Cheesy Chicken, Lentil & Kūmara Dosa-Dillas
with Herby Radish Yoghurt & Onion Chutney
- Milk
- Wheat
- Gluten
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
Experience the ultimate street-food mashup with this fusion recipe that brings the crispy comfort of a Mexican quesadilla together with fragrant Indian dosa flavours. You'll fold mini flour tortillas over a spiced lentil, soffritto and kūmara filling oozing with melted mozzarella cheese, then serve them alongside a crisp radish-mint yoghurt and sweet onion chutney for a truly spectacular meal.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1
Kumara
1
Natural Yoghurt
(Contains: Milk May be present: Gluten, Wheat)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Soffritto Mix
1 packet
Parsley
1
Radish
1
Mozzarella cheese
(Contains: Milk)
1 packet
Onion Chutney
(Contains: Sulphites)
300 g
Diced Chicken
Not included in your delivery
1 drizzle
olive oil
½ cup
water
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. • Meanwhile, drain and rinse lentils.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add soffritto, stirring, until softened, 4-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 1 minute. • Add lentils, the water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add the roasted kumara and stir to combine. Season to taste. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Heat mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Arrange the tortillas over the lined oven tray. Divide the filling evenly between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. TIP: If the tortillas don't fit in a single layer, spread across two trays!
• Brush or spray tortillas with a drizzle of olive oil. • Bake quesadillas until golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• While the quesadillas are baking, finely chop radish. Pick mint leaves and thinly slice. • In a medium bowl, combine radish, mint, Greek-style yoghurt, drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide Indian chicken, kumara and lentil dosa-dillas between plates. • Serve with radish-mint yoghurt. Enjoy!
