Samosadilla. The ultimate mashup of classic samosa and quesadillas is truly a thing of beauty and deliciousness. Spicy potato mixture and cheese in crispy tortilla wrap is undoubtedly loaded with big flavors. Addictingly delicious!
To be honest, I could create a delicious quesadilla in my sleep - it’s that simple! To make the best one, the focus needs to be always on the filling, the way you customize it with the most delicious combinations of flavors. While there are a slew of different recipe ideas for making delicious quesadillas, I always love a good vegetarian version. Putting a spin on the classic samosa, here’s one of my most favorite ways to make vegetarian quesadilla.
Enter samosadilla. Featuring two classics, tortillas are loaded with samosa filling and cheese. Deliciousness in every bite!
Samosa Quesadilla Filling:
The filling is obviously the classic version of samosa consisting of potatoes and green peas mixed with an array of spices. Start with spluttering few cumin seeds in hot oil followed by sautéing ginger. Fresh ginger is highly recommended in this recipe for that amazing flavor. Next up, quickly fry all the spices including ground fennel, ground coriander, garam masala, red chili powder and dried mango powder.
Again, the potatoes need to be cooked separately and mashed before adding to the spice mixture alongside green peas. I’ve used frozen green peas, but if you are using dried or fresh green peas, remember to cook them separately. Finally, season and stir fry for about 3-4 minutes. Stir in a few coriander (cilantro) leaves.
Make Samosadilla:
As I mentioned, the samosa mixture is going to be the filling for this quesadilla. To make this, heat the tortilla, top with samosa mixture and cheese, fold and brown both sides. You can also add some fresh coriander (cilantro) leaves if you like.
To level up the flavor quotient, don’t forget to serve with some mint or coriander chutney and ketchup (tomato sauce). YUM!
More Quesadilla Recipes:
Samosadilla | Samosa Quesadilla | Video
Ingredients
Filling:
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 cm fresh ginger peeled and chopped
- 1 teaspoon ground fennel fennel powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon dried mango powder see notes
- 3 large potatoes boiled and mashed
- 1 cup green peas see notes
- 2 tablespoons coriander cilantro leaves
Samosadilla:
- 4 large burrito style tortillas
- 1 cup grated mozzarella or cheddar
- Coriander cilantro leaves (optional)
Instructions
Filling:
- Heat oil in a large frying pan over medium-high heat. Add cumin seeds and fry for few seconds.
- Add ginger. Sauté, stirring, for one minute or until fragrant.
- Add ground fennel, ground coriander, garam masala, red chili powder and dried mango powder. Sauté, stirring occasionally, for one minute.
- Add mashed potatoes and green peas. Season with salt.
- Stir to combine. Stir fry for 3-4 minutes.
- Stir in coriander (cilantro) leaves if you like. Remove from heat. Set aside
.Samosadilla:
- Heat a frying pan over medium-high heat.
- Place one tortilla in the pan, and let it warm for about 20 seconds. Top one half of the tortilla with samosa mixture and two tablespoons mozzarella.
- Fold over the empty side of the tortilla to cover the filling. Cook for about 3-4 minutes or until golden and crispy on both sides.
- Brush the tortilla with a little oil if you like.
- Repeat with the remaining quesadillas.
- Transfer quesadilla to a cutting board and cut into 3 portions.
- Serve with chutney and ketchup (tomato sauce).
Notes
- If dried mango powder (amchur) is not easily available, substitute with lemon juice
- I used frozen green peas in this recipe. With dried or fresh green peas, you’ll need to cook them separately before you add to the samosa mixture.
- You can add avocados to your quesadillas if you like
Nutrition
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