South Indian aloo masala (dosa stuffing)
Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish
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Prep:5 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 119
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fat 5g
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saturates 0.3g
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carbs 16g
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sugars 2g
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fibre 2g
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protein 2g
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salt 0.65g
Ingredients
- 4 tbsp vegetable oil
- 1 tsp mustard seeds
- 10-15 curry leaves
- ¼ tsp asafoetida
- 1 onion, thinly sliced
- 1 heaped tbsp tomato purée
- 3 tsp sambar masala mixed with ¼ cup water
- 4 large potatoes, boiled and cut into bite size chunks
- handful fresh coriander, finely chopped
Tip
Where to find sambar masalaBuy sambar masala in Indian supermarkets or online.
Method
Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
