Leftover Roti Vadapav Quesadila

Home Page

Recipe:

    Cuisine: Indian
    Category: Snacks
    Preparation Time: 20 minutes
    Cook Time: 10 minutes
    Serving Size: 2-3 persons
    Author: Bhumika Joshi

Ingredients:

• Ingredients for Garlic Chutney
• 1/2 cup desiccated coconut
• 2 tbsp roasted peanuts
• 8 garlic pods large
• 2 tbsp red chili powder
• Salt as per taste
• Ingredients for potato stuffing
• 1 tbsp oil
• 1/8 tsp asafoetida
• 1/2 tsp cumin seeds
• 4-5 curry leaves
• 1 Green chilli chopped
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• Salt as per taste
• 3 potatoes boiled and mashed
• 1/4 tsp dry mango powder
• 1 tbsp chopped coriander
• Other Ingredients
• Oil for brushing
• Left over Roti's
• Coriander Mint chutney
• Tamarind chutney (optional)

Method:

• For garlic chutney
• Heat a pan and dry roast the desiccated coconut for 1-2 minutes on low flame.
• Take it out of the pan and in the same pan 1 tsp oil and roast the garlic pods with the peels for 4-5 minutes on low flame.
• Take them out of pan and remove the peels.
• Add the roasted garlic, desiccated coconut,  roasted peanuts, red chili powder and salt and grind it.
• Method for the potato stuffing
• Heat a pan and add oil to it. Add Cumin seeds and let them splutter. Now add the asafoetida. Add chopped green chili, curry leaves and grated ginger garlic.
• Saute and add turmeric powder and salt.
• Add the boiled and mashed potatoes and mix well. Add chopped coriander and mix.
• For assembling
• Take the left over roti and apply coriander mint chutney on it.
• Now apply the tamarind chutney (optional).
• Spread the potato stuffing on half of the roti. Sprinkle the prepared garlic chutney and fold the other side.
• Brush oil on a grill pan and place the prepared Quesadilla on the pan and cook on both sides.
• Cut in halves and serve.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Cooking!