Quesadilla from the leftover roti is the best use of the overnight roti’s. Veg Quesadilla is a popular Mexican dish with loads of vegetables and is famous in the US. It resembles a lot to tacos and is spicy.
– Cooking Oil [तेल] - 3-4 tbsp – Onion [प्याज़] - 1 pcs – Capsicum [शिमला मिर्च] - 1/2 pcs – Carrot [गाजर] - 1/2 pcs – Cabbage [पत्ता गोबी] - 1/4 pcs – Corn - 2 tbsp – Ginger-Garlic Paste - 1 tbsp – Coriander-Cumin Powder - 1 tbsp – Red Chili Powder - 1 tbsp – Turmeric Powder [हल्दी पाउडर] - 1 tbsp – Garam Masala [गरम मसाला] - 1 tsp – Salt [नमक] - 1 tbsp – Lemon Juice [निम्बू रस] - 1.5 tbsp – Cheese [चीज़] - 40 gm – Tomato Sauce - As Per Taste – Chapati - 3-4 pcs – Mayonnaise [मेयोनेज़] - 2 tbsp – Green Chutney - 2 tbsp – Cheese [चीज़] - As Per Taste – Butter [मक्खन] - 2 tbsp – Cheese [चीज़] - As Per Taste
Put oil in a heated pan. Drop chopped onions and saute it.
Add chopped capsicum, carrot, and cabbage and cook for a bit.
Now add boiled corn, ginger-garlic paste, cumin-coriander powder red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix everything properly.
Then add grated cheese and tomato sauce. Mix again. Cook for a minute
Take a chapati. Spread mayonnaise on half of it and spread green chutney on the other half of the chapati.
Grate some cheese on it. Now put the cooked vegetables on one half of the chapati and then fold the other half to cover it. Press the chapati a little and remove the extra vegetable fillings from it.
Melt some butter in a heated pan. Place the quesadilla in the pan and roast it a bit. Meanwhile, spread butter on the upper side of the chapati.
Flip the quesadilla carefully and roast the other side as well to gain a nice light brown color.