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Hot and spicy, red chutney aloo masala (spicy potato stuffing), is a nice twist to a Classic Aloo Masala (Potato Stuffing). This dish is inspired by Mysore Masala Dosa Red Chutney. Enjoy this lip-smacking, and delicious stuffing in Nav Dhan Masala Dosa [no rice dosa] or serve it as a side dish with some puri, or paratha. This recipe is vegan, gluten-free.
DOSA
Dosa (Indian savory crepe) is a popular dish from South Indian cuisine. Light, and crispy, filled with Classic Aloo Masala (Potato Stuffing). 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. The batter consists of rice and lentils. Soak rice and lentils overnight and next day grind it into a smooth consistency batter. Allow batter to ferment for few hours or it doubles in volume. And there we have a perfect, crisp, appetizing dosa, which I could literally eat any time of the day.
RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
Dosa can be plain or stuffed. The stuffed dosa is called Masala Dosa. The masala dosa is stuffed with the Classic Aloo Masala (Potato Stuffing).
Today, I am sharing one of my hubby’s favorite, hot and spicy, red chutney aloo masala a twist to a classic potato stuffing. This recipe is inspired by Mysore Masala Dosa Red Chutney. I used hot and spicy, Mysore Masala Dosa Red Chutney to make this stuffing. I have shared few variations to this dish – Variations To Red Chutney Aloo Masala
We love this hot and spicy potato stuffing in Nav Dhan Masala Dosa [no rice dosa] or – Mixed Lentils Dosa [no rice dosa]. This spicy, red chutney aloo masala goes well with some plain paratha, poori or as a side dish. Serve it with some plain yogurt on the side.
INGREDIENTS FOR RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
I use my Instant Pot to cook the potatoes. Potatoes are cooked to perfection in a fraction of a time. Here’s how I do it – Instant Pot Baked Potatoes
2 medium potato, boiled, peeled, chopped
2-3 tablespoon Mysore Masala Dosa Red Chutney, adjust to taste
1 medium red or yellow onion, thinly sliced or chopped
1-2 sprigs curry leaves (10-12 leaves)
1/2 teaspoon mustard seeds
1/8 teaspoon hing (asafoetida)
1/4 teaspoon turmeric powder
2 tablespoon oil
2 tablespoon nuts – cashews, raisins (optional)
1/4 cup water
salt to taste
Handful of fresh cilantro, chopped
Pic Shown: Top to bottom – Udupi Sambar, Walnut Coconut Chutney, Nav Dhan Masala Dosa[no rice dosa]
HOW TO MAKE RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
Making this hot and spicy, red chutney aloo masala (spicy potato stuffing) is very easy. The key ingredient here is the Mysore Masala Dosa Red Chutney which adds an amazing twist to this simple dish.
To start with, you need Mysore Masala Dosa Red Chutney, some boiled (or baked) potatoes, sliced onions, and few Indian spices. Here’s easy step by step recipe to make this delicious, lip-smacking red chutney aloo masala (spicy potato stuffing).
I use my Instant Pot to cook the potatoes. Potatoes are cooked to perfection in a fraction of a time. Here’s how I do it – Instant Pot Baked Potatoes
DIRECTIONS FOR RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
Heat oil in a kadai or a wok.
OPTIONAL: Fry the nuts. Keep it aside.
Reduce the heat, add mustard seeds, let the seeds splutter.
Add asafoetida, onions, and curry leaves. sauté for 2-3 minutes, or onions are translucent.
Now add red chutney, sauté for a minute.
Add boiled potato, salt to taste. Mix well.
Add water, bring the mixture to a boil. Reduce the heat to medium.
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).
Red Chutney Aloo masala (spicy potato stuffing) is ready to be served.
Enjoy it as a stuffing in Nav Dhan Masala Dosa [no rice dosa] or as a side dish.
VARIATIONS TO RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
This red chutney aloo masala is a twist to a Classic Aloo Masala, used as a stuffing for masala dosa. You can add any stuffing you like. The stuffing should be moist and not wet.
