Spicy Potato Dosadillas (Vegan)

Recipe by PDX Meems
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a skillet.
  • Add the onion, cover, and cook until softened, about 7 minutes.
  • Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric.
  • Cook 5 minutes longer.
  • 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.
  • Cut the large flour tortillas in half.
  • Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out).
  • Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets.
  • Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat.
  • Cook until lightly browned on both sides, turning once.
  • Transfer to a cooling rack lined with paper towels.
  • Serve with chutney of choice (we use store-bought mint or coriander chutney).
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