Broccoli, Bell Pepper and Cheese Quesadillas




3 cups boiled sweet corn kernels (makai ke dane)
1/2 cup chopped spring onions (whites and greens)
1/2 cup capsicum cubes
1/2 cup tomato cubes

For The Flour Tortilla

3/4 cup plain flour (maida)
5 tbsp whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste

To Be Mixed Into A Filling

1 cup blanched broccoli florets
1/4 cup chopped capsicum (red and yellow)
5 tbsp grated processed cheese
1 1/2 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients

plain flour (maida) for rolling
oil for cooking


For the flour tortilla

Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
Cover and keep the dough aside for 15 minutes.

How to Proceed

Dive the filling into 3 equal portions and keep aside.
Divide the dough into 6 equal portions and roll each portion into a 150 mm. (6) diameter circle using a little plain flour for rolling.
Place 1 roti on a dry, clean surface and place 1 portion of the filling evenly over it, cover with 1 more roti and cook on a non-stick tava using little oil till both sides are light brown in colour.
Repeat step 3 to make 2 more quesadillas.
Serve hot.

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