ROTI QUESADILLA Recipe


ROTI QUESADILLA Recipe



20min
1-2 people
15 mins




Introduction:

 

Hey there! Today, I'm thrilled to share with you one of my all-time favorite recipes, Roti Quesadilla. This dish holds a special place in my heart because it's not just a delicious fusion of flavors, but also a nostalgic reminder of my childhood. I remember the first time I tasted this delightful creation – it was during a family gathering where my mom ingeniously transformed leftover rotis into cheesy, flavorful quesadillas. Since then, it has been a staple in our household, enjoyed by both kids and adults alike.

 

Now, let's dive into the magic of Roti Quesadilla and discover how simple it is to whip up this mouthwatering treat!

 

 

 

Recipe of Roti Quesadilla

 

Ingredients:

 

  • 1 tsp Oil
  • 1 tsp Chopped garlic
  • 1 cup Capsicum, julienned
  • 1 cup Onion, julienned
  • 1 tsp Salt
  • ½ tsp Pepper
  • ½ tsp Peri peri spice
  • 1 cup Corn
  • 1 cup Boiled rajma (kidney beans)
  • 1 tbsp Tomato puree
  • 2 Chapatis
  • 100 g Processed cheese

 

 

Method:

 

  1. Heat oil in a pan and sauté chopped garlic.
  2. Add capsicum julienne, onion julienne, salt, and pepper.
  3. Add peri peri spice and toss well.
  4. Mix in corn and boiled rajma.
  5. Add tomato puree to bring everything together.
  6. Lay the stuffing onto one chapati, add cheese, and cover with another chapati.
  7. Pan-fry the quesadilla on both sides until crisp.
  8. Serve hot with salsa.

 

 

 

Recipe of Masala Macaroni

 

Ingredients:

 

  • 1 Garlic clove
  • 1 tsp Oil
  • 1 cup Boiled macaroni
  • 1 Onion, chopped
  • 1 tsp Oregano
  • ½ cup Carrot, diced
  • ½ cup Capsicum, diced
  • 2 Tomatoes, pureed
  • 4 tsp Tinned tomato puree
  • 1 tsp Prepared masala (see below)
  • ½ cup Corn
  • 1 tsp Sugar
  • 1 tbsp Chopped coriander
  • 1 cube Cheese, grated

 

Masala:

  • ½ tsp Black pepper

  • 1 tsp Jeera (cumin seeds)
  • 1 tsp Kasoori methi (dried fenugreek leaves)
  • 1 tsp Salt
  • 1 tsp Red chili powder
  • 1 tsp Garam masala powder
  • 1 tsp Chaat masala

 

 

Method:

 

For the Masala:

  1. Roast jeera and black pepper. Turn off the flame and add kasoori methi.
  2. Add salt, red chili powder, garam masala powder, and chaat masala. Grind together till smooth.

For the Macaroni:

  1. Heat oil in a pan, add chopped garlic until golden brown.
  2. Add chopped onion and cook until it becomes pink.
  3. Add oregano and cook briefly.
  4. Add diced carrot and capsicum, cook until tender.
  5. Add fresh tomato puree and canned tomato puree, cook for a while.
  6. Add prepared masala.
  7. Add boiled corn and sugar. Toss in the macaroni and mix everything together.
  8. Add chopped coriander and cheese.
  9. Adjust the seasoning if required by adding salt.
  10. Serve hot.

 

 

 

About the Recipe:

 

Roti Quesadilla is a brilliant fusion of Indian and Mexican cuisines, combining the comforting familiarity of rotis with the zesty flavors of a classic quesadilla. It's the perfect dish to breathe new life into leftover rotis, transforming them into a savory delight that's sure to tantalize your taste buds.

 

The recipe begins by sautéing a medley of colorful vegetables like corn, capsicum, onions, and kidney beans, adding a burst of freshness and texture. These veggies are then seasoned with a homemade spice mix, featuring aromatic herbs and spices like oregano, cumin, and black pepper, elevating the flavor profile to new heights.

