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Samosadilla (Samosa Quesadilla) – Flat Better

I love samosas, but I don’t necessarily love all the work and
mess involved with assembling and deep-frying them, which is why I’m such a
huge fan of this quesadilla approach. Plus, above and beyond the faster,
simpler method, the results may be even better than the original. Okay, hear me
out.

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 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.

Like I said in the video, even if you don’t make
samosadillas, the filling is a world-class potato salad in its own right. A
scoop of this next to some grilled meat, like tandoori chicken for example,
would make for a gorgeous plate of food. Fair warning though, Michele and I
like big, bold flavors, so please feel free to adjust the ingredient amounts
below to your tastes. Whether they’re enjoyed hot, warm, room temp, or cold, we
really do hope you give these samosadillas a try soon. Enjoy!

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Ingredients for about 6 Portions:

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

3 cloves finely chopped garlic

1 minced Serrano chile

1 1/2 teaspoons finely chopped fresh ginger

1 teaspoon kosher salt plus more to taste

1 1/2 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corinader

1/2 teaspoon turmeric            

1/4 teaspoon cayenne

1 cup green peas

1 1/2 pounds cubed Yukon gold potatoes, cooked until tender
in salted water

2 tablespoons chopped cilantro

juice from 1 lemon

salt to taste once mixed

For the Cilantro Lime Chutney Sauce:

1 large or 2 small bunches fresh cilantro

1/3 cup fresh picked mint leaves

1/4 cup sliced green onions

1 sliced Serrano chile

1 or 2 limes, juiced

1/2 cup plain yogurt

pinch of salt, optional

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