Authentic samosa taste in a quesadilla! Check out the recipe for the easiest samosa stuffing.
I look forward to summer and having our meals on the patio. So I made these quick and easy samosadillas and a favorite salad to go with it.
I was taking some quick photos as my husband got home from work. I announced that the samosadillas were hot and crispy and that we should dig in. My husband was amused. “What are samosadillas?” he asked. “Quesadillas with a samosa stuffing, of course” I said. “So that is what popped in your head today, huh?” he said smilingly but I could sense his skepticism knowing that he likes the traditional Mexican quesadillas. Luckily, one bite of the samosadilla and he was hooked! It now has an equal standing with the traditional quesadillas, so the samosadillas will be on our menu often !
The stuffing is the easiest samosa stuffing you will ever make. I used a combination of spinach and red baby potatoes with their skin.
We have a small but quiet backyard, which is my oasis. Summer goes by so fast, doesn’t it? Quick and easy meals like these are fun and relaxing, even on weeknights. I topped the samosadillas with a homemade tomato chutney. I had it handy as I had made it earlier in the week. Mango salsa or pico de gallo would also go well with it. I served them with store bought spicy green chutney and the sweet and sour tamarind chutney.
Do let me know how you like the crispy on the outside and oh so yummy on the inside-Samosadillas!
For the stuffing-
- 8 baby red potatoes
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 small red onion, diced
- ½ teaspoon roasted cumin seed powder
- 1 teaspoon roasted coriander seed powder
- ¼ teaspoon red chili powder (or to taste)
- ½ teaspoon amchur (dried raw mango) powder
- Salt to taste
- 2 cups packed baby spinach leaves
- 2 teaspoons oil
- 4 (8 inch) flour or wheat tortillas. I used Mission brand flour tortillas
- ½ cup shredded Mexican cheese
Store bought green and tamarind chutneys to serve.
To make the samosadillas-
- Scrub the potatoes, rinse and cook. I microwaved the potatoes for about 5 minutes on high. Set aside.
- In a pan over medium heat, heat 1 teaspoon of the oil, add the chopped garlic and onions. Stir until the onion is translucent.
- Reduce heat to low. Add the cumin seed, coriander seed, red chili and amchur powder. Add the salt and stir well.
- Add the baby spinach leaves and fold them in. Cook until the spinach is wilted, about 1 to 2 minutes.
- Remove from heat and set aside.
- With 1 teaspoon of the oil, brush a griddle pan and heta it over medium high heat. Turn the heat to low, add one tortilla, half of the stuffing and ¼ cup shredded cheese. Top with the other tortilla and press down. Let it cook for 2 to 3 minutes until the tortilla is nice and crisp. Flip the samosadilla and cook 2 to 3 minutes on the other side.
- Repeat step 6 once again to make the other samosadilla.
- Cut into wedges and serve topped with the spicy green chutney and the tamarind sweet chutney.
Have a great weekend!