Tacos and Flatbreads
Three-Cheese Achari Roti Quesadillas with Indian Pickling Spices
This recipe brings together the comforting Mexican quesadilla form and the bold, tangy logic of Indian achari (pickle) spices. Whole seeds like mustard, fennel, and nigella create a fragrant oil that coats three types of cheese tucked inside soft whole-wheat rotis for a warm, unfussy meal.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Prepare the achari tempering. In a small pan, heat the ghee over medium heat. Add the whole brown mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. When the mustard seeds begin to pop and the fennel becomes aromatic, turn off the heat.
Stir the Kashmiri red chili powder into the hot oil for 10 seconds to bloom the color and spice without burning it.
In a medium bowl, combine the shredded mozzarella, crumbled paneer, and sharp cheddar. Pour the spiced oil (the achari tempering) directly over the cheeses. Add the chopped cilantro and mix well so the cheese is evenly coated in the spices.
Place a roti on a flat griddle or tawa over medium heat. Spread about a quarter of the cheese mixture over one half of the roti.
Fold the other half over to create a semi-circle. Cook for 2 minutes on the first side, pressing down with a spatula to ensure the cheese melts and the roti crisps up.
Carefully flip the quesadilla and cook for another 2 minutes until the roti is golden brown and the cheese is molten.
Repeat with the remaining rotis and cheese. Slice into wedges and serve immediately while hot.
Notes
If your rotis are dry, brush the outside with a little extra ghee before grilling for a crispier crunch.
Don't skip the nigella seeds; they provide the characteristic 'onion-skin' aroma essential to the Indian pickling logic.
Use a mix of cheeses because the mozzarella provides the pull, the paneer adds bulk and texture, and the cheddar brings the necessary sharpness.
Ensure the fenugreek seeds don't burn, as they can become excessively bitter if overcooked.
