JW Marriott Kolkata
This is your Chef Ronit once again before you with an amazing recipe. And this is with the left over ‘rotis’ that you made at night and then no one want to eat those left over rotis with ‘sabji’ or ‘dal’. I got an amazing recipe for you all that will surely help everyone those who are hit with this confusion of the left over rotis. So, I came up with a Mexican recipe called ‘quesadillas’, a very popular dish at Mexico and one of the most selling dish too. It is made up of tortilla breads, tortilla means refined flour rotis. So, I am giving an Indian twist to this Mexican tortillas with the left-over rotis.
ROTI QUESADILLAS –
Ingredients:
Leftover Roti – 2 pc
Slice onion – 1 pc
Slice cabbage – 1/2 cup
Chopped garlic – 1 tbspn
Slice capsicum -1 pc
Boiled potato dice – 1 pc
Jeera powder – 1 tbspn
Mustrad seeds – 1 tbspn
Chopped green chilli – 2 pcs
Curryleaves – 10-15 leaves
Butter – 15gms
Oil – 2tbspn
Chopped coriander – 2tbspn
Salt – as required
Tomato ketchup – 4tbspn
Veg mayonnaise – 8 tbsp
Black pepper powder – 1 tspn
Cheese grated – 1/2cup
Method:
First heat a pan add oil, mustard seeds, curry leaves and let them heat. Add sliced onion and capsicum, saute for two minutes. Then add garlic saute it. Add green chilies and add the boiled potatoes, jeera powder, saute nicely so the potatoes get well mixed with the spices toss it nicely add salt, pepper. Take out the mixture in a bowl let it get cool then add sliced cabbage, ketchup and mayonnaise and mix it well. Then add chopped coriander and keep it aside. The mixture is done.
For roti, heat a non stick pan and fry the left over roti, make it crisp and crunchy, apply butter on both the sides of the roti once crisp take it out. Now, apply the mixture on the roti add grated cheese then fold the roti into half, then once again heat the roti on a pan for 2 to 3 mins so that the cheese melts down take it out cut it into two or four and serve hot with any dip of your choice.
