Indian Quesadilla | How to make Indian Quesadilla

By Priya Lakshminarayan  |  2nd Jan 2016  |  
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  • Indian Quesadilla, How to make Indian Quesadilla
Indian Quesadillaby Priya Lakshminarayan
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Video for key ingredients

  • How to make Sour Cream

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!

Indian Quesadilla

Ingredients to make Indian Quesadilla

  • For Paratha Tortillas- 2 potatoes, boiled with little salt and turmeric powder
  • 2 cups of chopped spinach
  • 3-4 cloves of Garlic
  • 3-4 green chillies
  • 2 cups whole wheat flour
  • 3/4 cup soy flour
  • 2 tbsp flax seed powder
  • 1/4 cup oats flour
  • oil and water for kneading
  • salt as required
  • For the stuffing 2 cups moong sprouts
  • 1 tsp turmeric powder
  • 1 tbsp dhania jeera powder
  • 2 large tomatoes, finely chopped
  • 2 onions, finely chopped
  • Juice of 1 big lemon
  • Half bunch of cilantro
  • 2 green chillies, minced
  • 1 tbsp sriracha/chilly sauce
  • 2 tbsp of sev
  • 2 tbsp of fat free sour cream
  • 1 tbsp fat free mozzarella cheese

How to make Indian Quesadilla

  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!

My Tip:

You can replace aloo paratha with any other stuffing.

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