I feel the Stuffed Paranthas are pretty much an Indian version to the Mexican quesadillas. It’s nice to see how some cuisines are so similar, with a totally different name. Here’s how I made them Ingredients 6 tortillas ( I used ancient grains sprouted tortilla) Mexican 4 blend cheese as required For the chicken marinade:- 1 pound chicken breasts/thighs, cut into bite-sized chunks 1 teaspoon red chilly powder/ cayenne pepper 1/2 teaspoon cumin powder 1 & 1/2 teaspoon granulated garlic powder/ garlic paste 1/4 teaspoon oregano 2 tablespoons oil salt and pepper to season For the vegetable preparation:- 1 green bell pepper/ mixture of tri colored bell peppers, sliced thinly 1 medium onion, sliced thinly 2-3 cloves of garlic, chopped 1/2 cup chopped cilantro salt and pepper to season Preparation: Notes: You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
