The words tortillas & quesadillas are a part of Mexican cuisine. Basically a tortilla is thin flat bread made of flour & quesadillas are the folded & pocketed reincarnations of tortillas. The tortilla pockets have the whole lot of all the goodness as it contains cheese, veggies &meat.
These are Quesadillas made from Multigrain tortillas using whole wheat flour, Finger Millet Flour (Ragi) & Roasted Gram Flour (Sattu).
Ingredients:
For Base/Tortillas
1. Multigrain Flour – 1 cup
2. Sattu Flour – 1 cup
3. Ragi Flour – 1/2 Cup
For Spinach Chickpea Filling/Spread
1. Shredded Spinach (Blanched) – 1 cup
2. Boiled chickpeas – 1 cup
3. Hung Curd – 1 cup
4. Salt
5. Oregano
For Salsa:
1. Chopped Onions – 1/2cup
2. Chopped Tomatoes – 1/2 Cup
3. Lemon Juice
4. Mint Chutney / Mint Leaves
For Dip
1. Spinach
2.Hung Curd
3. Chickpeas
4. Tomatoes
5. Black Pepper (optional)
Watch Other Fat Free/Low Fat Recipes
Method:
1. Make a soft dough using ingredients given under For Base.
2. Divide this dough into equal portions and roll them into chapati.
3. Now heat up a tava/griddle/skillet and cook the tortilla just like chapatti. We have to keep these tortillas slightly undercooked.
4. Cook all these multigrain tortillas likewise.
5. To make filling heat up nonstick pan and add spinach, chickpeas & other ingredients.
6. For Salsa, mix all the ingredients given under salsa.
7. Saute for 3-4 minutes on medium-high heat, add salt to taste and switch off the heat.
8. Now to assemble the quesadilla, place a multigrain tortilla on a board, layer it with spinach filling & layer it with Salsa & cover it with another multigrain tortilla. Press it firmly.
9. Heat up the skillet/griddle once again and brush with a little bit of olive oil.
10. Cook it from both sides while continuously pressing gently with a spatula, When it is nice and crisp on both the sides. Place it on board and cut it into four slices.
11. Serve with dip of your choice.
