Samosas meet quesadillas in this Indo-Mexican fusion, Hello Samosadillas ❤ These samosadillas are the perfect combination of spicy and savory samosa stuffing layered with 2 delicious chutneys and melted gooey cheese inside large tortillas before being pan fried to perfection! The outside gets beautifully browned and crispy and the inside is perfectly seasoned and delicious, just like a beautifully made samosa. What's not to love?
Samosas and the delicious samosadilla stuffing!
Samosas are south Asian fried or baked pastries with a savory filling. Vegetarian fillings usually include spiced potatoes and peas while chicken, lamb and other meats are used as meat fillings. Samosas are often accompanied by chutneys that make the perfect dipping accompaniment. Samosas make the perfect pairing with Chai are are available widely on street corners in south Asia, making them super popular.
I've recreated the most classic vegetarian filling of potatoes and peas in this samosadilla recipe. The samosa filling is so flavorful and just a little spicy. My favorite part about this stuffing is the delicious tang from the dried mango powder. The recipe for the filling is very simple and straightforward. Just a few basic pantry ingredients, some frozen peas and spices and you can whip up these samosadillas in no time.
This samosa filling is super versatile and can also be used in so many other recipes. Stuff it in sandwiches or dosas or use it to make my cheesy pull apart samosa rolls! The possibilities are truly endless. I would highly recommend making a double batch of the filling so you can have it on hand to use in quick breakfast or snack recipes.
Quesadillas meet samosas
A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. The cheese gets super gooey and melted while the tortilla gets crispy and flakey, leading to an amazing combination of textures and flavors.
Stuffing spicy and savory samosa filling inside cheesy quesadillas is such a fun way to enjoy the best of both worlds. The spices work so well with the creamy cheese. While I love traditional flakey and crispy samosas, I don't love deep frying or using a ton of oil in my cooking. The texture of the crunchy tortilla in these samosadillas, reminds me of a traditional samosa, but without any deep frying! A win-win in my book.
Chutneys
Traditionally, samosas are served with some kind of chutney for dipping. I went the authentic route in this recipe and layered both cilantro chutney and tamarind date chutney inside my samosadillas. The bright zesty flavor of the cilantro chutney and the sweet and sour flavor of the tamarind date chutney works splendidly with the savory potao peas filling, adding to the authentic samosa feel. I love serving extra chutney on the side for dipping.
Substitutions and storage instructions
Feel free to either leave out the cheese or replace it with a vegan alternative to make this recipe plant based. The ghee can be replaced with oil or vegan butter for flavor.
If you're making the cilantro chutney and have a nut allergy, then you can leave out the peanuts or replace it with seeds like sunflower/pumpkin. You could also just use a small piece of bread while blending to help thicken the chutney.
To make these samosadillas gluten free, just remember to use gluten free tortillas. Everything else in this recipe is already gluten free!
These samosadillas make the perfect party appetizer. While making these for a crowd, you can stuff them ahead of time and refrigerate in a closed container until needed. Then pan fry them right before serving!
If you have any leftovers, keep them refrigerated in an airtight container. To reheat them, you can either pan fry them again a dry pan on medium heat, heat them in an air fryer at 350F for about 3 minutes per side or in an oven at 350F for 4-5 minutes per side or until they are heated through.
Frequently asked questions
What kind of tortillas work well in this recipe?
Feel free to use any of your favorite tortillas in this recipe. Whole wheat, corn, flour, gluten free or even leftover rotis will work well. If your tortillas are too small, use 2 tortillas for sandwiching instead of folding it over like I did in this recipe.
Are samosas healthy?
Samosas are usually made out of a flakey dough and then deep fried, which doesn't make them the healthiest food out there. But using your favorite of tortillas for these samosadillas and pan frying them with only a little bit of ghee makes them a healthier alternative to samosas!
How do I make these samosadillas plant based?
Feel free to either leave out the cheese or replace it with a vegan alternative to make these samosadillas plant based. The ghee can be replaced with oil or vegan butter for flavor.
Can I make these samosadillas ahead of time?
These samosadillas make the perfect party appetizer. While making these for a crowd, you can stuff them ahead of time and refrigerate in a closed container until needed. Then pan fry them right before serving!
