Potato stuffed dosa with veggie curry

The Dosa was a new discovery for me – I found a packet in the ‘Ethnic Foods Aisle’ at Tesco’s and picked it up, as I was intrigued.  For those that don’t know, it’s a lentil-flour based pancake type thing: In the pack is a powder which you mix with water, then fry in a pan until it goes slightly crunchy whilst still being bendy! It has a lovely subtle but warm flavour and interesting texture.  And the brand name is rather amusing ‘Gits’! tee hee!

Anyway, the filling I put in was based on an Aloo Masala for Dosa (Potato masala) found on Manjula’s kitchen website: The only difference was that I added onion for more flavour and cut down on the green chilli (as I’m a bit of a spice coward!). Oh and I pre-cooked the potatoes so it wouldn’t take so long.

The curry was a simply paste-and-veg jobbie (usually best when you’ve spent time on something else and are suddenly very hungry!).  Ingredients as follows:

Simple veggie curry: (use what you have in the fridge!)
1 onion,
1 Yellow pepper, chopped into largeish chunks
1 Red pepper, chopped into largeish chunks
A few mushrooms, sliced
Rogan Josh curry paste (Patak’s – but whatever flavour takes your fancy)
Tin of Chickpeas
Tin of chopped tomatoes
Chopped fresh coriander
Squeeze of lemon

Method:
1. Fry your onion in a little oil.
2. When softened, add curry paste (according to pack instructions) and fry for a short while.
3. Add the veg (start with the one that needs most cooking, like the peppers, and gradually add the others allowing each to cook a little before you add the next.
4. Add the chickpeas and tinned tomatoes
5. Cook until all veg is tender.
6. Squeeze over and stir in a little fresh lemon juice (optional, but gives it a lift) and garnish with coriander, unless your husband doesn’t like it!!


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