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Curried Potato and Pea Dosas
Take a quick, and tasty, trip to India with these roll ups.
  1. Scrub potatoes with vegetable brush under cold running water. Prick potatoes several times with a fork. Microwave on High until tender, about 8 to 9 minutes. Let cool 10 minutes. Peel potatoes. Cut into ½-inch cubes.
  2. In large nonstick skillet over medium-high heat, heat oil. Add onion and cook, stirring occasionally, until lightly browned, about 5 to 6 minutes. Stir in the curry and cumin and cook and stir 1 minute. Add peas and cook until bright green, about 2 minutes. Add the potatoes and salt and cook, mashing potatoes slightly with a wooden spoon, for 2 minutes. Remove from the heat and stir in the basil.
  3. Place 1 crepe on each of 4 plates. Top each with ¼ of the potato mixture. Roll up jelly-roll style. Garnish with additional chopped basil and serve with optional condiments if desired.
Recipe Notes

Nutritional Analysis per serving:  337 calories, 8 g protein, 55 g carbohydrates, 10 g fat, 3 g saturated fat (27% of calories from fat), 5 mg cholesterol, 5g fiber, 481 mg sodium.

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