QUESADILLA

THE SLICED CHAPPATTI
THE FOLDED CHAPPATTI
THE CHAPPATTI


Ingredients:
10 chapathis
1 cup chopped button mushrooms
1 cup onions chopped
½ cup chopped capsicum
2 green chillies chopped
½ cup chopped cabbage
1 cup chopped tomatoes (remove seeds)
1 cup of grated cheese
Butter
Salt to taste
Pepper to taste
Little coriander leaves chopped
½ tsp cumin seeds

Method:
Heat 1 tsp of oil in a wok, add in the cumin seeds.
Add in the onions, mushrooms, capsicum and green chillies.
Sauté for a minute, turn off the stove, add in the cabbage,
salt and pepper. Mix well and keep aside.

Heat a dosai kal on medium heat.
Take one chapathi and place it on the kal.
Spread some butter on the chapathi.
Toast the chapathi on both sides for about 10 seconds.
Air pockets will begin to form within the chapathi.

Spread about 2 tbs of the vegetable mixture on the chapathi.
Then sprinkle with the cut tomatoes , coriander leaves and cheese.
Fold the chapathi into half .
Press down the chapathi all over for few seconds.
Flip the chapathi the other side to get brown also.
The chapathis will be lightly crisp.
Remove and slice into halves.
Serve with salad leaves , sour cream or salsa.