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