Masala Dosa Inspired Empanadas with Coconut Chutney

Empanadas filled with a flavorful, spiced potato filling inspired by the classic Indian Masala Dosa. Served with a refreshing Coconut Chutney.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.09/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Thai

Mood:

Healthy

Ingredients

Servings

1packageEmpanada Dough(Store-bought or homemade)

£2.50

2lbsPotatoes(Peeled and diced)

£1.20

1mediumOnion(Finely chopped)

£0.50

2Green Chilies(Finely chopped, adjust to taste)

£0.30

1inchGinger(Grated)

£0.25

1teaspoonMustard Seeds

£0.10

10Curry Leaves(Fresh curry leaves)

£0.50

0.5teaspoonTurmeric Powder

£0.15

0.3teaspoonAsafoetida (Hing)(Optional, but adds flavor)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.15

2tablespoonsOil(Vegetable or Coconut Oil)

£0.10

to tasteSalt

0.3cupCilantro(Chopped, for garnish)

£0.40

For Coconut Chutney:

1cupShredded Coconut(Unsweetened)

£0.80

2tablespoonsRoasted Chana Dal (Split Chickpeas)

£0.30

1Green Chili(Adjust to taste)

£0.30

0.5inchGinger

£0.25

to tasteSalt

0.3cupWater(Or as needed)

Tadka/Tempering (Optional):

1teaspoonOil

£0.10

0.5teaspoonMustard Seeds

£0.10

2Curry Leaves

£0.50

Total Cost

£8.70

£1.09 per serving

Instructions

1.
**Prepare the Potato Filling:** Boil or steam the potatoes until tender. Drain and mash them roughly.
2.
Heat oil in a large skillet over medium heat. Add mustard seeds. When they splutter, add curry leaves and asafoetida (if using).
3.
Add the chopped onion and green chilies to the skillet and saute until the onion is translucent.
4.
Add the grated ginger and turmeric powder. Cook for another minute until fragrant.
5.
Add the mashed potatoes to the skillet and mix well with the spices. Add salt to taste.
6.
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.
7.
**Prepare the Coconut Chutney:** Combine shredded coconut, roasted chana dal, green chili, ginger, salt, and water in a blender or food processor.
8.
Blend until smooth. Add more water if needed to achieve the desired consistency.
9.
**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.
10.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C).
11.
Roll out the empanada dough and cut into circles (if not pre-cut).
12.
Place a spoonful of the potato filling in the center of each dough circle.
13.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
14.
Place the empanadas on a baking sheet lined with parchment paper.
15.
Bake for 20-25 minutes, or until golden brown.
16.
Serve the empanadas warm with the Coconut Chutney.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Adjust the amount of green chilies to your spice preference.

For a richer flavor, use ghee (clarified butter) instead of oil for the potato filling.

You can brush the empanadas with egg wash or milk before baking for a glossier finish.

The potato filling can be made ahead of time and stored in the refrigerator for up to 2 days.

If you cannot find store-bought empanada dough, puff pastry can be used as a substitute.

Cooking Equipment

Oven

Stove

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of green chilies to your spice preference.

For a richer flavor, use ghee (clarified butter) instead of oil for the potato filling.

You can brush the empanadas with egg wash or milk before baking for a glossier finish.

The potato filling can be made ahead of time and stored in the refrigerator for up to 2 days.

If you cannot find store-bought empanada dough, puff pastry can be used as a substitute.

Masala Dosa Inspired Empanadas with Coconut Chutney

Ingredients

Instructions