Skip to Content

Spiced Potato & Veggie Dosa

Spiced Potato & Veggie Dosa

Scale Your Recipe

Original Recipe Serves 12
Prep Time 30 min
Cooking Time 25 min


12 each  12" Whole Wheat Tortilla (10254)  
4 1/2 lbs. Russet Potatoes peeled , cut into small cubes and blanched , chilled 
2 fl. oz.  Vegetable Oil  
12 oz. Yellow Onions , medium diced 
3 each Whole Garlic Cloves , minced 
1 each Fresh Jalapeño , seeded and minced 
2 Tbsp. Ground Turmeric  
2 Tbsp. Madras Curry Powder  
 Salt and Pepper to taste  
Green Peas , blanched and warm , to garnish 
Red Bell Peppers  , cut into thin strips , to garnish 
Carrots , julienned , to garnish   
Romaine Lettuce , rinsed and chopped into medium pieces , to garnish 
Spicy Coconut Chutney , see related recipe 
Mint Chutney , see related recipe 


1.) Heat oil in a large non-stick skillet over medium-high heat, add onions, garlic and jalapenos, sauté for 5-6 minutes, add blanched potatoes and heat through stirring frequently so they do not stick. Season with salt and pepper, turmeric and curry powder and cook for another 5-6 minutes stirring constantly. Reserve warm for assembly.

2.) For one order: Spoon 6 ounces of potato mixture down the middle of a warmed Mission® Hearty Grains® Whole Grain Flour Wrap and garnish with equal amounts of peas, red bell peppers, carrots and romaine lettuce. Roll wrap in an open ended burrito. Plate with a small ramekin of each chutney. Repeat for remaining wraps.

Recipe Using Same Product(s)


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.