Haji Ali Quesadillas recipe by Ruhana Ebrahim

Name: Haji Ali Quesadillas recipe by Ruhana Ebrahim
Total time: 45 min
Ingredients: 3 tablespoons oil; ½ teaspoon Jeeru (Cumin) seeds; ¼ teaspoon mustard seeds; 1 stem curry leaves; 4 large potatoes (peeled, cubed); 1 teaspoon ground green chillies; 1 teaspoon garlic paste; 1 teaspoon salt; 1 teaspoon dhana jeeroo powder; Pinch turmeric powder; ½ teaspoon white pepper powder; 1 green pepper (julienned); 2 onions (cut in rings); 2 tablespoons oil; dhania (coriander) chutney (samoosa dip- as needed); 8 tortillas; 1. In a frying pan, heat 3 tablespoon oil, add seeds and curry leaves, temper.; 2. Toss potatoes with garlic, chillies and dry spices.; 3. Add potatoes to oil, mix in, add little water as needed to cook till potatoes are tender.; 4. Roughly crush potatoes.; 5. In another pan, heat 2 tablespoon oil, add onion rings. Cook for 2min, then add peppers and cook till softened.; 6. On a tortilla, spread dhania (coriander) chutney, sprinkle on some cheese, spoon on a little sauted veg, spoon on potato filling, a little more cheese.; 7. On another tortilla spread dhania (coriander) chutney. Place over filling chutney side down.; 8. Heat a tawa.; 9. Place on tawa and crisp on either side.; 10. Cut into quarters and serve.

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Haji Ali Quesadillas recipe by Ruhana Ebrahim posted on 19 Apr 2019 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

ali
ebrahim
haji
halaal
quesadillas
recipe
ruhana

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Ingredients

3 tablespoons oil
½ teaspoon Jeeru (Cumin) seeds
¼ teaspoon mustard seeds
1 stem curry leaves
4 large potatoes (peeled, cubed)
1 teaspoon ground green chillies
1 teaspoon garlic paste
1 teaspoon salt
1 teaspoon dhana jeeroo powder
Pinch turmeric powder
½ teaspoon white pepper powder
1 green pepper (julienned)
2 onions (cut in rings)
2 tablespoons oil
dhania (coriander) chutney (samoosa dip- as needed)
8 tortillas
1. In a frying pan, heat 3 tablespoon oil, add seeds and curry leaves, temper.
2. Toss potatoes with garlic, chillies and dry spices.
3. Add potatoes to oil, mix in, add little water as needed to cook till potatoes are tender.
4. Roughly crush potatoes.
5. In another pan, heat 2 tablespoon oil, add onion rings. Cook for 2min, then add peppers and cook till softened.
6. On a tortilla, spread dhania (coriander) chutney, sprinkle on some cheese, spoon on a little sauted veg, spoon on potato filling, a little more cheese.
7. On another tortilla spread dhania (coriander) chutney. Place over filling chutney side down.
8. Heat a tawa.
9. Place on tawa and crisp on either side.
10. Cut into quarters and serve.