Monday, 22 November 2010

Tofu Stuffed Potato Roll


Ingredients..........
For the filling
  1. Spinach- 250 grm
  2. Vegetable oil- 4 tbsp
  3. Green chilli- 2-3 tbsp
  4. Ginger sliced- 1 tbsp
  5. Coarsely cumin seeds- 1tbsp
  6. Coarsely coriander seeds- 1tbsp
  7. Ground black pepper- 1/2 tbsp
  8. Mild paprika-1/2 tbsp
  9. Tofu, cubed- 1 cup
For the potato dough
  1. Boiled potatoes- 3
  2. Corn starch- 6 tbsp
  3. Salt to taste
  4. Sesame seeds- 3 tbsp
Method..............
  • Separately cook the spinach with little water and squeeze all the excess moisture.

  • Heat the oil in a pan and slightly fry the cumin, coriander, black pepper,paprika, green chilli and ginger.
  • Add the cubed tofu and stir fry for a couple of minutes till all flavours are incorporated.
  • Add the cooked spinach and stir fry for an extra one minute. Set aside to cool.
  • Cook the potatoes. Let cool. Peel add salt and mash using a potato masher.
  • Add the starch and knead to form a uniform mass.
  • Divide the dough into 8 parts.
  • Sprinkle the working surface with seasme seeds and flatten the dough to form a round shape about 1/4″ thickness.
  • Place some stuffing along the center of the round.
  • Fold the lateral sides and roll the dough to form a roulade. Repeat the same with the rest of the dough.
  • Preheat the oven to 350 F.
  • 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.
  • Enjoy them with yogurt or tomato ketchup.

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