Pav Bhaji Quesadilla

To make Pav Bhaji Quesadilla, start by heating butter in a pan and adding cumin seeds. Sauté chopped onions and green chili until golden, then add ginger-garlic paste and tomatoes. Mix in pav bhaji masala, turmeric, red chili powder, and salt, followed by boiled and mashed vegetables and potatoes. Cook for about 5 minutes, mash lightly, and mix in fresh cilantro. Spread the filling on tortillas, add cheese, fold, and cook on a skillet until golden and crispy. Serve hot with your choice of dipping sauce.

Yes, Pav Bhaji Quesadilla is a vegetarian dish as it is made with a variety of vegetables, spices, and cheese. It’s a great option for those following a vegetarian diet, combining the flavors of traditional Indian pav bhaji with the cheesy goodness of quesadillas.

If you don't have tortillas, you can use large rotis or chapatis as a substitute. Alternatively, you can try using gluten-free tortillas or even large lettuce leaves for a low-carb version. Just ensure that the substitute can hold the filling without tearing.

To store leftover Pav Bhaji Quesadilla, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container and refrigerate for up to 3 days. You can reheat them in a skillet or microwave before serving.

Pav Bhaji Quesadilla pairs well with a variety of side dishes. Consider serving it with ketchup, mint chutney, or sour cream for dipping. You can also add a fresh salad or some pickled vegetables on the side to enhance the meal.