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A South Indian dosa - crispy, thin and perfectly suited for wrapping - filled with spiced chicken or paneer in your choice of Holy Cow sauce. Make mini ones as a party platter or serve full-size for Friday night dinner.
Prep: 5 mins | Cook: 20 mins | Total: 20 mins
Serves 2-4
1 pouch Holy Cow! curry sauce (Malabar, Goan or Tikka work brilliantly),
250g chicken breast or paneer, diced,
4-6 dosas (shop-bought or use a dosa mix),
Coconut chutney to serve,
Natural yoghurt to serve,
Small bunch fresh coriander
1 tsp olive oil
1. Cook the filling: Heat olive oil in a pan. Sauté the chicken or paneer for 3-4 minutes. Add the Holy Cow! curry sauce and simmer for 5-6 minutes until cooked through and well coated.
2. Prepare the dosas: If using a dosa mix, prepare according to pack instructions. If using shop-bought, warm in a dry pan for 1-2 minutes each side.
3. Fill and wrap: Place the filling along the centre of each dosa. Add a spoonful of coconut chutney. Roll or fold the dosa around the filling.
4. For mini party platters: Make smaller dosas and serve folded on a platter with dipping sauces - coconut chutney, yoghurt and tamarind - alongside.
5. Serve: Scatter with fresh coriander. Serve immediately while the dosa is still crisp.
Tip: Shop-bought dosas are available from most Asian grocery stores and increasingly from Waitrose and Ocado.
