2 Tbsp. vegetable oil, plus more for frying
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground coriander
1 Tbsp. Indian chili powder
1 tsp. cumin seeds
Pinch of amchur powder
Pinch of fennel powder
2 cups chunky mashed potatoes (about 4 russet potatoes)
2 green chilies, chopped
1 cup peas, blanched
10 cilantro sprigs, chopped
4 12-inch flour tortillas
8 tsp. sweet chutney (or bhel chutney)
1 red onion, sliced into thin rings
6 oz. grated mozzarella
• In a large pan over medium heat, saute the garlic and ginger in 2 tablespoons oil about 2 minutes. Add the garam masala, coriander, chili powder, cumin, amchur powder and fennel powder and stir until combined. Add the mashed potatoes and green chilies and stir until evenly coated with the spice mixture. Stir in the peas and cilantro and remove from heat.
• To assemble a samosadilla, spread about ½ cup potato mixture on one side of a tortilla. Top with 2 teaspoons chutney, 2 onion slices and 1 ounce mozzarella cheese, and fold in half.
• Preheat a griddle to medium-high heat. Oil the griddle, then cook the samosadilla 2 minutes on each side. Repeat with the remaining tortillas. Slice the finished samosadillas into wedges and serve.