Crispy Vegetable Quesadilla SnacksVeg
Enjoy these delicious, less-oil vegetable quesadillas that are perfect for quick snacks. Made with a flavorful mix of sweetcorn, colorful bell peppers, paneer, and mashed potatoes, these mini quesadillas are stuffed into homemade dough pockets. Crisped to golden perfection on a griddle, they are served with a spicy-tangy homemade dipping sauce. A fantastic choice for both kids and adults, this healthy treat is sure to become a favorite in your household.Crispy Vegetable Quesadilla Snacks
Ingredients
Dough :
1 cup Wheat Flour
1 cup All-Purpose Flour (Maida)
3 tsp Oil
1 tsp Salt
1 1⁄2 tsp Baking Powder
For the stuffing :
2 cup Boiled Sweetcorn
1 small Onion (finely chopped)
1 piece Green Capsicum (Finely Chopped)
2 tbsp Red Bell Pepper (diced)
2 tbsp Yellow Capsicum
1 tsp Garlic Paste
2 small Potato (boiled & grated)
100 g Paneer (grated)
2 tsp Red Chilli Flakes
1 cup Coriander Leaves (chopped)
to taste Salt
as needed Mozzarella Cheese
2 tsp Oil
For the sauce :
3 tbsp Mayonnaise
4 tbsp Tomato Ketchup
1 tsp Garam masala Powder (Hot Spices)
Instructions
1
Combine wheat flour, maida, baking powder, salt, and oil/butter with water to knead a soft dough. Cover and rest for 15-20 minutes.
2
Sauté chopped onions, garlic paste, and bell peppers in a pan with a little oil. Add boiled sweetcorn and cook for a few minutes.
3
Turn off the heat, then add mashed boiled potatoes, crumbled paneer, chili flakes, salt, and coriander leaves. Mix well.
4
Roll out thin circles from the dough. Cook them lightly on a non-stick pan on both sides (do not overcook).
5
Mix mayonnaise, tomato ketchup, and garam masala to make the dipping sauce.
6
Spread the sauce on the prepared tortillas, add the vegetable filling on one half, sprinkle with cheese, and fold.
7
Heat a non-stick pan, place the folded quesadillas, and cook with a little butter or oil until both sides are golden and crispy. Serve hot.
