Samosadillas are like quesadillas, but with a vegan samosa filling. The recipe is a sample from Vegan Unplugged, a joint venture book by the husband and wife duo Jon (writer) and Robin (recipe creator) Robertson. These meal-worthy snacks can be quickly prepared in less than 15 minutes, whether you have power or not, and whether you have a full fridge or not.
Samosadillas are Easy Vegan Samosa-Quesadilla Hybrid Snacks
Jon shared the following information about these samosadillas.
Food cravings can sometimes strike when it’s most inconvenient. After last night’s snowstorm, 2,000 in our area lost their electrical power. Fortunately, we didn’t lose our power, but we were still hopelessly snowed-in. Not only that, we were smitten with a strong desire for samosas. The nearest Indian restaurant is an hour’s drive away (out of the question in this weather), and Robin was too busy to make them from scratch.
So, armed with shelf-stable flour tortillas and our well-stocked pantry, we whipped up Samosadillas, the samosa-quesadilla hybrid from Vegan Unplugged. It was ready in less than fifteen minutes. Craving satisfied.
Like all the recipes in Vegan Unplugged, you can make these samosadillas when you’re short on power and fresh food, or with fresh ingredients when you have them on hand. They’re perfect for fulfilling cravings without the fuss.
To make them, we used leftover baked potatoes and some thawed frozen peas. If you don’t have cooked potatoes on hand, you can quickly steam some diced potatoes or “bake” some in the microwave in just a few minutes. Before you know it, you can enjoy the wonderful flavor of samosas without the labor of making the real thing or the expense of going out to a restaurant. I hope you’ll give them a try.
Special Diet Notes: Samosadillas (Samosa Quesadilla)
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian..
For gluten-free: Use brown rice tortillas.
- 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.