 

Next comes the star of the show – the rotis. These humble yet versatile flatbreads serve as the perfect canvas for building our quesadillas. Layered with the vegetable mixture and generous amounts of cheese, the rotis are folded and grilled to golden perfection, resulting in a crispy exterior and a gooey, melted cheese interior.

 

The beauty of Roti Quesadilla lies in its versatility. Whether packed in lunchboxes for school or work or served as an evening snack, it never fails to impress. With its delightful combination of flavors and textures, it's bound to become a favorite in your household too!

 

 

Cooking Tips:

 

  1. Use Fresh Ingredients: Opt for fresh vegetables and cheese to enhance the taste and texture of your Roti Quesadilla.

  2. Customize to Taste: Feel free to customize the vegetable filling according to your preferences. You can add mushrooms, bell peppers, or even leftover cooked chicken for extra protein.

  3. Preheat Grill Pan: Ensure your grill pan is preheated before adding the quesadillas to achieve that perfect crispy exterior.

  4. Don't Overstuff: Avoid overstuffing the quesadillas, as it may lead to difficulty in folding and grilling evenly.

  5. Serve Hot: Serve the Roti Quesadillas hot off the grill for the best taste and texture.

 

 

Pairing Guide:

 

Roti Quesadilla pairs wonderfully with a variety of accompaniments, enhancing its flavor and making it a complete meal. Here are some pairing suggestions:

 

  • Fresh Salsa: Serve with a side of homemade salsa for a burst of freshness and tanginess.

  • Guacamole: Creamy guacamole adds a luxurious texture and flavor contrast to the quesadillas.

  • Sour Cream: A dollop of sour cream on the side provides a cooling contrast to the spicy flavors of the quesadillas.

  • Mexican Rice: Serve alongside Mexican-style rice for a hearty and satisfying meal.

  • Mixed Greens Salad: Balance out the richness of the quesadillas with a crisp mixed greens salad tossed in a light vinaigrette dressing.

 

 

 

Frequently Asked Questions about Roti Quesadilla:

 

  1. Can I use store-bought tortillas instead of rotis for this recipe?

    • Absolutely! While traditional quesadillas use flour tortillas, using rotis adds a unique twist to the dish.

  2. How can I prevent the quesadillas from becoming soggy?

    • To prevent sogginess, make sure to preheat the grill pan and cook the quesadillas on medium-high heat until they are golden and crispy on both sides.

  3. Can I make Roti Quesadilla ahead of time?

    • Yes, you can prepare the vegetable filling in advance and assemble the quesadillas just before grilling to maintain their crispiness.

  4. Is it necessary to use cheese in this recipe?

    • While cheese adds a delicious gooey texture to the quesadillas, you can omit it if desired or substitute with vegan cheese for a dairy-free version.

  5. Can I freeze leftover Roti Quesadillas?

    • Yes, you can freeze leftover quesadillas in an airtight container for up to one month. Reheat them in a preheated oven or toaster oven until warmed through.

  6. What other vegetables can I add to the filling?

    • Feel free to add any vegetables of your choice, such as diced tomatoes, spinach, or zucchini, to customize the filling according to your taste preferences.

  7. Can I make Roti Quesadilla without a grill pan?

    • Yes, you can cook the quesadillas on a regular stovetop pan or even in a sandwich press if a grill pan is not available.

  8. What is the best cheese to use for Roti Quesadilla?

    • Cheddar, Monterey Jack, or Mexican blend cheeses work well for quesadillas, but you can use any cheese variety you prefer.

  9. Can I add meat to the filling?

    • Absolutely! Cooked chicken, beef, or shrimp can be added to the vegetable filling for a protein-packed variation of Roti Quesadilla.

  10. How can I make Roti Quesadilla spicier?

    • Increase the amount of chili powder or add chopped jalapeños or serrano peppers to the vegetable filling to dial up the heat.

 

By following these tips and answering common questions, you'll be well-equipped to master the art of making delicious Roti Quesadillas that will delight your family and friends alike!