This samosa-quesadilla hybrid is from Vegan Unplugged. Like all the recipes in Vegan Unplugged, this was easily adapted for when you do have electrical power and fresh food, and can be prepared very quickly (less than 15 minutes!), but either don’t have time or don’t feel like cooking. Instead of using all pantry ingredients, you simply use fresh where you can.
These make a great lunches or snacks served with your favorite chutney or a jarred tamarind sauce. If you don’t have chutney on hand, you can make a tasty facsimile by combining a few tablespoons of peach jam with a teaspoon or two of cider vinegar, a few raisins, some red pepper flakes, and a little ginger.
- 1½ cups cooked diced potatoes
- ½ cup thawed frozen green peas
- ¼ cup) canned hot or mild diced green chiles, drained
- 2 tablespoons raisins
- 1 tablespoon soy sauce
- 1 tablespoon curry powder or paste
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper
- 4 large flour tortillas
- Your favorite chutney
- Mash the potatoes in a saucepan. Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
- Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling in the center of each tortilla piece. Fold one side over the filling and press lightly to flatten. (The filling will hold the tortilla in place.) Set aside. Repeat with the remaining ingredients.
- Arrange the samosadillas in a nonstick skillet over medium heat. Cook until lightly browned and heated through, turning once, 6 to 8 minutes total. Serve hot with chutney.