Indian Quesadilla | How to make Indian Quesadilla

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ByPriya Lakshminarayan
Created on 2nd Jan 2016
  • Indian Quesadilla, How to make Indian Quesadilla
Indian Quesadillaby Priya Lakshminarayan
  • Indian Quesadilla | How to make Indian Quesadilla (14 likes)

  • 0 reviews
    Rate It!
  • By Priya Lakshminarayan
    Created on 2nd Jan 2016

About Indian Quesadilla

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priya Lakshminarayan. Indian Quesadilla is a dish which demands no explanations, it's a whole world of flavour in itself. Indian Quesadilla is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Indian Quesadilla by Priya Lakshminarayan is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Indian Quesadilla.

  • Prep Time20mins
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • How to make Sour Cream

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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