A quesadilla made with black beans, cheddar, and taco seasoning is a great snack, but it can be hard to make, since most Indian kitchens don’t keep Mexican staples on a regular rotation. Added to that, the crust is made with either corn or maida, which can be a hassle to source or nutritionally poorer, so this quesadilla recipe swaps it for khapli atta, milled from an ancient grain with higher fibre and protein. This quesadilla recipe uses rajma and paneer, along with staple spices like cumin, turmeric, and coriander, plus onion, garlic, and green chillies, so you get familiar flavours wrapped in a tortilla made from scratch with Aashirvaad Chakki Khapli Atta instead of store-bought flour tortillas. Making dough and rolling it out with khapli wheat flour might be an uncomfortable experience at first because it behaves a little differently from refined flour. Its gluten structure is naturally less elastic, so the dough needs a gentle hand while rolling rather than being stretched thin, and resting it properly before shaping helps prevent tearing. As for the filling in this quesadilla recipe, it uses boiled rajma (red kidney beans) mashed with crumbled or grated paneer that adds richness and extra protein. Instead of taco seasoning, the spicing here is a standard tadka-and-masala base of cumin seeds sputtered in hot oil, followed by onion, ginger, garlic, and green chilli, then finely chopped capsicum and tomato, and finished with turmeric, coriander powder, garam masala, and red chilli powder. Grated cheddar or processed cheese is used to bind everything and melt through the filling for the perfect cheesy quesadilla experience.