Pav Bhaji Quesadilla

Heat butter in a pan over medium heat.

Add cumin seeds and let them sizzle.

Add chopped onion and green chili; sauté until onions are golden.

Stir in ginger-garlic paste and cook for 1 minute.

Add tomatoes and cook until soft.

Add pav bhaji masala, turmeric powder, red chili powder, and salt. Mix well.

Add boiled and mashed vegetables and potatoes. Mix everything and cook for 5 minutes.

Mash the mixture lightly for a smooth consistency. Adjust salt and spices if needed.

Finish with fresh cilantro and set aside to cool.

Place a tortilla on a flat surface.

Spread a thin layer of the pav bhaji filling over half the tortilla.

Sprinkle shredded cheese generously over the filling.

Fold the tortilla in half to form a semi-circle. Repeat with the remaining tortillas.

Heat a non-stick pan or skillet over medium heat.

Add a small dab of butter and place the folded quesadilla on the pan.

Cook for 2–3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted.

Repeat for all quesadillas.

Cut each quesadilla into wedges and serve hot with ketchup, mint chutney, or sour cream.

Garnish with a sprinkle of cilantro or a dash of pav bhaji masala for extra flavor.