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Showing posts with label KIDS SNACKS. Show all posts
Showing posts with label KIDS SNACKS. Show all posts

September 23, 2020

Spicy Roasted Chickpeas / Chana In Air fryer–Indian Air fryer Recipes

roasted chickpeas in air fryer

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.

Roasted chickpeas in air fryer

Roasted chickpeas in airfryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.

Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250ml
  • Chickpeas / Kabuli Chana / kondakadalai - 2 cups
  • Cooking oil - few tbsp as required
For masala mix/ spice mix / seasoning
  • Red chilli powder - 1 tsp
  • Chat masala - 1 tsp
  • Aamchur powder – 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as needed
  1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
  2. Drain the water completely and take 1 cup of soaked chana.
  3. Make the masala spice mix by mixing all the spice powders and salt.
  4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
  5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
  6. Drizzle few drops of oil and mix well.
  7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
  8. After 13 minutes, chickpeas would have been roasted well and crispy.
  9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
  10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
  11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
  12. Air fry the next batch of chickpeas in the same procedure.
  13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.
  • Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight.

  • Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside.
  • Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F.
  • After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas.
  • In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes.
  • When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it. 
  • After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting.
  • Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box. 
  • Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy.

    Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !


  • After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes.
  • Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes.
  • Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl.
  • For variations, you can make seasoning with garlic powder, pepper powder etc.

Do try this easy, healthy, air fryer roasted chana and enjoy !

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June 23, 2020

Bread Butter Jam Toast / Sandwich Recipe

Bread butter jam

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread butter jam toast

Bread Butter Jam Recipe

Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.

Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


  • Milk bread or brown bread - 9 slices
  • Mixed fruit jam - as needed ( I used Kissan jam)
  • Butter at room temperature - as required
  • Butter - to spread on the tawa (If toasting)
For additional toppings
  • Sliced, mixed fruits
  • Chopped nuts
  • Chopped avocado
  • Peanut butter instead of plain butter
  1. To make bread butter jam, take 3 fresh bread slices.
  2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
  3. Take the 3rd bread slice and apply jam in it.
  4. Cover it to make a layered sandwich with 3 bread slices.
  5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
  6. Toast the bread butter jam both the sides and serve hot !

  • To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other.

  • Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam.
  • Bread butter jam recipe
  • Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step. 
  • Bread butter jam recipe
  • To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed.
  • Bread butter jam recipe
  • Remove and cut into two or four pieces. Serve hot !Bread butter jam recipe


  • I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too.
  • Instead of jam, you can try to use sweetened fruit pulp too. 
Make this easy, yummy bread butter jam and enjoy !
Bread butter jam recipe

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June 1, 2020

How To Make Caramel Popcorn Recipe On the Stove With White Sugar - Popcorn Without Corn Syrup/ Brown Sugar

Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn on the stove with white sugar using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence.  Its a 3 ingredient caramel popcorn recipe. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.


How To Make Caramel Popcorn Recipe

How To Make Caramel Popcorn Recipe

How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.

Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Popcorn – 1/4 cup (I used Salted Act 2 popcorn)
  • White Sugar – 1/2 cup
  • Unsalted Butter – 1 tbsp
  • Vanilla essence - 1/2 tsp
  • Water – Few drops
  • Baking soda – 1/8 tsp
  1. Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker.
  2. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially.
  3. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done.
  4. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter.
  5. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame.
  6. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame.
  7. Add baking soda and mix well. Syrup becomes light and frothy.
  8. Add the popcorn and mix well to coat them.
  9. Transfer to a plate lined with butter paper and let it become warm.
  10. Break the clumped ones gently using your hands and serve immediately for best taste.
  11. Store in an air tight box and use it within 2 to 3 days.
  12. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.
  • Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels. If you don't have popcorn packet, use maize kernels/ dried corn kernels you get in the market.
  • Heat  2 to 3 tbsp oil in a pressure cooker bottom. Add 1/4 cup of corn kernels, mix well. Then proceed as mentioned below.   

  • Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely.

  • Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside.

  • Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color.
  • Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process.

  • Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm.
  • Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days.

  • Enjoy !


  • Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2.
  • Do the syrup process in low flame to avoid burning.
  • If you burn the syrup, taste will spoil.
  • Do not skip vanilla essence. It adds a great flavor.
  • Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box. 
Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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May 22, 2020

Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 Egg biscuits recipe

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
Egg biscuits without oven

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.

Cuisine: Indian
Category: Cookies
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • All purpose flour / Maida - 3/4 cup
  • Baking powder - 1/2 tsp
  • Eggs / Mutta - 2
  • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Melted butter - 2 tbsp
  • Turmeric powder – 1/8 tsp
  • Zip lock cover / Piping bag / Milk cover – 1
  1. In a mixing bowl, break 2 eggs. Beat for a minute. 
  2. Add melted butter, vanilla essence and powdered sugar.
  3. Mix well. Sieve maida,turmeric powder and baking powder.
  4. Add to the egg mixture and mix gently to make a dough.
  5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
  6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
  7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
  8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
  9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
  10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
  11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
  12. Transfer to a plate and cool down to become crispy. Enjoy.
  13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
  14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
  15. It becomes crispy once its cooled down completely.
  • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
  • Egg biscuit
      Egg biscuit

    • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
    • Egg biscuit
    • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

    • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
    • Egg biscuit  Egg biscuit
    • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
    • Egg biscuit
    • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
    • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
    • Egg biscuit
    • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
    • Egg biscuit
    • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

    • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

    • Enjoy !


    • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
    • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
    • Do not skip butter.
    • I haven’t tried this biscuit with wheat flour.
    • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
    • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
    • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

    Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
    Kerala mutta biscuit
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    May 2, 2020

    Cauliflower Pakoda Recipe / How To Make Gobi Pakora

    cauliflower pakoda
    Cauliflower Pakoda @ Gobi Pakora (In Hindi) is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe.

    Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

    Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

    Video: Cauliflower Pakoda Recipe

    Crispy cauliflower pakoda / Gobi Pakora recipe.
    Cauliflower Pakoda Recipe

    cauliflower pakoda recipe

    Cauliflower Pakoda Recipe / Gobi Pakora

    Cauliflower Pakoda Recipe / Gobi Pakora

    How to make cauliflower pakoda with besan flour and rice flour. 

    Cuisine: Indian
    Category: Snacks
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    • Cauliflower / Gobi – 15 to 20 florets
    • Besan flour – 1/2 cup
    • Rice flour – 1/4 cup
    • Cooking soda / baking soda – a big pinch
    • Ginger Garlic paste – 1 tsp
    • Fennel seeds powder – 1/2 tsp (optional)
    • Turmeric powder – 1/4 tsp
    • Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
    • Garam masala powder - 1/2 tsp
    • Salt – as needed
    • Chopped Mint leaves – few (optional)
    • Curry leaves - Few (chopped)
    • Water - as needed
    • Cooking oil - to deep fry
    1. Wash and parboil the cauliflower florets. Drain and set aside.
    2. In a wide bowl, mix all the ingredients given above except cooking oil.
    3. Add required water and coat the cauliflower pieces. Rest for 10 minutes.
    4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
    5. Remove in a tissue paper and enjoy with tomato sauce or chutney !
    • Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.  

    • In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, crushed fennel seeds and bakings soda. Mix well. 
    • how to make cauliflower pakoda
    • Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. Rest for 5 to 10 minutes. 
    • how to make cauliflower pakoda
    • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches. 
    • how to make cauliflower pakoda
    • Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.  
    • how to make cauliflower pakoda
    • Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.


    • Adjust the quantity of chilli powder and garam masala powder as per your taste.
    • Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil and absorbs more oil too. 
    • Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color. 
    • You can use corn flour in place of rice flour. 

    Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.

    gobi pakora

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    March 30, 2020

    Chocolate Quesadilla Recipe – Chocolate Tortilla Recipe

    chocolate quesadilla recipe
    I started making chocolate quesadilla at home after tasting chocodilla at Taco bell restaurant. Chocolate quesadilla is nothing but chocolate filled tortilla. Earlier I used to make Nutella quesadilla but this tortilla stuffed with dark chocolate shavings or choco chips tastes the best. Its so easy to make and I am sure your kids and family would love it. Its so easy to make it if you have readymade or store bought tortilla sheets in hand. Friends, do try this chocolate quesadilla and share your feedback with me. Lets see how to make chocolate quesadilla at home with step by step pictures.

    Check out my Vegetable quesadilla recipe too !

    chocolate quesadilla recipe

    Chocolate quesadilla recipe / Chocolate tortilla recipe

    Chocolate quesadilla recipe / Chocolate tortilla recipe

    Chocolate quesadilla recipe with grated dark chocolate or choco chips.

    Cuisine: Indian
    Category: Sweet
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    • Tortilla sheets - 4
    • Grated dark chocolate bar - 1 cup ( Use cooking chocolate bar) Or choco chips – 3/4 cup (adjust)
    • Butter - to grease the tortilla
    1. Take the dark chocolate bar and grate in a plate. Set aside.
    2. Take the tortilla sheet and put in a butter greased dosa tawa.
    3. Cook one side of tortilla sheet and flip it. Spread the grated chocolate in one half of cooked side of the sheet.
    4. Fold the other side of the sheet to cover the chocolate and cook in dosa tawa greased with butter.
    5. Cook the tortilla sheets till golden brown spots appear in the sheet and chocolate melts.
    6. Remove and grease with butter. Serve hot !
    • Take the cooking chocolate bar and grate it. Keep aside. Instead of chocolate bar, you can use small sized chocolate chips too.
    • chocolate quesadilla recipe
    • Grease the dosa tawa with butter and put a tortilla sheet. Cook one side and flip it. Spread the chocolate gratings in one half of the cooked side or spread the choco chips in one half of the sheet.
    • chocolate quesadilla recipe
    • Fold the sheet and cook both the sides by flipping and pressing the sheet until the chocolate melts.
    • chocolate quesadilla recipe
    • Grease with butter and remove the chocolate quesadilla. Cut into two triangles using a scissors or knife and serve hot ! Enjoy topping with chocolate sauce if you like.


    • Adjust the quantity of chocolate as per your taste.
    • You can spread Nutella instead of grated chocolate but taste differs.
    • You can also try adding grated diary milk chocolate instead of dark chocolate but I am not sure about its taste and texture.
    • Do not over cook tortilla sheets. It may become chewy.
    Try this easy, yummy chocolate quesadilla for you and your kids. Enjoy !
    Chocolate tortilla recipe

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