Kolhapuri vegetable quesadilla | How to make Kolhapuri vegetable quesadilla

By Lights Camera Action  |  23rd Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Kolhapuri vegetable quesadilla, How to make Kolhapuri vegetable quesadilla
Kolhapuri vegetable quesadillaby Lights Camera Action
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

411

2

About Kolhapuri vegetable quesadilla Recipe

A twist on the traditional quesadilla, made with traditional Maharashtrian spices this is a delightful desi version of the dish

Kolhapuri vegetable quesadilla

Ingredients to make Kolhapuri vegetable quesadilla

  • For kolhapuri vegetables:
  • 2 cups boiled mixed vegetables
  • 1 cup onions finely chopped
  • 1/2 cup finely chopped tomatoes
  • 1 1/2 tsp garam masala
  • 2 tbsp oil
  • salt to taste
  • To Be Ground Into A Paste
  • 1/4 cup desiccated coconut
  • 3 whole dry kashmiri red chillies
  • 5 clove of garlic (lehsun)
  • 2.5 inch of ginger (adrak)
  • 1 tbsp poppy seeds (khus-khus)
  • 1 tbsp sesame seeds (til)
  • 1 tbsp sesame seeds (til)
  • For the quesadilla:
  • Quesadilla sheets 6
  • 1 cup mozarella sheets
  • oil

How to make Kolhapuri vegetable quesadilla

  1. Heat the oil, add the onions and cook till the onions turn golden brown in colour. Add the prepared ground paste and tomatoes and cook till the oil separates.
  2. Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil. Turn off heat.
  3. For quesadilla : Take one piece of corn tortilla bread but some kolhapuri vegetables add some mozzarella cheese fold it in half.
  4. Heat a pan with oil. Fry the quesadilla on both sides until crispy. Serve with salsa and garlic aioli.

Reviews for Kolhapuri vegetable quesadilla (2)

Sparsh Bansal2 years ago

where we buy quesadilla sheet?
Reply

charu sharma2 years ago

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