Samosa-dillas

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Samosa-dillas

Hello! Today’s post is a fusion of Indian and Mexican – samosas meet quesadillas. Definitely not for the low-carb diet, this easy and yummy recipe can be served as a meal or an appetizer. Serve with a chutney or salsa of your choice.

Today also debuts my new macro camera lens. My sweet hubby bought it for me so that I can (hopefully) take better pictures for this blog. Enjoy!

Samosa-dillas

Serves 2 – 4

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup onion, chopped
  • 1 tbsp garlic, finely chopped
  • 1 green chili, chopped (or to taste, optional)
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp amchoor powder (or 1 tbsp lemon juice)
  • 3 potatoes (approx. 3 cups), boiled, peeled and cut into chunks
  • 1/4 water (or more if needed)
  • 1/2 cup green peas, cooked
  • 1/2 cup cilantro, finely chopped
  • 1/2 tsp garam masala
  • 4 large flour tortillas (or 8 chapatis)
  • 2 tbsp oil or margarine for cooking the tortillas

Heat a frying pan over medium heat. Add cumin seeds and allow to turn dark brown. Add the onions and, stirring occasionally, cook until they start to brown on the edges. Add the garlic and green chili and allow to cook for 1 minute. Add turmeric, salt, coriander powder, cumin powder and amchoor / lemon and allow to cook for 1 more minute. Add the potatoes to the pan with about 1/4 cup of water (or more if the mixture is very dry). Mash the potatoes slightly so that some break down and some remain in small chunks. Stir around until the water mostly evaporates. Add the green peas, cilantro and garam masala and stir well. Taste for salt and spiciness level. Set aside.

Heat a flat pan or skillet over medium heat. Oil the pan with approximately 1 tsp oil. Place one tortilla (or chapati) on the oiled surface. Spread about 1/2 – 1 cup of the potato mixture (depending on the size of your tortilla) over the tortilla and cover with another tortilla, pressing down a bit. Spread a little oil over the top of the 2nd tortilla. When the bottom starts to get crispy, flip the whole unit and allow to cook until the 2nd side is crispy. (OR for very large tortillas, use only one tortilla, oil the bottom and spread the mixture over one half of the tortilla. Fold the other half over and press down. Flip when it becomes crispy and cook the 2nd side.) Remove and keep warm until you are ready to serve.

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