This is my first Two Dollar Tuesday in a while and so I was super excited for this recipe. I love samosas, but don’t always feel like going through the trouble of frying them or stopping by an Indian restaurant. So I took the idea of a crispy outside and made it easier by making it in a quesadilla form. 
Samosa Quesadilla with Cilantro Chutney
Recipe total: $3.39
Servings per recipe: 2
Cost per serving: $1.70
Ingredients:
Samosa Quesadilla
- 2 russet potatoes, peeled and cubed (64 cents)
- 1/4 cup vegetable broth (4 cents)
- 1/2 tablespoon olive oil (5 cents)
- 1 garlic clove, minced (11 cents)
- 1/2 teaspoon curry powder (5 cents)
- 1/4 teaspoon powdered ginger (3 cents)
- 1/2 teaspoon ground cumin (11 cents)
- 1/2 teaspoon salt, or to taste
- 1/4 cup cooked green peas (13 cents)
- 2 whole wheat tortillas (72 cents)
Cilantro chutney:
- 1/2 cup chopped cilantro (50 cents)
- 2 tablespoons chopped mint (50 cents)
- 1 jalapeno, deseeded and chopped (13 cents)
- 1 garlic clove (11 cents)
- 1/4 teaspoon ground ginger (3 cents)
- 1/2 teaspoon ground cumin (11 cents)
- 1/2 teaspoon salt, or to taste
- 2 teaspoons lemon juice (4 cents)
- 1 teaspoon agave nectar (9 cents)
- 1-3 tablespoon of water
Directions:
- Boil the potatoes until soft and drain.
- Using a food processor blend the potatoes, vegetable broth, olive oil, garlic clove, curry powder, powdered ginger, ground cumin, and salt.
- Carefully mix the green peas into the potato blend and spread out evenly on two tortillas, then fold in half.
- Place a frying pan over medium-high heat and cook each quesadilla until each side is golden brown.
- For the chutney place all the ingredients in a food processor and blend, adding enough water to make a pesto-like consistency.
- Cut the quesadillas, and serve with a side of the chutney.
