Potato Bhaji for Masala Dosas

Instructions

1. Wash the whole unpeeled potatoes thoroughly (do not peel the skin)
2. In a pressure cooker, add washed potatoes and add water to a level little above the potatoes. Cover the pressure cooker lid and boil on high flame for 1 or 2 whistles depending on the potatoes. (You can also boil potatoes in the pan until completely cooked)
3. Remove the pressure cooker from flame and keep until the pressure is completely released
4. In a mortar and pestle*, add green chillies, ginger and crush roughly and keep aside
5. Slice onions 1/4 inch and keep aside
6. Once pressure is completely released, open and drain the water and allow the potatoes to cool little then peel and semi-mash the potatoes and keep aside
7. In a pan, heat 3-4 tbsp oil and add mustard seeds. When they start to splutter, add cumin seeds, hing, chana dal, urad dal and fry for 30 seconds. Add curry leaves, crushed green chillies and ginger and fry for another 30 seconds.
8. Then add sliced onions and fry stirring till they turn translucent.
9. Add turmeric, salt and mashed potatoes, mix nicely. Then add 1 cup water and cook stirring continuously until the water is dry.
10. Garnish with coriander leaves.
11. Remove from flame.
12. Serve as crispy dosa filling, poori masala, bread pakoda, bread sandwich and chapatis.