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–+ servings
easy chickpea flour pancakes with potato filling

Spinach dosa with masala potatoes

Mandy Mazliah
We can’t get enough of these easy spinach dosa, made with chickpea or gram flour. These savoury pancakes are stuffed with spicy masala potatoes and are utterly delicious. Suitable for vegans.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, International
Servings 4 people
Calories 1382 kcal

Ingredients
 
 

For the pancake (makes around 6 small ones)

  • 100 g spinach chopped*
  • 130 g chickpea flour (gram flour)
  • 1.5 tablespoons olive oil
  • 200 ml water
  • pinch salt optional

For the potato filling

  • 600 g potatoes peeled and diced
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon sunflower oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • a thumb sized piece of ginger finely chopped
  • Chilli flakes - to taste
  • ½ teaspoon turmeric
  • Pinch of asafoetida optional
  • 220 ml water
  • Salt to taste

Instructions
 

First make the batter.

  • Wilt 100g spinach by cooking over a low heat for a couple of minutes then set aside and allow to cool slightly.
  • If you have a jug blender place your wilted spinach in it with 130g chickpea flour, 1.5 tablespoon olive oil and 200ml water. Blend until smooth.
  • If you don't have a jug blender sift the chickpea flour into a mixing bowl. Add half of the water and the olive oil and whisk again until it's like a thick paste, then whisk in the rest of the water. 
  • Finally add the spinach and blend with a handheld stick blender until smooth. If you have time leave to rest for 30 minutes before cooking.

Now for the potato filling

  • First peel and dice 600g potatoes into bite sized pieces. 
  • Heat the oil in a medium-sized pan. Add 1 teaspoon cumin and 1 teaspoon mustard seeds and cook until the mustard seeds begin to pop.
  • Add your chopped onion onion, stir, reduce the heat to low and cover for 10 minutes, stirring occasionally until the onion is soft.
  • Add your 2 cloves of chopped garlic and a thumb sized piece of chopped ginger. Cook for a further minute then add a few chilli flakes if using, ½ teaspoon turmeric, a pinch of asafoetida if using. Stir well and cook for one more minute.
  • After another minute stir through 600g chopped potatoes. Once they're all coated in the onion mixture add 220ml water. 
  • Reduce the heat to low, cover and cook for 15 minutes or until the potatoes are soft, stirring occasionally. You may need to add a tiny bit more water depending on the size of your potatoes. If you have too much taking the lid off towards the end of the cooking time will help the sauce to thicken.

For the crepes

  • Heat a little oil in a small non-stick frying pan. When hot pour in a little bit of the batter, swirl the pan so the batter covers it evenly and cook over a medium heat for 2-3 minutes.
  • Carefully flip with a spatula to cook the other side. Cook for a further 2-3 minutes then keep warm in a low oven while you cook the others.
  • Place on a plate, with a few spoonfuls of the potato mixture in the middle and fold in half.
  • Serve with coconut chutney, yoghurt dip or a vegetable curry.

Notes

  1. You will need a blender for this recipe. A handheld stick blender will do.
  2. If using frozen spinach defrost first
  3. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 1382kcalCarbohydrates: 198gProtein: 47gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gSodium: 229mgPotassium: 4453mgFiber: 32gSugar: 24gVitamin A: 9472IUVitamin C: 157mgCalcium: 307mgIron: 16mg
Keyword chickpea flour crepe, masala potatoes, spinach dosa
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