Thursday, September 23, 2010

Tofu and Spinach Stuffed Potato Rolls

The making of these rolls was a challenge for me as I have never worked with potato dough and I was skeptical it would hold together as I wanted it to be a vegan dish. Surprisingly, it did well, and I give the merit to the type of potato used in it- a waxy one- and the starch used in it. The crust was crunchy and fragile...and it tasted great. We enjoyed it with a yogurt based sauce but I guess there are many gravies out there that would complement this delicate potato roll...

Here is the recipe:


For the filling:
  • 1pound frozen spinach, thawed
  • 1 tablespoon vegetable oil
  • 1 teaspoon coarsely ground cumin seeds
  • 1 teaspoon coarsely ground coriander seeds
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon mild paprica
  • 1 pound firm tofu, cubed
For the potato dough:
  • 2 pounds potatoes
  • 8 spoons corn starch
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 cup plain bread crumbs

Baking pan and oil for greasing it. For cosmetic purposes I smudged the pan with some potato dough- one of my crazy ideas!

  1. Separately cook the spinach with little water and squeeze all the excess moisture.
  2. Heat the oil in a pan and slightly fry the cumin, coriander, black pepper and paprica.
  3. Add the cubed tofu and stir fry for a couple of minutes till all flavours are incorporated.
  4. Add the cooked spinach and stir fry for an extra one minute. Set aside to cool.
  5. Cook the potatoes. Let cool. Peel and mash using a potato masher
  6. Add the starch, spices, salt and knead to form a uniform mass.
  7. Divide the dough into 8 parts.
  8. Sprinkle the working surface with bread crumbs and flatten the dough to form a rectangular shape about 1/4" thickness.
  9. Place some stuffing along the center of the rectangle.
  10. Fold the lateral sides and roll the dough to form a roulade. Repeat the same with the rest of the dough.
  11. Preheat the oven to 350 F.
  12. Grease a baking pan/ dish with oil and carefully place all the rolls on the bottom. Bake for about 20-25 min, till the crust is crisp and golden in color.
  13. Enjoy them with yogurt or your choice of gravy.

Important: Do not let the dough sit for too long before making the rolls or it will get soft and unmanageable.

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