Potato Bhaaji for Masala Dosa

potato bhaji for Masala Dosa
Masala Dosa is the most popular Indian crepe made with rice and lentils. Crisp Masala Dosa, Potato Bhaji, Coconut Chutney and Sambar make a fabulous South Indian Menu for brunch.
This potato bhaji recipe tastes great with chapatis or puris as well.

Potatoes - 4 big
Onions - 2 medium
Green Chilies - 8
Curry Leaves/Kadipata - a sprig
Mustard Seeds - 1 tsp
Asafetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/4 tsp 
Cilantro/Coriander Leaves - about 2 tbsp
Ginger - 1/2 inch piece
Oil - 3 tbsp

How to cook Aloo Sabzi for Masala Dosa:
  • Boil the potatoes in enough water and let them cool. Peel the skin and dice them into bite size pieces. Finely chop ginger and cilantro. Slit the chilies lengthwise. Wash and pat the curry leaves dry.
  • Heat oil in a kadhai/wok and add mustard seeds, curry leaves and asafetida. When mustard seeds pop, add onions, finely chopped ginger and chopped chilies. Add little salt and saute till onions turn soft. You can add 1/2 tsp urad dal and 1/2 tsp chana dal along with mustard seeds if you like.
  • Add turmeric, salt and diced (or mashed) potatoes. At low flame, saute well till salt is mixed, around 5 minutes. Turn off the heat and add chopped cilantro. Mix well again.
Serve Potato Bhaji with dosas or chapatis or puris.