Cheesy Veggie Dosa-dillas

Nutrition per serve

Ingredients

• 1pcs potato
• 2pcs tomato
• 1pcs red onion
• 1bunch coriander
• 2clov garlic
• 10g masala seasoning
• 50g cheddar
• 6pcs flour tortillas
• 10ml red or white wine vinegar
• 10ml olive oil
• 1pcs olive oil spray (optional)
• 30ml mayonnaise (optional)

Method

1. Step 1 — Cook potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the potato and cut into 1cm chunks. Put the potato in a small saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8-9 mins until tender. Drain.
2. Step 2 — Make pico de gallo
   Meanwhile, finely chop the tomatoes and onion. Finely chop the coriander, including the stems. Crush or finely chop 2 garlic cloves. Combine the tomato, coriander and half the onion in a bowl. Add 2 tsp red wine vinegar, season with salt and pepper and stir to combine.
3. Step 3 — Cook dosa filling
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the remaining onion, stirring, for 3-4 mins until softened. Add the garlic and masala seasoning and cook, stirring, for 1-2 mins until fragrant. Add the potato and gently stir to combine. Remove the pan from the heat. Season with salt and pepper.
4. Step 4 — Assemble and bake
   Coarsely grate the cheese. Divide the dosa filling among the tortillas, then scatter over the cheese and half the pico de gallo. Fold the tortillas over to enclose the filling, then press together firmly. Put the dosa-dillas on the lined tray and lightly spray or brush with olive oil. Bake for 10-12 mins until golden and crisp.
5. Step 5 — Serve up
   Divide the dosa-dillas and remaining pico de gallo among plates. Serve with the mayonnaise, if desired, for dipping. Enjoy!
6. Step 6 — Did you know?
   What do you get when you cross the Indian dosa and Mexican quesadilla? The dosa-dilla! Swap the usual dosa crepes, which are made from a fermented lentil and rice batter, for tortillas. Fill them with a dosa-style filling (we've opted for spiced potato and onion), then fold over and bake like quesadillas.

Allergens

Sulfit, Eier, Milch, Gluten, Wheat