Aloo Bhaji & Avocado Quesadillas

Aloo Bhaji & Avocado Quesadillas

Course: Main CourseCuisine: Indian, Mexican


Prep time


Cooking time




  • 3 potatoes boiled & diced small

  • 2 tbsp oil

  • ½ teaspoon mustard seeds

  • ½ tsp cumin seeds

  • 1 onions sliced

  • 3-4 small green chili, finely chopped

  • 1 inch ginger, minced

  • 5-6 curry leaves

  • 1 tsp turmeric powder

  • ½ tsp red chili powder

  • ¼ cup cilantro, chopped

  • 2 cups shredded mexican blend cheese or pepper jack cheese

  • Package of low carb tortillas

  • Cilantro Avocado Chutney
  • Blend the following until smooth :
  • 2 ripe avocado

  • 2 bunch cilantro

  • 4 cloves garlic

  • 3 thai green chili

  • 1 lime, Juiced

  • ½ tsp cumin powder

  • salt and pepper to taste

  • ¼ cup water


  • Heat oil in a wide pan. Add mustard & cumin seeds and let them sizzle and add curry leaves, green chili and ginger and keep sautéing for 30 second.
  • Add sliced onions along with ½ tsp salt. Mix well and sauté till they are completely translucent. Add turmeric powder, red chili powder along with 1 tsp salt.
  • Add potatoes and mix well. Cover the pan and let the potatoes cook for 3-4 minutes on a low flame. Taste for salt and spices, add more if needed. Garnish with fresh cilantro and mix.
  • Make the Quesadillas
  • Heat up a cast-iron skillet on low-medium heat. Once hot, spray oil. Place a low carb tortilla on the skillet. Cook both sides of tortilla by flipping few times.
  • Spread thin layer of Avocado Cilantro chutney to half of the quesadilla. Then top it with a sprinkle of cheese, Add the potato bhaji mixture, more cheese.
  • Fold the other half of the quesadilla and cook on both sides until golden brown and the cheese has melted. Remove from skillet, cut into wedges and serve hot!

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