Samosas meet quesadillas in this Indo-Mexican fusion. These samosadillas are the perfect combination of spicy and savory samosa stuffing layered with 2 delicious chutneys and melted gooey cheese inside large tortillas before being pan fried to perfection!
Ingredients
To make rolls:
3 potatoes (medium sized)
1 cup green peas (frozen)
2 tsp avocado oil
½ tsp cumin/ jeera
2 tsp coriander seeds (coarsely crushed in a mortar and pestle)
2 tsp ginger-garlic paste
2 spicy green chilies finely chopped
1 tsp red chili powder
1 tsp coriander pdr
1 tsp dried mango pdr/ amchur powder
½ tsp garam masala pdr
salt to taste
6 large tortillas or if you've rotis use them
6 tbsp tamarind-date chutney
6 tbsp coriander leaves+ mint chutney
6 oz shredded mozzarella cheese
2 tbsp ghee/ clarified butter
Preparations
To make the samosa filling
Scrub and wash the potatoes thoroughly. Prick them all over with a fork. Instant
pot instructions: Pour 1 cup of water in the instant pot liner and
place a trivet with the potatoes on top. Close the lid with the sealing
ring attached and set the vent to sealing. Cook on Manual/Pressure cook
mode for 10-16 minutes (depending on the size of your potatoes) and
allow the pressure to release naturally before opening.Stove
top instructions: Pour 2 cups of water in a pot and place a trivet with
the potatoes on top. Cover with a tight fitting lid. Cook on high until
the water starts boiling and then reduce the flame to medium low to
keep the water at a simmer. Cook until the potatoes are tender and a
knife inserted into them goes in easily.Let the potatoes cool down until safe to handle. Then peel the potatoes and mash them roughly (chunkier is better).
- Heat a pan over medium heat. When hot, add in the avocado oil and sprinkle over the cumin and coriander seeds. Let them toast for 30 seconds before adding in the ginger-garlic paste and green chilies. Let the paste cook for 2-3 minutes before adding all the dried spices. Toast for around 20 seconds and then add in the frozen peas along with a big pinch of salt. Sauté this mix for around 2-3 minutes until the peas are warmed through.
- Now add in the potatoes and mix until well combined. Taste and adjust seasoning if needed and turn off the heat. The samosa filling is ready.
To make the quesadilla
- Spread a tablespoon of the cilantro chutney on one half of a large tortilla and spread a tablespoon of the tamarind date chutney on the other half. Now place ⅙ of the samosa filling over half of the tortilla. Top it with about ¼ cup shredded mozzarella cheese. Fold over the tortilla to close.
- Stove top instructions: Heat a skillet on medium high heat and add a teaspoon of ghee when the pan gets hot. Toast the quesadilla in the hot ghee for about 2-3 minutes on each side or until it turns to a nice shade of golden brown.Air fryer instructions: Preheat your air fryer to 400F/200C for 3 minutes. Brush ghee on the outside of the tortillas and place them in the air fryer basked for 8-10 minutes, flipping halfway through. Check on your quesadillas in the first few minutes of cooking and if the tortilla has lifted slightly away from the fillings, push it back down with a spatula. Oven instructions: Preheat the oven to 425F/220C. Place the quesadillas on a baking sheet and brush ghee on the outside. Bake for 16-20 minutes flipping halfway through.
- Once the quesadilla is nice and toasted, transfer it to a chopping board and cut it into wedges. Serve it hot while the cheese is still melted along with more chutneys of your choice and/or yogurt.
Notes
- Feel free to use any of your favorite tortillas in this recipe. Whole wheat, corn, flour, gluten free or even leftover rotis will work well. If your tortillas are too small, use 2 tortillas for sandwiching instead of folding it over like I did in this recipe.
- If making these for a crowd, you can stuff these ahead of time and refrigerate until needed. Then pan fry them right before serving!
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