Shrimp Quesadilla

Ingredients for 1 serving:

For Shrimp Stuffing:

• 100g Shrimp (cleaned and deveined)
• 50g Curd (Yogurt)
• ¼ tsp Ginger Garlic Paste
• ¼ tsp Red Chilli Powder
• ¼ tsp Coriander Powder
• Pinch of Turmeric Powder
• ¼ tsp Lemon Juice
• ¼ tsp Garam Masala Powder
• Pinch of Chaat Masala
• 1 Medium-sized Onion (finely chopped)
• 1 Tomato (finely chopped)
• 1 tbsp Coriander (finely chopped)
• 1 Green Chilli (finely chopped)
• 1 Garlic Clove (finely chopped)
• Salt (to taste)
• ¼ tsp Red Chilli Flakes
• ¼ tsp Mixed Herbs
• 1 tsp Oil
• 2 cups Water

For Roti:

• 30g Wheat Flour
• Pinch of Salt
• Water (for kneading)

Method:

For Roti:

1. In a bowl, take wheat flour, add a pinch of salt, and knead it well with water to form a dough. Make thin, medium-sized pulkas (flatbreads) and set them aside.

For Shrimp Stuffing:

Clean the shrimp and devein them. Transfer them to a clean, dry bowl.

Add curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, a pinch of turmeric, lemon juice, and allow it to marinate for at least 1 hour.

Heat oil in a pan, add finely chopped garlic and green chilli, and sauté well.

Add finely chopped onion and sauté until translucent. If needed, add water and continue cooking. Then add salt and sauté once more.

Now, add chopped tomato and allow it to cook well, adding water if required. Transfer the cooked mixture to another bowl.

In the same pan, add the marinated shrimps and roast them. Add red chilli flakes, mixed herbs, garam masala powder, and sauté until well combined.

Add the cooked onion mixture to the pan, mix everything well, and sauté. Top it with coriander leaves.

Place the pre-cooked pulka and apply 1 tsp curd on half of the pulka. Add the shrimp mixture and fold the other half of the pulka over.

Serve the spicy shrimp quesadilla with curd.