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Indian Quesadilla

Jan-02-2016
Priya Lakshminarayan
20 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Indian Quesadilla RECIPE

I wanted to combine cuisines and create a new dish. I wanted to add an Indian touch to the Mexican Quesadilla. I planned to retain some of the original ingredients to retain the authenticity. I made Aloo Spinach Paratha and used it instead of a Tortilla. For the filling, instead of kidney beans (Rajma), I used boiled moong sprouts. I made the salsa and used fat free sour cream. Of course I topped it with fat free Mozzarella cheese and sev!

Recipe Tags

  • Veg
  • Medium
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Paratha Tortillas- 2 Potatoes, boiled with little salt and turmeric powder
  2. 2 cups of chopped spinach
  3. 3-4 cloves of Garlic
  4. 3-4 green chillies
  5. 2 cups whole wheat flour
  6. 3/4 cup soy flour
  7. 2 tbsp flax seed powder
  8. 1/4 cup oats flour
  9. oil and water for kneading
  10. salt as required
  11. For the stuffing 2 cups moong sprouts
  12. 1 tsp turmeric powder
  13. 1 tbsp dhania jeera powder
  14. 2 large tomatoes, finely chopped
  15. 2 onions, finely chopped
  16. Juice of 1 big lemon
  17. Half bunch of cilantro
  18. 2 green chillies, minced
  19. 1 tbsp sriracha/chilly sauce
  20. 2 tbsp of sev
  21. 2 tbsp of fat free sour cream
  22. 1 tbsp fat free mozzarella cheese

Instructions

  1. In a food processor, mince spinach, garlic, ginger and green chillies. Add the potatoes and continue mincing.
  2. Now add all the other ingredients and knead the dough. Add very little water during the process.
  3. The dough will become soft and leave the sides of the processor when done. Make medium sized balls of the dough
  4. Roll them out into a circle using a rolling pin.
  5. On a tawa/girdle, cook the paratha evenly on both sides. Smear few drops of oil on each side while cooking.
  6. For the stuffing, Boil the sprouts with little salt, turmeric powder and dhania jeera powder in water.
  7. Mix all of the remaining ingredients except the cream and sev in a bowl along with the boiled sprouts.
  8. The filling is now ready. To assemble, take a paratha, smear some sriracha on one side.
  9. Put the moong salsa on half of the paratha. Add a dollop of sour cream and spread it.
  10. Sprinkle cheese. Top it up with some sev. Fold the paratha in half. You can warm this up on a tawa for a minute so that the cheese melts. Cut them in triangles.
  11. Indian Quesadillas are ready to be served. The flavor of parathas when mixed with healthy sprouts salsa make a yummy combination!

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