Two dosa filled with aloo masala

South Indian aloo masala (dosa stuffing)

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
Nutrition: Per serving (10)
NutrientUnit
kcal119
fat5g
saturates0.3g
carbs16g
sugars2g
fibre2g
protein2g
salt0.65g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
WHERE TO FIND SAMBAR MASALA

Buy sambar masala in Indian supermarkets or online. 

Goes well with

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    Rating: 5 out of 5.8 ratings

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