Drizzled in a mint yoghurt sauce, these spicy snacks are great picnic fare.
- 2 (about 630 g) starchy potatoes, scrubbed
- 60 ml (¼ cup) olive oil, plus extra, to grease
- 2 (about 700g) skinless chicken breast fillets, halved lengthwise
- ½ tsp dried chilli flakes
- 2cm piece ginger, peeled, finely grated
- 2 tsp brown mustard seeds
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp garam masala
- 2 spring onions, thinly sliced
- 1 lime, juiced, plus extra lime halves, to serve
- 65 g (½ cup) chickpea (besan) flour
- 75 g (½ cup) plain flour
- ½ tsp bicarbonate of soda
- ½ cup coriander leaves
Sweet mint yoghurt
- 140 g (½ cup) thick natural yoghurt
- ½ tbsp lime juice
- 2 tsp caster sugar
- ½ cup mint leaves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make sweet mint yoghurt, place all of the ingredients in a bowl and season with salt and pepper. Mix to combine and set aside.
Prick potatoes with a fork and place in a steamer over a saucepan of boiling water for 1 hour or until very tender. When cool enough to handle, cut in half and scoop out flesh, discarding the skin. Lightly mash flesh in a bowl, keeping chunks quite large. Set aside.
Heat 1 tbsp of the oil in a large frying pan over medium heat and cook chicken for 3 minutes on each side until golden and cooked through. Cool slightly, then shred chicken into a bowl and set aside. Heat remaining 2 tbsp oil in a small saucepan over medium heat. Add chilli, ginger, 1 tsp of the mustard seeds, turmeric, ground coriander and garam masala to the pan and season with salt and pepper. Cook, stirring, for 1 minute or until mustard seeds begin to pop. Remove from heat and divide equally between potatoes and chicken. Add spring onions to the potato and stir to combine. Add lime juice to chicken and stir to combine.
Combine the chickpea flour, plain flour, the remaining 1 tsp mustard seeds and bicarbonate of soda in a bowl. Gradually add 250ml water, whisking to form a thin batter. Lightly grease a 20cm frying pan over high heat, add ¼ cup batter and swirl to coat base of pan. Cook for 1 minute or until bubbles appear on the surface, then flip and cook for 15 seconds. Remove from pan and continue with remaining batter to make 6 dosas.
Spread dosas with potato mixture, then top with chicken and coriander leaves. Serve with the sweet mint yoghurt and squeeze over lime halves, before rolling up to eat.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.