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!
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