Jain Thepla Quesadillas
Leftover methi theplas stuffed with Jain paneer, black beans, corn, and capsicum, then toasted until the cheese melts. No onion or garlic.
Equipment
- Broad nonstick pan or tawa
- Spatula
Ingredients
For the theplas
- 6 leftover methi theplas about 6-7 inches / 15-18 cm; room temperature or lightly softened. Fresh batch: https://petitepaprika.com/methi-thepla/
For the Jain filling
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- pinch hing (asafoetida) optional
- 1/4 cup capsicum finely chopped, any color
- 1/2 cup boiled sweet corn kernels
- 1/2 cup boiled black beans drained well
- 1 tablespoon tomato ketchup or thick tomato sauce
- 1 teaspoon red chilli powder or to taste
- 1/4 teaspoon turmeric powder optional
- salt to taste
- 3/4 cup paneer crumbled
- 2 tablespoons fresh coriander chopped
For assembling
- 6 tablespoons grated processed cheese or mozzarella about 1 tablespoon per quesadilla
- 3 teaspoons butter or oil for toasting, about 1/2 teaspoon per quesadilla
To serve (optional)
- plain dahi, cucumber raita, or mint yogurt dip
- lemon wedges
- ketchup or mild salsa check labels for onion or garlic if keeping Jain
Instructions
Make the filling
- Heat 2 teaspoons oil in a broad pan on medium heat. Add cumin seeds and let them crackle. Add hing if using.
- Add capsicum and corn. Sprinkle a pinch of salt. Sauté 1-2 minutes until the capsicum softens slightly but still has bite.
- Add boiled black beans, ketchup, red chilli powder, turmeric if using, and salt. Mix and cook 1 minute so the beans warm through and the ketchup coats everything. The mixture should look moist, not watery. If it looks wet, cook 30 seconds more.
- Turn off the heat. Add crumbled paneer and coriander. Mix gently. Do not cook the paneer on the flame or it turns rubbery. Taste and adjust salt or chilli. Keep aside.
Assemble and toast
- Place one thepla on a board. Spread a few tablespoons of filling over half the thepla, or over the full surface if you will sandwich with a second thepla.
- Sprinkle about 1 tablespoon grated cheese over the filling. Fold the empty half over (half-moon), or top with a second thepla for a full sandwich. Press lightly so the filling stays put.
- Heat a tawa or nonstick pan on medium. Add a little butter or oil. Place the quesadilla on the pan. Cook 1-2 minutes until the underside has light brown spots and feels crisp.
- Flip carefully. Cook the second side 1-2 minutes until the cheese melts and the outside is golden. Lower the heat if the thepla browns before the cheese melts.
- Move to a board, rest 30 seconds, then cut into 2-4 wedges. Repeat with the remaining theplas and filling.
Notes
Soft leftover theplas work best. Soften stiff ones with a light water sprinkle and a quick warm-through before stuffing.
Drain black beans well so the filling does not slide out when you flip.
Cheese melt is your doneness cue more than deep browning. Use medium heat, not high.
Store leftover filling in the fridge up to 2 days. Assemble and toast fresh so the thepla stays crisp.
Non-Jain: sauté chopped garlic (and optional onion) in the oil before the capsicum step.
Fresh theplas: make a batch with Methi Thepla (https://petitepaprika.com/methi-thepla/), cool completely, then stuff.
Tried this recipe?Let us know how it was!