We've packaged all the amazing flavours of an Indian-inspired chickpea dosa into this Mexican-style dish. Teamed with a refreshing salsa and cooling yoghurt, it's a sublime meal everyone will love.
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.
chickpeas(May be present Gluten, Lupin, Soy)
vegetable stock powder
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 and place on a lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 10-15 minutes. Finely chop the garlic and brown onion (see ingredients). Cut the capsicum into small chunks. Drain and rinse the chickpeas.
SPICY! This paste is spicy. Add 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 and capsicum, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. Add the chickpeas, water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roast sweet potato and stir to combine. Season to taste.
Microwave the mini flourtortillas for 10 second bursts, until warmed through. Arrange the tortillas over a lined oven tray. Divide the filling among the tortillas, spooning it onto one half of each tortilla and 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 until golden, 10-12 minutes. Spoon any overflowing filling back into the tortillas.
TIP: You can place a sheet of baking paper and another oven tray on top of the tortillas if they unfold during cooking.
While the dosa-dillas are baking, finely chop the tomato. Roughly chop the coriander. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the tomato and toss to combine.
Divide the chickpea and sweet potato dosa-dillas between plates. Serve with the salsa and Greek- style yoghurt. Garnish with coriander to serve.