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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.

Step 2

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.

Step 3

Add green chilies, turmeric, red chili powder, and garam masala. Stir well to combine.

Step 4

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.

Step 5

Heat a non-stick tava or skillet over medium heat. Lightly grease with cooking spray or a small amount of oil.

Step 6

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.

Step 7

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.

Step 8

Cook the folded dosadilla for an additional 1-2 minutes, pressing gently with a spatula to ensure the filling is warmed through.

Step 9

Repeat with the remaining dosa batter and filling.

Step 10

Serve hot with coconut chutney or tomato ketchup as a dipping sauce. Enjoy!

Nutrition Facts

Serving size	(1367.7g)

Amount per serving	% Daily Value*
Calories	1878.1

Total Fat 61.2g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 42.7mg	0%
Sodium 4238.8mg	0%
Total Carbohydrate 275.6g	0%
Dietary Fiber 24.0g	0%
Total Sugars 16.1g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 879.9mg	0%
Iron 14.3mg	0%
Potassium 3962.6mg	0%

*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.

Source of Calories

Fat: 29.2%

Protein: 12.4%

Carbs: 58.4%