Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style

Name: Mexican Chicken Tikka Quesadilla - South Indian Flavour - Fusion Style
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup whole wheat flour; pinch salt; water to knead; 1 & 1/2 cups chicken tikkas; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 2 onions, chopped; 1 tsp. ginger, sliced; 1 tsp. garlic, chopped; 2 green chilies, chopped; 1-2 sprig curry leaves; 1 tomato, chopped; 1/2 tsp. salt or to taste; 1 tsp. sambar powder; 1 tsp. red chili powder; 1 tbsp. fresh coconut, grated; 1-2 tbsp. coriander leaves, chopped; 1 tsp. lime juice; 1/2 cup cheese, grated or as needed; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Check out this Chicken Quesadilla in a new avatar - with South Indian flavor in a fusion style. It is simple, yummy, filling and a satisfying one-pot meal anytime of the day. Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce.

If you need to finish off any leftover chapatti / roti and any dry side dish that is sitting in your refrigerator, make these wonderful & yummy snack with just a sprinkle of some cheese and any of your favorite seasoning and voila! you have an amazing and a creative dish in front of you. I guarantee it will be gone in no time. Dig into it by drizzling some chutney or any spicy sauce over it and have a satisfying meal any time of the day.

Bethica Das @kitchen_flavours

Saved

Ingredients

20-25 minutes

2 servings

3/4 cupwhole wheat flour
pinchsalt
water to knead
1 & 1/2 cupschicken tikkas
2 tbsp.oil
1 tsp.mustard seeds
1 tsp.urad dal (split black gram lentil)
2onions, chopped
1 tsp.ginger, sliced
1 tsp.garlic, chopped
2green chilies, chopped
1-2 sprigcurry leaves
1tomato, chopped
1/2 tsp.salt or to taste
1 tsp.sambar powder
1 tsp.red chili powder
1 tbsp.fresh coconut, grated
1-2 tbsp.coriander leaves, chopped
1 tsp.lime juice
1/2 cupcheese, grated or as needed
oil to shallow fry

Saved

Steps

20-25 minutes

1

Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.
2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till light brown.
3

Add onion, ginger, garlic, chilies & curry leaves. Fry till light golden in color.
4

Add tomatoes & continue to sauté till it is slightly mashed.
5

Add the chicken tikkas, salt,
6

Sambar powder & red chili powder. Mix well & sauté for 1-2 minutes.
7

When done, add coconut, coriander leaves & lime juice.
8

Keep aside to cool.
9

Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate. Add 1 tsp. oil on a tawa / pan and place one chapatti over it. Let the flame be low.
10

Sprinkle some cheese over it and then spread evenly some cooked chicken over it.
11

Spread evenly some of the cooked chicken tikka over it.
12

Again sprinkle some more cheese.
13

Cover it with the remaining chapatti. Press it gently & cook till the
underside becomes crisp & golden in color.
14

Now place a plate over it....
15

..... and flip it over.
16

Gently slide it again to the pan & drizzle some oil around the edges.
17

Cut with a pizza cutter & relish with red chili sauce / green chutney.