Looking for a delicious way to spice up your holiday menu?
At Indianlife amazing appetizers are our specialty! They’ll help you reduce stress during the hectic holidays because they’re easy to prepare, effortless to serve and popular with vegetarians and non-vegetarians alike.
Two time-proven favorites are our pakoras and samosas. With a range of pakora, samosa and chutney flavors to mix and match, you can mix and match flavors, and pair with bowls of our colorful chutneys for dipping. Here’s an quick link to our pakoras and samosas.
Another time-proven party platter favorite with that’s easy to make when Indianlife is in the kitchen are vegetarian party roll-ups! This recipe is adapted from the Meat Free Monday website.
For the dosa roll-ups, use any of our colorful and flavorful Indianlife Large Wraps or our Indianlife Organics Wraps. Mix and match to create a rainbow of flavor in eye-catching colors. We’ve substituted Indianlife Mango Chutney and our Cilantro & Mint Green Chutney for the chutneys in the recipe. Use spices you have on hand, or pick up our authentic Indianlife Spices to create the Dhana Jeeru powder.
Mini Masala Dosas
Makes 32 Roll-Ups
6-8 Indianlife Large Wraps or Tortillas, warmed
1 Jar Indianlife Tamarind Chutney
1 Jar Indianlife Mango Chutney
1 Jar Indianlife Cilantro & Mint Chutney
Sunflower Oil or Indianlife Ghee for frying
250 G (1 Cup + 1 oz. or 9 oz.) Potatoes:
(Peeled, boiled or steamed til cooked and diced)
1 T. Sunflower Oil or Ghee
1/2 Large Onion, finely chopped
1 t. Fresh Ginger, finely chopped/grated
1 Green Chili, finely chopped (Jalapeno or your choice)
1-1/2 t. Cumin Powder*
1-1/2 t. Coriander Powder*
1/4 t. Turmeric Powder
Pinch of Salt
Lemon Juice to Taste
Handful of fresh cilantro if available, finely chopped.
*The Coriander and Cumin powders, mixed together, create Dhana Jeeru, a traditional Indian Masala (spice blend). So blend the two powders together – you’ll want one heaping tablespoon of Dhana Jeeru.
Cook and dice the potatoes into 1 cm cubes.
Heat the sunflower oil in a saucepan.
Add the onion and gently fry until golden.
Stir in the ginger and chilli and fry for a couple of minutes.
Add the dhana jeeru, turmeric and salt.
Gently stir in the potatoes, lemon juice and chopped cilantro.
Season to taste.
Place a wrap on a chopping board. On the edge closest to you, place one-eight of the potato filling in a neat row, about 2 cm from the edges. Place a line of Tamarind Chutney beside the potato, followed by the Mango Chutney neatly along the line. On the furthest edge of the dosa, spread a tablespoon of the Cilantro & Mint chutney. This will be the “glue” to seal the roll once you have rolled it up.
Carefully but firmly roll the clean edge nearest you over the potato, Tamarind and Mango filling, and gently but tightly roll all the way up. Trim both ends so that you have a neat roll then, with a very sharp knife, cut into 4 even slices. The neatest way to do this is to cut it in half first, then slice each half in half again. Wipe the blade clean on kitchen towel in between each slice to ensure clean cuts.
Serve the roll-ups cut-side up like sushi.