Punjab x Mexico
Egg bhurji paratha quesadilla
Tawa bhurji, melty cheese and a paratha that crunches like it means it.
30 minTime
32 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original691kcalsame
32 gproteinsame
11 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Knead the flour with a pinch of salt, 1 tsp ghee and about 100 ml water for 3 minutes into a soft dough. Rest 10 minutes covered.
- 2Heat the oil in a pan on medium heat. Cook two thirds of the onion for 3 minutes, then the ginger, half the chilli and one chopped tomato for 2 minutes. Add the turmeric, chilli powder and salt.
- 3Pour in the beaten eggs and scramble on medium heat for 2 minutes until just set. Add the garam masala and half the coriander.
- 4Divide the dough into 4, roll into thin 18 cm rounds and cook each on a hot tawa on medium heat for 30 seconds a side.
- 5Layer a paratha with cheese, half the bhurji, more cheese and a second paratha. Cook on medium low heat with ghee for 2 to 3 minutes a side, pressing down. Repeat.
- 6Mix the remaining onion, tomato, chilli and coriander with lemon juice and salt. Cut each quesadilla into wedges and serve with this kachumber salsa.
Serve it like this
Fan four wedges in a loose circle on a board, cut sides out to show the cheese pull. Pile the kachumber salsa in the middle with a lemon wedge.
