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Potato stuffing (Aloo masala), is a spicy, savory, classic Indian potato dish, made with potatoes, onions, and few Indian spices. Enjoy this comforting, and delicious, stuffing in DOSA or serve it as a side dish with some puri, or paratha. This recipe is vegan, gluten-free.

POTATO STUFFING / MASALA DOSA / ALOO MASALA

MASALA DOSA

DOSA or also known as Indian savory crepe, is a popular dish from South Indian cuisine. Light, and crispy, filled with classic potato filling, served with some TIFFIN SAMBAR and COCONUT CHUTNEY Dosa makes an excellent breakfast/brunch, lunch or even dinner for a complete well-balanced meal.

Dosa, are served in Indian restaurants around the globe and are much loved by all ages. I grew up eating dosa, my mom used to make dosa quite often. Perfect, crisp, appetizing dosa, which I could literally eat any time of the day.

Dosa can be plain or stuffed. The stuffed dosa is called Masala Dosa. The masala dosa has a stuffing made with potatoes, onions, and some aromatic Indian spices. However, you can add stuffing of your choice. Please refer to the post later for – VARIATIONS TO POTATO STUFFING

I have shared 2 different dosa recipes on my blog – MIXED LENTILS DOSA and QUINOA MYSORE MASALA DOSA This potato stuffing can be used in either of the recipes.

Pic Shown: QUINOA MYSORE MASALA DOSA, served with some TIFFIN SAMBAR and COCONUT CHUTNEY

POTATO STUFFING / MASALA DOSA / ALOO MASALA

INGREDIENTS FOR POTATO STUFFING (MASALA DOSA)

2 medium potato, boiled, peeled, chopped

1 medium red or yellow onion, thinly sliced or chopped

2-3 green chili, slit vertically into half, adjust to taste

1/2 inch ginger, chopped

1-2 sprigs curry leaves (10-12 leaves)

1/2 teaspoon MUSTARD SEEDS

1/8 teaspoon HING (asafoetida)

1/4 teaspoon TURMERIC POWDER

1/4 teaspoon RED CHILI POWDER (optional)

2 tablespoon oil

2 tablespoon nuts – CASHEWS, RAISINS (optional)

1/4 cup water

salt to taste

Handful of fresh cilantro, chopped

POTATO STUFFING / MASALA DOSA / ALOO MASALA

HOW TO MAKE POTATO STUFFING (MASALA DOSA)

Making potato stuffing for Masala Dosa is very easy. With just few ingredients, you can make this delicious potato stuffing. To start with, you need boiled (baked) potatoes. Some sliced onions, ginger, green chili, and few Indian spices. Here’s easy step by step recipe to make this delicious potato stuffing.

INSTRUCTIONS FOR POTATO STUFFING (MASALA DOSA)

Heat a kadai or a wok, add oil. When oil is hot, fry the cashews and keep it aside (optional).

Reduce the heat, add mustard seeds, let the seeds splutter.

Add asafoetida, onions, curry leaves, green chili, ginger, saute for 2-3 minutes until onions are translucent.

Add water, bring the mixture to a boil. Reduce the heat to medium.

Add boiled potato, salt to taste. Mix well. Cover and cook the mixture for 4-5 minutes. The mixture will thicken and the stuffing will be of spreadable consistency, moist and soft.

OPTIONAL: With a potato masher or back of your spatula, gently mash the potatoes.

Turn OFF the heat. Garnish with some fresh cilantro, add the nuts (optional).

Potato stuffing is ready to be used as a stuffing in MASALA DOSA

VARIATIONS TO POTATO STUFFING (MASALA DOSA)

Potato stuffing is a classic filling, used in making the regular masala dosa. The potato stuffing is added to the masala dosa, and is served with some sambar and coconut chutney. However, you can add any stuffing you like, makes sure the stuffing is moist not wet, otherwise the dosa will turn soggy. Here are few variations to this classic masala recipe my family loves:

Add vegetables such as carrots, peas, corn, green beans, cauliflower or broccoli, to the stuffing mix, to add some color and nutritional value.

Paneer or grated cheese, is one of kids favorite and great way to add protein into their diet. Add some crumbled or grated paneer or cheese, along with the potato stuffing. You can also add simply the paneer and cheese mixture, without any potatoes, works great.

Kheema, egg bhurji, also make a great stuffing for meat lovers.

POTATO STUFFING / MASALA DOSA / ALOO MASALA

PRO TIPS FOR DELICIOUS POTATO STUFFING (MASALA DOSA)

Use boil or baked potatoes to make this stuffing. It is very easy to make and tastes authentic.

The consistency of the potato stuffing is moist, thick. If it is too runny, or wet, the stuffing can make the dosa soggy.

This is a classic potato stuffing used for most of the Masala Dosa. However, you can use various stuffing. Please refer to the post earlier for – VARIATIONS TO POTATO STUFFING

FAQ ABOUT POTATO STUFFING (MASALA DOSA)

WHAT POTATOES TO USE

I prefer Idaho or Russet potatoes, used for baking. Red potatoes, or Yukon Gold, works fine as well.

CAN I SKIP CURRY LEAVES

Traditionally, curry leaves are used for its aromatic flavor. Curry leaves give this dish a nice fresh flavor. However, if you can’t find it or don’t like the flavor of curry leaves, feel free to skip it.

HOW SPICY IS THIS DISH

It is mildly spicy. However, you can adjust the spice level by adding more or less green chili.

CAN I ADD ANY OTHER VEGGIES

Yes, you can use variety of vegetables such as carrots, corn, peas, green beans, cauliflower to add flavor and enhance the nutritional value of this dish.

CAN I FREEZE POTATO STUFFING

I personally don’t prefer freezing the potato stuffing, as it does not taste the same.

HOW LONG DOES IT STAY FRESH

Potato stuffing stays fresh for 3-5 days in the refrigerator.

POTATO STUFFING / MASALA DOSA / ALOO MASALA

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