SOUTH INDIAN ALOO MASALA (DOSA STUFFING)

South Indian aloo masala (dosa stuffing) image

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

Provided by Monica Sawhney Haldar

Time 15m

Yield Serves 8-10

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 119 calories, Fat 5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.65 milligram of sodium