#spicedpotatoes

A tasty vegan take on the traditional South Indian dosa, with spiced potatoes that are full of flavor. It's great for breakfast, brunch, or a snack!

Ingredients: 4 large potatoes, boiled and mashed. 1 onion, finely chopped. 2 green chilies, finely chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. A few curry leaves. 1/2 teaspoon turmeric powder. Salt to taste. 2 tablespoons vegetable oil. 2 cups dosa batter fermented rice and lentil batter.

Instructions: Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Saut for a few seconds. Add chopped onions and green chilies. Cook until onions turn translucent. Add turmeric powder and mix well. Add mashed potatoes and salt. Mix thoroughly. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and well combined with the spices. Remove from heat and let the potato mixture cool slightly. Heat a dosa pan or non-stick skillet over medium-high heat. Pour a ladleful of dosa batter onto the hot pan and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges of the dosa. Place a portion of the potato mixture on one half of the dosa. Fold the dosa over the filling and press gently to seal. Cook for 1-2 minutes until the dosa is golden and crisp. Flip and cook the other side until it's golden brown and crispy. Repeat with the remaining dosa batter and potato filling. Serve hot with coconut chutney or sambar.

Prep Time: 15 minutes

Cook Time: 30 minutes

Kanchipuram Masala Dosa is a delicious South Indian crepe stuffed with spiced potato filling. It gets its name from Kanchipuram, a town in Tamil Nadu known for its unique dosa recipes. This dosa is crispy on the outside and has a flavorful potato masala filling inside, making it a perfect breakfast or brunch option.

Ingredients: 1 cup rice flour. 1/4 cup urad dal split black gram flour. 1/4 cup semolina sooji. 1/2 cup sour curd. 1/2 teaspoon cumin seeds. 1/2 teaspoon black pepper. 1/4 teaspoon asafoetida hing. Salt to taste. Water as needed. Oil for greasing and cooking. For Masala Filling:. 2 medium potatoes, boiled and mashed. 1 small onion, finely chopped. 2-3 green chilies, chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon urad dal split black gram. 1/2 teaspoon chana dal split chickpeas. A pinch of asafoetida hing. Curry leaves. Salt to taste. Oil for sauting.

Instructions: In a mixing bowl, combine rice flour, urad dal flour, semolina, sour curd, cumin seeds, black pepper, asafoetida, and salt. Add water gradually to make a smooth and lump-free batter. The consistency should be similar to regular dosa batter. Let it ferment for 4-6 hours or overnight. Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and asafoetida. Add chopped onions, green chilies, and curry leaves. Saut until onions turn translucent. Add mashed potatoes and salt. Mix well and cook for a few minutes until the filling is well combined. Remove from heat and set aside. Heat a non-stick dosa pan and grease it with oil. Pour a ladleful of the dosa batter and spread it in a circular motion to form a thin dosa. Place a portion of the potato masala filling in the center of the dosa. Fold the dosa from both sides to cover the filling, forming a rectangular shape. Cook the dosa on medium heat until it turns golden and crisp on both sides. Serve hot with coconut chutney and sambar.

Prep Time: 30 minutes

Cook Time: 20 minutes

These spiced potato pancakes are a flavorful and crispy snack or side dish. The combination of grated potatoes with aromatic spices makes them irresistible. Perfect for breakfast, brunch, or as a tasty appetizer.

Ingredients: 2 large potatoes, grated. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon chili powder. 2 tablespoons all-purpose flour. 1 egg. Salt and pepper to taste. Vegetable oil for frying.

Instructions: In a large bowl, combine grated potatoes, chopped onion, minced garlic, cumin, coriander, turmeric, chili powder, flour, egg, salt, and pepper. Mix well until all ingredients are evenly combined. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup of the potato mixture and flatten it into a pancake shape. Carefully place the pancake into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Once cooked, remove the pancake from the oil and place it on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed. Serve the spiced potato pancakes hot with your favorite dipping sauce or chutney.

Prep Time: 15 minutes

Cook Time: 20 minutes

Crispy Samosa (4 Pcs) – Spiced Potato-Filled Snack

Hing Wale Aloo (Potatoes with Asafoetida).  Known for its digestive properties, hing can help alleviate bloating, flatulence, and other gastrointestinal issues. Read full recipe

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