South Indian Dosa Potatoes
Classic south Indian dosa potatoes that are typically used to fill masala dosas (thin, large savory crepes). They are deeply savory and perfect alongside any egg dish or stuffed into breakfast burritos.
Yield: 4-6 servings
  • 2 large russet potatoes, boiled and cooled
  • 2 tbsp olive oil
  • 1 tbsp black mustard seeds
  • 3-4 sprigs fresh curry leaves
  • 1 tsp ground turmeric
  • ¼ tsp asafetida
  • 1 small onion, thinly sliced
  • 1 tsp kosher salt
  • 3 dried red chiles de arbol
  • ¼ tsp kashmiri chili powder
  1. Break or roughly cut the potatoes into ½-inch pieces. Set aside.
  2. Warm the oil in a large skillet over medium-high heat. Once hot, add the black mustard seeds. Once they begin to pop, remove the pan from the heat and add the curry leaves, stirring to completely coat them in the oil so they crisp up a bit. Add in the turmeric, asafetida, and onion. Return the pan to medium-high heat and saute for 4-5 minutes, or until the onion is translucent.
  3. Add in the potato pieces, salt, dried chiles, chile powder, and ¼ cup water. Stir to combine. Cover the pan and cook until the potatoes are soft and the flavors have melded, about 4-5 minutes.
  4. Serve immediately.
Recipe adapted slightly from Indian-ish
Recipe by Joanne Eats Well With Others at