Fusion of two snacks, Indian samosa and Mexican Quesadillas- Samosadillas.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves- 3-4 persons


Potatoes - 4, boiled and mashed
Cooked Green Peas - 1 cup
Cashew nuts- 15, chopped
Green chili (optional) - 1
Oil- 2 tablespoon
Cumin seeds- 2 teaspoon
Ginger powder- 1/2 teaspoon
Asafetida- a generous pinch
Garam masala - 2 teaspoon
Red chili powder - 2 teaspoon
Coriander powder - 2 teaspoon
Coriander leaves- 2 tablespoon,chopped
Salt - according to taste
Dry mango powder- 1/2 teaspoon

Flour Tortillas - 14 ( I have used small tortillas of about 5 inch diameter)
Chutneys or Ketchup to serve


We will start by making the stuffing for the Samosadillas. For that, take a medium size bowl and mash the potatoes (but not entirely).
Coarsely mash boiled green peas too.

Heat the oil in a pan on medium heat.
Add in chopped cashew nuts and sauté till they become golden brown. 
Add cumin seeds, ginger powder and asafetida and sauté. When cumin seeds starts to crackle add in mashed potatoes and rest of the ingredients except chopped coriander and tortillas.
Give it a good mix and cook for 2-3 minutes.
Add chopped coriander. Mix well.

Switch off the heat.

Let this stuffing mix cool down a little bit.


Take one Tortilla. Place it on a flat surface and spread around 2 tablespoon of stuffing over the tortilla.
Cover it with the other Tortilla. You can add some cheese too before covering it with the other tortilla.

Arrange the prepared Samosadilla on a hot skillet or griddle and cook through until both sides are golden brown. You can use a Sandwich maker also.
Slice in 4 parts each and serve immediately with chutneys or ketchup.
In the same way make all the samosadillas.