Masala 'Dosa' with Sambhar |
Melissa's French Crepes |
The Crepe |
Yellow Alu |
Filling for Crepe |
Sambhar on the Side |
Ingredients:
1 pkg. of 10 French Crepes
2 russet potatoes, peeled and diced
4 Tbsp. olive or other oil
1/2 tsp. hing (asafoetida) powder
1/2 tsp. nigella (kalonji) seeds
2 green chilies, minced
12-14 curry leaves
2 large onions, diced
1 tsp. minced ginger or paste
1/2 tsp. turmeric
1/4 cup simmering water
salt to taste
1 tsp. ghee
Directions:
2 russet potatoes, peeled and diced
4 Tbsp. olive or other oil
1/2 tsp. hing (asafoetida) powder
1/2 tsp. nigella (kalonji) seeds
2 green chilies, minced
12-14 curry leaves
2 large onions, diced
1 tsp. minced ginger or paste
1/2 tsp. turmeric
1/4 cup simmering water
salt to taste
1 tsp. ghee
Directions:
- Heat oil over medium-high heat and sputter hing, nigella seeds and chilies.
- Add curry leaves, turmeric, onions and ginger and stir-fry until onions are translucent.
- Add potatoes, stir well and lower heat to medium-low.
- Add simmering water, cover and cook until potatoes are soft and mushy.
- Adjust salt to taste, garnish with ghee, stir well and transfer to serving dish.
Use to stuff the crepes and serve with sambhar. These potatoes also taste great with tortillas and steamed rice.
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Chumkie.