If you’re a parent, you’ll know how tricky it can be to make kids excited about eating the same food again. Leftover rotis often end up being ignored, but here’s a clever solution that turns them into something kids will actually look forward to — cheesy Indian-style quesadillas!
These crispy, gooey treats are not only fun to eat but also perfect for school tiffin boxes, after-school snacks, or even a quick dinner on busy nights. The best part? You can sneak in veggies and paneer along with the cheese, so kids get their nutrition while enjoying a pizza-like snack. A win-win for both parents and little tummies!
Why This Works
- Rotis are similar to tortillas, making them an ideal substitute.
- You can use whatever filling you have at home — vegetables, paneer, cheese, or even leftover sabzi.
- Kids will happily enjoy it since it’s cheesy, fun to eat, and looks like a pizza!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 quesadillas (serves 2-4 people)
Ingredients:
For the Filling:
1 tbsp vegetable oil or ghee
1 tsp cumin seeds (jeera)
1 small onion, finely chopped
1-inch piece of ginger, grated or minced
2 cloves garlic, grated or minced
1 green chili, finely chopped (adjust to your spice preference)
1 cup chopped mixed vegetables (e.g., carrots, green beans, peas, and potatoes)
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
1/2 tsp red chili powder (lal mirch)
1/2 tsp garam masala
Salt to taste
For the Quesadillas:
8 leftover rotis
2 cups shredded cheese blend (a mix of cheddar and mozzarella works well)
1 tbsp butter or ghee for cooking the quesadillas
For Serving (Optional):
Plain yogurt or raita
Mint or coriander chutney
Tomato ketchup or tamarind chutney
A sprinkle of fresh cilantro (dhaniya)
Method:
- Heat oil/ghee in a pan, add cumin seeds, let them splutter.
- Sauté onions till translucent.
- Add ginger, garlic & green chili – cook 1 min.
- Add mixed veggies (carrot, beans, etc.) – sauté 5–7 mins.
- Stir in turmeric, coriander, chili powder, garam masala & salt – cook 2–3 mins. Set aside.
- In a clean pan, melt butter/ghee, place one roti.
- Sprinkle cheese, add veg filling on half, top with more cheese.
- Fold into half-moon shape.
- Cook 2–3 mins per side till golden & cheese melts.
- Repeat with remaining rotis.
- Cut into wedges & serve hot with chutney, yogurt, or ketchup.
Variations:
Spicy Paneer Quesadilla: Use paneer bhurji as filling.
Leftover Sabzi Quesadilla: Mash any dry curry (like aloo, bhindi, or mushroom masala) and use it as stuffing.
Healthy Twist: Add sprouts, sautéed spinach, or grated carrots — even picky eaters won’t mind!
Tips:
If your rotis are too dry, microwave them for 10 seconds before using.
Don’t overload the filling, or it may spill out while flipping.
Try using whole wheat, jowar, or bajra rotis for extra nutrition.
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