Samosadilla (Samosa Quesadilla) - cooking recipe

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled
kosher salt to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 serrano pepper, minced
3 cloves garlic, finely chopped
1 1/2 teaspoons finely chopped fresh ginger
1 cup green peas
2 tablespoons chopped cilantro
1 lemon, juiced
For the Cilantro Lime Chutney:
2 small bunches fresh cilantro with stems
1/3 cup fresh mint leaves
1/4 cup sliced green onions
1 serrano pepper, sliced
1 limes, juiced, or more to taste
1/2 cup plain yogurt
salt to taste
6 flour tortillas, or as needed
1 tablespoon olive oil, or as needed

Preparation

Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.