This recipe comes from sister Pam who says: "This is a great recipe from "quick-fix vegetarian" that satisfy any Indian craving."
1 tablespoon extra-virgin olive oil
2 tablespoon minced scallions or onion
2 cups mashed potatoes*
1/2 cup frozen baby peas, thawed
1 1/2 teaspoon curry paste or powder
4 large whole wheat tortillas
Heat oil in skillet.
Add the scallions until softened. Add the potatoes, peas, and curry and cook until well mixed and hot. (If you like spicy food, add a little more curry to taste)
Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.
**The mashed potatoes can come from a variety of sources. you can plan ahead and make extra baked or mashed potatoes for dinner the night before, putting the extra aside for this recipe.
If you don't have cooked potatoes on hand, you can quickly microwave some and then make this "mashed potatoes"