Indian-style Quesadillas


These quesadillas are less oily and lighter than traditional ones and are ideal for both lunch and dinner. Enjoy them with a big bowl of avocado mash for a rich and delicious experience.

Good for Vata and Pitta.

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person


  • ½ cup cottage cheese/paneer preferably fresh and spreadable
  • 1 teaspoon ghee
  • Salt to taste (preferably Himalayan salt)
  • Black pepper to taste
  • ½ teaspoon finely chopped green chili
  • A pinch each of coriander powder, cumin powder, and dry mango powder
  • 1 t  finely chopped mint leaves
  • 2 large chapatis (rotis)


  1. Mash the paneer in a small bowl and mix with spices, fresh mint and green chilies
  2. Heat ghee in a pan and add the paneer mixture. Cook till gets creamy
  3. Take a chapati and press the paneer mixture evenly on half of the chapati with a spatula
  4. Fold the second half on top and press firmly
  5. Heat the quesadilla on both sides on the pan with a little bit of ghee.
  6. Roast till golden brown on both sides.
  7. Repeat with 2nd chapati. Serve hot

Serving suggestions

For lunch serve with a salad and for dinner serve with steamed greens

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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