Curried Sweet Potato Dosa-Dillas
with Chickpeas, Mozzarella, Charred Corn Salsa & Yogurt
- Milk
- Wheat
- Soy
Go ahead and skip the takeout menu with these “dosa-dillas”—a mashup of Indian flavors and Mexican technique. What is this brilliant feat of fusion? Tortillas stuffed to the seams with cheese, curried sweet potatoes, and tender chickpeas, baked to crispy perfection. Drizzle these eat-with-one-hand wonders with dollops of yogurt for a tart punch, and top with lightly charred corn salsa for extra pops of color.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
1 unit
Sweet Potato
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 clove
Garlic
2 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 unit
Scallions
1 unit
Corn
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomatoes into ¼-inch pieces. Drain and rinse chickpeas; pat dry with paper towels. Drain corn; pat dry with paper towels.
• Once sweet potato has roasted for 15 minutes, heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook until softened, 4-5 minutes. • Add garlic, curry powder, and half the tomatoes. Cook, stirring, until fragrant, 30-60 seconds. • Add chickpeas, stock concentrate, 1⁄3 cup water, 1 TBSP butter, and ½ tsp sugar (2⁄3 cup water, 2 TBSP butter, and 1 tsp sugar for 4 servings). Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 minutes. • Turn off heat; add roasted sweet potato to pan and stir to combine. (Reserve baking sheet.) Taste and season with salt and pepper. Transfer filling to a large bowl. Wash out pan.
• Coat baking sheet used for sweet potato with nonstick cooking spray (coat two baking sheets for 4 servings). Arrange tortillas on prepared sheet in a single layer (divide between two prepared sheets for 4). Evenly divide chickpea filling between one side of each tortilla; top with mozzarella. • Fold tortillas in half to create dosa-dillas; press down gently with a spatula to flatten slightly. • Dividing evenly, brush tops of dosa-dillas with a drizzle of olive oil. Bake on top rack (top and middle racks for 4) until golden, 10-12 minutes.
• Meanwhile, heat a drizzle of oil in pan used for filling over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes (for 4 servings, it might take a little longer to char). TIP: If corn begins to pop, cover pan. • Transfer charred corn to second large bowl. Add scallion greens, remaining tomatoes, and a large drizzle of olive oil. Season with salt and pepper.
• Divide dosa-dillas between plates. Top with as much charred corn salsa and yogurt as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique fusion of Indian and Mexican flavors, though some found the combination unusual.
- Ease of prep: Several noted it was time-consuming to prepare, with multiple steps and ingredients to manage.
- Suggestions: Consider adding lime to the corn salsa for brightness, and increase the sweet potato to chickpea ratio.
- Leftovers: Some found it reheated well in an air fryer, making for tasty next-day meals.
- Texture: A few felt the dish was dry; try adding more yogurt or a flavorful sauce for moisture.
- Spice level: Some wanted more seasoning; consider adding extra curry powder or complementary spices to taste 🌶️.
Reviews from our home cooks
I was not prepared for how well I liked this. The combination of the tomatoes, sweet potatoes, garlic & onions & the addition of the corn salsa made a most delicious meal. Toasting the Tostadas after filling them gave them a very nice crispy texture that made for a wonderful flavor. The only thing I didn't like was all the steps to prepare this. It was time consuming rinsing, and then drying the beans and the corn added extra time to the other chopping & cooking & baking so in total it probably took me an hour to prepare and cook everything. I probably will not order this again only because it took so long for me to prepare it, but it was very very good.
This one has a lot of potential but fell flat for a couple different reasons: -cheese needed to be doubled and something like pepper jack to add more flavor, the curry spice alone was bland with the mozzarella -corn salsa/salad could've benefitted from some lime -sweet potato was fine, but it added a whole 20 minutes to the recipe and I don't think it did much As is, I think it's honestly a 2 but with those mods it'd be a favorite easily so hence 3
I loved this spin on typical quesadillas! Great flavors. I did have to thin out the yogurt a bit with some water and olive oil. Tasted great as a leftover popped into the airfryer too. Would definitely make this one again!
Really good. Corn salad was simple but splendid. Loved the sweet potato mix. Never would have thought that this would work. Great meal.
These need more sweet potato to call them "Sweet Potato Dosa-dillas". They're really heavy on the garbanzos and would be better if the ratio of sweet potato to garbanzo was greater.
I don't know if it was because of my sweet potato, but I feel like the proportion of chickpeas to sweet potato wasn't even. I wish we had the same amount of sweet potato as chickpeas. It was still pretty tasty.
We all liked this. We paired it with a kale and roasted sweet potato (roasted at the same time as the one for this recipe). With that it fed 3 of us with leftovers
Absolutely loved this! I'm very picky with eating sweet potatoes and chickpeas. Got it for my husband, but I enjoyed it just as much!
Not only was it delicious and flavorful for our whole family, my toddler ate more of this than any other meal in her whole (albeit short) life. Definitely incorporating this into a regular rotation in our house!!
This was so delicious and filling! Great job on a fusion meal that makes sense and the flavors work well.
