Indian dosa with potato and spinach curry

Instructions

1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, mustard seeds and turmeric and cook for 30 seconds or until fragrant.
2. Add potatoes, stock and chickpeas and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until potatoes are just tender. Add spinach and cook for 2 minutes or until just wilted.
3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chapatti, in batches, for 30 seconds each side or until warmed. Place chapatti on serving plates. Top with potato mixture and fold to enclose filling. Top with yoghurt and coriander and serve with chutney.