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Spicy Vegan Potato Dosadillas

It’s okay to cheat on authenticity just a little bit when the results are as delicious as these tortilla-wrapped dosas.

At the VNHQ, we’re obsessed with South Indian food. If there’s anything we love more than a huge, fluffy, crispy masala dosa from any of our favorite authentic restaurants, it’s being able to just about recreate the amazing dish at home. While the tortillas used to create these mouthwatering main courses aren’t exactly what we’d call traditional, we would definitely label the end results utterly delicious.

Serves 4

What you need:

  • 1 tablespoon safflower oil
  • 1 yellow onion, chopped
  • 1 small green chili, seeded and finely minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 3/4 teaspoon yellow curry powder
  • 1/4 teaspoon turmeric
  • 2 baked or steamed russet potatoes
  • 1/2 teaspoon salt
  • 4 large flour tortillas

What you do:

  1. Heat the oil in a skillet. Add the onion, cover, and cook until softened, about 7 minutes. Stir in the green chili, mustard seeds, fenugreek seeds, curry powder, and turmeric. Cook 5 minutes longer.
  2. Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine. Cook until hot and thoroughly mixed, leaving some texture.
  3. On a flat surface, divide the mixture evenly over the bottom half of each of the tortillas. Fold over and place, two at a time, in a large, lightly oiled non-stick skillet or griddle over medium heat. Cook until lightly browned on both sides, turning once. Keep them warm while you cook the remaining dosadillas.
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