This recipe for Indian masala potatoes is perfect for filling dosai, a Southern Indian bread.






Skill level

Average: 3 (11 votes)


  • 20-25 ml vegetable oil
  • 1 tsp black mustard seeds
  • 1 tbsp split chickpeas
  • 1 tbsp split black lentils
  • 4-5 whole dry red chillies
  • pinch of asafoetida powder
  • 1 tsp turmeric powder
  • 1 sprig fresh curry leaves
  • 2 large onions, sliced
  • salt to taste
  • 1 kg potatoes, boiled, peeled and roughly mashed so that they are still chunky
  • ½ bunch fresh coriander leaves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oil in a heavy-based pan. Add the black mustard seeds and fry until they pop. Immediately add the chickpeas and black lentils and cook on a medium heat stirring constantly, until lightly golden in colour.

Add the whole dried chillies and asafoetida and fry for a further few minutes. Add the turmeric and fresh curry leaves and cook for a few more minutes. Add the sliced onions and salt and fry until the onions turn translucent.

Add the potato and mix well. Warm on a medium heat for a few minutes and check seasoning.

Garnish with fresh coriander leaves and use as a filling for dosai.