If you are looking for a quick, protein-rich delicious, and wholesome meal, here is a vegan paratha quesadilla recipe with an Indian twist to a traditional Mexican quesadilla. A mixture of aromatic Indian spices, crumbled tofu, and mashed beans filled into a crispy golden brown paratha to make a delicious quesadilla.
I will be honest, I have never made parathas from scratch because Kawan’s frozen parathas are so good that we don’t miss homemade parathas at all. Plus they literally take up 2 mins to warm up. Who doesn’t love a quick meal?
Kawan’s low GI parathas are gluten-free and formulated with a blend of okra, lentils, and fenugreek to have a low Glycemic index (GI). Low GI carbohydrates are more slowly digested and absorbed contributing to a slower rise of blog sugar after a meal. They prevent a quick increase and decrease in the blood sugar and keeps you full for a longer time.
The recipe is quick and takes only 30 mins to cook. Hope you like it! Please be sure to tag me and @kawanusa in any stories if you make these.
Have you tried a paratha quesadilla before? Let me know in a comment below!
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp finally chopped garlic
- 1 tbsp finely chopped ginger
- 1 tsp turmeric powder
- 2 tsp chili powder/cayenne
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- Salt to taste
- 2 cups cooked red or black beans
- 1/2 (16 oz) cube tofu crumbled
- 1/2 cup onions chopped
- 2-3 green chillies finely chopped
- 1 tsp lemon juice
- Vegan cheese of your choice (optional)
- 1 bunch cilantro
- 1/2 cup mint leaves
- 1/2 cup vegan sour cream
- 2 tsp garlic chopped
- 1 garlic clove
- 1-2 green chilies
- Salt to taste
- 1-2 tbsp water
- Kawan Low GI Paratha
Instructions
- Take a medium size pan, add olive oil and heat it on medium flame.
- Add cumin seeds, chopped ginger and garlic to it. Sautés until they are golden brown.
- Add cooked beans. Cook for few minutes and mash them slightly with the spatula.
- Add turmeric, coriander powder, chili powder, salt and garam masala to the mixture.
- Mix well and cook it for 3-4 minutes in medium flame.
- Add chopped onions, green chillies and kasuri methi. Mix well and cook for one more minute.
- Squeeze in the lemon juice and mix well.
- You can add cheese at this point if you want and turn off the heat.
- Blend all the ingredients in a blender or food processor until smooth.
- Taste and adjust salt if needed.
- Cut the Kawan GI frozen paratha into 2 halves.
- Heat a crepe pan over medium heat. Roast the half paratha until golden brown on both sides.
- Make an opening in between the paratha with the spatula while the Paratha is hot. I use a paper napkin to hold the paratha while making the opening (refer to the video above for more clarity)
- Place the filling in the opening and apply green chutney on the top with a spoon/brush.
- Cut the quesadilla into half.
- Repeat the steps for the rest of the filling.
Notes
You can find Kawan Low GI in almost all Indian and Asian grocery stores. You can store the filling in fridge for upto 2-3 days
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This post is done in collaboration with Kawan USA. All opinions are my very own! Thank you for supporting the brands that support the blog.