How do I store and reheat leftovers?
If you have any leftovers, keep them refrigerated in an airtight container. To reheat them, you can either pan fry them again a dry pan on medium heat, heat them in an air fryer at 350F for about 3 minutes per side or in an oven at 350F for 4-5 minutes per side or until they are heated through.
More appetizers/snacks that you might like!
Samosadilla
Equipment
Ingredients
To make rolls:
- 3 potatoes (medium sized)
- 1 cup green peas (frozen)
- 2 teaspoons avocado oil
- ½ teaspoon cumin seeds
- 2 teaspoons coriander seeds (coarsely crushed in a mortar and pestle)
- 2 teaspoons ginger-garlic paste
- 2 spicy green chilies (Thai green peppers) (finely chopped)
- 1 teaspoon red chili powder
- 1 teaspoon coriander seed powder
- 1 teaspoon dried mango powder (also known as amchur powder)
- ½ teaspoon garam masala powder
- salt to taste
- 6 large tortillas (see notes)
- 6 tablespoons tamarind date chutney
- 6 tablespoons cilantro chutney
- 6 oz shredded mozzarella cheese
- 2 tablespoons ghee
Instructions
To make the samosa filling
- Scrub and wash the potatoes thoroughly. Prick them all over with a fork. Instant pot instructions: Pour 1 cup of water in the instant pot liner and place a trivet with the potatoes on top. Close the lid with the sealing ring attached and set the vent to sealing. Cook on Manual/Pressure cook mode for 10-16 minutes (depending on the size of your potatoes) and allow the pressure to release naturally before opening.Stove top instructions: Pour 2 cups of water in a pot and place a trivet with the potatoes on top. Cover with a tight fitting lid. Cook on high until the water starts boiling and then reduce the flame to medium low to keep the water at a simmer. Cook until the potatoes are tender and a knife inserted into them goes in easily.Let the potatoes cool down until safe to handle. Then peel the potatoes and mash them roughly (chunkier is better).
- Heat a pan over medium heat. When hot, add in the avocado oil and sprinkle over the cumin and coriander seeds. Let them toast for 30 seconds before adding in the ginger-garlic paste and green chilies. Let the paste cook for 2-3 minutes before adding all the dried spices. Toast for around 20 seconds and then add in the frozen peas along with a big pinch of salt. Sauté this mix for around 2-3 minutes until the peas are warmed through.
- Now add in the potatoes and mix until well combined. Taste and adjust seasoning if needed and turn off the heat. The samosa filling is ready.
To make the quesadilla
- Spread a tablespoon of the cilantro chutney on one half of a large tortilla and spread a tablespoon of the tamarind date chutney on the other half. Now place ⅙ of the samosa filling over half of the tortilla. Top it with about ¼ cup shredded mozzarella cheese. Fold over the tortilla to close.
- Stove top instructions: Heat a skillet on medium high heat and add a teaspoon of ghee when the pan gets hot. Toast the quesadilla in the hot ghee for about 2-3 minutes on each side or until it turns to a nice shade of golden brown.Air fryer instructions: Preheat your air fryer to 400F/200C for 3 minutes. Brush ghee on the outside of the tortillas and place them in the air fryer basked for 8-10 minutes, flipping halfway through. Check on your quesadillas in the first few minutes of cooking and if the tortilla has lifted slightly away from the fillings, push it back down with a spatula. Oven instructions: Preheat the oven to 425F/220C. Place the quesadillas on a baking sheet and brush ghee on the outside. Bake for 16-20 minutes flipping halfway through.
- Once the quesadilla is nice and toasted, transfer it to a chopping board and cut it into wedges. Serve it hot while the cheese is still melted along with more chutneys of your choice and/or yogurt.
Notes
- Feel free to use any of your favorite tortillas in this recipe. Whole wheat, corn, flour, gluten free or even leftover rotis will work well. If your tortillas are too small, use 2 tortillas for sandwiching instead of folding it over like I did in this recipe.
- If making these for a crowd, you can stuff these ahead of time and refrigerate until needed. Then pan fry them right before serving!
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