Try this Indian-style burrito twist where gluten-free chickpea dosa surrounds a filling of warm beef mince and eggplant korma.
Ingredients
- 1 tablespoon ghee, plus extra, to grease
- 20 fresh curry leaves
- 1 small red onion, finely chopped
- 200g eggplant, cut into 1cm pieces
- 500g beef mince
- 80g (1/3 cup) korma curry paste
- 2 truss tomatoes, chopped
- 1/2 cup fresh coriander leaves, chopped, plus extra, to serve
- 70g (1/4 cup) low-fat Greek-style yoghurt
- Mango chutney, to serve
Dosa batter
- 130g (1 cup) besan (chickpea) flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon cumin seeds
- 310ml (1 1/4 cups) water, plus 60ml (1/4 cup), extra
Method
- Step 1For batter, place flour, bicarb and cumin in a bowl. Season. Whisk in water until smooth. Set aside to rest.
- Step 2Meanwhile, heat ghee in a large non-stick frying pan over medium heat. Add curry leaves. Cook for 30 seconds or until aromatic. Add onion and stir for 2 minutes or until just softened. Add eggplant. Cook, stirring, for 5 minutes or until starting to soften. Add the beef. Cook, stirring, for 3 minutes or until browned. Stir in curry paste for 1 minute, until aromatic. Stir in tomato for 2 minutes or until just starting to break down. Remove from heat. Cool slightly. Stir in the coriander.
- Step 3Stir extra water into batter. Heat a 24cm (base measurement) non-stick frying pan over medium heat. Brush with extra ghee. Add 1 ⁄2 cup batter to pan, tilting to cover base (add extra to fill any holes). Cook for 2 minutes or until edges start to curl. Turn. Cook for 1-2 minutes, until golden. Turn again. Cook for 1 minute or until crisp. Transfer to a plate. Repeat with remaining batter and ghee.
- Step 4Spoon a quarter of beef mixture down the centre of a dosa. Roll up loosely to enclose. Serve with extra coriander, yoghurt and chutney.
- Low kilojoule
Nutrition
1993 kj
Energy
19g
Fat Total
9g
Saturated Fat
9g
Fibre
39g
Protein
33g
Carbs (total)
All nutrition values are per serve
Notes
You can replace the chickpea dosa with some warmed store-bought roti, if you like.
Try using leftover besan (chickpea) flour in fritters, in a light, spiced batter for deep fried vegetables or to make flatbread.
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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