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.
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!
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