Jeera Aloo Quesadilla is one of such dishes which can be prepared in a jiffy. And it’s cheesy, spicy and tastes absolutely delish. The cumin seeds and spices coat the boiled potato pieces so nicely and give them a marvelous texture and flavor.
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Hello guys! How are you all doing? How’s this New year treating you?
Mine is going really great. We just went on our first holiday of this new year. If you have read my last few posts then you know that I was on holiday.
Now, I am back from my weeklong holidays to Budapest, Hungary. And I must say it was so relaxing and fun. The city is just so beautiful, with so many historical samples preserved to gaze upon. The night time just makes this city even more astounding. I just LOVED it. Even though it was freezing cold there, about -10 to -5°C, but it was all bright and sunny. The warmth of sunshine made us really happy. I have told you so many times that living in cold and dark country like Finland has made me just adore the sunlight much more. 🙂 Clearly, you can see that I am so thrilled and have so much to talk about. I will sure share some pictures with you all once they are out of the camera! 🙂
Time to talk about comfort food I am sharing today. After holidays I always crave for some Mom made food. I don’t know why I still crave for my Mom’s food when I have been cooking for myself for over 10 years. I guess it’s Mom-effect (mom’s love in making food), which is always there. But sometimes when you are really hungry, it just pops out without any warning and you start craving for a particular thing. Right?
These Jeera Aloo Quesadillas are my adopted version of my Mom’s Jeera Aloo and paratha. The one thing I have always loved about tortilla is that I never miss my chapati or Avocado Parath. So this is my lazy solution to satisfy those hunger pangs.
My mom used to make Jeera aloo with parathas for breakfast often and I simply loved that taste of spicy potato stir-fry with a sizzling hot and crispy paratha. In other words that feeling is the feeling of heaven.
On one of such days when I had hunger pains for this awesome combo of Jeera aloo with parathas, I made my jeera aloo. But I had no patience for making paratha. So I simply paired them with slightly roasted tortilla. And my family loved the combo. They said, I should serve them this combo often. See, I told you, the Mom-effect. 😉
Because everybody loved it, so the next time I pushed myself and made Jeera Aloo Quesadilla. They were just wonderful. Not like my mom’s Jeera aloo with parathas but they are awesome in their own way. And the first thing which I made for myself after coming back home from holidays was these Jeera Aloo Quesadillas.
These are delicious, quick, simple, healthy and ready in less than 30 minutes. You can choose any tortilla you like, I sometimes also use leftover chapatis (Indian unleavened thin flatbread) to make them. I really cannot begin to describe just how good these are.
Jeera aloo is one of such dishes which can be prepared in a jiffy. And tastes absolutely delish. The cumin seeds and spices coat the boiled potato pieces so nicely and gives them a marvelous texture and flavour. I believe that Jeera aloo is one of the staple foods in India and everyone makes them according to their tastebuds. And it never fails. This recipe of Jeera Aloo is the way my Mom makes it — simple but perfect. Not only because I love potatoes, but also because potatoes combined with anything comes out great.
How to make Quesadilla:
Butter/oil the pan. Toast a tortilla and spread jeera aloo over it. Sprinkle some chopped onions, coriander and chaat masala. Add about 2 tablespoons of cheese on top of jeera aloo. Cover with another tortilla. Press down on the tortilla for a few seconds to allow the cheese to melt. Flip the quesadilla to toast the other side. Toast until golden spots appear and the tortillas become lightly crisp. Slice and serve along with a dollop of salad cream or greek yogurt.
Jeera Aloo Quesadilla (Step-by-step photo instructions)
Hot to Make Jeera Aloo Quesadilla //
- Heat 3 tablespoons oil in a pan on a medium heat.
- Add asafetida, cumin seeds and sauté for few seconds.
- Add turmeric powder, coriander powder, red chili powder, and dry mango powder. Stir well.
- Add diced potatoes and stir well until the spices coat the potatoes well.
- Add salt and sauté for a minute.
- Add 2 tablespoons chopped coriander and water.
- Stir well and cook covered for 3 minutes.
- Remove from heat and set aside. Jeera Aloo is ready.
- Heat a pan and brush with oil.
- Place a tortilla and spread jeera aloo over it.
- Sprinkle some chopped onions, and chopped coriander. Sprinkle with some chaat masala powder.
- Add about 2 tablespoons of cheese on top of jeera aloo.
- Cover with another tortilla. Press down on the tortilla with the back of a spatula for a few seconds to allow the cheese to melt.
- Toast from both sides until the tortillas become golden and lightly crisp.
- Slice into quarters.
- Serve hot with sour cream or greek yogurt.