Dosa Potatoes with Lime and Ketchup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 524
- Total: 20 min
- Active: 20 min
Ingredients
2 large russet potatoes, boiled and cooled
2 tablespoons olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 small yellow onion, sliced into thin strips
1 teaspoon kosher salt
3 dried red chiles
1/4 teaspoon red chile powder
Lime wedges, for serving
Ketchup, for serving
Directions
- Using your hands, break the potatoes into 1/2-inch pieces and set aside.
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
- Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.