Samosadilla (Samosa Quesadilla)
Sweet potatoes can be baked, boiled, fried, broiled, canned or frozen.
Recipe Summary Samosadilla (Samosa Quesadilla)
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.
Ingredients | Sweet Potato Recipes Indian1 ½ pounds Yukon gold potatoes, peeledkosher salt to taste1 tablespoon olive oil1 tablespoon butter1 large yellow onion, diced1 teaspoon kosher salt, or more to taste1 ½ teaspoons garam masala1 teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground turmeric¼ teaspoon cayenne pepper1 serrano pepper, minced3 cloves garlic, finely chopped1 ½ teaspoons finely chopped fresh ginger1 cup green peas2 tablespoons chopped cilantro1 lemon, juiced2 small bunches fresh cilantro with stems⅓ cup fresh mint leaves¼ cup sliced green onions1 serrano pepper, sliced1 limes, juiced, or more to taste½ cup plain yogurtsalt to taste6 flour tortillas, or as needed1 tablespoon olive oil, or as neededDirectionsCut 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.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.Substitute lime for lemon in the filling if desired.Feel free to melt some mild cheese over the tortilla before adding the filling.Info | Sweet Potato Recipes Indianprep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 large samosadillas
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