Spicy Potato Dosadillas Vegan
Savor the bold and flavorful fusion of Indian and Tex-Mex cuisines with this vegan Spicy Potato Dosadillas recipe! Featuring crispy, golden dosa wraps filled with a spicy mashed potato mixture seasoned with turmeric, garam masala, and fresh cilantro, this dish takes your taste buds on a global adventure. The optional addition of vegan cheese adds a creamy, melty touch that perfectly complements the spiced filling. Quick and easy to prepare with store-bought or homemade dosa batter, these dosadillas are perfect for a satisfying vegan dinner or a creative brunch option. Serve them hot with coconut chutney or tangy tomato ketchup for a dish that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 cups Dosa batter (store-bought or homemade)
- 3 medium Potatoes
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 small Green chilies, finely chopped
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Black mustard seeds
- 6 leaves Curry leaves (optional)
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cups Veggie cheese or vegan shredded cheese (optional)
- 1 as needed Cooking spray or additional oil for cooking dosa
Instructions
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.
Heat the olive oil in a skillet over medium heat. Add mustard seeds and let them pop. Then, add curry leaves (if using), chopped onion, and minced garlic. Sauté until onions are translucent, about 3-4 minutes.
Add green chilies, turmeric, red chili powder, and garam masala. Stir well to combine.
Add the boiled potatoes to the skillet and mash them slightly with the back of a spoon, leaving some chunks for texture. Add salt and cook for another 3-4 minutes while stirring. Finish with fresh cilantro and mix well. Remove from heat and set aside.
Heat a non-stick tava or skillet over medium heat. Lightly grease with cooking spray or a small amount of oil.
Pour a ladleful of dosa batter onto the skillet and spread it thinly in a circular motion to form a dosa. Drizzle a few drops of oil around the edges and let it cook until the edges crisp up, about 2 minutes.
Spread a thin layer of the spicy potato filling on half of the dosa. Sprinkle a small amount of vegan cheese on top, if using. Fold the dosa in half to create a quesadilla-like shape.
Cook the folded dosadilla for an additional 1-2 minutes, pressing gently with a spatula to ensure the filling is warmed through.
Repeat with the remaining dosa batter and filling.
Serve hot with coconut chutney or tomato ketchup as a dipping sauce. Enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 16.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
