Tuesday, July 28, 2015

Indian Quesadilla

Indian Quesadilla 

Since the time I came to US, apart from enjoying occasional Chinese food takeouts, I have really loved Mexican food. I feel these two cuisines come close to Indian style because of the spices and flavors used in the recipes. I love Italian food as well, however only if its loaded with pepper flakes! I am a sucker for spicy food you see. :)
Anyways coming back to Mexican cuisine, Obviously the ones you get in the restaurants are loaded with calories and unhealthy. I have made whole wheat Quesadilla in the past and they have turned out good. It is always an achievement when you can replicate a restaurant dish at home minus all the fats and calories.

However this time, I was in mood for invention. 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!

For the Paratha Tortilla
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


In a food processor, mince spinach, garlic, ginger and green chillies. Add the potatoes and continue mincing. Now add all the other ingredients and knead the dough. Add very little water during the process. The dough will become soft and leave the sides of the processor when done.
You can knead the dough with your hands as well.

Make medium sized balls of the dough. Roll them out into a circle using a rolling pin.

On a tawa/girdle, cook the paratha evenly on both sides. Smear few drops of oil on each side while cooking.

The base is now ready.

Ingredients to make the filling
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


Boil the sprouts with little salt, turmeric powder and dhania jeera powder in water.

Mix all of the remaining ingredients except the cream and sev in a bowl along with the boiled sprouts.

The filling is now ready. To assemble, take a paratha, smear some sriracha on one side.

Put the moong salsa on half of the paratha. Add a dollop of sour cream and spread it.

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. Indian Quesadillas are ready to be served. The flavor of parathas when mixed with healthy sprouts salsa make a yummy combination!

You can experiment this dish using any other paratha and filling. This is surely going to be a regular in my kitchen!