Recipe: Paneer and Corn Quesadillas

Try this protein rich yummy dish today!


For The Tortillas

3/4 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1/2 tsp oil
salt to taste
1/4 tsp oil for kneading

For Stuffing

3/4 cup grated paneer
1/4 cup boiled sweet corn kernels, lightly crushed
1/4 cup grated mozzrella cheese
2 tbsp chopped tomatoes (without the pulp)
2 tbsp chopped red and yellow capsicum
1 tsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste

plain flour (maida) for rolling
2 1/2 tsp oil for cooking


For the tortillas

Combine all the ingredients in a bowl and knead into a soft dough using enough warm water. Keep aside covered with a wet muslin cloth for 10 to 15 minutes.
Knead again using oil till smooth and divide it into 10 equal portions.
Roll out each portion into a 150 mm. (6”) diameter thin circle using a little flour for rolling.
Cook each tortilla, lightly on a tava (griddle) and keep aside.

How to proceed

Divide the stuffing into 5 equal portions and keep aside.
Place a tortilla on a clean, dry surface and spread a portion of the stuffing evenly over it.
Place another tortilla over it and press it lightly.
Repeat with the remaining tortillas and stuffing to make 4 more quesadillas.
Just before serving, cook each quesadilla on a tava (griddle) using half tsp of oil till pink spots appear on both the sides.
Cut into equal pieces and serve hot.