Quesadillas are delightful things, especially when had straight off the pan on a cold winter day. When they are home-made, they can be made in a healthy, guilt-free manner too. Today, I’m sharing the recipe for Indian-Style Vegetable Quesadilla, a huge favourite at home.
What is a quesadilla?
A quesadilla, an integral part of Mexican cuisine, refers to a tortilla filled with a delectable stuffing. It would not be wrong to state that the quesadilla is a type of sandwich where the outer covering is traditionally made of corn and the filling with spiced meat or vegetables and just enough cheese to hold it all together. Often, the filled quesadilla is cooked on a griddle, for it to crisp up and for the cheese to melt.
Modern versions of the quesadilla include varied and fancier fillings and, often, oodles of cheese. Many have also started making the outer covering with flour (maida).
A closer look at this Indian-Style Vegetable Quesadilla
This is an Indianized version of a quesadilla, my take on the dish heavily influenced by Indian cuisine. You could call it a fusion of Indian and Mexican styles. I’m not claiming that this is an authentic quesadilla recipe, but I definitely do know that it tastes absolutely lovely!
I have tried to keep the quesadilla as healthy as possible. I have used whole wheat flour to make the outer covering, with very little oil going into the filling. There’s just a bit of cheese used in there, to make the dish interesting and fun.
These quesadillas are rather easy to put together, if you have all the ingredients at hand. If you are making these for a kids’ party or get-together, you can make the outer covering and filling beforehand and then assemble the quesadillas just before serving.
#KidsTreats on Foodie Monday Blog Hop
I’m sharing this recipe with the Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #KidsTreats, wherein all of us are showcasing how to make relatively guilt-free indulgences for children.
Swaty, the very talented author of Food Trails, suggested the theme for the week. While on the topic of healthy treats for kids, I’m absolutely loving these very nutritious Gluten-Free Sattu Cookies that Swaty has made using oats and jaggery. So unique!
How to make Indian-Style Vegetable Quesadillas
Here’s how I make them.
Ingredients (makes 6-7):
For the outer covering:
- 1-1/2 cups wheat flour
- Salt to taste
- 3/4 tablespoon oil
For the filling:
- 1 medium-sized onion
- 1 medium-sized Delhi carrot
- A small piece of cabbage, about 1/2 cup when chopped
- 1/2 of a small red capsicum
- 1/2 of a small yellow capsicum
- 1/4 cup finely chopped cauliflower
- 1/4 cup finely chopped broccoli
- 1/2 tablespoon oil
- Salt to taste
- 1/4 teaspoon turmeric powder
- Red chilli powder to taste
- 1-1/2 teaspoons Singapore curry powder or to taste (See notes)
- 1/2 tablespoon jaggery powder or to taste
- 1 teaspoon amchoor powder or to taste
- 1 tablespoon finely chopped fresh coriander
- A few tablespoons of oil or as needed
- 3 cubes of cheese
1. We will start by making the dough for the outer covering of the quesadillas. Take the wheat flour in a large mixing bowl and add in the salt. Mix well. Adding water little by little, bind into a soft, pliable dough. When the dough is ready, add in the oil and knead well for about 2 minutes. Then, let the dough sit undisturbed, covered, till it is time to make the quesadillas.
2. Next, we will prep the vegetables required for the quesadilla filling. Chop the onion, broccoli and cauliflower finely. Cut the yellow capsicum, red capsicum and cabbage into strips. Peel the carrot and cut into sticks.
3. Grate the cheese and keep it ready.
4. Next, we will prepare the filling for the quesadillas. Heat the oil in a heavy-bottomed pan, and add in the prepared vegetables. Turn the flame down to medium and saute the veggies for about a minute.
5. Add salt and turmeric powder. Mix well. Saute for a minute more.
6. Now, add red chilli powder to the pan, along with the Singapore curry powder. Mix well. Continue to saute on medium flame till the vegetables are cooked but still retain a bit of a crunch.
7. Add in the amchoor powder and jaggery at this stage. Mix well and saute on medium for a couple of seconds. Switch off gas.
8. Mix in the finely chopped coriander. The vegetable filling for the quesadillas is ready. Allow this filling to cool down fully.
9. Meanwhile, prepare the outer covering for the quesadillas and keep them ready. Start by placing a thick pan on high flame, and allowing it to get hot enough while the quesadilla covers are rolled out. Out of the dough we prepared earlier, make 6-7 equal-sized balls. Place one on a flour-dusted surface and roll it out into a disc that is neither too thick nor too thin – much like a plain paratha. Place this disc on the hot pan, reduce the flame to medium, drizzle a little oil around the disc and let it cook till done on the bottom. Now, flip over and cook on the other side too. Transfer to a plate when done. Prepare quesadilla covers out of all the dough, in a similar fashion.
10. When you are ready to serve the quesadillas, get the same pan nice and hot. Then, reduce flame to low-medium, place a prepared quesadilla cover on it. Place a generous amount of the vegetable filling on one half of the cover.
11. Sprinkle some grated cheese on top of the filling.
12. Close the cover to form a semi-circle. Cook on low-medium heat for a couple of seconds on both sides, for the quesadilla to get crisp and for the cheese to melt. Transfer to a serving plate when done, and serve hot. Prepare all the quesadillas in a similar fashion.
Tips & Tricks
1. Unlike an authentic quesadilla made using corn flour, I have used whole wheat flour here. You could also try using other healthier flours too, gluten-free if you want them to be.
2. You can use any vegetables of your choice, to make the filling. I have used the veggies I had on hand.
3. I have used home-made Singapore Curry Powder to flavour the filling. You can make your own, or use garam masala or chana masala instead.
4. Tomato ketchup or mayonnaise can be used in the quesadillas, if you so prefer. Here, I haven’t. Click here for my recipe for home-made tomato ketchup.
5. I have used cubes of Amul cheese here. You may use any other cheese of your preference, instead. Use as much or as little as you prefer.
6. You can make the filling and the whole wheat rotis in advance. The quesadillas can be assembled and heated up just before serving. Remember to cook them on a low-medium flame after filling them, so they crisp up nicely without burning.
7. I like adding a bit of jaggery to the filling, as it rounds off the other flavours nicely. You may skip it if you so prefer, but I would suggest using it.
Did you like this recipe? Do tell me in your comments!