LIVE
Rating: 4.56 stars
34 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

While it's true a perfectly made, expertly fried, and quickly served samosa is superior to this version, that can be a very rare combination of events. By comparison, this quesadilla approach is almost impossible to mess up, and if you use enough oil in your pan, you should be able to achieve a beautifully browned, crispy crust that rivals something out of a deep fryer.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Cilantro Lime Chutney:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes:

Substitute lime for lemon in the filling if desired.

Feel free to melt some mild cheese over the tortilla before adding the filling.

Nutrition Facts

433 calories; protein 11.9g; carbohydrates 70g; fat 13g; cholesterol 6.3mg; sodium 916.5mg. Full Nutrition
Advertisement

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2019
Very good. I added chickpeas. Read More
(4)

Most helpful critical review

Rating: 2 stars
04/26/2020
Quite messy to cook and the end product was not good. Chutney was distasteful. Read More
34 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/17/2019
Very good. I added chickpeas. Read More
(4)
Rating: 5 stars
02/01/2019
Wow! This recipe was so good. This is my new favorite recipe for curried potatoes. I used the potato filling to make samosas and it was perfect. Read More
(2)
Rating: 5 stars
01/23/2019
Made according to Hoyle.......er...Chef John s recipe with only modifying the cayenne pepper I included maybe 1/8 tsp which for my family was more than adequate. This is a keeper any leftovers were quickly consigned. Thank you CJ you did it again! Read More
(1)
Advertisement
Rating: 5 stars
07/04/2019
Seriously excellent recipe. While easy, it is time consuming. Completely worth it however Read More
(1)
Rating: 5 stars
03/20/2019
Delicious! The filling is just right and the flour tortilla is surprisingly good. The only thing I changed was that I made some tamarind chutney to dip them in which is my favorite for samosas. I want to use this filling to make a samosa pie for the next pie auction I think it will sell very well. Read More
(1)
Rating: 5 stars
10/23/2020
OMG, this is the answer to the cravings I didn't even know existed. Made these to watch the presidential debate (even though I'm Canadian) and we were blown away. The ingredients all come together in a delicious way. I'm not sure if it's because we used potatoes from our garden that everything turned out so great. We kept to the recipe, except I have a ton of pepper plants and I don't know if any are serranos, but I know that they are hot, so I might have used a thai chili pepper of some sort... Anyhow the result was amazing and the sauce... OMG! The sauce was so flavorful! Definitely keeping this as a regular. Thanks Chef John! Read More
(1)
Advertisement
Rating: 4 stars
08/10/2020
Recipe turned out very good., Easy way to make the Samosa masala. traditional way is too long and laborious. I made traditional mint chutney instead of the one shown on the recipe. Read More
(1)
Rating: 4 stars
07/22/2019
I made it as the recipe called for and it was great! If you’re not into spicy you may want to cut the Serrano and cayenne amounts down by half. I would definitely use the recipe again but would probably try use a traditional wrapping instead of the tortilla. Peace Read More
(1)
Rating: 5 stars
07/09/2020
absolutely delicious! Read More
Rating: 2 stars
04/26/2020
Quite messy to cook and the end product was not good. Chutney was distasteful. Read More