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How to Make Samosadilla (Samosa Quesadilla) - A Step-by-Step Guide

If you love samosas and quesadillas, then you’re in for a treat with this fusion recipe for Samosadilla, also known as Samosa Quesadilla. This innovative and delicious dish combines the flavors and textures of Indian and Mexican cuisines, creating a mouthwatering treat that’s perfect for any occasion.

Samosadilla is a creative twist on the traditional samosa, a popular Indian snack that features a crispy, golden crust filled with a savory mixture of potatoes, peas, and spices. In this...

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Ingredients

  • 1 ½ pounds Yukon gold potatoes, peeled
  • kosher salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, or more to taste
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 serrano pepper, minced
  • 3 cloves garlic, finely chopped
  • 1 ½ teaspoons finely chopped fresh ginger
  • 1 cup green peas
  • 2 tablespoons chopped cilantro
  • 1 lemon, juiced
  • 2 small bunches fresh cilantro with stems
  • ⅓ cup fresh mint leaves
  • ¼ cup sliced green onions
  • 1 serrano pepper, sliced
  • 1 limes, juiced, or more to taste
  • ½ cup plain yogurt
  • salt to taste
  • 6 flour tortillas, or as needed
  • 1 tablespoon olive oil, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 large samosadillas

  • Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
  • Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
  • Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
  • Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
  • Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
  • Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
  • Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

    • Nutrition

    433 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 6mg
    • Sodium: 917mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 12g
    • Vitamin C: 35mg
    • Calcium: 182mg
    • Iron: 4mg
    • Potassium: 397mg

    Categories

    Snack recipes
    Appetizer recipes
    Indian recipes
    Fusion recipes
    Vegetarian recipes