Veg Quesadilla
Serving - 4
INGREDIENTS
Wheat flour - 80 grams
All purpose flour - 120 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Oil - 1 tablespoon
Garlic - 2 teaspoons
Onion - 70 grams
Mushrooms - 150 grams
Cabbage - 60 grams
Carrot - 60 grams
Bell pepper - 140 grams
Sweet corns - 50 grams
Salt - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Ketchup - 1 teaspoon
Schezwan sauce - 2 tablespoons
All purpose flour - for dusting
Mozzarella cheese - to taste
Oil - for brushing
Spring onions - 1 tablespoon
PREPARATION
- In a mixing bowl , add 80 grams wheat flour, 120 grams all purpose flour, 1/2 teaspoon salt, mix once then, add 100 milliliters water.
- Knead it to make a smooth dough.
- Rest the dough for 20 minutes.
- Heat 1 tablespoons oil in a pan, 2 teaspoons garlic , 70 grams onion and sauté for 1-2 minutes.
- Add 150 grams mushrooms mix and cook for 5 minutes.
- Add 60 grams cabbage , 60 grams carrots, 140 grams bell pepper, and 50 grams sweet corns. Mix well.
- Cook the vegetables for 2-3 minutes on medium heat.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper powder and stir well.
- Then, add 1 teaspoon soy sauce, 1 teaspoon vinegar, stir once then add 1 tablespoon ketchup, 2 teaspoon schezwan sauce and mix well.
- Cook for 7-8 minutes on a low heat.
- Remove the pan from heat.
- Take a ball from dough and dust all purpose flour to avoid it from sticking.
- Now, flatten it with the help of a rolling pin.
- Place it on a heated griddle and cook from both sides properly.
- Now remove it from heat and put it on the flat surface.
- Add, sprinkle mozzarella cheese and prepared veggies stuffing evenly.
- Now, top it with more mozzarella cheese and cover it with another chapati.
- Place it on a well grease and heated griddle again.
- Brush some oil and cook for 2-3 minutes.
- Put it on a flat surface and cut it into 4 pieces.
- Garnish with spring onions.
- Serve hot with dip.
