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Cheesy Paratha Quesadillas

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Megha Patel

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Today I’d love to present my Cheesy Paratha Quesadillas! They are so CHEESY (obviously), loaded with spinach and mint, and the crisp is absolute perfection because of the Kawan Parathas that I am using!

To be totally honest, this recipe was inspired by my favorite parathas in India: Jassi De Parathe. We would always get the Mint, Tomato & Cheese ones, which also had spinach, garlic, and tons of seasonings! I tried making them from scratch, but your girl cannot make a paratha if her life depended on it…

Therefore, I was able to accomplish exactly what my taste buds needed from Kawan frozen parathas! They are literally SO flaky and buttery.  We don’t ever make homemade parathas because the Kawan brand is so much better, and literally takes a couple of minutes to warm up. I’m a sucker for time saving meals 🙂

In this recipe, I call for tightly packed 1/2 cups of spinach and mint. By that, I mean chop your spinach and mint, and measure them as you go. At the end, a 1/2 cup of tightly packed chopped spinach is more than a 1/2 cup of tightly packed whole spinach. Since the spinach and mint will wilt as you cook it, we want to make sure we have a lot 🙂

Hope you guys love this recipe!! I’ll be posting more Kawan recipes for you soon, as I love their products! Please be sure to tag me and @kawanusa in any stories if you make these!! xo

Cheesy Paratha Quesadillas
My Cheesy Paratha Quesadillas are so CHEESY (obviously), loaded with spinach and mint, and the crisp is absolute perfection!
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INGREDIENTS

  • 1 tsp oil
  • 1 pinch cumin seeds
  • 1/2 cup tightly packed chopped spinach
  • 1/2 cup tightly packed chopped mint
  • 1 tomato (diced small)
  • 2 scallions (finely chopped)
  • 1 cup Amul cheese (shredded)
  • 4 thai chillis (chopped)
  • 6 cloves garlic (minced)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garam masala
  • 4 Kawan Parathas

INTRUCTIONS

  1. Heat up your oil in a pan on medium low. Add in a pinch of cumin seeds once oil is warm.
  2. When the seeds stop sizzling, add in your garlic, thai chili’s, and scallions. Mix for about a minute. Then add in your tomato. Add in the cayenne pepper, garam masala, and salt + black pepper per taste.
  3. After another minute or so, add in your spinach and mint. Cook and mix until the spinach has wilted and is no longer raw. (2 minutes or so) Add some more salt if necessary, but do not add too much because the cheese is very salty.
  4. Once it’s done, mix your veggies into a bowl with the cheese.
  5. Take your Kawan paratha and start cooking it on the pan. When the paratha is almost done, add an equal portion of the cheese and veggie mixture on one half.
  6. Fold it up and let it finish cooking, flipping on both sides as you go.
  7. Once it’s done, cut into as many pieces as you like and serve with your favorite dipping sauce.

NOTES

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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