Add 1–1½ tablespoons of the potato–pea filling, and pinch to seal. Shape into smooth balls, seam side down.
- Arrange filled dough balls in a greased or parchment-lined 9×13-inch pan in a 3×4 grid. Cover and let rise 30-45 minutes, until puffy and touching.
Bake and finish:
- Brush tops with milk. Bake at 375℉ for 20-23 minutes, or until rolls are golden brown and sound hollow when tapped.
- Brush hot rolls with melted butter. Cool for 10 minutes, then serve warm with green chutney or tamarind chutney.
Notes
- Use cubed boiled potatoes for a chunkier filling, or mash them for a smoother texture.
- Filling must be cooled completely before stuffing to prevent soggy dough.
- Brushing with melted butter after baking keeps rolls soft and adds shine.
- For variety, add sweet corn or grated paneer to the filling.
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 231mg | Potassium: 382mg | Fiber: 4g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg
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