Flour tortilla stuffed with cheese is a cuisine of Mexico. To know it in simple terms it is similar to the stuffed parathas.
This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables.
Ingredients for dough:
2 cups wheat flour
½ cup corn flour
3/4 cup of coconut or almond or soy milk
1 tablespoon oil
1 teaspoon salt
1 cup boiled and cooked sweet corn kernels
Half cup finely chopped celery or cabbage
1- ½ cups freshly prepared paneer (crumbled) or just grate some readymade paneer
1 bell pepper finely chopped
1 tomato chopped (deseeded)
A pinch of asafoetida or mustard powder
1 teaspoon red chili flakes
½ teaspoon cumin powder
½ tablespoon coriander powder
¼ teaspoon chat masala (jaljeera powder)
2 teaspoons of lemon juice
½ cup finely chopped parsley leaves (or use cilantro)
1- ½ teaspoons salt
Process: Warm the milk for the dough. Mix salt and oil to the flour.
Gradually add milk to the flour and knead into a dough (use more milk if needed).
Covered with a lid and keep it aside.
Mix all the ingredients of the filling and keep aside. Make equal portions of the dough. Dust some flour and roll into a 6 inch diameter chapatti. Add the mixture to one side of the chapati. Close the chapati in a semicircle shape forming a half moon.
Heat a non-stick pan, and place the quesadilla on it. Cook on low heat till the outer surface turns golden brown crisp. Flip it to the other side and do the same. Once done remove it on the on the counter or a tray and cut it into half. Finish the remaining batches. Serve hot.
Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.
Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.
Process for Chole: Heat the pot and add the butter. Add the mustard seeds and hing. Allow the mustard seeds to splutter. Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.
Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.
Process for pizza bread : Mix all ingredients together and gradually add some water water to form a soft dough. Cover with a wet cloth for 15 minutes and keep aside in a warm place.
Note: If you are using dry yeast, you would need prior proofing of the yeast unlike the quick rise yeast and the waiting time must be maximum around 30 minutes.
After 15 minutes you will notice the dough has risen and become more soft, now you can dust some flour to it and on a clean counter top start rolling the dough into a 10 inch diamter circle. Grease some oil if needed.
Now place this pizza dough on a greased non stick pan and make the edges little puffy. Poke with a fork or knife and cover with a lid. Cook till the base turns golden brown on low to medium heat.
Flip the bread carefully now and cook the top surface till it turns golden yet cooked . Make sure not to cook the top portion similar to the base.
Spread the sauce on the top part of the bread and all other toppings one by one, (check the video for details).
Cover with the lid again and put the bread again on minimum heat till the cheese melts completely.
Place the cooked pizza on a plastic cutting board and slice the pizza into 8 pieces.
Your pan fried pizza is ready to serve 🙂
A full meal vegan wrap with salad and barbecue+vegenaise dressing, best choice for the springtime. You can substitute the wrap with different flours, it does not necessarily have to be all-purpose or you can even buy ready made tortillas.
Makes 4 wraps
Dough for the wrap:
2 cups all-purpose flour
1 tablespoon quick yeast
1 teaspoon Salt
2 tablespoon oil
warm water for kneading
For the filling:
1 cup cooked red kidney beans
1 big chopped tomato
1/2 cup of finely chopped medium firm tofu
1 medium sized cucumber (chopped and peeled)
1 chopped big red bell pepper
1 cup chopped cilantro
2 teaspoons of dry dill
2 big chopped dill pickles
1 teaspoon black pepper powder
1 teaspoon of yellow mustard powder/mustard sauce
a pinch of asafetida (Hing)
2 teaspoons salt
For the dressing
1.Barbecue sauce: You can get regular Original barbecue sauce which has simple ingredients or make one at home. Recipe for home made barbecue sauce- Click Here
2. (Follow your heart brand) Vegenaise – This is like vegetarian mayonnaise, also a good substitute for sour cream.
3. A bunch of field greens (salad mix) or just spinach leaves
Process: Mix all ingredients for preparing a soft dough and keep it in a bowl covered with a wet cloth for 30 minutes.
By the time mix all the ingredients of the filling together and keep aside.
Make equal balls from the dough and roll into round chapati nearly 10 inches in diameter.
( A tip to roll the elastic dough: put some drops of oil on the rolling board, place the dough and then roll it, pulling it outwards from all the ends). Dust some rice or regular flour if needed.
Put it on a hot non-stick pan and cook on medium heat till both the sides have golden to brown spots. The inner part should be less cooked than the outer part.
Place the bread, add a spoonful of filling, barbecue sauce and vegenaise with some salad leaves. Close the bottom end first then left and right ends, keeping the top end open. You can also wrap them with some tin foil so that the wraps stay warm for a long time.
Serve with some fresh tomato soup.