Name: Kolhapuri vegetable quesadilla recipe by Lights Camera Action at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: For kolhapuri vegetables:; 2 cups boiled mixed vegetables; 1 cup onions finely chopped; 1/2 cup finely chopped tomatoes; 1 1/2 tsp garam masala; 2 tbsp oil; salt to taste; To Be Ground Into A Paste; 1/4 cup desiccated coconut; 3 whole dry kashmiri red chillies; 5 clove of garlic (lehsun); 2.5 inch of ginger (adrak); 1 tbsp poppy seeds (khus-khus); 1 tbsp sesame seeds (til); 1 tbsp sesame seeds (til); For the quesadilla:; Quesadilla sheets 6; 1 cup mozarella sheets; oil

ABOUT Kolhapuri vegetable quesadilla RECIPE

A twist on the traditional quesadilla, made with traditional Maharashtrian spices this is a delightful desi version of the dish

Ingredients Serving: 6

For kolhapuri vegetables:
2 cups boiled mixed vegetables
1 cup onions finely chopped
1/2 cup finely chopped tomatoes
1 1/2 tsp garam masala
2 tbsp oil
salt to taste
To Be Ground Into A Paste
1/4 cup desiccated coconut
3 whole dry kashmiri red chillies
5 clove of garlic (lehsun)
2.5 inch of ginger (adrak)
1 tbsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)
1 tbsp sesame seeds (til)
For the quesadilla:
Quesadilla sheets 6
1 cup mozarella sheets
oil

Instructions

Heat the oil, add the onions and cook till the onions turn golden brown in colour. Add the prepared ground paste and tomatoes and cook till the oil separates.
Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil. Turn off heat.
For quesadilla : Take one piece of corn tortilla bread but some kolhapuri vegetables add some mozzarella cheese fold it in half.
Heat a pan with oil. Fry the quesadilla on both sides until crispy. Serve with salsa and garlic aioli.

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