Masala Dosa in a Chapatti

A flavorful potato mixture spiced with lentils, curry leaves, and ginger, rolled into grilled chapattis or naan breads.

Vegetarian Indian Quick Spicy Potato

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

92.3g

per serving

184.6 g total

Fat

19.3g

per serving

38.5 g total

Protein

12.4g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

piece

Chapattis

Or naan breads

LegumesPulses

Skinned Split Black Lentils

Urad dal; picked over for stones

NutsSeeds

pinch

Asafoetida

Cumin Seeds

2.5

Mustard Seeds

Brown or black

piece

2.5

1.25

To taste

Finely chopped

OilsFats

Vegetable Oil

Vegetables

piece

Red Chillies

Dried; stalks removed

piece

Spanish Onion

Finely sliced

Root Ginger

Peeled and finely grated

600

Potatoes

White or red; peeled, diced and boiled

piece

Tomato

Roughly chopped

Method

Remove any small stones from the lentils.

Soak the lentils in 240ml of hot water for five minutes.

Heat the vegetable oil in a frying pan.

Add the asafoetida, cumin, and mustard seeds to the pan.

Once the seeds splutter, add curry leaves, lentils, red chillies, turmeric, and onion.

Fry for four minutes over medium heat, then stir in salt, ginger, boiled potatoes, tomato, and coriander.

Grill the breads for two minutes on each side.

Place the potato mixture onto the breads, roll up, and serve.