Laccha Paratha Quesadilla

Hey guys! The recipe I am posting today is that of an appetizer. It is delicious and cheesy and will be loved by all age groups. I have made this recipe as a fusion, the filling is paneer filling with different sauces as base. So lets get cooking…

Ingendients:

For filling:

Oil – 1 tbsp

Hing/Asafoetida – 1/4 tsp

Cottage cheese/Paneer (grated)- 200 grams

Processed cheese – 1 and 1/2 cup(grated)

Onions (finely chopped) – 2 medium

Tomatoes (finely chopped) – 2 small

Capsicum (finely chopped) – 1 medium

Cabbage (finely chopped) – 1 cup

Fresh coriander leaves (finely chopped) – 1/2 cup

Ginger paste – 1 tsp

Green chilly paste – 2 tsp

Garlic paste – 1 tbsp

Haldi/Turmeric powder – 1/2 tsp

Kashmiri Red chilly powder – 2 tsp

Cumin-Coriander powder/ Dhania Jeera powder – 2 tsp

Garam masala powder – 1/2 tsp

Pav bhaji masala powder – 1 tsp

Amchur powder – 1 tsp

Chat masala powder – 1 tsp

Salt as per taste

For sauce:

Mayonnaise – 1/4 cup

Mint mayonnaise – 1/4 cup

Pizza sauce – 1/2 cup

Thousand Island Sauce – 2 tbsp

For dough:

Wheat flour – 1 cup

Maida/Refined flour – 1 cup

Oil – 1 tbsp

Salt – 1/4 tsp

Ghee and flour for making paratha.

Butter for greasing the parathas

Method:

For filling:

1) In a wok add the oil. Let it become little warm then add the hing. To this add the finely chopped onions, tomatoes, capsicum, cabbage and on high flame saute it all for 5 minutes (do not over cook it keep it crunchy). To this add the ginger-garlic-green chilly paste, haldi, dhania jeera powder, red chilly powder, garam masala powder, pav bhaji masala powder, amchur powder and mix it all. Now take it off the gas.

2) Now add the grated paneer, coriander leaves, salt and chat masala powder to this and mix it all well. Keep it aside till it comes to room temperature. Once it has cooled down, add one cup grated cheese to it and mix well. Cover and keep aside.

For sauce:

Mix all the sauces together and keep aside.

For dough:

Mix both the flours and salt. To this add the oil and mix it well. Now using water knead into a soft dough. Brush some oil on top and cover and keep aside to rest for 10 minutes.

Final making:

1) Make small round balls from the dough prepared above, depending on the sixe of paratha and thickness you want.

2) Roll the balls into small discs. Apply/brush around 1 tsp ghee on top and sprinkle little flour. Now lift the edge of the paratha and make layers as shown in the picture below:

3) Now roll the layers and press it slightly.

4) Apply some flour and roll the above formed layered ball into a semi thick disc.

5) Take a non stick pan and semi cook all the parathas from both sides and keep aside.

6) In the same non stick tawa brush some butter and cook one side of the above prepared parathas completely. Turn it and again apply butter on the lower side. The side which is cooked should be on top. To this apply the prepared sauce. Then add a generous quantity on the filling on half of the side. Top it with grated cheese. Cover with other side and press it slightly. Let it cook for few seconds and take of the flame. Serve hot.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

15 responses to “Laccha Paratha Quesadilla”

  1. This seems to be one of the best vegetarian Indo- Mexican fusion recipe, though a bit lengthy process.

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  2. I read it twice. Yes Desi quesadila recipe. I wish you put whole picture of it. It would be great snacks or breakfast recipe too. Mixtures of all Indian spices and Mexican sauces 😋 try to banata hain.

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  3. Thanks for sharing your fusion recipe. Can tell from the pictures that this would taste amazing. Good things don’t come easy, it’s worth trying over a long weekend.

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  4. This is such a kool desi Quesadilla, looks so tempting…. I can’t wait to try it

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  5. Interesting fusion, Shail.I am in Quesadilla country and my DIL likes only non-veg so making only that for her. The kids eat anything I make.

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  6. Amazing is one word which I can say for this recipe, its looks yummy and am 200% sure that it tastes yummy too. Perfect choice for the winter months to enjoy.

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  7. Your lachcha paranthas look really good. We usually make toasties with leftover paneer bhurji. I will try making a quesadilla your way. Thanks for sharing the recipe.

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  8. That is an interesting sauce to complement the paneer. I am sure it tastes as good as it looks. Thanks for sharing the recipe, Shail.

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  9. Love this fusion idea Shail… it looks appetizing, wholesome n we can stuff fillings of our choice too… the only problem is that I don’t like making rotis😬. Maybe I can try with those heat and eat rotis n parathas…

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  10. Lacha Paratha, or we call it Kerala Paratha, is my favorite. But now I am in love with this fusion… never heard of this lacha Paratha Quesadilla. Though it will take some time, it’s worth trying.

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  11. We love quesadilla’s at home and this twist is easily doable! This would give a surprise to the palette and make our usual quesadilla more interesting! Would try soon!

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  12. Great idea for something different. Will try this for tea one day with friends!

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  13. Never in my mind crossed this! This is an excellent idea to have/ make Desi quesedillas! Looks delicious 🤤

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  14. Wow that’s awesome looks so good and tempting surely going to make this weekend

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  15. Your fusion recipe is quite good and perfect for me on my weekdays as I am always in a hurry. This is going to be my breakfast and lunch too I guess.

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