Spicy Potato Dosadillas Vegan Food

SPICY POTATOES

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

SPICY POTATO DOSADILLAS (VEGAN)

Steps:

• 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).