Masala Dosa Inspired Empanadas with Coconut Chutney

**Prepare the Potato Filling:** Boil or steam the potatoes until tender. Drain and mash them roughly.

Heat oil in a large skillet over medium heat. Add mustard seeds. When they splutter, add curry leaves and asafoetida (if using).

Add the chopped onion and green chilies to the skillet and saute until the onion is translucent.

Add the grated ginger and turmeric powder. Cook for another minute until fragrant.

Add the mashed potatoes to the skillet and mix well with the spices. Add salt to taste.

Stir in the lemon juice and chopped cilantro. Cook for a few more minutes, ensuring the mixture is well combined and heated through. Let the filling cool slightly.

**Prepare the Coconut Chutney:** Combine shredded coconut, roasted chana dal, green chili, ginger, salt, and water in a blender or food processor.

Blend until smooth. Add more water if needed to achieve the desired consistency.

**Prepare the Tadka (Optional):** Heat oil in a small pan. Add mustard seeds. When they splutter, add curry leaves. Pour the tempering over the chutney.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C).

Roll out the empanada dough and cut into circles (if not pre-cut).

Place a spoonful of the potato filling in the center of each dough circle.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Place the empanadas on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until golden brown.

Serve the empanadas warm with the Coconut Chutney.