Paneer and Corn Quesadilla

Paneer and Corn Quesadilla: With the crunchy sweetness of corn and the tangy juiciness of tomatoes, these coriander tinted quesadillas will be loved by the rest of the family too.

This power-packed dish gets its protein not just from paneer and mozzarella cheese, but also from the unique combination of soya and wheat flours in the dough. Enjoy these quesadillas fresh off the tava for best taste and texture.

Preparation Time: 15 mins   
Cooking Time: 15 mins   
Total Time: 30 mins     
Makes 5 quesadillas

Ingredients

For The Tortillas
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
salt to taste
1/4 tsp oil for kneading

To Be Mixed Into A Stuffing
3/4 cup grated paneer (cottage cheese)
1/2 cup boiled and coarsely crushed sweet corn kernels(makai ke dane)
1/4 cup grated mozzarella cheese
1/4 cup deseeded and chopped tomatoes
1/2 cup finely chopped capsicum (red , yellow and green)
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp oil for cooking

Method

For the tortillas

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Knead again using oil till smooth. Cover and keep aside for 10 minutes.

How to proceed

1. Divide the stuffing into 5 equal portions and keep aside.
2. Divide the dough into 5 equal portions.
3. Roll a portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
4. Place a roti on a flat, dry surface, spread a portion of the stuffing on half of the roti and fold it over to make a semi-circle.
5. Heat a non-stick tava (griddle) and cook each quesadilla, using ½ tsp of oil, till golden brown spots appear on both the sides.
6. Repeat steps 3 to 5 to make 4 more quesadillas.

Nutrition Value