Vegetables and cheese clubbed between two thepla and grilled.
(Serves - 4)
Ingredients
¾ cup whole wheat flour (atta) + for dusting
¾ cup finger millet (bajra)
½ medium bunch fresh fenugreek leaves (methi), chopped
1 teaspoon white sesame seeds
1-2 green chillies, finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 tablespoon + 1 teaspoon oil + for basting
1 cup warm yogurt
Stuffing
1 tablespoon oil
⅓ cup finely chopped mixed capsicum (red, yellow and green)
3 tablespoons corn kernels, boiled
½ cup baked beans
Salt to taste
1 teaspoon red chilli powder
½ teaspoon sugar
1 tablespoon red chilli sauce
100 grams cottage cheese, grated
2 tablespoons chopped fresh parsley
100 grams cottage cheese (paneer), grated
50 grams processed cheese
Method
1. Mix together ¾ cup wheat flour, finger millet, fresh fenugreek leaves, white sesame seeds, green chillies, turmeric powder, chilli powder, salt and 1 tablespoon oil in a bowl. Add yogurt and knead into a semi-soft dough. Set aside.
2. To prepare stuffing, heat oil in a non-stick pan. Add mixed capsicum and sauté for 30 seconds. Add corn kernels and sauté for 30 seconds.
3. Add baked beans, mix and cook for 1 minute. Add salt, chilli powder, sugar and chilli sauce, mix, cover and cook till the mixture dries.
4. Heat a non-stick tawa.
5. Place the dough on the worktop. Add 1 teaspoon oil and knead again.
6. Divide the dough into small equal portions and roll out into small thin discs, dusting with some wheat flour.
7. Place the discs on hot tawa and roast from both sides till golden brown, basting with some oil.
8. Add cottage cheese and parsley to baked bean mixture and mix well. Transfer in a bowl and cool.
9. To prepare one quesadilla, spread the stuffing on one thepla, grate some cheese on top and cover with another thepla.
10. Place the prepared quesadilla on hot tawa and roast from both sides, basting with some oil.
11. Cut into wedges and serve hot.