Jain Corn Paneer Quesadilla

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

Method

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