South Indian aloo masala (dosa stuffing)

Nutrition and extra info

Dairy-free

Egg-free

Gluten-free

Vegan

kcal119

fat5g

saturates0.3g

carbs16g

sugars2g

fibre2g

protein2g

salt0.65g

Ingredients

Method

4 tbsp vegetable oil

1 tsp mustard seeds

10-15 curry leaves

¼ tsp asafoetida

Ass-a-feh-te-dah/Ass-a-feh-tee-dah

This is a gum from a variety of giant fennel, which naturally has a horrid and offensive smell,…

1 onion, thinly sliced

un-yun

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 heaped tbsp tomato purée

3 tsp sambar masala mixed with ¼ cup water

4 large potatoes, boiled and cut into bite size chunks

po-tate-oh

The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

handful fresh coriander, finely chopped

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.