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Potato Quesadillas (Indian-Style)

By Jigna
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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Cuisine Fusion, Indian
Course Main Course
Diet Vegetarian
Servings 4

Video

Ingredients
  

For the Potato Mixture

  • 3 medium potatoes (boiled, peeled, and mashed)
  • 1 tablespoon oil
  • 1 teaspoon urad dal
  • 1 teaspoon mustard seeds
  • 2 green chilis finely chopped or to taste
  • 1 teaspoon grated ginger
  • ¼ teaspoon asafoetida
  • 7-8 curry leaves (optional)
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Lemon juice to taste
  • 2 tablespoon finely chopped coriander leaves

For Potato Quesadillas

  • 4 medium soft tortillas
  • Prepared potato mixture
  • 2 tablespoon coriander chutney (optional)
  • ½ cup shredded cheese

Instructions
 

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 Potato Quesadillas

  • Place the tortilla on a plate and spread green chutney on half the side. On the top, spread the potato mixture and sprinkle cheese on it.
  • Fold the empty tortilla half over the toppings, pressing gently. Heat a little oil in a frying pan and place stuffed tortilla on it.
  • 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 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 or Cilantro Mint Chutney.
  • Or, you can serve the hot quesadillas with tomato ketchup.
  • These quesadillas taste great with avocado sauce or dip as well.
  • You can also serve the Potato Quesadillas with sour cream or yogurt dip.

Notes

  1. 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.
  2. Spiciness: Keep the spice level as you desire. Add less or more green chilis to your taste.
  3. Green Chutney: Chutney adds more Indian flavors and spiciness to the quesadillas. However, you can skip it or spread your choice of chutney.
  4. 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.
  5. Make Ahead: You can make the potato mixture in advance. The potato mixture will stay in the fridge for two days. Bring the mixture to room temperature when making quesadillas and continue with the recipe.

Nutrition (Approximate Values)

Calories : 297kcalCarbohydrates : 44gProtein : 9gFat : 9gSaturated Fat : 3gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.01gCholesterol : 11mgSodium : 319mgPotassium : 731mgFiber : 5gSugar : 3gVitamin A : 178IUVitamin C : 67mgCalcium : 145mgIron : 3mg
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