1 16-oz can white potatoes drained, or 3/4 cup dehydrated potatoes, rehydrated (I used 1 fresh russet)
1 4-oz can green peas, or 1/4 cup dehydrated peas, rehydrated
1 4-oz can hot or mild diced green chiles, drained
2 Tbs raisins
1 Tbs soy sauce
1 Tbs curry powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper
4 flour tortillas
1 small jar chutney (I used tamarind chutney)
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Place the potatoes in a saucepan and mash them with a potato masher or ricer. Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium-high heat until hot, stirring as needed, about 5 minutes.
Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling onto each piece of tortilla. Fold one side over the filling and press lightly to flatten. Set aside. Repeat with the remaining ingredients.
Arrange the samosadillas in a nonstick skillet over medium heat. cook until lightly browned and heated through, turning once, about 8 minutes total. Serve hot with chutney.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 15 mins | |||
| Ready In: | 0 hr 15 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Vegetables | |||
| Cooking Method: | Pan Fry |
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| Special Diet: | Egg Free | Lactose Free | Vegan | Vegetarian |
| Recipe Tags: | potatoes | mexican | Indian | vegan |
