Paneer and Corn Quesadillas

Ingredients For The Tortillas 3/4 cup whole wheat flour (gehun ka atta) 1/2 cup plain flour (maida) 1/2 tsp oil salt to taste 1/4 tsp oil for kneading For Stuffing 3/4 cup grated paneer 1/4 cup boiled sweet corn kernels, lightly crushed 1/4 cup grated mozzrella cheese 2 tbsp chopped tomatoes (without the pulp) 2 tbsp chopped red and yellow capsicum 1 tsp finely chopped green chillies 2 tbsp chopped coriander (dhania) salt to taste plain flour (maida) for rolling 2 1/2 tsp oil for cooking Instructions For the tortillas Combine all the ingredients in a bowl and knead into a soft dough using enough warm water. Keep aside covered with a wet muslin cloth for 10 to 15 minutes. Knead again using oil till smooth and divide it into 10 equal portions. Roll out each portion into a 150 mm. (6”) diameter thin circle using a little flour for rolling. Cook each tortilla, lightly on a tava (griddle) and keep aside. How to proceed Divide the stuffing into 5 equal portions and keep aside. Place a tortilla on a clean, dry surface and spread a portion of the stuffing evenly over it. Place another tortilla over it and press it lightly. Repeat with the remaining tortillas and stuffing to make 4 more quesadillas. Just before serving, cook each quesadilla on a tava (griddle) using half tsp of oil till pink spots appear on both the sides. Cut into equal pieces and serve hot.