This is my Indianized version of the classic Mexican quesadilla. It’s delicious and great for family dinners, paired with a side of mashed avocado and ranch!
In this recipe, the quesadilla filling is made with cooked black-eyed peas, onion, shredded mozzarella cheese, tomato, green chilies, savoy cabbage, spices, and coriander leaves. And instead of the classic corn tortilla, I have used homemade all-purpose flour and whole-wheat chapatis.
Cheese – I used mozzarella cheese, but any stringy, gooey cheese works. The classic combination typically includes Monterey Jack and cheddar.
Give this recipe a try and let me know how it turned out for you!
Indian-Style Quesadilla with Black-Eyed Peas
Ingredients
For filling
- 1/2 cup black-eyed peas soaked for 8 hours
- 1 1/2 cup water to cook soaked black-eyed peas
- 1 tbsp Peanut oil or any cooking oil
- 1 small red onion finely chopped
- 1 medium tomato finely chopped
- 1 green chili finely chopped
- 2 handfuls shredded savoy cabbage
- 1 tsp kashmiri red chili powder
- 3/4 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/2 tsp garlic powder
- salt to taste
- coriander leaves for garnish
For flour/whole wheat chapatis
- 200 g all-purpose flour
- 50 g whole wheat flour
- 1/4 tsp salt
- water
- 1 tsp ghee
- ghee for smearing, while cooking
Cheese
- Mozzarella cheese
Sides
- 1 large avocado mashed and mixed with lemon
- Ranch
Instructions
Cook black-eyed peas
- Add soaked and drained black-eyed peas into a cooking pot. Then add water and a little bit of salt and cook on medium-low heat until peas cooked through and tender.To make the process quicker, alternatively, you can pressure cook black-eyed peas too until tender.1/2 cup black-eyed peas, 1 1/2 cup water
- Once cooked, drain and keep the cooked peas aside.
Make the filling
- Heat oil in a pan on medium heat.1 tbsp Peanut oil
- Transfer the cooked black-eyed peas to the pan and mash it while stirring.
- Add onion, green chilies, all the spice powders (kashmiri red chili, cumin powder, black pepper powder, garlic powder), tomatoes, and salt.Saute for a couple of minutes on low heat, gently mashing, until everything comes together.
- Add cabbage and coriander leaves and stir for a minute or two, and turn off the heat.
Make chapatis
- Add all purpose flour and whole wheat flour into a mixing bowl, with oil, ghee, and salt and mix well.200 g all-purpose flour, 50 g whole wheat flour, 1/4 tsp salt, 1 tsp ghee
- Then add small amounts of water step-by-step and knead the dough until soft.water
- Cover the bowl and allow the dough to rest for 10 minutes.
- Make small desired-sized roundels of the dough. Roll them and cook on low heat on a cast iron girdle (tawa) on both sides, smearing ghee on either side.
- Repeat the process.
Assemble and cook Quesadilla
- Smear a bit of ghee on the same tawa.
- Place a cooked chapati on it and spread the shredded cheese over the whole chapati.
- Add the prepared filling to half of the chapati as shown in the video. Add more shredded cheese on top.
- Wait for the bottom chapati to brown as desired then gently fold the filling-less half of the chapati over the other side.
- Flip the quesadilla over, smear ghee, and cook on the other side too until browned as desired. Turn off the heat.
- Repeat the process for all other chapatis.
- Cut quesadillas into three triangles as shown in the video. And Serve with a side of mashed avocado (mixed with lemon) and ranch. Enjoy!
Video
Check out more lunch/dinner recipes here!
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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