Peas and Potatoes in a Pocket

Recipes | February 25, 2016 | By

Peas and Potatoes in a Pocket
Serves 2
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  1. 4 medium all-purpose potatoes,
  2. peeled and cubed
  3. ¾ cup fresh (or thawed frozen) peas
  4. 2 tablespoons chopped coriander
  5. 2 tablespoons sweet red (or
  6. other mild) onion, minced
  7. ½ teaspoon sugar
  8. ½ teaspoon salt
  9. Ground red pepper to taste
  10. 1 tablespoon mustard (or canola) oil
  11. ¼ teaspoon black mustard seeds
  12. ¼ teaspoon ground turmeric
  13. 2 pita pockets
  14. (preferably whole wheat)
  15. Sweet onion rings
  16. Alfalfa sprouts
  1. Steam the potatoes until they are very tender (15 to 20 minutes), and mash them thoroughly.
  2. Steam the peas until they are tender (6 to 10 minutes if fresh; 3 to 5 minutes if thawed frozen).
  3. Mash the peas thoroughly using a mortar and pestle or a food mill. You can also place the peas on a board and use a heavy object to mash them.
  4. Combine the potatoes, peas, coriander, minced onion, sugar, salt, and red pepper in a large bowl.
  5. Heat the oil in a large skillet over moderate heat until sizzling. Add the mustard seeds and sauté them until they start to pop.
  6. Stir in the turmeric.
  7. Add the potato-pea mixture, and cook for a few minutes, stirring often, to brown the potatoes lightly and to heat the mixture through.
  8. Remove the mixture from heat, taste, and adjust the seasonings as needed.
  9. Cut the pita bread into halves. Divide the potato mixture to fill the pockets, and insert the onion rings and alfalfa sprouts.
  1. Recipe adapted from The Bold Vegetarian by Bharti Kirchner.
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