Masala Aloo Quesadilla

Heat some oil in a pan, add hing, cumin, pounded coriander seeds, chopped ginger, chopped green chilli, turmeric, red chilli powder, coriander powder, amchur, black salt and salt to it
To the toasted spices, add some hand crushed boiled potatoes and diced paneer
Sprinkle some dhaniya and turn off the heat - allow it to cool

In a large bowl, add some hung curd, salt, black salt, pounded roasted cumin, and minced garlic and whisk thoroughly
Add finely chopped purple cabbage, green cabbage, spring onion, and carrots and mix well

Heat the tortilla on a pan on low heat, and add cheese on one half
To that half, add some of the samosa style potato filling, a lettuce leaf and some more cheese
Fold the other side of the tortilla over it, and toast on both sides
Slice it into smaller triangles and plate it with the salad

Quesadilla is a Mexican dish which has 3 main components - the tortilla (can be made with maida, corn meal or even multigrain), the filling and cheese (preferably sharp and stretchy)
When cooking a quesadilla always only cook it till it’s half done since it will also be cooked when the filling is added to it
While cooking the quesadilla with the filling, remember to keep the flame on low so that it doesn’t burn while you are adding the fillings
Never overfill the quesadilla
You can make a half quesadilla by folding one tortilla in half or you can make a full quesadilla by using 2 tortillas