Kimchi Thepla Quesadillas

• Nutrition Info (Per Quesadilla):

• Calories: 310 kcal, Protein: 10g, Carbs: 35g, Fats: 14g

• Probiotic Boost: From Kimchi

• History/Origin:

  This recipe is a perfect example of "Cross-Cultural Comfort Food." The Gujarati Thepla (a spiced fenugreek flatbread) is travel-friendly and savory. Kimchi (fermented Korean cabbage) shares the same spicy-sour profile as Indian pickles (Achar). By sandwiching cheese and kimchi between two theplas (like a Mexican Quesadilla), you create a fusion snack that is crispy, spicy, tangy, and cheesy all at once.

• 

  Ingredient List:

  • Theplas (Store-bought or Homemade): 1 cup Whole Wheat Flour, 1 tbsp Besan, ½ cup Fresh Methi (Fenugreek) leaves, ¼ cup Yogurt, Turmeric, Red Chili Powder, Sesame Seeds, Oil.

  • Filling: ½ cup Chopped Kimchi (drain excess liquid), 1 cup Grated Cheddar or Mozzarella Cheese mix.

  • Dip: ½ cup Greek Yogurt mixed with 1 chopped Scallion (Spring Onion) and a pinch of Salt.

  Detailed Method (Stovetop):

  1. Make Theplas: Knead flour, besan, methi, yogurt, and spices into a soft dough. Roll into thin circles and cook on a tawa with a little oil until golden brown spots appear. (Or use leftover/frozen theplas).

  2. Assemble: Place one cooked thepla on a clean surface. Spread a layer of grated cheese. Top generously with chopped kimchi. Add another layer of cheese (this acts as glue). Place a second thepla on top.

  3. Crisp: Heat a non-stick pan with a drizzle of butter or oil. Place the assembled quesadilla in the pan.

  4. Cook: Cook on medium-low heat for 2-3 minutes while pressing down with a spatula until the bottom is crisp. Flip carefully and cook the other side until golden and crispy.

  5. Serve: Cut into 4 wedges (pizza style). Serve hot with the scallion-yogurt dip.

  Pro Tips (Tidbits):

  • Drain the Kimchi: Kimchi is wet. Squeeze it slightly or pat it dry before adding, otherwise, the thepla will get soggy.

  • Cheese Barrier: Always put cheese on both sides of the kimchi (bottom and top) to seal the two theplas together effectively.

  • Leftovers: This is the single best way to use up stale, day-old theplas as the grilling refreshes them.

  Instant Pot Method:

  • Not applicable for grilling the quesadilla, but you can use the IP to keep them warm.

  • Use Sauté (Low) mode to crisp up the quesadilla directly in the steel pot if you don't have a stove available (e.g., in a dorm room), flipping carefully.

  Air Fryer Method (Super Crispy):

  • Assemble: Assemble the quesadilla as above. Use toothpicks to hold the top thepla in place (or the fan will blow it off).

  • Cook: Brush top with oil. Air Fry at 190°C (375°F) for 4-6 minutes.

  • Result: This method makes the thepla extremely crunchy, almost like a tostada.