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.

Methi Thepla Quesadilla

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

  1. In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, turmeric powder, red chili powder, and salt.
  2. Knead the mixture into a smooth dough, adding water as needed. Divide the dough into equal-sized balls.
  3. Roll out each ball into a thin circle to make the thepla.
  4. Heat a griddle or skillet over medium heat and cook the thepla on both sides until golden brown, using butter as needed.
  5. 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.
  6. Repeat with the remaining theplas and cheese to make the quesadillas.
  7. 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