foodatarian.com

Ingredients:
250 gms red chana (red gram or chickpeas); soaked overnight.
3 large potatoes; boiled and diced,
1 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida),
2 tbsp red chilli powder,
1 1/2 tsp dhania-jeera (coriander-cumin) powder,
Salt to taste,
1/2 tsp chaat masala,
2 tbsp tamarind paste,
1 small tomato chopped,
1 small onion chopped,
Coriander leaves to garnish,
Oil for frying.

Method:
Boil the chana with little salt till it is soft.
Mix 1 tbsp red chilli powder, asafoetida and salt with water to form a thin paste. Heat oil in a pan, add this red chilli paste and then add boiled potatoes, mix well, cover and cook for 2-3 minutes, stirring occasionally.
Heat 2-3 tbsp oil in a pan, add mustard seeds and let them splutter. Then add heeng, 1 tbsp red chilli powder, dhania-jeera powder, mix and add onion, tomato, chana. Then add salt, stir well, cover and cook for 3-4 minutes. Then remove from flame. Mix together chana and potatoes, sprinkle chaat masala, tamarind paste and coriander leaves. Mix and serve.

Ingredients:
4-5 large potatoes,
2-3 tbsp vegetable oil,
Salt to taste,
1 tsp red chilli powder or paprika,
1/2 tsp garam masala,
3/4 tsp dhania (coriander) powder,
1/2 tsp frshly ground black pepper.

Method:
Wash the potatoes and cut them into the wedges (with or without skin as per your choice). Place them in a bowl, then pour oil and add all the spices to it, toss well so that the spices and oil coats well on all the wedges. Preheat the oven for 8 minutes at 170 degree C. Spread the wedges over the baking tray and then place the tray into the oven. Roast the wedges at the same temperature for about 25-30 minutes or till they turn brown. Test if they are cooked else bake them for some more time. Serve hot with tomato ketchup, chilli sauce or sprinkle some chat masala on them.

This filling is mostly used in samosas. But you can also use it in bread rolls, alu parathas, patties, etc.

Ingredients:
3-4 large potatoes; boiled, peeled and mashed,
1 cup boiled green peas (mutter),
1 tsp finely chopped green chillies,
1 tsp finely chopped ginger,
1 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
1/4 tsp amchur (dry mango) powder (optional),
Salt and red chilli powder to taste,
Ghee for tempering.

For Samosa Masala-
10gms jeera (cumin seeds),
10 peppercorns,
5gms badi elaichi (black cardamom),
5 laung (cloves),
2 pieces dalchini (cinnamon),

Grind all these ingredients of masala and use as per taste.

Method:
Heat ghee in a pan, add jeera, asafoetida, ginger and green chillies, fry for 2 minutes. Then add peas, mashed potatoes, all the spices, salt, above samosa masala, mix well and cook for 5 minutes or till it is fragrant.

Ingredients:
5 Baby potatoes; boiled and peeled,
1 tbsp butter,
1/4 tsp turmeric powder,
Few sprigs of mint leaves; chopped,
Salt to taste.

Method:
Melt butter in a pan, add turmeric powder, salt, potatoes and saute for 5-7 minutes, stirring occasionally. When they turn nice golden then add mint leaves and mix. Remove from flame, transfer to serving plate.

Ingredients:
5 potatoes; boiled, peeled and coarsely mashed,
2 large onions; cut into halves and sliced,
10-12 curry leaves,
1 1/2 tsp mustard seeds (rai),
1/2 tsp heeng (asafoetida),
4-5 green chillies; slit vertically,
3-4 inches ginger; peeled and finely chopped,
10-15 cloves garlic; finely chopped,
Handful of cashew nuts; broken,
A handful of green peas (optional),
Salt to taste,
1/2 cup oil.

Method:
Heat oil in a kadhai; add oil and mustard seeds and let them splutter. Then add asafoetida, green chillies, ginger and garlic and fry till fragrant. Then add cashew nuts, curry leaves, sliced onion and fry till onion is soft soft. Then add turmeric powder, salt and mix well. Now add mashed potatoes and peas and give it a proper stir so that all masala mixes well with the potatoes. Cover and cook for 5-7 minutes on low-medium flame, stirring occasionally.
Stuff this alu masala in dosas to prepare masala dosa. This sabji also tastes excellent with puris. Try this stuffing in bread rolls too.