Thepla Quesadillas Recipe
Servings – Number of portions: 4
Cooking Time – 45 minutes
Ingredients: For Theplas :
2 cups whole wheat flour, 1/2 cup finely chopped fenugreek leaves (methi), 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin seeds, 1 pinch of Ajwain, 1 tablespoon yoghurt, Salt to taste, Water as required to form a dough.
Refried Beans :
100 gms rajma beans (kidney beans), soaked for 8-10 hours, 2 tablespoons olive oil, 2 tablespoons tomato paste, Salt to taste, 1 teaspoon crushed black pepper, 1 teaspoon oregano, 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, 1 tablespoon chopped coriander.
Sautéed Vegetables :
2 tablespoons oil, 1 onion, sliced, 1 tomato, sliced, 1 bell pepper red, julienned, 1 bell pepper yellow, julienned, 1 zucchini, julienned, Salt to taste, 1 teaspoon mixed herbs.
Salsa:
1 Big onion, finely chopped, 1 tomato, finely chopped, 2 green chillies, finely chopped, 2 tablespoons chopped coriander, Salt to taste, 1 tablespoon lemon juice, 2 tablespoons tomato juice or ketchup.
Additional Ingredients:
1 cup shredded lettuce, 1 cup grated cheese (optional), 1 cup hung curd (Greek yoghurt), and beaten, Oil for frying.
Instructions :
Prepare Thepla Dough: In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, turmeric powder, red chilli powder, coriander powder, cumin seeds, yoghurt, and salt. Mix well. Add water gradually to form a semi-hard dough. Allow it to rest.
Cook Theplas: Portion the dough into small balls and roll them out into flat discs. Heat a pan (Tawa) on medium flame. Cook the theplas on the pan from both sides until fully cooked.
Prepare Refried Beans: In a pan, bring water to a boil and add the soaked rajma. Pressure cook the rajma until fully cooked and then drain, reserving some water.
In another pan, heat olive oil and add tomato paste. Cook until the raw smell fades.
Add the boiled beans along with some reserved water. Mix well. Season with salt, crushed pepper, oregano, cumin powder, and red chilli powder.
Cook thoroughly, then add chopped coriander and remove from heat.
Sauté Vegetables: In a frying pan, heat oil. Add sliced onion, tomato, bell peppers, and zucchini. Toss on high heat. Season with salt and mixed herbs.
Make Salsa: In a mixing bowl, combine finely chopped onions, tomatoes, green chillies, and coriander. Season with salt, lemon juice, and tomato juice or ketchup.
Prepare Hung Curd: Beat hung curd with a whisk until smooth. Set aside.
Assemble Quesadillas:
Place a thepla on a flat surface. Add shredded lettuce, sautéed vegetables, and refried beans mixture. Top with cheese (optional).
Fold the thepla in half and sear it on a pan from both sides until crisp.
Serve: Cut the quesadilla into quarters. Serve with salsa and hung curd.