Tag Archives: Fulkas

Basil Pesto & Mushroom Quesadillas

ashu’s Basil Pesto & Mushroom Quesadilla

This morning I made these quesadillas for breakfast and as it is a much liked recipe in my house, I thought of sharing it here with you all. A few basic ingredients are a must to make this at home. We need ready Basil pesto and mushroom filling to make this. I have already shared my recipes of the Basil pesto (click here) and Mushroom filling (click here), check them as previous posts .

I first tasted quesadilla in Chili’s Restaurant in Dubai, something which I would love to eat regularly was the thought that came instantly to mind after the first bite. New food or menus that I loved eating outside first time always end up being tried in my kitchen and getting included in my regular cooking/menus. Like in most Indian houses, I too make fulkas or chapatis or parathas on a daily basis, and hence I prefer to make use of these instead of the Tortillas that I would need to buy from the supermarket for making this recipe. I prefer our regular whole wheat flour to make them. Chapati (without oil) that I make is just a bigger size of the regular  Fulkas that I make for our daily meals. (You can check my Fulka recipe here).

Before we start the recipe I would like to share that I prefer the Cheddar and Parmesan cheeses more in my cooking over other cheese used by the specific recipes. I stock on the Grana Padano or Parmigiano Reggiano, whichever I find available in the supermarkets. I have used the cheese that were stocked in my fridge.

Basil Pesto & Mushroom Quesadillas

INGREDIENTS: (To make for 4)

Chapatis : 8

Basil Pesto: 4 Tbsp

Mushroom Filling : 1 Bowl (For recipe click here)

Cheddar Cheese slices : 6-8 slices (or you can use freshly shredded as per availability or requirement)

Parmesan Cheese: as per preference

Cooking Oil: 4 Tsp (use more if preferred)


Take 2 chapatis at a time and apply the basil pesto on both of them on one side each.

Basil Pesto and Mushroom filling and Chapatis to make the Quesadillas

Take 2 tbsp mushroom filling and spread it on one of the chapatis, cut the cheese slices in smaller pieces and spread over the filling, grate the Parmesan or Grana Padano cheese as per preference and cover it with the other chapati with pesto facing side and press firmly.

Basil pesto & Mushroom Quesadillas

Heat a tava or pan and put these chapatis on it and press firmly with a wooden spatula so that both sides get roasted crispy, melting the cheese inside. We can make use of 1 tsp oil to make them crisper.

Press firmly and roast on both side
Use oil to make more crisp

Remove them from the pan once both sides are reddish and crispy. Cut them into fours and serve hot with more of the Basil pesto or they can be eaten as it is.

Cut the quesadilla into fours
Grate more of the cheese on top if preferred

We can even dry roast them and avoid using oil if we want, I did make some without using oil.

Roasted without oil
ashu’s Basil Pesto & Mushroom Quesadillas

You can make the rest of the quesadillas in this way, with or without using oil. Apply the pesto, mushroom filling, and cheese as per own taste and enjoy these healthy and delicious Quesadillas for any meal of the day.

Tip: You can even make use of any leftover chapati or plain parathas to make the quesadilla with any filling of choice.

I enjoyed writing this post and sharing my simple homemade recipes with you all, hope you enjoy trying it out.






Fulkas/Roti or Indian Flat Bread

Puffed up Fulka or Roti,

Puffed up Fulka or Roti,

Fulka or Roti is the Indian flat bread made up of wholewheat flour. There are many types or variety of Indian breads like Chappatis, Parathas, many types of Naans & Puris, Kulchas etc. Most of the curries and Indian vegetable preparations go well with the Fulkas. I prefer this type of roti for my meals, I mentioned and posted picture in my previous post of Prawn curry (click for recipe).

