Crystal Hinton
@hincry
Samosadilla (Samosa Quesadilla)
A delicious fusion of Indian samosas and Mexican quesadillas, this Samosadilla features a spiced potato and pea filling, all encased in crispy tortillas. Perfect for a snack or a main dish, it's a delightful blend of flavors and textures that will satisfy your cravings.
Details
- Cuisine:indian
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:17
- Views:4
Recipe Information
- Prep time35 min.
- Cook time45 min.
- Total time80 min.
- Servings6
Ingredients
- 1 1/2 pounds, peeled
- to taste
- 1 tablespoon
- 1 tablespoon
- 1 large, diced
- 1 teaspoon, or more to taste
- 1 1/2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1, minced
- 3 cloves, finely chopped
- 1 1/2 teaspoons, finely chopped
- 1 cup
- 2 tablespoons, chopped
- 1, juiced
Cooking Instructions
Follow our step-by-step guide on how to make Samosadilla (Samosa Quesadilla).
Step 1
Begin by cutting the potatoes into 1/4-inch cubes and placing them in a pot filled with cold water.
Step 2
Season the water with salt and bring it to a vigorous boil over high heat.
Step 3
Once boiling, lower the heat to a gentle simmer and cook the potatoes until they are tender yet firm, which should take about 15 minutes.
Step 4
After cooking, drain the potatoes and set them aside.
Step 5
In a skillet, warm olive oil and butter over medium heat.
Step 6
Add the diced onion and sauté until it becomes soft and translucent, roughly 5 minutes.
Step 7
In a small bowl, combine 1 teaspoon of kosher salt with garam masala, cumin, coriander, turmeric, and cayenne pepper to create a fragrant spice blend.
Step 8
Introduce minced serrano pepper, garlic, ginger, and the spice mix to the skillet with the onions, stirring and cooking for about 2 minutes until everything is well incorporated.
Step 9
Toss in the green peas and cook until they are heated through and slightly tender, which should take around 3 minutes.
Step 10
Gently fold the onion and pea mixture into the bowl with the cooked potatoes, adding chopped cilantro and a splash of lemon juice.
Step 11
Mix carefully with a spatula, ensuring some potatoes remain partially mashed for texture.
Step 12
Taste and adjust the salt if necessary.
Step 13
For the chutney, blend together cilantro, mint, green onions, serrano pepper, lime juice, and yogurt until smooth, seasoning with salt to your liking.
Step 14
Take a tortilla and spread a few spoonfuls of the potato filling on one half, then fold it over.
Step 15
Repeat this process with the remaining tortillas and filling.
Step 16
In a skillet, heat oil over medium heat and cook each quesadilla until they are golden brown and crispy, about 2 to 3 minutes per side.
Step 17
Once cooked, transfer them to a cutting board and slice into thirds.
Step 18
Serve these delightful quesadillas warm, accompanied by the vibrant chutney for a burst of flavor.
Step 19
Enjoy this comforting dish that brings warmth and spice to your table!.