Jeere Aloo Quesadilla | How to Make Jeera Aloo

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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 flavour.

PRINT full recipe here:
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Makes - 8 pieces

Ingredients For Jeera Aloo:
Oil - 3 Tablespoons
Potatoes, Boiled, Peeled And Diced Into 1 Inch Pieces - 2 Large
Pinch Of Asafetida
Cumin Seeds - 1 Teaspoon
Salt To Taste
Red Chili Powder - 1 Teaspoon
Coriander Powder 1 Teaspoon
Dry Mango Powder (Amchoor) - 1 Tsp Teaspoon
Fresh Coriander Leaves, Chopped - 2 Tablespoons
Water - 5-6 Tablespoons

Ingredients For The Quesadillas:
Shredded Cheddar Or Grated Mozzarella Cheese
Tortillas - 4
Oil For Brushing
Chopped Red Onion - 1
Fresh coriander leaves, chopped - 2 tablespoons
Sour Cream Or Greek Yogurt To Serve
Chaat Masala For Sprinkle- 1 Tsp


Instructions:
Heat 3 tbsp 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 till the spices coat the potatoes well.
Add salt and sauté for a minute.

Add 2 tbsp chopped coriander and water. Stir well and cook covered for 3 mins.

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, coriander, and chaat masala.

Add about 2 tbsp 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 and serve hot with sour cream or greek yogurt.

PS: You can also grill or bake these quesadillas.


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