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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves: 4


12 tortillas

1 cup corn kernels

1 cup grated carrots

2 boiled potatoes

1/2 cup finely chopped capsicum/green bell pepper

3-4 finely chopped green chillies

1 1/2 cup grated cheese

1 teaspoon ground black pepper


4 tablespoon butter

To make Tortillas

1 cup corn flour (makai ka atta)

1/2 cup maida (all purpose flour)

1/2 teaspoon ajwain / carom seeds (coarsely ground)(optional)




To make Tortillas 

Take a bowl, add all the ingredients and knead dough. The water should be slightly warm. Keep it aside for 15-20 minutes.

Make 12-14 small balls and roll into plain flour and roll the tortillas of about 4-5 inches diameter. Prick it with a fork or knife.

Take a non - stick tawa and cook it on both the sides till it turns light brown. Wrap it in the muslin cloth to keep it warm.

You can use it immediately or you can wrap in zip lock bag and put it in the refrigerator. You can store it till 10-12 days.

To make Quisadillas

Mash the potatoes.

Take a pan and heat 2 teaspoon of butter. Add corn kernels, grated carrot, potatoes, capsicum, green chillies, pepper, salt and saute it for 4-5 minutes, till it is almost done.

Take non stick tawa/skillet and heat it. Add 1 teaspoon of butter and cook tortillas on both the sides just for few seconds. Spread only on half of the tortilla - some cheese, 2 teaspoon corn-carrot mixture, topping it up again with cheese and cover it up with the remaining half of it, shaping it up like a half moon. Cook on both the sides till cheese melts.

Other way is cook two tortillas - spread the mixture on one tortilla, covering it with other and then cook it on both the sides.

Cut into wedges and serve it immediately with tomato ketchup or any cold drink.

I have stuffed the filling of corn-carrots. You can have your own choice of stuffing, be as creative as you want.