Samosadilla (Samosa Quesadilla) – Food Wishes

hello this is chef john from food wishes common with somos idea that's right I love samosas but they are not the easiest thing to do at home all right with the making of the dough and the specialty folding and of course the always messy deep-fried however by doing this in the form of a quesadilla we're able to enjoy pretty much the same thing with way less effort which was my original pitch that this is an easier way to do samosa but the more I think about it this might be an easier and better way to do samosas but anyway we can debate that later for now let's go ahead and get started by cubing up some potatoes and of course we always start this by cutting off a slice so the potato can sit flat and very steady on the cutting board and then what we'll do is cut this into about quarter inch slices and the secret to a beautifully cubed or diced potato or anything else for that matter is that once it's sliced we cut it into strips that are the exact same width as our slices were thick so if our slices were 1/4 inch thick we want these sticks to be a quarter inch across that way when we turn these and cut across every quarter inch we should have some relatively uniform cubes and by the way to take this up to the next level don't just randomly line up a bunch of sticks do all three of these moves at the same time okay make your slices stack them up then cut your sticks keeping it all together if possible and then of course finish by turning and cutting across ensure because the potato is not square we are going to get little pieces here in there that aren't perfect cubes but that's fine because the smaller pieces will actually get a little bit softer and work to our favor texturally when we mix this up but anyway we're gonna cube up about a pound and a half of potatoes at which point we're gonna transfer those into some cold fresh water and then we will head to this stove where we're gonna place this over high heat and bring it up to a simmer and as always we want to stir in a nice big spoon of salt and then what we'll do once our potatoes do start to simmer is back our heat down to medium and cook these for as long as it takes to get them nice and tender so please check these carefully the only way to screw up a samosa idea is to try to make it with undercooked potatoes that is never a pleasant experience so make sure they're nice and soft and what we'll do once they are is go ahead and drain those and then we will simply set those aside while we move on to the rest of the filling which is going to start by sauteing one diced onion over medium heat and some butter and olive oil oh yeah I went with both this time and what we'll do is cook these onions stirring until they soften up and turn translucent and yes thanks for noticing we usually do at this point add some salt but we don't need to here because we're gonna have salt in our spice mix which reminds me while our onions are sauteing let's go ahead and multitask like all good cooks and go ahead and get our spice mixed together which will include some kosher salt some garam masala some cumin or cumin if you prefer some ground coriander some tumeric which by the way prevents every disease and then last but never ever least some cayenne and by putting this together while our onions are sauteing not only are we being efficient with our time but we also don't have to walk back and forth to the stove adding all those individually and then hopefully by now our onions have softened up they look a little something like this and if they do we can proceed to add our minced Serrano chili which is like a jalapeno only spicier and then we'll also add some finely minced or crushed garlic as well as some very finely minced ginger root and then we can also dump in our spice blend and then what we'll do is cook this stirring for about two minutes not only to cook our peppers and garlic a little bit but also by sauteing those spices in that hot fat it really sort of wakes up and amplifies the flavors so like I said we will cook that stirring for about two minutes at which point we can add the last major component some beautiful fresh green peas and buy fresh I mean frozen that were thawed and drained and what we'll do is go ahead and stir those in and then cook these for about three or four minutes or until the peas start to soften up just a little bit okay we don't necessarily want them to lose their green color but we really don't want them that firm either so I ended up cooking mine stirring occasionally for about three-and-a-half minutes and so like I said those peas were no longer firm at which point we can go ahead and turn off the heat and move on to final assembly which means transferring our drain potatoes into a mixing bowl followed by our spiced onion pea mixture and then a finished Asafa mad one handful of freshly chopped cilantro as well as the juice of one whole lemon that you see me squeezing in here half at a time and yes if you wanted you could use lime juice here or a combination of both but as you're about to see the dipping sauce I'm going to serve with this has lime in it so I'm going with lemon and then once we have everything in there we'll take our spatula and give this a mix and while we do want to retain some definable potato cubes we also want this stuff to be able to hold together in our quesadilla so it's totally fine and recommended that some of the potatoes get