Veggie Loaded Mini Quesadillas

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 cup warm water
• 1 tbsp olive oil
• 1/4 cup chopped onions
• 2 finely chopped green chillies
• 1 cup sliced mushrooms
• 1 1/2 cups diced bell peppers (red, yellow, and green)
• 1/2 tsp salt or to taste
• 1/4 tsp red chilli flakes
• 1 tsp cumin powder (jeera)
• 1 tsp garlic powder
• 2 cups grated cheddar cheese

Steps

1. Use a large bowl to make a mixture of the flour, salt and baking powder.
2. Mix the oil and warm water into the dry mixture until a dough starts coming together. Turn it out onto a lightly floured work surface and give it 1-2 minutes of kneading to become soft and smooth. Let it stand for 15-20 minutes.
3. While the dough rests, begin the filling: heat 1 tbsp olive oil in a pan and add the onions and green chillies, sautéing until the onions are translucent.
4. After adding the mushrooms, sauté them for a few minutes, until they begin to sweat.
5. Mix in the bell peppers and season with salt, red chilli flakes, cumin powder and garlic powder. Give the mixture a minute of sautéing while keeping the peppers crunchy, then put it in a bowl and leave it aside to cool.
6. Make 12 equal portions out of the rested dough. From each, roll a mini tortilla that is very thin and around 5” in diameter.
7. Bring a griddle or tawa to heat, then cook the tortillas over medium-to-low heat. Once bubbles appear, turn them and cook the other side as you would a chapati. Transfer them to a box and cover them with a kitchen cloth to stop them drying out. Prepare the remaining tortillas likewise.
8. On a flat surface, lay the tortilla and put a generous portion of cheese on half of the tortillas. Follow with the filling, more cheese on top, then fold over.
9. After heating a griddle or tawa, brush it with oil and put the quesadillas on it. Press them down a little and cook over low-to-medium heat to a coloured, crisp finish. Turn them over, brush some more oil on top and finish cooking until done.
10. The quesadillas can now be served hot, with your choice of dip.