Isn’t Potato the best? bake it, fry it, mash it or do anything in between and you can be still sure that it will taste great. Potato is the savior when it comes to hunger. Hot Pockets were one of my favorite snack in college. Wrapped around in bread with some delicious, mouth-watering fillings like Turkey, Bacon and Cheese were just right.
I din’t have Turkey or Chicken or even cheese, but was craving for these steaming hot pockets. I did have dry yeast somewhere and the ever faithful potatoes. When there is no cheese, the only other thing that can make food interesting are the Chinese flavors.
These Schezwan Potato pockets did not just save the day, they made the evening much more interesting. A bit too interesting. A mundane dinner after a delicious, spicy and tangy snack is a real letdown. But hey, you can make these fro dinner too, or they are sumptuous enough to call it an early dinner.
Ingredients for Potato Schezwan Pockets
2 cups whole wheat flour
1 Tbsp Dry Yeast
3 Medium Potatoes, par-boiled
1 medium onion
4 Medium Tomatoes, finely Chopped
1 Small Capscicum
1/2 cup spring onions
2 bulbs of garlic
1/2 tsp ginger, grated
3 Tbsp White Vinegar
2 Tbsp kashimiri chili Powder
1 tsp Sechuan peppers, crushed
1 Tbsp Salt
3 Tbsp Oil
How to make the dough
2. Mix the yeast water and flour to form a loose dough
3. Keep the dough to rise for a couple of hours
4. In the mean time, get your veggies ready for the sauce
How to make Schezwan Potato Pockets Stuffing
1. Peel the garlic and finely chop in a food processor
2. Heat the oil, reduce to a simmer and then add the garlic
3. Fry the garlic on slow heat until slightly brown
4. Add the onions and fry for a couple of minutes
5. Add the chopped tomatoes and fry until the tomatoes are reduced to a rough paste
6. Add the capscicum, ginger, vinegar, sechuan peppers and chili and let it simmer until oil separates
7. Chop the potatoes in medium sized chunks and toss them in the sauce
8. Remove form heat and mix in the chopped spring onions
How to make Schezwan Potato Pockets
1. Pre-heat the over at 230 deg centigrade or 400F
2. Make 4-5 portions of the dough
3. Spread the dough like you would for a pizza with a rolling pin.
4. Place the pottato stuffing and cover to make potato pockets
5. Line these up on a tray and bake at 400F for 20 min
So try out these Schezwan Potato Pockets the next time you are hungry and tell me how it worked out for you?
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