Sometime nor the other you must've tasted Mexican Quesadilla. Now try making these Chicken Quesadilla in a new avatar - with South Indian flavour in a fusion style. It is simple, delicious, filling and a satisfying one-pot meal anytime of the day.
Crisp on the outside with soft, juicy interior, they can be made the easy way with some store bought chicken tikka and any leftover chapattis. It is great as a snack / appetizer enjoyed with some green chutney or red chili sauce.
Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering,
add the urad dal and saute till light brown.
Add the onion, ginger, garlic, chilies and curry leaves. Fry on a medium flame
till light golden in colour.
Now add the tomatoes and continue to saute till it is slightly mashed.
Add the chicken tikkas, salt, sambar powder and red chili powder. Mix well and saute for 1-2 minutes.
When done, add the coconut, coriander leaves and lime juice. Mix well
and switch off the flame. Cover and keep aside to cool .
Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.
Add 1 tsp. oil to the pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spoon the stir fry chicken over it, spreading it evenly.
Again sprinkle some more cheese
and cover it with the other remaining chapatti. Press it gently and cook till
the underside becomes crisp and golden in colour.
flip it over and cook the other side too by drizzling some oil.
Transfer to a serving plate & cut with a pizza cutter into 4-6 slices. Relish
with some red chili sauce / green chutney.