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 QuesadillasWhy You Will Love This RecipeIngredientsStep-by-Step DirectionsServing SuggestionsHelpful TipsMore Potato RecipesRecipe 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
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.
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