I was introduced to the Samosadilla by my son (Son #1). He was diagnosed with Ulcerative Colitis and had to improve his eating habits after a stint in hospital. He does not experience hunger like most people and can go for a day without wanting to eat. If he gets busy, he doesn’t notice that he hasn’t eaten. Parenting this was hard as he was very involved in high-level sports and burned untold calories training and playing.
In cooking, like mathematics….
In cooking, like mathematics, there is often someone else who has also invented your discovery. That does not take away from the independent creativity of the discovery. Samosadillas may exist elsewhere but Son #1 didn’t know that so still gets credit for inventing them. A Samosadilla is samosa filling in a fried tortilla.
One of his instructions from his medical care team was that eating frequently is essential for the health of the UC intestine. When he was admitted to hospital his weight was below 140lbs, at 6 feet tall, and he could stand to gain some weight. After some trial and error, he found that hot food was better than cold food – sandwiches weren’t appetizing.
Son #1 invented something warm, delicious and easy to prepare – the Samosadilla.
He invented something warm, delicious and easy to prepare – the Samosadilla. Spicy samosa filling (spices did not irritate his system, fortunately) in a tortilla with some mango chutney. He makes a batch of potato and meat filling and keeps it in the refrigerator. When it’s time to eat(he has a schedule he follows) he fills a tortilla, folds it into a half moon, and then fries it in a pan. Frying the tortilla in a bit of fat gives a crispiness to the outside that is reminiscent of the deep fried outside of a proper samosa. Fast, easy, filling – and yes, delicious.
Frying the tortilla in a bit of fat gives a crispiness to the outside of the Samosadilla that is reminiscent of the deep fried outside of a proper samosa.
- 1 lb lean ground meat. I use beef.
- 2 russet potatoes. Peeled or not.Cut into 1/2 inch cubes
- 1 large or 2 medium yellow onions. Finely chopped.
- 1 Tbsp Garlic ginger paste
- ½ cup frozen green peas
- 2 tsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- 1/8 tsp cayenne pepper
- Methi leaves or seeds - optional
- 10 in tortilla (white flour if you have UC whole wheat used in photos.)
- Fresh Coriander for garnish (optional)
- Oil or fat of choice for frying. I use bacon fat because the onions cook up so beautifully and it only takes a Tbsp. Ghee is nice also.
- Brown the ground beef breaking it up in the pan adding salt and pepper to taste. Remove from the pan and drain.
- Add the bacon fat and fry the onions until softened and starting to caramelize.
- Add the spices and the garlic ginger paste 1 minute before the onions are done. Stir frequently.
- Cube (1/2 inch cubes) the potatoes and boil, in salted water, until tender. Peeled or unpeeled is up to you. Before draining the potatoes, add the frozen vegetable and bring back to a boil briefly.
- Reserve some of the potato water.
- Add the meat to the onions and stir.
- Fold in the potato mixture. Add some of the potato water to loosen the mixture a bit.
- Taste and Add salt and pepper if necessary.
- In a clean fry pan add a little oil or fat of choice.
- Grab a large tortilla and spoon onto 1/2 of the tortilla, a layer of the potato mixture. Frying the tortilla in a bit of fat gives a crispiness to the outside that is reminiscent of the deep fried outside of a proper samosa.
- Fill the tortilla, press down a bit to attach the filling to the tortilla for ease of turning.
- Fry both sides until browned and slide into the pan.
- Enjoy with mango chutney or tamarind sauce.
- Store excess filling in a seal container in the refrigerator.
This is the basic recipe, now make it your own. Don’t want meat? Skip it. Add sweet potato or mixed frozen vegetable, chopped coriander (cilantro), a little lemon zest and juice, more heat or less, use sriracha instead of cayenne pepper. Switch out plain tortillas for flavored ones. Enjoy!