mashed here which is why as I mentioned earlier it's okay that some of those potatoes weren't perfect cubes since those smaller pieces are going to be much softer and those are gonna kind of break down as we mix this giving us the texture we want so we'll go ahead and mix that up and then switch to a spoon and besides checking that we've achieved the right texture we are also definitely going to give this a taste since things made with this much potato almost always need more salt and predictably minded so i justed with a little more and by the way even if you're not going to make samosas or samosa ideas that my friends makes for one very amazing potato salad so just something to keep in mind and then once our filling is done we can set that aside and move on to our dipping sauce which for me is going to start with a whole bunch of thoroughly wash cilantro and do not waste time trying to pull out all the stems all right those smaller thinner stems are totally fine in this and in addition to the cilantro I'm also going to add some fresh mint as well as a little bit of sliced green onion and some sliced serrano chiles for a little extra kick and then we'll finish this off with some freshly squeezed lime juice and I use a lot because I want this chutney very sharp and acidic and then last but not least I'm going to add some plain yogurt and I'm using the thin runny kind but if you want you could use that thicker Greek style and that's it we'll simply take that and blend it until smooth and end up with this sort of gorgeous green smoothie then I'm going to be calling a cilantro lime chutney and while there would be a lot of different sauces it would be perfect with these samosa ideas this is definitely my favorite and of course I will give you the amounts to that in the blog post as well that's it once our filling and chutneys done we can move on to cooking up our samosa dia so I'm gonna go ahead and spoon out and cover about half of this flour tortilla with our mixture and I'm shooting for about half inch of filling and I'm not going quite all the way to the edge because as we press this down it's gonna kind of squish out a little bit and that's it once we have that filled and folded over I'm gonna go ahead and brown that up and a little bit of olive oil over medium heat and two or three minutes per side should be plenty but of course your times may vary and speaking of quesadillas yes of course if you wanted to have melted a little bit of cheese on the tortilla first something fairly mild like a Monterey Jack or mozzarella and then added your filling that would totally work although I do prefer the sand cheese if you want to go for the maximum samosa experience but of course that's gonna be up to you I mean you guys are after all the composers of these flat samosas and who knows you might actually like these better with a little bit of cheese but either way like I said we're gonna cook that on both sides until nice and brown and crispy at which point I'm going to transfer it onto this cutting board so I can slice it into the traditional three triangles and we'll go ahead and plate that up next to our beautiful green cilantro chutney and while I may not be able to convince people this is better than nutritional samosa it really is a remarkably similar experience was significantly less work and mess involved so I just absolutely love how these come out even though as I found out I did not invent these I thought I did for a few minutes but apparently people have been making and posting these for over a decade oh by the way if you eat these with your hands it's considered a snack but if you use a freakishly small metal spoon and a fork then it's considered a meal and an amazing one at that oh and one other thing I should mention before we sign off this has been thoroughly temperature tested and these are amazing hot warm room temperature and cold so these really would be a great option for entertaining and I'm not saying you should invite vegetarians to your parties but if you do these will work beautifully but anyway that's it what we're calling samosa Diaz all the taste and texture of a real samosa in a much flatter but significantly easier and simpler delivery system which is why I really do hope you give these a try soon so head over to food wishes dot-com for all the ingredient amounts of more info as usual and as always enjoy you

Channel: Food Wishes

Views: 1,203,515

Rating: 4.9137912 out of 5

Keywords: Samosa, Quesadilla, Samosadilla, indian, chaat, chef, john, food, wishes, appetizer, snack, vegan, vegetarian, cooking, recipe

Id: RvmHHy6HiXA

Length: 9min 25sec (565 seconds)

Published: Fri Jan 11 2019

Reddit Comments

[u/paleogizmo]

I’ve been waiting for south Asian fusion food. Don’t we all get tired of Korean bbq tacos?

[u/muchverysunny]

I was actually pretty skeptical until he said “let’s add some turmeric which is known to prevent every disease ever” this man is desi adjacent and i support his goddamn fusion food

[u/about21potatoes]

Love Chef John.

[u/foofoo2020]

I have mixed feelings about it. Part of me is mad but I want to taste it too.

[u/upupofftheground]

Fuck the haters. Make way for more fusion food and south Asian inspired food

[u/BalkiBee]

My mom would make this sometimes.

[u/RealDexterJettster]

What? What's wrong here? It's an aloo quesadilla.

[u/darktux]

One if the best entertainment channels.

[u/pizzarobot69]

Not mad at this.