You are here: Home> Cuisine > Mexican Vegetarian > Mexican vegetarian Quesadillas > Thepla Quesadilla
Thepla Quesadilla recipe | Indo Mexican Quesadilla | Indo Mexican stuffed vegetarian paratha |
Tarla Dalal
07 October, 2017
Table of Content
About Thepla Quesadilla
|
|
Ingredients
|
|
Methods
|
|
How to make the dough
|
|
For the stuffing
|
|
How to proceed for the Thepla Quesadilla
|
|
Nutrient values
|
Thepla Quesadilla recipe | Indo Mexican Quesadilla | Indo Mexican stuffed vegetarian paratha |
The Thepla Quesadilla is a creative and delicious fusion of Indian and Mexican cuisines, combining the earthy flavors of a Gujarati methi (fenugreek) thepla with the cheesy, savory stuffing of a classic quesadilla. This innovative dish takes the concept of a tortilla and replaces it with a traditional Indian flatbread, creating an Indo-Mexican vegetarian delight. It's a perfect example of a truly unique recipe that marries two distinct culinary worlds into a single, scrumptious dish that is both familiar and exciting.
The recipe starts with the preparation of the thepla dough, which is the foundation of this fusion dish. Whole wheat flour is kneaded with finely chopped fenugreek leaves, a touch of turmeric powder, chilli powder, and salt. A little oil is added to make the dough soft and pliable. Once kneaded, the dough is left to rest, allowing the flavors to meld. The theplas are then rolled out into thin, round circles and cooked on a hot griddle with a small amount of oil, just until light brown spots appear. It's important not to make them too crisp at this stage, as they will be cooked again later.
Next comes the flavorful stuffing, which truly embodies the Indo-Mexican spirit. A broad pan is used to sauté finely chopped garlic, capsicum, and sweet corn kernels with a little salt. This vegetable base is then combined with the rich, saucy flavors of baked beans and tomato ketchup, along with a sprinkle of chilli powder. The mixture is cooked just for a minute to combine everything. The heat is then turned off, and crumbled paneer (cottage cheese) is added. Paneer is not cooked at this stage to keep it soft and fresh, ensuring a tender texture in the final quesadilla.
The assembly of the Thepla Quesadilla is where the magic happens. The prepared theplas and stuffing are divided into portions. A single thepla is placed on a clean surface, and an even layer of the Indo-Mexicanvegetable and paneer stuffing is spread over half of it. A generous sprinkle of grated processed cheese is added on top of the stuffing. This cheese is the key to holding the quesadilla together and adding that classic gooey texture.
A second thepla is then placed over the stuffing, and the entire assembly is lightly pressed to form a sandwich. The quesadilla is then cooked on a griddle with a little butter, which adds a rich, golden-brown crust and a beautiful aroma. It is cooked on both sides until the theplas are crisp and the cheese has fully melted, creating a single, cohesive unit. This process is repeated to create a total of six delicious Thepla Quesadillas.
This fusion dish is not just a snack; it can serve as a fulfilling one-dish meal. The thepla provides a wholesome, fibrous base, while the stuffing offers a perfect blend of protein from the paneer and beans, and vitamins from the vegetables. The Thepla Quesadilla is best enjoyed immediately after it's cooked to appreciate its multiple textures—the crispy exterior, the creamy, flavorful stuffing, and the warm, melted cheese. It's an ideal choice for a quick lunch or a fun, after-school snack for kids. It's a testament to the fact that with a little creativity, traditional recipes can be given a completely new and exciting twist.
Tags
Soaking Time
0
Preparation Time
30 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
6 quesadilla
Ingredients
For The Thepla
1 cup whole wheat flour (gehun ka atta)
1 1/4 cups finely chopped fenugreek leaves (methi) leaves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For The Stuffing
2 tsp oil
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped capsicum
1/2 cup boiled sweet corn kernels (makai ke dane)
salt to taste
1/2 cup baked beans
1 tbsp tomato ketchup
1 tsp chilli powder
3/4 cup crumbled paneer (cottage cheese)
Other Ingredients
6 tbsp grated processed cheese
3 tsp butter
Method
For the thepla
- Combine all the ingredients in a deep bowl, add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 10 minutes.
- Divide the dough into 12 equal portions and roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle), cook each thepla on a medium flame, using little oil, till light brown spots appear on both the sides. Make sure you do not make it crisp, as it is going to cook further. Keep aside.
For the stuffing
- Heat the oil in a broad non-stick pan, add the garlic, capsicum, corn and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the baked beans, tomato ketchup and chilli powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the paneer and mix well. We need a soft paneer stuffing, that is the reason we have not cooked after adding it. Keep aside.
How to proceed
- Divide the stuffing into 6 equal portions and keep aside.
- Place a thepla on a clean dry, put one portion of the prepared stuffing and spread it evenly and sprinkle 1 tbsp of cheese evenly over it.
- Place another thepla over it and press it lightly.
- Heat a non-stick tava (griddle) and cook the thepla, using ½ tsp of butter, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 4 to make 5 more thepla quesadillas.
- Serve immediately.
Thepla Quesadilla recipe with step by step photos
-
-
To make the dough, in a deep bowl put 1 cup whole wheat flour (gehun ka atta).
![]()
-
Add 1 1/4 cups finely chopped fenugreek leaves (methi) leaves.
![]()
-
Add 1/2 tsp turmeric powder (haldi).
![]()
-
Add 1 tsp chilli powder.
![]()
-
Add 1 tbsp oil.
![]()
-
Add salt to taste.
![]()
-
Add add enough water.
![]()
-
Knead into a soft dough.
![]()
-
Cover the dough with a lid and keep aside for 10 minutes.
![]()
-
Divide the dough into 12 equal portions.
![]()
-
Roll out each portion into 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
![]()
-
Heat a non-stick tava (griddle), cook each thepla on a medium flame.
![]()
-
Apply a little oil, and let it turn golden brown on one side.
![]()
-
Cook till light brown spots appear on both the sides. Make sure you do not make it crisp, as it is going to cook further. Keep aside.
![]()
-
-
-
Heat the 2 tsp oil in a broad non-stick pan, add the 2 tsp finely chopped garlic (lehsun), 1/4 cup finely chopped capsicum, 1/2 cup boiled sweet corn kernels (makai ke dane) and salt to taste, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
![]()
-
Add the 1/2 cup baked beans, 1 tbsp tomato ketchup and 1 tsp chilli powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
![]()
-
Switch off the flame, add the 3/4 cup crumbled paneer (cottage cheese) and mix well. We need a soft paneer stuffing, that is the reason we have not cooked after adding it. Keep aside.
-
-
-
Divide the stuffing into 6 equal portions and keep aside.
-
Place a thepla on a clean dry, put one portion of the prepared stuffing and spread it evenly.
![]()
-
Sprinkle 1 tbsp of grated processed cheese evenly over it.
![]()
-
Place another thepla over it and press it lightly.
![]()
-
Heat a non-stick tava (griddle) and cook the thepla, using ½ tsp of butter, till it turns golden brown in colour from both the sides.
![]()
-
Cut thepla into 4 pieces.
![]()
-
Repeat steps 2 to 4 to make 5 more thepla quesadillas.
![]()
-
Serve Thepla Quesadilla immediately.
![]()
-
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Thepla Quesadilla
The Nutrient info is complete
Sam
April 6, 2017, 4:36 p.m.
Thepla Quesadilla.. a unique recipe with cheesy filling.. This recipe is very interesting.. that eating regular thepla.. Great for evening snack.. or after school snack..
-11523.webp)
-16011.webp)
