A fun mash-up that brings together the spicy, comforting filling of a samosa and the crispy, cheesy goodness of a quesadilla. Masala potatoes, peas and aromatic spices are tucked into tortillas with plenty of melted cheese, then toasted until golden and crisp. Slice into wedges and serve with refreshing mint chutney for an easy, crowd-pleasing snack that gives two favourites a delicious new twist.
Prep time: 20 mins | Cook time: 15 mins | Serves: 4
Ingredients
- Tortillas
- Potatoes, boiled and mashed
- Green peas, boiled
- Onion, finely chopped
- Green chilli, finely chopped
- Ginger, grated
- Cumin seeds
- Coriander seeds, crushed
- Fennel seeds
- Garam masala
- Amchur powder
- Red chilli powder
- Fresh coriander, chopped
- Grated mozzarella or cheddar cheese
- Butter or oil
- Salt
- Mint chutney, for serving
Method
- Heat a little oil in a pan. Add cumin, crushed coriander seeds and fennel seeds. Let them sizzle until fragrant.
- Add the chopped onion, green chilli and ginger. Sauté until the onion softens.
- Add the mashed potatoes and green peas. Season with garam masala, amchur powder, red chilli powder and salt. Mix well and cook for 2–3 minutes.
- Stir in the fresh coriander and remove from heat. Let the samosa filling cool slightly.
- Place a tortilla on a flat surface. Spread a layer of the samosa filling over half of it, leaving a small border around the edge.
- Sprinkle grated cheese over the filling and fold the tortilla over to form a half-moon.
- Heat a non-stick pan over medium heat and lightly grease it. Place the quesadilla on the pan and cook until golden and crisp underneath.
- Carefully flip and cook the other side until golden, and the cheese has melted.
- Repeat with the remaining tortillas and filling. Cut each quesadilla into wedges.
- Serve hot with mint chutney.