Crispy In The North, Spicy In The South— Must Try Recipes This World Potato Day

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It was a very hot afternoon, the cafés were busy with people trying to stay cool and work, and Arundhati went into one café with her husband mostly just to enjoy the air conditioning, not really to eat or drink.

She was halfway through her iced lime soda when a voice rang out from behind.

"Masala dosa?"

She turned sharply.

"Vada pav?" she said, eyes wide.

The man grinned. "Arre, I'd recognise that dosa obsession anywhere."

It was Akash. Same mischievous grin, though with more greys now. Their spouses looked on, puzzled, as the two burst into laughter and hugged like old college friends.

"Okay, what is happening?" Arundhati's husband asked.

"And why is my husband calling a woman masala dosa?" Akash's wife added, mock-stern.

They all sat down at a corner table, just as a waiter placed a plate of aloo tikki sliders nearby, the smell of fried potato and chutney floating up like a memory.

"In school," Arundhati began, "my tiffin was always the same every Monday-masala dosa. Crisp edges, potato stuffing, and a tiny dabba of chutney."

"Every Monday," Akash nodded. "Without fail. Like it was a ritual."

"And he used to tease me non-stop," she continued. "'Again? Dosa? You South Indians only have this to eat or what?"

One day, fed up, she challenged him. "Bring me something better," she'd said.

So he did.

After school, he took her to a tiny stall just outside the main gate. Red brick wall behind it, an old man frying vadas in a kadhai, the smell of garlic chutney hitting you from ten steps away.

"She took one bite and looked betrayed," Akash laughed. "Like I'd kept a secret from her all this while."

But she wasn't about to let him win. The next day, she brought an extra piece of her dosa in her tiffin.

"He took one bite," Arundhati said, "and didn't say a word. Just nodded. That was his way of saying sorry."

"And so began our unofficial food exchange. Dosa for pav. And South met North in the middle of a Noida school." finished Akash.

The café's speakers hummed with a Kishore Kumar song as they all laughed at the story, the waiter returned with a fresh plate of aloo chaat, and outside, the summer sun didn't feel quite so harsh anymore.

Sometimes, you don't need a grand reunion or a dramatic twist. Just a friend, a familiar snack, and a name that makes you laugh even after all these years.

They may have laughed it off, but their favourite bites are no joke. Want to try them yourself? Here's how.

Masala Dosa Recipe (with Crispy Ghee Dosa & Spiced Potato Filling)

Serves: 4 dosas
Prep Time: 15 minutes (excluding dosa batter preparation)
Cook Time: 30 minutes

A crisp, golden dosa sizzled in ghee, folded around a warm, spiced potato filling bursting with the flavours of curry leaves, ginger, and green chillies - this South Indian classic is comfort food wrapped in a crunch.

Ingredients

For the Potato Filling

• 3 medium-sized potatoes (boiled and peeled)
• 1-inch piece of ginger (grated)
• 3-4 garlic cloves (finely chopped)
• 2 green chillies (finely chopped) - adjust to taste
• 1 sprig curry leaves
• 2 tbsp coriander leaves (finely chopped)
• 2 tbsp coconut oil
• ½ tsp garam masala powder
• Salt to taste
• For the Dosa
• 2 cups dosa batter (store-bought or homemade)
• Ghee - for roasting the dosa (about 1 tsp per dosa)
• Step-by-Step Instructions

Prepare the Potato Filling

• Boil & mash potatoes
• Boil the potatoes until soft. Peel and roughly mash them using a fork or potato masher. Do not make it pasty-leave some texture.
• Heat coconut oil in a pan on medium flame.
• Sauté aromatics
• Add chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until aromatic but not browned.
• Add curry leaves
• Tear the curry leaves slightly before adding to release flavour. Let them splutter in the oil.
• Add mashed potatoes
• Stir in the mashed potatoes. Mix well with the tempered ingredients.
• Season
• Add salt to taste and sprinkle garam masala. Stir well to coat the potatoes evenly.
• Finish with coriander
• Turn off the flame and mix in the chopped coriander leaves.
• Keep aside
• Cover and keep warm while you prepare the dosas.

Prepare the Dosa

Heat a dosa tawa (cast iron or non-stick) on medium-high heat until hot. Sprinkle a few drops of water-if they sizzle and evaporate immediately, the tawa is ready.

Reduce heat slightly and grease the tawa lightly with oil using a halved onion or kitchen paper.

Pour batter

Pour one ladle of dosa batter in the centre and spread it quickly in a circular motion outward to form a thin, even circle.

Drizzle ghee

Once it starts setting, drizzle ghee around the edges and a little on top. Let it cook on medium flame until the bottom turns golden and crisp.

Add potato filling

Place 2-3 tablespoons of the warm potato filling in the centre of the dosa and gently flatten it with the back of a spoon.

Fold dosa

Fold the dosa over the filling into a semi-circle or roll it like a wrap.

Serve

Serve hot with coconut chutney, tomato chutney, and/or sambar.

Tips For Extra Crisp Dosa

• Ensure your batter is well-fermented and slightly thin (pourable).
• The tawa should be hot but not smoking.
• Use ghee, not oil, for that signature crisp and aroma.
• Always wipe the tawa between dosas to control heat and ensure even spreading.

Vada Pav Recipe (with Besan Batter & Spiced Potato Filling)

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

This spicy, aromatic filling is rolled into balls, dipped in gram flour batter, and deep fried to make the iconic vada for Vada Pav.

Ingredients (for 4-5 vadas)

• 3 medium-sized potatoes - boiled, peeled, and mashed
• 1-inch piece ginger - grated
• 3-4 cloves garlic - finely chopped or crushed
• 2 green chillies - finely chopped (adjust to spice preference)
• 1 sprig curry leaves - torn
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• A pinch of asafoetida (hing) - optional but adds depth
• 2 tbsp chopped coriander leaves
• 1½ tbsp oil (sunflower, peanut, or mustard oil preferred)
• Salt - to taste

How To Prepare

Prep the Potatoes

• Boil the potatoes until soft (pressure cook or boil).
• Peel and mash them while still warm, keeping a slightly coarse texture.

Tempering (Tadka)

• Heat oil in a pan over medium heat.
• Add mustard seeds and let them splutter.
• Add asafoetida (if using), followed by chopped garlic, grated ginger, green chillies, and curry leaves.
• Sauté for 30 seconds until fragrant - do not brown the garlic.

Spice It Up

• Lower the heat, add turmeric powder, and immediately add the mashed potatoes.
• Mix well so the tempering coats the potatoes evenly.
• Add salt to taste.

Finishing Touch

• Stir in chopped coriander leaves.
• Mix everything thoroughly and turn off the heat.
• Let the filling cool completely.

Shape

• Once cool, divide into 4-5 equal portions.
• Roll into round balls (slightly flattened is okay).

Tips for Best Results

• If you want a stronger garlic kick, you can make a ginger-garlic-green chilli paste and sauté that instead.
• Ensure the mixture is not wet - it should hold shape easily.
• You can refrigerate the shaped vadas

From crispy vadas tucked in buns to golden masala dosa fillings, the humble potato continues to be the heart of countless beloved dishes across cultures. On World Potato Day 2025, let's celebrate this versatile ingredient not just for its comfort and familiarity, but for the way it brings people together - across tables, memories, and stories.

Disclaimer: This tale is seasoned with imagination. Arundhati, Akash, and their crispy memories are purely fictional. Any resemblance to real people or life's actual snack-loving friendships is just a happy coincidence.