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Samosadilla (Samosa Quesadilla) – Food Wishes

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09:25   |   Jan 11, 2019

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Samosadilla (Samosa Quesadilla) – Food Wishes
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Transcription

  • 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

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Description

Learn how to make a “Samosadilla,” aka Samosa Quesadilla! I love samosas, but I don’t necessarily love all the work and mess involved with assembling and deep-frying them. That’s not an issue here, thanks to some good old-fashion quesadilla technology. Visit https://foodwishes.blogspot.com/2019/01/samosadilla-samosa-quesadilla-flat.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Samosa Quesadilla recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”