Broccoli Roti Quesadilla
Broccoli Roti Quesadilla was on my to-do list for long. Rather Roti Quesadilla was for long and then Broccoli sneaked into it only to make it yummier and healthier. This Broccoli Roti Quesadilla is a perfect way of packing nutrition for your family and though I used a bit of mozzeralla cheese, its completely avoidable. Cheese just makes it stick for long but if Quesadillas are made properly they won't open up.
Only catch is that they have to be served hot otherwise would turn soggy and then would loose the crispness these Broccoli Roti Quesadilla have in very bite. Blanched broccoli keeps the nutrition intact and with paneer of course it gives a great taste. You must try this and enjoy it more everyday.
Pizza sauce: 1 tsp
Hung curd spread/dip: 1 tsp
Broccoli: 5 -6 florets blached in water
Garlic powder: 1 tsp
Chat masala: as per taste
Mozzarella cheese: 1 tsp grated
Paneer: 1 tbsp grated
Black pepper: 1/2 tsp
Coriander: 1 tbsp chopped
Flax powder:1/2 tsp (optional)
Cumin powder: 1/2 tsp
Salt: to taste
- Grate the florets of broccoli and squeeze water nicely and mix coriander leaves, garlic powder, paneer, black pepper , cumin powder, flax seed powder salt and chat masala.
- Now take a girdle and heat the multigrain roti and on one half spread pizza sauce and other side spread hung curd dip.
- Now take the broccoli paneer mixture and spread it on one half, grated some cheese and close with the other half to make a semi circle.
- Cook from both the sides for 2 more mins and call it done!!
Also read: Healthy Breakfast Pops
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