Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Who doesn’t love samosas? They’re the highlight of any takeout Indian food experience, especially if they come with a good dipping sauce. I’ve never tried to make samosas at home because deep frying in my own kitchen scares me. However, I have had this idea of samosa mashed potatoes floating around in my mind for awhile now. Today I was moved by a burst of energy and creativity to finally make samosa mashed potatoes… and put them into a quesadilla! Vegan Samosa Quesadillas taste surprisingly authentic. The combination of the crispy tortillas with the spiced potato and pea filling is very reminiscent of the real thing without the deep fried doughy aspect.

Vegan Samosa Quesadillas with Spicy Mango Yogurt SauceVegan Samosa Quesadillas with Spicy Mango Yogurt SauceVegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Vegan Samosa Quesadillas are a delicious and unique lunch or dinner option that you can make in less than half an hour. Serve along the creamy Spicy Mango Yogurt Sauce or a prepared chutney or hot sauce of your choice. This would be a really easy snack or appetizer for a party as well.  The vegan cheese is totally optional and makes the whole concept even less authentic, but I do like how it cuts the starchiness of the whole thing.

Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce


Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Indian spiced potato and pea samosa filling inside a crispy quesadilla served alongside creamy spicy mango yogurt dipping sauce. Ready in under 30 minutes, these would be perfect for lunch or dinner or as a party snack or appetizer.

  • Author: Jillian Walmer
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 5-10 quesadillas 1x


for the samosa filling:

  • 1 large russet potato
  • 3/4 cup frozen green peas
  • 1 tbsp oil, optional
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dijon mustard
  • 1/2 cup unsweetened plant milk
  • salt and fresh cracked black pepper to taste

for the spicy mango yogurt sauce:

  • 2 ripe ataulfo mangos*
  • 1/4 cup unsweetened coconut yogurt **
  • the juice of 1/2 a lime
  • 1 tsp maple syrup, optional
  • 1 inch chunk of ginger
  • pinch of chili flakes, to taste***
  • pinch of sea salt

to assemble:

  • 510 tortillas, depending on the size (I used Siete brand almond flour tortillas, but regular flour tortillas would be good. corn tortillas might be weird)
  • your favorite vegan cheese- I used Daiya cheddar slices


  1. peel and dice 1 large russet potato and place into a large pot with several cups of water. cover and cook on high for 15 minutes or until tender. in the last minute of cooking, add the frozen green peas.
  2. meanwhile, heat a tablespoon of oil over medium in a small frying pan and add the coriander, turmeric, garlic, and onion to toast for a few minutes, until fragrant. add the dijon mustard and plant milk, mix well, and heat until warmed through. set aside.
  3. to make the mango yogurt sauce, combine all sauce ingredients in a blender and blend until very smooth. set aside.
  4. when the potatoes are tender, drain them and return to the pot or a large bowl. add the spiced plant milk and mash until the potatoes are mostly smooth with some chunks, or however you prefer your mashed potatoes. add salt and pepper to taste.
  5. heat a large skillet to medium and prepare your quesadillas by placing your vegan cheese on half of a tortilla followed by about 1/2 cup of the mashed potatoes (or more if you are using a full-size tortilla). gently fold the tortilla in half and repeat for all remaining tortillas.
  6. carefully place the folded and filled tortillas in the skillet and cover with a lid. cook for 3 minutes, flip, and cook for 3 more minutes on the other size until the cheese is melted and the tortilla is browned.
  7. serve immediately with spicy mango yogurt sauce. store leftover filling in an airtight container for up to a week.


  • ataulfo are the little “champagne” mangoes. sub 1 1/2 regular mangoes if desired
  • I used homemade thick coconut yogurt, but any kind of plain storebought vegan yogurt would be good
  • I used about 1/2 tsp of gochujang chili flakes and garnished with extra. you could also add sriracha or blend some fresh chili pepper into the sauce if you want.

If you make these samosa quesadillas, I’d love it if you tagged me on Instagram so I can see your creations! Cheers, friends!

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