As a family we all adore masala dosa, crispy Indian pancakes made with a batter made from ground rice and lentils and filled, most commonly, with spiced potatoes. Authentic dosa are not easy to make at home so I've created this recipe for masala flatbreads filled with spiced potatoes instead - and it's a huge hit with the Sneaky Veg kids.
Masala dosa is one of my favourite things to order in an Indian restaurant. Unfortunately it's not that easy to find here in the UK, especially now that we no longer live in London.
I've had a go at making my own but it was pretty time consuming and I didn't get great results. One work around is to make the crepes with chickpea flour instead of the traditional ingredients.
But this way is even easier. Simply use shop-bought or home made flatbreads (for an easy and delicious meal that the whole family can enjoy.
What kind of flatbreads are best to use?
Any of the following breads work well with this recipe - either homemade or shop bought:
- homemade flatbread
- chapatis
- naan
- paratha
- pitta (try to find a good quality pitta that opens up well for the filling).
How to make masala flatbreads with spiced potato filling
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Masala flatbreads with spiced potatoes
Ingredients
- 500 g potatoes chopped into bite size pieces, peeling optional
- 1 tablespoon sunflower oil or rapeseed or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1 inch ginger peeled and finely chopped
- 5-6 curry leaves
- ½ teaspoon ground turmeric
- Salt
- 4 flatbreads
To serve
- Coriander chutney
Instructions
- Boil the chopped potatoes in lightly salted water until soft. Drain and set aside.
- Heat the tablespoon of oil in a large frying pan. Add the mustard and cumin seeds and fry for 30 seconds until smelling fragrant.
- Add the chopped onion, stir well and reduce the heat to low.
- Cook for 10-15 minutes until soft, stirring often.
- Add the garlic and ginger, stir and cook for 2-3 minutes until soft.
- Add the curry leaves and ½ teaspoon ground turmeric. Stir and cook for a further minute.
- Add the cooked potatoes and stir well. Roughly mash a few of the potatoes and cook until warm.
- Warm your flatbreads on a hot dry pan or in the oven for a few minutes. Add a large spoonful or two of the potato filling and drizzle over coriander chutney if using.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Coriander chutney is not included in the nutritional information.
- Here is a coriander chutney recipe if you would like to make your own
- If you want to make your own flatbreads here is my recipe.
- Curry leaves are available in most large supermarkets and Asian stores. If you buy a bag you can freeze the rest for use at a later date. If you can’t find them you can leave them out but they really do add a wonderful flavour to this dish.
- The potato filling is suitable for freezing.
Nutrition
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