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5 from 1 vote

POTATO MASALA FOR DOSA

Potato Masala For Dosa recipe is is a combination of boiled potatoes and sautéed onions spiced with chilies, potato bhaji is the stuffing used in masala dosa. Potato masala is a nice compliment for any kind of dosa.

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: North Indian, South Indian
Servings: 4 servings
Author: Achala

Equipment

Ingredients

  • 2 big size potatoes boiled, peeled & cubed
  • 1 medium size onion thinly sliced
  • 2 green chilli chopped
  • 10-12 curry leaves
  • 1 tsp chana dal
  • 1 tsp urad dal
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tsp ginger paste
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp lemon juice
  • 1 tbsp coriander leaves
  • 1 tbsp water or add as required

Instructions

  • Collect all the required ingredients.
  • Heat 2 tbsp oil in a pan or kadai.
  • Once oil is heated add mustard seeds and cumin seeds.
  • Let the cumin seeds sizzle up and the mustard seeds crackle.
  • Add chana dal and urad dal.
  • Fry until the dals become light brown.
  • Then add chopped green chilli, curry leaves, and asafoetida.
  • Stir fry it for 30 seconds on low flame.
  • Now add ginger paste.
  • Fry till the raw smell of ginger goes away.
  • After this, add thinly sliced onions.
  • Cook the onions for 2 to 3 minutes or till the onions start getting translucent.
  • When the onion turns translucent, add boiled and chopped potatoes.
  • Also, add salt and turmeric powder.
  • Pour 1 tbsp water.
  • Mix it very well.
  • Using spatula or spoon, mash the potatoes well.
  • Then add coriander leaves.
  • Again mix it well.
  • Once potatoes are cooked, turn the flame off. The potatoes should be slightly moist and not very dry.
  • Now add lemon juice.
  • Mix well and the masala is now done.
  • Transfer into a serving bowl. Sprinkle remaining coriander leaves on top.
  • Serve aloo bhaji hot with masala dosa’s, rice or chapathis.

Notes

  • Aloo masala taste great when prepared fresh.
  • You can use leftover all bhaji as a stuffing for sandwich.
  • You can also prepare aloo bonda with this.
  • Tempering is very important in aloo bhaji, be generous while tempering.