Here are few variations to this red chutney aloo masala recipe my family loves:
You can use variety of vegetables to add flavor and enhance the nutritional value of this dish. Carrots, corn, peas, green beans, and cauliflower make a great choice.
You can prepare this stuffing with cauliflower instead of potato. Thus, keeping it light and healthy.
Paneer or grated cheese, is one of my kids favorite and great way to add protein into your diet. Add some crumbled or grated paneer or cheese, along with the potato stuffing.
Pic Shown: Red Chutney Aloo Masala [Spicy Potato Stuffing]
TIPS FOR DELICIOUS RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
Use boiled or baked potatoes to make this stuffing. I use my Instant Pot to cook the potatoes. Potatoes are cooked to perfection in a fraction of a time. Here’s how I make it – Instant Pot Baked Potatoes.
The consistency of the potato stuffing is moist, thick. If it is too runny, or wet, the dosa will turn soggy.
Add Mysore Masala Dosa Red Chutney to the stuffing as per your liking. I use around 2-3 tablespoon as we like it a bit spicy.
This red chutney aloo masala is a twist to the Classic Aloo Masala, used as a stuffing for masala dosa. Please refer to the post for some more variations – Variations To Red Chutney Aloo Masala
FREQUENTLY ASKED QUESTIONS
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. If you can’t find it or don’t like it’s flavor, skip the curry leaves.
HOW SPICY IS THIS DISH
The spiciness in the dish comes from the Mysore Masala Dosa Red Chutney. You can adjust the spice level as per taste. Adjust the spice level by adding more or less red chili to make the red chutney.
CAN I ADD ANY OTHER VEGGIES
You can use variety of vegetables to add flavor and enhance the nutritional value of this dish. Carrots, corn, peas, green beans, and cauliflower make a great choice.
You can prepare this stuffing with cauliflower instead of potato.
Paneer or grated cheese, is a great way to add protein into your diet. Add some crumbled or grated paneer or cheese, along with the potato stuffing.
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.
Pic Shown: Top to bottom – Udupi Sambar, Walnut Coconut Chutney, Red Chutney Aloo Masala [Spicy Potato Stuffing]
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LOVE SOUTH INDIAN FOOD? HERE’RE SOME MORE RECIPES FROM BLOG!
Nav Dhan Masala Dosa [no rice dosa]
Udupi Sambar [Temple Style Sambar]
Quinoa Mysore Masala Dosa [no rice dosa]
Mysore Masala Dosa Red Chutney
Classic Aloo Masala (Potato Stuffing)
Mixed Lentils Dosa [no rice dosa]
Quinoa Idli [no rice idli]
Red Chutney Aloo Masala (Spicy Potato Stuffing)
Ingredients
INGREDIENTS FOR RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
- 2 medium potato, boiled, peeled, chopped
- 2-3 tablespoon Mysore Masala Dosa Red Chutney, adjust to taste
- 1 medium red or yellow onion
- 1-2 sprigs curry leaves (10-12 leaves)
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon hing (asafoetida)
- 1/4 teaspoon turmeric powder
- 2 tablespoon oil
- 2 tablespoon nuts – cashews, raisins (optional)
- 1/4 cup water
- salt to taste
- Handful of fresh cilantro, chopped
Instructions
DIRECTIONS FOR RED CHUTNEY ALOO MASALA (SPICY POTATO STUFFING)
- Heat oil in a kadai or a wok.
- OPTIONAL: Fry the nuts. Keep it aside.
- Reduce the heat, add mustard seeds, let the seeds splutter.
- Add asafoetida, onions, and curry leaves. saute for 2-3 minutes, or onions are translucent.
- Now add red chutney, saute for a minute.
- Add boiled potato, salt to taste. Mix well.Note: I use my Instant Pot to cook the potatoes. Here’s how I do it – Instant Pot Baked Potatoes
- Add water, bring the mixture to a boil. Reduce the heat to medium.
- 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).
- Red Chutney Aloo masala (spicy potato stuffing) is ready to be served. Enjoy it as a stuffing in Nav Dhan Masala Dosa [no rice dosa] or as a side dish.
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