25 Feb Paratha Manchurian Quesadillas
A super-creative idea — turning leftover Manchurian gravy + paratha /chapati into Indo-Mexican fusion quesadillas. Here’s a simple recipe and nutrition breakdown:
Ingredients
- 2 parathas/ chapatis (medium, 50 g each)
- ½ to ¾ cup leftover Manchurian gravy (thickened, less oily works best)
- 2–3 tbsp grated cheese (cheddar, mozzarella, or processed, optional )
- 1 tbsp finely chopped onions, capsicum, or spring onions or boiled corn or grated carrots (optional, for crunch)
- 1 tsp oil/butter/ghee for roasting
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
FATS
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
- Prepare stuffing – Warm up the Manchurian gravy, allow it to thicken slightly so it doesn’t leak out.
- Assemble quesadilla – Place one chapati on a pan, spread gravy, sprinkle cheese, add optional veggies, and cover with the second chapati.
- Cook – Roast on medium flame with a little oil/butter until golden and crisp on both sides, cheese melted.
- Serve – Cut into wedges and enjoy it .Serve it when warm .
Notes
Smart zero-waste cooking idea.
Balanced carb-protein meal: chapati (complex carbs), gravy (vegetables + sauce), cheese (protein & calcium).
Can be made lighter by:
using less cheese or paneer crumbles instead,
dry roasting instead of butter/oil,
loading up with extra sautéed veggies.
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