Methi Thepla Quesadilla
Methi Thepla Quesadilla is a fusion dish that combines the flavors of Gujarati cuisine with a Mexican twist. This recipe is a delicious and innovative way to enjoy the traditional Gujarati thepla.
Ingredients
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), chopped
- 1/2 cup yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- 1 cup grated cheese
- Butter for cooking
Instructions
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, and salt.
- Knead the mixture into a smooth dough, adding water as needed. Divide the dough into equal-sized balls.
- Roll out each ball into a thin circle to make the thepla.
- Heat a griddle or skillet over medium heat and cook the thepla on both sides until golden brown, using butter as needed.
- Place a thepla on the griddle, sprinkle grated cheese on top, and cover with another thepla. Cook until the cheese melts and the thepla turns crispy.
- Repeat with the remaining theplas and cheese to make the quesadillas.
- Serve hot with your favorite salsa or chutney.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 10g
Supplies
Mixing bowl Griddle or skillet Rolling pin
Tools
Knife Cutting board
Serving suggestions
Serve the Methi Thepla Quesadilla with a side of mint chutney and a refreshing glass of buttermilk.
Tips & tricks
For a spicier kick, add some chopped green chilies to the thepla dough.
Cost
$10