During any season savoring this popular South Asian ‘dosa’ is incredibly satisfying. This dish is famous because of its crispiness as well as providing a healthy vegetarian option. Today in my innovation recipe, I like to serve my ‘dosa’ with a spicy stir-fried potato and pomegranate seeds filling. Here is the recipe for everyone to enjoy.
Note: For the ‘dosa’ recipe, please review my previous post.
- 1-pound potato, peel and diced
- 1 teaspoon turmeric powder
- 1 teaspoon chili flakes
- 4-5 curry leaves
- 1 teaspoon mustard seed
- 1 teaspoon anise seed
- 1 teaspoon cumin seed
- 1 teaspoon mango powder
- 3-4 green chili, small size, chopped
- 1 red onion, medium size, chopped
- ½ cup fresh coriander, chopped
- ½ cup fresh mint leaves, chopped
- 1 cup pomegranates seeds
- 2 tablespoons mustard oil
- Salt as needed
Boil potatoes along with turmeric and salt in a medium-size saucepan until the potatoes are tender. Drain and set aside.
Heat mustard oil in a large skillet over medium heat. Fry the onion until softened. Then add curry leaves, mustard seed, anise seed, cumin seed, and chili flakes, and stir rapidly. Reduce to low-medium heat and continue to cook until fragrant. Quickly combine prepared boiled potatoes and gently stir until all the spices are infused. Then add mango powder, green chili, cilantro, and mint. Mix gently until it all comes together. Turn off the heat and adjust salt. Serve potatoes and pomegranate seed filling with ‘dosa’.