Butter Til Quesadilla

To make the stuffing heat 1 tsp oil in a frying pan, add 1.5 tbsp chopped onion, 1.5 tbsp chopped red capsicum, 1.5 tbsp chopped green capsicum, 1.5 tbsp chopped yellow capsicum and sauté.

Once slightly reduced add 1/8 tsp salt, 1/2 tsp red chilli flakes and 1/4 tsp oregano.

Once cooked, take off the heat and keep aside.

To make the roti take a mixing bowl, add 3.5 tbsp wheat flour, 1/2 tsp white til, 1/8 tsp salt, 1.5 tsp butter and mix well.

Adding a little water, knead it into a soft dough.

Rolling it in a ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

Heat a nonstick tava on a low heat and roast the roti on both sides.

For the final assembly of quesadilla, take the roasted roti spread the previously made vegetable mixture on one half, add 2.5 tbsp grated cheese on top and fold it.

Flip spread 1 tsp butter and allow it to brown on both sides.

Serve hot.