Bombay Dosa with Chickpea Sauce

Ingredients

For the dosas

• 100g gram flour
• 100g rice flour
• 1 tsp curry paste
• To taste salt and pepper
• 400ml water
• 2 tbsp vegetable oil, for frying

For the Bombay potatoes

• 300g potatoes, unpeeled
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 tbsp curry paste
• 2 large tomatoes, deseeded and chopped
• 1 lemon, juice only
• Small handful coriander leaves

For the chickpea sauce

• 1 onions, sliced
• 1 tbsp vegetable oil
• 1 jar curry sauce (use your favourite)
• 1 x 400g tin chickpeas, drained
• Small handful coriander leaves

Method

1. To make the dosas: Mix all of the dosa ingredients together and allow to stand while you prepare the filling and sauce.
2. To make the Bombay potato filling: Place the potatoes into a pan of boiling water and cook until just tender. Drain the potatoes and allow to cool slightly before peeling and cutting into small chunks.
3. Heat the oil, gently fry the onion for five minutes and then add the potatoes and curry paste.
4. After five minutes add the tomatoes and lemon juice. Season with salt and pepper then set to one side.
5. To make the chickpea sauce: Gently fry the onion in the oil for five minutes, then add the jar of curry sauce and chickpeas and simmer for another five minutes. Add fresh coriander to taste.
6. Reheat the Bombay potato on a low heat and keep warm while you make the dosas.
7. To make the dosas: Heat a little vegetable oil in a non-stick frying pan. Once hot, add a little batter mixture, tilting the pan to get an even coverage.
8. After 1 minute carefully turn and cook the other side. Repeat with the remaining mixture to make four dosas.
9. To serve, place a little Bombay potato in the middle of a dosa, add a little fresh coriander and roll. Either spoon a little curry sauce over the top or serve in a separate bowl.
10. Repeat with the remaining dosas. Finally, garnish with a little coriander.