Potato and Pea Samosa Quesadillas

By the Gracious Vegan

I’ve always loved samosa appetizers in Indian restaurants but never liked the idea that they were deep-fried. I tried wonton wrappers and baking them in a hot oven, but I was still looking for something that was whole-grain-based. Voila! Suddenly I realized that whole-wheat flour tortillas might work! And it’s so easy to heat them on a dry griddle or in a dry skillet. And so these fusion samosa-quesadillas were born. With mango chutney or my no-sugar mint-cilantro chutney, these morsels pop with all kinds of delicious flavors.

Makes eight 8” quesadillas

Bake, steam, or boil the potatoes until tender. You can steam or boil them already peeled and diced, or cook them whole then peel and dice or roughly mash them. Set aside.

1 pound of potatoes (white, Yukon gold, or red)

In a large skillet, water-sauté the onion and ginger until the onion is tender and transparent, 8-10 minutes. (What is water-sauté?)

1/2 medium onion, diced (about 3/4 cup dice)
1 teaspoon finely chopped or grated fresh ginger

Gently stir these ingredients into the onions and ginger..

The cooked potatoes
1 cup thawed green peas
2 Tablespoons fresh cilantro, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon garam masala
1/8 teaspoon red pepper flakes (or to taste)

Set out a flour tortilla and spoon about 1/2 cup of the samosa mixture onto half of the tortilla. Fold the other half of the tortilla over it and press down well so the filling doesn’t escape easily.

Eight 8” whole wheat flour tortillas (or any kind of flour tortilla will do) (or make your own brown rice flour tortillas)

Briefly warm the samosa-quesadilla on a dry griddle or in a dry skillet. The trace amount of oil in the tortillas will create a nice light brown color.

Serve with Mint-Cilantro Chutney, Tamarind Dipping Sauce, or other Indian sauce..