My mom makes the best Aloo ka Paratha which is an Indian flatbread stuffed with potatoes. They’re big, round, and stuff so well. My favorite way to eat them is with yogurt. Parathas are a Punjabi specialty and are usually served for brunch with yogurt, butter, and chai. They’re super filling, hence it’s the perfect weekend brunch. To make a paratha you need to knead durum wheat flour (desi atta) with water and then roll it out into a round flatbread, stuff it with the filling of your choice, seal it, and then cook it over the stove. That’s a labor of love if you ask me. Since I am not good at rolling out dough, I saved myself a lot of time and energy by adding the potato stuffing to a whole wheat wrap instead and ended up with Aloo Paratha Quesadillas.
What is Aloo Paratha Quesadilla?
Aloo Paratha is essentially an Indian flatbread that’s filled with potato stuffing. The potato stuffing is my mom’s recipe which consists of Indian spices, onions, and cilantro. To make Aloo Paratha Quesadillas, I stuffed a whole wheat wrap with potato stuffing and cheese resulting in delicious Indian-inspired quesadillas.
Can I make this recipe vegan or gluten-free?
Vegan: to make these quesadillas vegan, you can use vegan cheese within the quesadillas. Gluten-free: to make the quesadillas gluten-free, use gluten-free wraps.
Tips on making Aloo Paratha Quesadillas
Boil the potatoes. I just used my Instant Pot. Saute the onions and set them aside. I recommend using a castiron skillet for that wonderful color and flavor. Prepare the potato stuffing with spices, onions, and fresh cilantro. Grill the quesadillas in the same castiron skillet.
Aloo Paratha Quesadilla is:
Delicious Mouthwatering Smoky Cheesy Indian Fusion Vegetarian
How to make Aloo Paratha Quesadilla recipe step by step?
Prep
- Boil the potatoes. Let them cool.
- Chop the onions and green chilies. 3. Heat up a castiron skillet. Once hot, add oil followed by cumin seeds. Saute for 30 seconds. 4. Add the onions. Saute for 5 minutes until slightly brown. 5. This is what you should have.
Make the Potato Masala
- Peel the potatoes. 2. Mash the potatoes. 3. Add the spices – mango powder, garam masala, red chili powder, coriander powder, and salt. 4. Now add the sauteed onions from earlier. 5. Add fresh cilantro and ginger. 6. Mix well.
Prepare the Yogurt Dipping Sauce (wing it)
- In a bowl, add yogurt. Dilute with a little water if need be. Add salt, red chili powder, chat masala, and cumin powder. 2. Mix well.
Make the Quesadillas
- Heat up a castiron skillet on low-medium heat. Once hot, spray avocado oil. Place a whole wheat tortilla on the skillet. I like Trader Joe’s Olive Oil Whole Wheat Tortillas. Flip the tortilla. 2. Add Mexican cheese to half of the quesadilla. 3. Add roughly 1/3 – 1/2 cup of mashed potatoes. 4. Top with more cheese over potatoes. 5. Fold the other half of the quesadilla and cook on both sides. Feel free to use a lid to cover the pan so the cheese melts. 6. Aloo Paratha Quesadilla is ready. Cut into thirds.
Enjoy!
More Quesadilla Recipes
Paneer Makhani Quesadillas Mushroom Corn Truffle Quesadillas 7-ingredient BBQ Chicken Corn Quesadillas Spinach and Black Bean Quesadillas Broccoli and Red Pepper Quesadillas
