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Black-eyed Peas Quesadilla

Indian-Style Quesadilla with Black-Eyed Peas

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Prep Time 8 hours
Cook Time 45 minutes
Ingredients Method Video

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

Method
 

Cook black-eyed peas
  1. 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
  2. Once cooked, drain and keep the cooked peas aside.
Make the filling
  1. Heat oil in a pan on medium heat.
    1 tbsp Peanut oil
  2. Transfer the cooked black-eyed peas to the pan and mash it while stirring.
  3. 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.
  4. Add cabbage and coriander leaves and stir for a minute or two, and turn off the heat.
Make chapatis
  1. 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
  2. Then add small amounts of water step-by-step and knead the dough until soft.
    water
  3. Cover the bowl and allow the dough to rest for 10 minutes.
  4. 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.
  5. Repeat the process.
Assemble and cook Quesadilla
  1. Smear a bit of ghee on the same tawa.
  2. Place a cooked chapati on it and spread the shredded cheese over the whole chapati.
  3. Add the prepared filling to half of the chapati as shown in the video. Add more shredded cheese on top.
  4. Wait for the bottom chapati to brown as desired then gently fold the filling-less half of the chapati over the other side.
  5. Flip the quesadilla over, smear ghee, and cook on the other side too until browned as desired. Turn off the heat.
  6. Repeat the process for all other chapatis.
  7. 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

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