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Samosa-dillas With Cucumber Salad

5.0

(1)

A samosadilla cut into three triangles with a fresh tomato cucumber and red onion side salad.
Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen

Freshly fried, plucked from a grocery store steam table, or baked from frozen, a samosa is a thing of joy. With spiced potatoes ensconced in crisp pastry, what’s not to love? These quesadillas translate the flavor of the triangular treat into a weeknight-friendly dinner—with no deep-frying involved. Crisped in a modest amount of oil, whole wheat tortillas take on an almost-fried aura. The fistful of cheese stuffed inside each quesadilla doesn’t hurt either.

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What you’ll need

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 servings

Ingredients

3

Tbsp. plus 2 tsp. vegetable oil

1

tsp. cumin seeds

1

medium red onion, ½ finely chopped, ½ thinly sliced

1

serrano chile, finely chopped

1

1" piece ginger, peeled, finely chopped

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1

lb. russet potatoes (about 2 large), peeled, cut into ½" cubes

1

Tbsp. curry powder (preferably S&B)

½

bunch cilantro, leaves and tender stems only, coarsely chopped

1

cup frozen peas, preferably baby

1

Tbsp. fresh lime juice, plus more for drizzling

4

8"–10" whole wheat tortillas

8

oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups)

2

mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal

4

oz. cherry tomatoes (about 1 cup), halved

Preparation

  1. Step 1

    Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is softened, about 3 minutes.

    Step 2

    Add 1 lb. russet potatoes (about 2 large), peeled, cut into ½" cubes, 1 Tbsp. curry powder, and 1½ cups water and bring to a boil. Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until potatoes are tender and water is mostly absorbed, 15–20 minutes. If pot looks dry but potatoes are still firm, add up to ¼ cup additional water and continue to cook until tender. Conversely, if potatoes are soft but a lot of liquid remains, uncover and cook, stirring often, until water evaporates. (Potatoes will fall apart during cooking.)

    Step 3

    Remove from heat and stir in ½ bunch cilantro, leaves and tender stems only, coarsely chopped, 1 cup frozen peas, preferably baby, and 1 Tbsp. fresh lime juice, smashing potatoes into a chunky purée. Taste and season with more salt if needed.

    Step 4

    Lay out four 8"–10" whole wheat tortillas on a work surface. Scatter 8 oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups), over tortillas, covering evenly. Divide potato filling among tortillas, spooning over one side. Fold tortillas up and over filling to make half-moons; pat to flatten slightly.

    Step 5

    Heat 1 tsp. vegetable oil in a large nonstick skillet over medium. Place 2 samosa-dillas in pan and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat with remaining 1 tsp. vegetable oil and remaining 2 samosa-dillas. Cut samosa-dillas into wedges and transfer to plates.

    Step 6

    Toss 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal, 4 oz. cherry tomatoes (about 1 cup), halved, and ½ medium red onion, thinly sliced, in a medium bowl. Drizzle generously with lime juice and season with a large pinch of salt; toss to coat. Spoon some salad alongside each samosa-dilla.

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  • I will tweak it a bit next time, as I am not overwhelmed with store bought curry powder and will mix my own, but all in all this is what I have wanted for a long time - easy to make and not fried samosas. I will also say that adding mint-cilantro chutney - find recipes on line and play with it - is a super addition. I also used more lime than the recipe called for, but otherwise made it as written this first time.

    • MyRagTimeDoll

    • Portland, OR

    • 7/13/2024