Potato Quesadillas (Indian Style)

These Potato Quesadillas are made with an Indian twist, and they are crispy, moderately spicy, and cheesy. They can be served as a starter, side dish, or for a quick-fix lunch or dinner!

Indian Style Potato Quesadillas consist of tortillas filled with mashed potatoes, which are seasoned with Indian spices and topped with cheese. Then they are cooked until golden and crispy, and the cheese melts inside.

Jump to:

• About Potato Quesadillas
• Why You Will Love This Recipe
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Helpful Tips
• More Potato Recipes
• Recipe Card

About Potato Quesadillas

Indian people love fusion foods, especially people from Gujarat like me. We love to combine two different cuisines. That could be from different states of India. Or cook international food in the Indian way.

Whether it is Chinese dosa or Paneer Tikka Pizza. Or using garam masala in Mexican and Italian food. Or using cumin seeds in Pasta. These are just a few examples; the list goes on and on.

The idea of making Indian-style potato quesadillas occurred to me while I was making a potato mixture for Batata Vada. So, I made quesadillas using this potato stuffing, and my family loved it!

The recipe is easy, with a few ingredients, and if you have boiled potatoes on hand, it is one of the quickest recipes!

Use the soft tortillas of your choice. Either use homemade or store-bought. Use white flour tortillas, whole wheat tortillas, or multi-grain tortillas. Even homemade Roti will work for this recipe!

These quesadillas are crispy on the outside, and the inside is full of soft, flavorful, and cheesy stuffing.

Why You Will Love This Recipe

• These quesadillas are highly flavorful and delicious.
• They are golden crisp with soft and cheesy potato filling.
• Potato Quesadillas come together easily and without any fuss.
• They can be served as a starter, side dish, lunch, or dinner.
• These quesadillas taste amazing with green chutney, ketchup, sour cream, or as it is.
• They are vegetarian and made without onion and garlic.
• Instead of tortillas, homemade Roti can also be used to make the quesadillas.

Ingredients

1. Potatoes: I used white potatoes for this recipe. However, you can also use yellow potatoes if you like. Boil the potatoes, peel them, and mash them well so they do not have lumps.
2. Oil: You can use any choice of cooking oil for this recipe. Or, use butter for a buttery flavor and taste.
3. Urad Dal: It adds great flavor and crunch to the dish. I highly recommend not to skip these lentils.
4. Mustard Seeds: If you do not like to add mustard seeds, you can skip them. But they will add a pleasant flavor to the potato mixture, I promise.
5. Green Chilis and Ginger: Ginger adds earthy flavor and spiciness to the dish. Add green chilis according to your spice level preference. Instead of green chilis, you can also add finely chopped jalapeno peppers.
6. Asafoetida: I would like to add asafoetida to this potato mixture, but you can skip it.
7. Curry Leaves: They add great flavors to this Indian-style quesadilla. Curry leaves are easily available in grocery stores. I always freeze the curry leaves after buying them for longer storage.
8. Spices: We need only turmeric powder for this recipe.
9. Coriander Leaves: Add finely chopped fresh coriander leaves for earthy flavor.
10. Lemon Juice: Add lemon juice according to your taste.
11. Tortillas: I used plain flour tortillas for this recipe shoot. But whole wheat tortillas can also be used for a healthier choice. If you do not have tortillas, this recipe can be done with homemade Roti as well.
12. Cheese: I added Tex-Mex cheese, but you can add your choice of cheese or cheese blend.
13. Coriander Chutney: Chutney makes the quesadillas spicer and flavorful. However, it is optional, and you can skip it. You can also use mint coriander chutney.

Step-by-Step Directions

Making The Potato Mixture

• Heat oil in a pan on medium heat and add urad dal.

• Once the dal turns light brown, add mustard seeds.

• Allow mustard seeds to splutter, and then add green chilis, ginger, curry leaves, and asafoetida.
• Stir well and saute for a few seconds.

• Now add boiled and mashed potatoes, turmeric powder, and salt.

• Mix until everything is well combined.
• Cook for 3-4 minutes or until the potato mixture is heated through.

• Add coriander leaves and lemon juice, and stir well.
• Turn off the heat and transfer the potato mixture to a bowl.

Making The Potato Quesadillas

• Place the tortilla on a plate and spread green chutney on half of the side.

• On the top, spread the potato mixture and sprinkle cheese on it.

• Fold the empty tortilla half over the toppings, pressing gently.
• Add a little oil to the frying pan and place the prepared quesadilla on it.
• On low-medium heat, cook the quesadilla until lightly golden and crispy.
• Flip the quesadilla very gently with a spatula and cook on the other side until golden and crisp and the cheese is melted.

• Transfer the quesadilla to the cutting board or plate and let it sit for a  minute.
• Then, cut it with a sharp knife or pizza cutter into 2-3 slices.
• Continue cooking the other quesadillas the same way.

Serving Suggestions

• Seve the Potato Quesadillas immediately after slicing. If you keep them for longer, they will become soggy.
• Serve the Quesadilla with Coriander Chutney / Cilantro Chutney or Cilantro Mint Chutney / Mint Coriander Chutney.
• Or, you can serve the hot quesadillas with tomato ketchup.
• These quesadillas taste great with this Avocado Cilantro Dressing (Creamy and Healthy).
• They can also be served with sour cream or yogurt dip.

Helpful Tips

• Tortillas: You can use any variety of tortillas for this recipe. For the healthier version, use whole wheat or multigrain tortillas. Even if you do not have tortillas, make potato quesadillas with homemade whole wheat Roti.
• Spiciness: Keep the spice level as you desire. Add less or more green chilis to your taste.
• Green Chutney: Chutney adds more Indian flavors and spiciness to the quesadillas. However, you can skip it or spread your choice of chutney.
• Cheese: Choose any cheese of your choice. However, I will prefer mozzarella and cheddar cheese. If you want to avoid cheese, you can skip it.
• Make Ahead: You can make the potato mixture in advance. The potato mixture will stay in the fridge for two days. When you plan to make quesadillas, bring the mixture to room temperature and continue with the recipe.

More Potato Recipes

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