Kashmiri-inspired Quesadilla

Ingredients

The Kashmiri-inspired quesadilla differs from the original Salvadoran dish by incorporating Kashmiri spices such as cardamom, cinnamon, and fennel seeds into the dough. Additionally, the filling includes local Kashmiri cheese and a touch of fiery Kashmiri chili powder, adding a distinct flavor profile to the dish. We alse have the original recipe for Quesadilla Salvadoreña, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon Kashmiri chili powder 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 1 cup (100g) shredded local Kashmiri cheese 1 cup (100g) shredded local Kashmiri cheese
• 1/2 teaspoon Kashmiri chili powder 1/2 teaspoon Kashmiri chili powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 9g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, Kashmiri chili powder, ground cardamom, ground cinnamon, fennel seeds, and salt for the dough.
2. 2.
   Add the vegetable oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. 3.
   Gradually add warm water to the mixture and knead until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
4. 4.
   Meanwhile, heat vegetable oil in a pan over medium heat. Add the chopped onion and bell pepper and sauté until they turn soft and translucent.
5. 5.
   Add the shredded Kashmiri cheese, Kashmiri chili powder, and salt to the pan. Mix well until the cheese melts and the filling is well combined. Remove from heat and set aside.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a portion of the filling on one half of the rolled dough circle and fold the other half over to form a semicircle. Press the edges to seal the quesadilla.
8. 8.
   Heat a non-stick pan over medium heat and cook the quesadilla on both sides until golden brown and crispy.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Serve the Kashmiri-inspired quesadilla hot and enjoy the unique fusion of flavors.

Treat your ingredients with care...

• Kashmiri cheese — If you can't find Kashmiri cheese, you can substitute it with a mild, meltable cheese like mozzarella or Monterey Jack.
• Kashmiri chili powder — Adjust the amount of chili powder according to your spice preference. You can increase or decrease the quantity to suit your taste.
• Fennel seeds — Toasting the fennel seeds before adding them to the dough will enhance their flavor.

Tips & Tricks

• For a spicier kick, add a pinch of Kashmiri red chili powder to the filling.
• Experiment with different vegetables like mushrooms or spinach for a variation in flavors.
• Serve the quesadilla with a side of mint chutney or yogurt dip for a refreshing contrast.
• If you prefer a crispier quesadilla, brush the outer surface with melted butter before cooking.
• To save time, you can prepare the dough in advance and refrigerate it until ready to use.

Serving advice

Serve the Kashmiri-inspired quesadilla hot, either as a standalone snack or as a main course accompanied by a fresh salad.

Presentation advice

For an appealing presentation, garnish the quesadilla with a sprinkle of chopped fresh cilantro and serve it on a colorful plate.