Samosadillas and Salad for dinner on the patio

Ingredients-

For the stuffing-

• 8 baby red potatoes
• 1 teaspoon oil
• 1 clove garlic, minced
• 1 small red onion, diced
• ½ teaspoon roasted cumin seed powder
• 1 teaspoon roasted coriander seed powder
• ¼ teaspoon red chili powder (or to taste)
• ½ teaspoon amchur (dried raw mango) powder
• Salt to taste
• 2 cups packed baby spinach leaves

Other ingredients-

• 2 teaspoons oil
• 4 (8 inch) flour or wheat tortillas. I used Mission brand flour tortillas
• ½ cup shredded Mexican cheese

Store bought green and tamarind chutneys to serve.

To make the samosadillas- 

1. Scrub the potatoes, rinse and cook. I microwaved the potatoes for about 5 minutes on high. Set aside.
2. In a pan over medium heat, heat 1 teaspoon of the oil, add the chopped garlic and onions. Stir until the onion is translucent.
3. Reduce heat to low. Add the cumin seed, coriander seed, red chili and amchur powder. Add the salt and stir well.
4. Add the baby spinach leaves and fold them in. Cook until the spinach is wilted, about 1 to 2 minutes.
5. Remove from heat and set aside.
6. With 1 teaspoon of the oil, brush a griddle pan and heta it over medium high heat. Turn the heat to low, add one tortilla, half of the stuffing and ¼ cup shredded cheese. Top with the other tortilla and press down. Let it cook for 2 to 3 minutes until the tortilla is nice and crisp. Flip the samosadilla and cook 2 to 3 minutes on the other side.
7. Repeat step 6 once again to make the other samosadilla.
8. Cut into wedges and serve topped with the spicy green chutney and the tamarind sweet chutney.