Aloo Masala is often the filling in a dosa. Using it as the filling for a puff pastry pie was tasty, though nothing like eating dosa. But now that I'm happy with my aloo masala, the next step is of course to attempt making my own dosa.
Aloo Masala Pies
4 potatoes, peeled and diced
1 onion, diced
2 green chillis, deseeded and sliced width-ways
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon tumeric
2 tablespoons desiccated coconut
1 tablespoon red chilli flakes
1 tomato, diced
2 tablespoons mustard seeds
1 large sheet of puff pastry
Boil the potato until half cooked, then drain. Fry the green chilli, onion and garlic, until the onion is golden and soft. Add cumin, tumeric, coriander, mustard seeds and chilli flakes, then tomato. Allow to simmer for a few minutes, then add potato, and mix through until covered. Leave to simmer until potato is cooked through and all liquid has rendered down, stirring occasionally. Stir in the coconut.
Spoon mixture into four ramekins, and cover with one quarter of the puff pastry. Brush with buttery thing, and bake at 190C for 15 – 20 minutes.