In most of our Indian households the main meal of the day includes Roti, Vegetables, Rice, and Dal (Pulses), along with salads, assortment of Chutneys & Raita and Papads. Different states and regions have different staple food and most of the meals will have a set menu along with regular accompaniments. I have always found our Indian menus to be balanced diets, as they include all the required dietary components. I find the combination of Rice and Dal as the best. When on tours, away from home and eating  restaurant food than this is the one homemade food that we all crave for. Though it is the simplest form of cooked food item, but it also happens to be the most loved one by all of us. ( I will be including my favorite Dal preparations as future posts.)

Coming back to Fulkas, these are best when freshly made, direct on the plate from the stove. Oh, it is so difficult to control the urge to eat more than the daily quota of rotis when they are served hot. If a favorite curry is made than one could end up eating unlimited number of fulkas, a personal experience from my school days!  I have observed previous generation relatives having a big appetite and they would eat quite a number of chappatis, off course the size and thickness of the roti would not be the same as I have shown in this post. This could be attributed to the type of work they did, but it is a different story nowadays for the sedentary folks. Changing lifestyle, sedentary work habits, and ever evolving food habits have resulted in quite less consumption of rotis on a daily basis.  We never ate outside food in hotels or restaurants so frequently as compared to my kids. Those days the outings were extremely rare treats that were given only on some special occasion.

In my cooking, I use the Fulkas as base for a variety of Wraps that I roll up for the kids. The inside filling of the Wrap is changed each time, the taste is maintained, and those eating the Wraps have no complaints, so this mom’s mission of giving them something nutritious, healthy is also accomplished.  No need to buy the ready-made Tortillas!

For a first timer those many years ago, it was a difficult and different experience of roti making. If too much water gets added to the dough it becomes gooey and rotis cannot be rolled out without sticking to the rolling-pin. If less water is added and dough is not kneaded well then soft rotis cannot be made. But with patience and proper follow of the basic steps, the whole roti making process is easier.

I have to post some recipes using the rotis that will follow shortly and hence the need for starting with the basic roti-making post. For all the first timers, for making the roti, wish you have fun trying out the recipe.


wholewheat flour: 200 gm

Water: 1 Glass

Oil: 1 Tsp or less

Optional: Salt and Oil.


  1. To keep the salt and oil intake minimum, I do not add salt and oil to the wheat dough while making roti or fulkas. I use few drops of oil just to knead the dough and make it soft. Kneading properly results in soft and puffed up Fulkas.

  2. The quantity of water required depends upon the quality of wheat flour used, so do use your own discretion for adding water to make the dough.


Take the wholewheat flour in a bowl. Make a well in the centre and pour water into the flour. Mix with each addition of water and form a medium soft dough. Keep it covered for 10-15 min.

Wholewheat flour and water to make the flour dough.
Wholewheat flour and water to make the flour dough.

Drop few drops of oil on the dough and knead it well so that it becomes soft.

Soft wheat flour dough for making roti.
Soft wheat flour dough for making roti.

Divide dough into small lemon-sized balls and dust the rolling board and using some flour roll out thin circular shaped rotis.

The rolled out circular-shaped dough ball.
The rolled out circular-shaped dough ball.

Heat a Tava or pan on the gas stove and put the roti onto the hot pan. Cook for few seconds and turn over so the other side gets cooked. Now lift the roti and turn and put it on the gas flame directly so that it gets puffed up. Once the roti puffs up over the flame, remove and store into airtight hot pot casseroles wrapped in kitchen towel or serve directly on to plates.

The steps after putting rolled flour dough on the Tava.
The steps after putting rolled flour dough on the Tava.

One could add ghee to the fulkas and keep, it tastes very good.

I can say I loved writing this post, even though I had a few interval breaks, at one stage the scare whether the incomplete draft got published by click of the button, and finally now when I sat to complete it I could not locate my saved draft. Well indeed quite a memorable post of mine so far in terms of writing and posting experience, and before I wrongly hit the delete button I should get this published. Happy reading!

Enjoy the roti making experience,  different country maps being rolled out on the board as a first time experience! Have fun all of you who stopped by to read my post and reached this last line.