Main Dishesbonappetit4.8
Samosa-dillas With Cucumber Salad
All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●pan
- ●skillet
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about ⏱️ 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is softened, about ⏱️ 3 minutes.
. cumin seeds1 tspmedium red onion, ½ finely chopped, ½ thinly sliced11" piece ginger, peeled, finely chopped1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Add 1 lb. russet potatoes (about 2 large), peeled, cut into ½" cubes, 1 Tbsp. curry powder, and 1½ cups water and bring to a boil. Cover and cook, stirring often and adjusting heat as needed to maintain a simmer, until potatoes are tender and water is mostly absorbed, 15–⏱️ 20 minutes. If pot looks dry but potatoes are still firm, add up to ¼ cup additional water and continue to cook until tender. Conversely, if potatoes are soft but a lot of liquid remains, uncover and cook, stirring often, until water evaporates. (Potatoes will fall apart during cooking.)
. russet potatoes (about 2 large), peeled, cut into ½" cubes1 lb. curry powder (preferably S&B)1 Tbsp
3
Remove from heat and stir in ½ bunch cilantro, leaves and tender stems only, coarsely chopped, 1 cup frozen peas, preferably baby, and 1 Tbsp. fresh lime juice, smashing potatoes into a chunky purée. Taste and season with more salt if needed.
frozen peas, preferably baby1 cup. fresh lime juice, plus more for drizzling1 Tbsp
4
Lay out four 8"–10" whole wheat tortillas on a work surface. Scatter 8 oz. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups), over tortillas, covering evenly. Divide potato filling among tortillas, spooning over one side. Fold tortillas up and over filling to make half-moons; pat to flatten slightly.
8"–10" whole wheat tortillas4. pepper jack cheese or sharp white cheddar, coarsely grated (about 2 cups)8 oz
5
Heat 1 tsp. vegetable oil in a large nonstick skillet over medium. Place 2 samosa-dillas in pan and cook, turning halfway through, until tortillas are golden and cheese is melted, about ⏱️ 5 minutes. Transfer to a cutting board. Repeat with remaining 1 tsp. vegetable oil and remaining 2 samosa-dillas. Cut samosa-dillas into wedges and transfer to plates.
6
Toss 2 mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal, 4 oz. cherry tomatoes (about 1 cup), halved, and ½ medium red onion, thinly sliced, in a medium bowl. Drizzle generously with lime juice and season with a large pinch of salt; toss to coat. Spoon some salad alongside each samosa-dilla.
mini seedless or Persian cucumbers, quartered lengthwise, sliced ¼" thick on a deep diagonal2. cherry tomatoes (about 1 cup), halved4 ozmedium red onion, ½ finely chopped, ½ thinly sliced1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...