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Samosadilla (Samosa Quesadilla)

Rated as 4.48 out of 5 Stars
74k

"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."
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Ingredients

1 h 15 m servings 433
Original recipe yields 6 servings (6 large samosadillas)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
  6. Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
  7. 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.

Footnotes

  • 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


Per Serving: 433 calories; 13 70 11.9 6 916 Full nutrition

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Reviews

Read all reviews 20
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good. I added chickpeas.

Most helpful critical review

Quite messy to cook and the end product was not good. Chutney was distasteful.

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Very good. I added chickpeas.

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 samosa...

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.

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...

Really liked this, but I would use 1/2 the peas next time. They overpowered the mixture.

My partner made this and they were so delicious! Tasted exactly like the ones we get at our favorite Ethiopian restaurant!

Quite messy to cook and the end product was not good. Chutney was distasteful.

This is amazing!!!! I don't make the sauce because I am lazy. Someone added chickpeas . I would mash them a bit first or use a 2 or more tablespoons of hummus . Yummmm

I made this using Chickpea Flatbread and used sweet potatoes (both white and orange) instead of regular flour tortillas! It was delish and really tasty. Thank you sooooo much for this recipe. It...