To make 7 Quesadillas
Ingredients for the Tortillas
(makes 14 tortillas)
90 gms - Maize flour [makai atta]
90 gms - Flour [Maida]
To taste - Salt
2 tsp- Oil
Warm water
Ingredients for the Hung yoghurt
400 gms - Yoghurt (Nestle slim curd or cow’s milk)
Ingredients for the Filling
200 gms - Beans [Rajma] (soak over night and next morning cook in the pressure cooker for 3 to 4 whistle)
2 tsp - Oil
4 cloves - Garlic (finely chop)
2 pcs - Onions (finely chop)
2 pcs - Tomatoes (finely chop)
1 tsp - Taco seasoning
Dash of Black pepper
1/4 tsp - Roasted cumin seeds powder
Ingredients for the Assembling
14 rounds - Tortillas (recipe given below)
Hung yoghurt (given below)
Beans (recipe given below)
7 pieces - Bottled jalapeno (chop finely)
3 pieces- Spring onion with leaves (chop finely)
150 gms - Cheese (grated)
28 slices- Avocado
Butter
Method for the Tortillas
Mix both the flours, salt and oil.
Knead it into a semi soft dough with the help of some water.
Divide it into fourteen portions.
Roll into thin rounds and roast lightly on the griddle over medium heat.
Cook both the sides.
Method for the Hung Yoghurt
Tie the yoghurt in a muslin cloth any hang it for 45 minutes to 1 hour.
Use it as required.
Method for the Filling
Heat a pan, add the oil, garlic, onion and tomatoes.
After 2 to 3 minutes, add the taco seasoning, black pepper, cumin seeds powder and cook for a few minutes more.
Assembing
Place a tortilla on a platter.
Spread a scoop of the hung yoghurt on it.
Then, spread a scoop of the beans over this.
Top it with the jalapeno, spring onions and cheese.
Place the avocado slices on it.
Now, cover it with another tortilla.
Apply little butter over this quesadilla and cook both the sides lightly on the griddle.
Repeat this process with the remaining tortillas.
Just before serving once again heat the quesadillas lightly. Cut each quesadillas into four pieces and serve hot.
Option:Serve the quesadillas with salsa.
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