There are few foods more comforting to me than masala dosa, specifically the way it’s made by my grandparents. It comes out perfect every time— the thinnest, crispiest, tangy pancake stuffed with potatoes so delicious I could literally eat it for every single meal. However, while I can cook a potato like nobody’s business, the act of frying any kind of pancake (be it an actual pancake, a blini, a crepe, or whatever) is a finicky task that I really won’t be doing unless I have hours of time. Getting the heat of the pan, the heat of the oil, the swirl of the batter, this that and the other right is not a thing I’m interested in. These potatoes, however, are perfect on their own (or as part of the sacrilegious bonus toastie) and can exist without any insane frying.
aloo masala
2lbs waxy potatoes, such as Yukon Golds
2-3 tablespoons canola or olive oil
1 tablespoon whole brown mustard seeds
1/3 cup cashew halves and pieces
1 onion, thinly sliced
2 green chilies, thinly sliced (you can take the seeds out if you’re boring, or white)
2 inch piece of ginger, peeled and minced
4-6 fresh curry leaves, torn into pieces
1/2 teaspoon turmeric
1/2 teaspoon cayenne (or less if you’re boring, or white)
Cilantro and lime wedges, to finish
Cut potatoes in halves or quarters and boil in salted water until very tender. Let cool completely. Peel (it should really just slip off) and cut into bite sized pieces. Set aside.
Heat oil in a large cast-iron skillet over medium high heat. Add mustard seeds. Once they begin to sizzle and dance around, add cashews. Fry until lightly browned, then add onions, chilies, and ginger. Let everything fry in the oil until the onions are browned at the ends and everything smells really insanely good. Give the curry leaves a little squeeze in the palm of your hand to release their oils, add them, and fry for another minute or so.
Add potatoes, turmeric and cayenne. Smash everything around with a wooden spoon or spatula to break some of the potatoes into smaller pieces. Be sure to leave some as they are though, you want some texture here. Add about a 1/4 cup of water and cover to let everything steam.
Once there’s no longer any visible liquid in the skillet, uncover and taste. Add salt, turmeric, and cayenne as needed. If serving now, squeeze with lime and add chopped cilantro on top. If you’re making the sacrilegious bonus toastie, continue reading.
the sacrilegious bonus toastie
This is basically an open-faced grilled cheese topped with the potatoes. Yes, they are supposed to be served in dosai, and lots of Indians would revoke my desi card for not doing so, but this is like. ridiculously good too.
2 slices any kind of bread
Mayonnaise
1/2 a tomato, very thinly sliced
2 slices muenster or low-moisture mozzarella cheese
The potatoes you just made, warmed if they’re from the fridge.
Plain yogurt, or sour cream, for serving
Cilantro, roughly chopped, for serving
Spread one side of each bread slice with a thin, even layer of mayonnaise. Place in a preheated cast iron skillet over medium-high heat (mayo side down), add tomatoes and cheese on top of each bread slice, and until the cheese is melted. Top with a good scoop of the potatoes.
To serve, top with a little whole plain yogurt or sour cream, and a little chopped cilantro.
This is the best! So good for the fall!