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Besan Dosa with Aloo

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This is my Veganuary meal which is a chickpea flatbread (besan dosa) served with curried potato (aloo)

Ingredients

Units Scale

Chickpea Flatbread

Curried Potatoes

  • 46 Potatoes (peeled & cubed)
  • 1 onion (sliced)
  • 1 Tomato (diced)
  • 23 Curry Leaves
  • 1/2 tsp. Ginger & Garlic (Ground)
  • Masala (to your heat level)
  • 1/2 tsp. Garam Masala
  • Oil
  • Salt to taste
  • Coriander to garnish

Instructions

Chickpea Flatbread

  1. Mix the chickpea flour together with all the ingredients together to form a batter then set aside to rest for about 30 minutes.
  2. Heat a heavy-based pan and pour in a small amount of the batter in, swirl the pan to ensure even coverage, flip over and allow it to cook on both sides.
  3. You may add a teaspoonful of oil to the pan while cooking the flatbread if necessary. Keep covered once cooked. Enjoy!!

Curried Potatoes

  1. Heat the oil in a pot.
  2. Add in the onion and cook till soft then add in the curry leaves ginger & garlic.
  3. Cook for a few minutes.
  4. Add in the tomato, garam masala and masala.
  5. Allow this to cook till tomatoes are soft and the mixture looks thick. Drop in the potatoes.
  6. Sprinkle in the salt and water (½ cup as needed) and allow it to cook till soft on medium heat.
  7. Garnish with coriander and enjoy!!

Notes

Nutrition

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