Get ready for a tasty twist on two classics – Samosa Quesadillas! Imagine crispy samosa pastry filled with yummy cheese, all wrapped up in a soft tortilla. It’s like having the best of both worlds on your plate! These quesadillas are easy to make and perfect for snacking or a quick meal. Let’s dive into making this delicious fusion dish!
Ingredients
- 2 medium potatoes, boiled & peeled
- 1/2 cup green peas
- 1/2 cup shelled edamame (optional – can just use peas if you prefer)
- 1/2 cup cauliflower rice (optional)
- 1 tbsp oil (additional oil to lightly spray the tortilla)
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds (optional)
- 1/2 tsp grated or finely chopped ginger
- 1/2 green chili, finely chopped
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/4 tsp red chili powder (adjust to spice level)
- 1/4 tsp amchur powder (can use chaat masala instead)
- 1/4 tsp hing
- 3/4 tsp salt (or to taste)
- Water as needed
Instructions
- Mash the boiled and peeled potatoes and set them aside.
- In a pan on medium heat, add some oil and then cumin and fennel seeds. Cook for a few seconds until they smell nice.
- Add frozen peas, edamame, and cauliflower rice to the pan. You can also steam these separately to save time. Cook for 5-8 minutes until they’re soft. If needed, add a bit of water to help them cook.
- Add green chili and ginger to the pan and cook for a few more minutes.
- Now, add the mashed potatoes to the pan, followed by all the spices. Mix everything well using a potato masher.
- If it’s too dry, you can add another tablespoon of water. Cook for another minute or two.
- Once it’s done, take it off the heat and set it aside until you’re ready to use it.