Vegan Quesadilla with Spicy Potato Filling
This vegan quesadilla is yummy, filling, spicy and absolutely mouthwatering!
Equipment
- 1 10" to 12" Stainless Steel or Non-Stick Pan
- 1 15" Kadai or Skillet/Wok
- 1 Instant Pot
- 1 10 " Tawa/ Cast Iron Pan or Skillet
- 1 High Speed Blender
Ingredients
For Potato Filling
- 2 lb Yellow or Russet Potatoes
- 1 medium Onion peeled and finely chopped
- 6-7 Curry Leaves washed and pat dried
- 3-4 Fresh Green Chillis(chiles)
- 2 tablespoon Chana Dal(split chickpea lentils)
- 2 teaspoon Urad Dal (split black lentils)
- ½ teaspoon Turmeric Powder
- 3-4 pinches Asafetida
- 1 teaspoon Black Mustard Seeds
- 1 inch Fresh/Frozen Ginger finely chopped or grated
- 2 tablespoon Avocado Oil
- ½ cup Water
- ¼ cup Cilantro roughly chopped
For Spicy Red Chutney
- 5-6 'Byadgi' Red Chillis
- ½ Onion peeled and cut in to 3-4 pieces
- 5 cloves Garlic peeled
- 2 tablespoon Chana Dal(split chickpea lentils)
- 2 teaspoon Cumin Seeds
- 2 teaspoon Coriander Seeds
- ¼ teaspoon Turmeric Powder
- 4 tablespoon Water boiled/hot
- Salt to taste
Other Ingredients
- 16 Corn of Flour Tortillas
- ¾ cup Melting cheese like Pepper Jack optional
- ¼ cup Sour Cream optional
Instructions
Making the Potato Filling
- 1. Fill the "inner" pot of the instant pot with 2 to 3 cups of water. Place the steamer basket on top.Place the quartered and peeled potatoes in the basket. Close the lid and turn the valve position to "sealed". Press the Pressure Cook button and presssure cook at "high" for 12 minutes. Prep the other vegetables and ingredients for other components. Soak the red chillis in the hot water.
- Let the steam naturally release for 5 minutes before force releasing the rest of the steam. While the potatoes are cooling down, heat the large pan and add the cooking oil. Once hot, add the black mustard, asafetida,curry leaves and the lentils. Once the mustard starts spluttering, add the chopped onions, green chillis and saute. Let this cook for 4-5 minutes until they start looking a little transclucent.
- Now add the potatoes in to the pan amd mix. Add salt, turmeric and mix well. Add ¼ cup water and slowly start mashing the potatoes. It does not have to be completely smooth and you can leave it a little lumpy. Just ensure there are no huge chunks left. Cover with a lid and let this cook for 5-7 minutes. Season with more salt and add a bit more water if required. Once done, turn off heat and add chopped cilantro. Keep aside.
Red Spicy Chutney
- While the potato filling is cooking, heat the smaller pan to medium low. Dry roast the lentils, cumin, coriander, onions, garlic along with turmeric. Once they are golden brown after around 5 minutes, remove from heat and keepa side.
- In a blender or a large mortar/pestle, add the dry roasted ingredients along with the soaked green chillis and some salt. Add 3-4 tablespoons of water and grind until you have a smooth paste. Add more if required but the consistency of this chutney should be a little thick and not runny.
Assembly
- Heat a griddle or tawa. Once hot, place one of the tortillas and cook until almost done. Keep aside and smear a table spoon or two of the chutney on one of the sides. Warm the other tortilla. Smear the chutney on this second tortilla as well
- Spoon 2 table spoons of the potato filling on this tortilla and gently spread it. Top with some cheese(if using) and place the other tortilla with the chutney side face down on top of the filling. Press down gently and let it warm up for 30-45 seconds before flippping it over. Let the other side also warm up for around 45 seconds before taking it off the stove or until the cheese melts.
- Repeat until all the quesadillas are done. Serve hot, topped with chopped cilantro, sour cream and dollops of red chutney.
Notes
- The nutritional values provided are only approximate and not exact values. The cheese and sour cream values have not been included in these values.
- Use any additional filling in Mysore Masala Dosas (duh!), breakfast sandwiches, burritos etc. You can similarly use the chutney in MMD, as a dip, pizza sauce, as a pasta topping or mixed in to your soups!