Chickpea & Sweet Potato Dosa-Dillas

• SPICY! The tandoori paste is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add Mumbai spice blend, tandoori paste, tomato paste and garlic pastee and cook until fragrant, 1 minute. • Stir through the water, chickpeas, the butter and vegetable stock powder. Simmer until slightly thickened, 1-2 minutes. • Stir through roasted sweet potato and the baby spinach leaves. Remove pan from heat. Season to taste.

• Arrange mini flour tortillas over a second lined oven tray. Divide filling among tortillas, spooning it onto one half of each tortilla. • Top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose 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 tortillas with a drizzle of olive oil. • Bake dosa-dillas until golden, 10-12 minutes. • Spoon any overflowing filling back into dosa-dillas.

TIP: Place a sheet of baking paper and another oven tray on top of the dosa-dillas if they unfold during cooking.

• Meanwhile, finely chop tomato. Roughly chop coriander. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add tomato and stir to combine. Season to taste.