In this fun fusion dish, cook up a veggie filling with flavours reminiscent of an Indian dosa, then spoon it into cheesy tortillas... don't knock this creative combo till you try it!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
vegetable stock powder
baby spinach leaves
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
Mumbai spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 10-15 minutes. Finely chop the garlic and brown onion (see ingredients). Drain and rinse the chickpeas.
SPICY! This is a mild paste, but use less if you're sensitive to heat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. Stir through the water, chickpeas, butter and vegetable stock powder. Simmer until slightly thickened, 1-2 minutes. Stir through the roast sweet potato and baby spinach leaves. Remove from the heat. Season to taste.
Arrange the mini flour tortillas over a lined oven tray. Divide the filling among tortillas, spooning it onto one half of each tortilla. Top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula.
TIP: If the tortillas don't fit in a single layer, spread across two trays.
Brush or spray the tortillas with a drizzle of olive oil. Bake the dosa-dillas until the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.
TIP: You can place a sheet of baking paper and another oven tray on top of the dosa-dillas if they unfold during cooking.
While the dosa-dillas are baking, finely chop the tomato. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add the tomato and stir to combine. Season to taste.
Roughly chop the coriander. Divide the chickpea and sweet potato dosa-dillas between plates. Top with the salsa and coriander. Serve with the Greek-style yoghurt.