Spicy Potato Dosadillas (Vegan) - cooking recipe

Ingredients

1 tablespoon safflower oil
1 yellow onion, chopped
1/4 teaspoon green curry paste (more or less, to taste)
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
3/4 teaspoon yellow curry powder
1/4 teaspoon turmeric
2 russet potatoes (baked or steamed)
1/2 teaspoon salt
4 -5 large flour tortillas

Preparation

Heat the oil in a skillet.
Add the onion, cover, and cook until softened, about 7 minutes.
Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric.
Cook 5 minutes longer.
Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine.
Cook until hot and thoroughly mixed, leaving some texture.
Cut the large flour tortillas in half.
Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out).
Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets.
Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat.
Cook until lightly browned on both sides, turning once.
Transfer to a cooling rack lined with paper towels.
Serve with chutney of choice (we use store-bought mint or coriander chutney).