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Dairy-Free
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Egg-Free
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Nut-Free
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Vegan
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Wheat-Free
Ingredients
For the dosas
- 100g gram flour
- 100g rice flour
- 1 tsp curry paste
- To taste salt and pepper
- 400ml water
- 2 tbsp vegetable oil, for frying
For the Bombay potatoes
- 300g potatoes, unpeeled
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 tbsp curry paste
- 2 large tomatoes, deseeded and chopped
- 1 lemon, juice only
- Small handful coriander leaves
For the chickpea sauce
- 1 onions, sliced
- 1 tbsp vegetable oil
- 1 jar curry sauce (use your favourite)
- 1 x 400g can chickpeas, drained
- Small handful coriander leaves
Method
- To make the dosas: Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.
- To make the Bombay potato filling: Place the potatoes into a pan of boiling water and cook until just tender. Drain the potatoes and allow to cool slightly before peeling and cutting into small chunks.
- Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.
- After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.
- To make the chickpea sauce: Gently fry the onion in the oil for five minutes, then add the jar of curry sauce and chickpeas and simmer for another five minutes. Add fresh coriander to taste.
- Reheat the Bombay potato on a low heat and keep warm while you make the dosas.
- To make the dosas: Heat a little vegetable oil in a non-stick frying pan. Once hot, add a little batter mixture, tilting the pan to get an even coverage.
- After 1 minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.
- To serve, place a little Bombay potato in the middle of a dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.
- Repeat with the remaining dosas. Finally, garnish with a little coriander.
Nutrition per serving
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Calories
>600.7 kcal
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Protein
16.6g
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Fat
24.4g
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Saturates
>2.5g
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Carbs
81.7g
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Sugar
4.8g
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Salt
3.5g
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