Masala Potato Knishes


  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 3 Idaho® baking potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons hot curry powder
  • 1 teaspoon garam masala
  • 2 garlic cloves, minced
  • 1 cup onion, chopped
  • 2 jalapeno peppers, finely chopped (adjust type and amount to your taste)
  • 1/2 cup peas
  • Cayenne and/or black pepper and salt to taste
  • 1 large egg
  • 4 tablespoons chopped flat-leaf parsley
  • Additional egg for wash


  1. In a large bowl or stand mixer, combine water, oil, egg, and salt.
  2. Add flour and knead by hook or by hand until dough is soft yet smooth.
  3. Place dough in lightly oiled bowl, cover, and refrigerate while you make the filling.
  1. Boil potatoes until fork-tender. Drain and set aside.
  2. Heat oil in large skillet. When hot, add mustard seeds and allow to sputter and pop for a few seconds. Then add curry powder, garam masala, garlic, and onion and stir to coat. Continue to cook, stirring frequently, until onion has softened (about 10 minutes).
  3. Pass cooked potatoes through a ricer (or mash with a fork) and add them to the skillet, as well as the jalapeno peppers, peas, and salt and pepper. Mix well and continue to cook until peas and peppers have softened.
  4. Remove from heat and set aside. When cool, adjust seasonings as needed and stir in egg and parsley.
  1. When ready to assemble, line a baking sheet with parchment and preheat the oven to 350°F.
  2. Remove dough from the refrigerator and turn it out onto a lightly floured surface. Divide into two portions.
  3. Roll the first piece into a 20" by 10" rectangle. Spread half the potato mixture along the bottom edge of the dough and roll it up to the top, ending seam-side down.
  4. Using a sharp knife or bench scraper cut the log into 10 2-inch pieces and lay them out cut-side down on the baking sheet. Using your fingers, pull the other side of the cut dough up and over the top of each knish and pinch together, pushing down slightly in the middle of each and shaping gently into a round as needed. Don't worry if some potato filling escapes through the top or is exposed on the underside. Repeat with remaining dough and filling.
  5. Beat egg with a little water and brush over top of each knish.
  6. Bake for 40 minutes, or until golden. Serve with tasty chutneys.
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Yield: 20 servings

Molly Sheridan
Food Blogger
Wonderland Kitchen

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