Who doesn’t love a good Masala Dosa.. what makes a Masala Dosa really special? Of course the bhaji added in between the dosa. This bhaji is so simple to prepare that if you’re a dosa lover, you will instantly stop going to restaurants once you learn to prepare this bhaji at home…
This recipe is very versatile because it has so many accompaniments.. a few I can think of are – a ladle between your dosa for Masala Dosa/eat it with Puri’s/ add it between bread slices for a sandwich/grill it between bread slices (with some cheese of course)/Add it when your baking buns for yummy Potato bun – Iyengar bakery style/ eat it with chapati’s/make a burger with this as a filling… versatile isn’t it??
Similar bhaji is also prepared in the Northern states of India, but the ingredients that add a South Indian touch to this curry leaves & a few tsp of lentils with some asafoetida for the tempering. The aroma is lovely.. like I always say.. South Indian food has the lovely aroma of the tempering added to it.
I omit the lentils added to the this recipe as I’m not a big fan of it. I remember asking my MIL “Whats the need to add the lentils to the tempering.. (as I always made my mum omit it if I was around :P) & she replied that Vegetarians always fall short of proteins, hence they are added as a part of the tempering to include it your food”. Well in the recipe below I have included it in the ingredients list, so you can customise it based on your taste.
As usual K’s lunchbox is a big deal for me.. he loves the Potato buns from his uncle’s Iyengar bakery, there were some burger buns lying around.. thought why not I fill them up with some of this bhaji.. he will surely enjoy them.. 🙂
Ingredients: (Serves 3-4 depends on how much of filling you like) Preparation Time: 20 mins
Potatoes – 2 medium-sized potatoes, unpeeled
Red onion – 1, medium-sized, finely chopped or diced
Ginger – half an inch piece, finely chopped
Green chilli’s – 2, finely chopped/slit, choice is yours
Mustard seeds – half tsp
Cumin seeds – half a tsp
Bengal gram/chana dal – 1 tsp
Urad dal/Split black gram dal – 1 tsp
Curry leaves – 7-8, roughly torn
Coriander leaves – 2 sprigs, finely chopped
Turmeric powder – a pinch
Asafoetida – a pinch
Cooking oil – 1 tbsp
Salt to taste
Bring one litre of water to a boil or enough to cover the potatoes; add some salt & pressure cook the potatoes for 2 whistles. Make sure the pressure is off before opening the cooker. Transfer the cooked potatoes to a bowl of water at room temperature to cool them off. Peel the skin off & throw away the water. Cut the potatoes into cubes. Keep aside.
Tip: While the potatoes are cooking You can use the time to chop & get the base for the masala ready.
Heat oil in a deep bottom fry pan/kadai. Set heat to medium. When the oil is hot, add the mustard seeds & let them sizzle for a minute. Add urad dal & bengal gram. When they begin to change colour, add the cumin seeds & when they begin to change colour add the chopped green chilli’s & ginger. Sauté them for a minute so that the spice gets infused into the oil. Next add the asafoetida & let it sizzle for a few seconds.
Now add the chopped onions & a pinch of salt & turmeric. Sauté them till they turn translucent. Add the curry leaves. Mix well. Add the cubed, pressure cooked potatoes. Add salt to taste. Mix well & let them absorb the flavours. Turn off the heat when the potatoes begin to get mashed up when you move them around.
Note: Some add garden peas to this recipe as well. You can add some if you wish to.
Garnish with chopped coriander leaves.
As mentioned earlier, this dish is very versatile.. serve with Dosa for delicious Masala Dosa/ with Puri’s/Poori’s / with Chapati’s or make a sandwich with this as the filling, you can grill the sandwich as well/ Add this as a filling when you bake buns.
Or make Aloo Masala burgers like I did.. pack them for a picnic or for food on the go.. 🙂
Hope you enjoy this recipe as much as we do.. 🙂
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