Spicy Potato Dosadillas (Vegan)

1. 1

   Heat the oil in a skillet.

2. 2

   Add the onion, cover, and cook until softened, about 7 minutes.

3. 3

   Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric.

4. 4

   Cook 5 minutes longer.

5. 5

   Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine.

6. 6

   Cook until hot and thoroughly mixed, leaving some texture.

7. 7

   Cut the large flour tortillas in half.

8. 8

   Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out).

9. 9

   Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets.

10. 10

    Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat.

11. 11

    Cook until lightly browned on both sides, turning once.

12. 12

    Transfer to a cooling rack lined with paper towels.

13. 13

    Serve with chutney of choice (we use store-bought mint or coriander chutney).

* Per serving · 4 servings · Values may vary.

No additional tips available.