Jain Corn Paneer Quesadilla

Corn-cottage cheese mixture and cheese sandwiched between rotis and cooked till golden. This is a Sanjeev Kapoor exclusive recipe.

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Jain Corn Paneer Quesadilla

Main Ingredients Corn kernels, Paneer (cottage cheese)
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Jain Corn Paneer Quesadilla

  • 1/2 cup Corn kernels crushed
  • 1 cup Paneer (cottage cheese) grated
  • 1/2 cup Wheat flour
  • 1 cup Refined flour (maida)
  • to taste Salt
  • 1 medium Tomato finely chopped
  • 1/2 cup Mixed peppers finely chopped
  • 1-2 Green chillies finely chopped
  • 1/2 teaspoon Dried oregano
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 tablespoon Tomato ketchup
  • as required Oil
  • 1 cup Processed cheese grated


  1. Combine wheat flour and refined flour in a bowl. Add salt and sufficient water, mix and knead into a stiff dough. Set aside for ½ hour.
  2. Divide the dough into equal portions and roll out into medium thin discs.
  3. Heat a non-stick tawa. Place the discs on it and roast till half done.
  4. To make stuffing, combine cottage cheese, tomato, peppers, green chillies, oregano, salt, chopped coriander and tomato ketchup in a bowl and mix well. Add corn kernels and mix well.
  5. Heat little oil on a non-stick tawa. Place a disc on it and spread a spoonful of the stuffing on it. Top with cheese and cover with another disc. Press lightly and cook on low heat till both sides turn golden.
  6. Cut into wedges and serve hot with tomato ketchup.

Nutrition Info

Calories 1603
Carbohydrates 172.1
Protein 76.8
Fat 67.5
Other Fiber Zinc- 2.8mg