Recipe

Instructions
Preparing the Vegetable Filling

1. Chopping the Vegetables:
- Prepare all your vegetables: finely chop the red, yellow, and green capsicums, cabbage,
carrot, and green onions. Set aside corn and paneer as well.
- Tip: Ensure all vegetables are chopped evenly to ensure uniform cooking.
2. Cooking the Vegetables:
- Heat 2 tablespoons of oil in a non-stick pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Precaution: Stir frequently to prevent the onions from burning.
- Add 1 teaspoon of garlic paste and sauté until the raw smell disappears.
- Add the finely chopped green chilies and mix well.
- Tip: Adjust the number of green chilies based on your spice preference.
3. Adding Vegetables:
- Add the chopped carrots, mix well, and cover the pan. Cook on low flame until the carrots
are slightly tender but still crunchy.
- Precaution: Do not overcook the carrots to maintain their crunchiness.
- Add the chopped capsicums and green onions. Mix well and cook for a few minutes until
they are tender but still retain some crunch.
- Tip: You can add finely sliced spinach (palak) or other vegetables of your choice for
added nutrition.
4. Seasoning the Filling:
- Add 1 teaspoon of salt, 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of black
pepper powder, 1 teaspoon of pizza seasoning, and 1 teaspoon of peri-peri masala (or
substitute with oregano and garam masala).
- Mix everything well to ensure the spices are evenly distributed.
- Tip: Taste and adjust seasoning if needed.
5. Adding Corn and Paneer:
- Add 1/2 cup of corn kernels and 1/2 cup of paneer pieces. Mix well.
- For binding, add 2 boiled and mashed potatoes to the mixture. This will help hold the
filling together.
- Add some freshly chopped coriander leaves for a burst of freshness.
- Important Tip: Use the stuffing immediately after preparation to prevent it from releasing
water and becoming soggy.
Preparing the Roti
1. Making the Roti:
- Use the leftover roti dough to roll out normal-sized rotis. For even shapes, you can use a
large bowl to cut out the rotis.
- Tip: Dust the rolling surface with dry flour to prevent the dough from sticking.
- Cook the rotis on a non-stick pan until they are partially cooked.
2. Assembling the Quesadilla:
- Take one partially cooked roti and spread a thin layer of tomato ketchup on half of it.

- Tip: You can also use other sauces like mint chutney or Schezwan sauce for different
flavors.
- Optionally, you can spread some processed cheese or mayonnaise (though I recommend
avoiding mayonnaise for health reasons).
- Add a layer of the prepared vegetable filling on top of the ketchup.
- Sprinkle some processed cheese and mozzarella cheese if desired. Fold the other half of
the roti over to cover the filling.
3. Cooking the Quesadilla:
- Heat a non-stick pan and add butter, oil, or ghee.
- Place the filled roti on the pan and cook on low flame until it becomes crispy and golden
brown.
- Precaution: Keep the flame low to ensure the cheese melts properly and the filling heats
through without burning the roti.
- Tip: Press down gently with a spatula to ensure even cooking and crispiness.
Conclusion
Your delicious and healthy vegetable quesadilla is now ready to be served! This recipe is a
fantastic way to use leftover roti dough and create a nutritious meal with minimal oil. The
combination of vegetables, paneer, and spices makes it a delightful dish that everyone will
enjoy.
Serving Suggestions:
- Serve hot with a side of green chutney or tomato ketchup.
- You can also add a dollop of sour cream or yogurt for a creamy contrast.

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