Paneer Carrot Quesadilla

In a pan, heat 1/2 tsp oil, add 1/2 tsp ginger garlic paste, 1 tbsp chopped onion and saute until light brown.

Add 2.5 tbsp grated carrot, 1.5 tbsp grated paneer and combine well

Season with 1/2 tsp red chilli powder, 1/8 tsp haldi, 1/4 tsp garam masala, salt for taste and mix well

Add 1 tsp chopped coriander leaves, mix well and set aside

Next, knead a soft dough using 2 tbsp soy flour, 1 tbsp wheat flour, salt for taste and water as required

Cover and rest the dough

Divide into equal parts, roll each evenly into a rounds and roast until light brown

Take one tortilla, apply tomato ketchup, add the paneer filling evenly

Give it a Nestle Twist by adding mint leaves

Top with the second tortilla, pressing gently to hold everything together.

Place the assembled quesadilla on the heated pan and add oil

Cook for about 23 minutes on one side, until the tortilla is golden brown

Carefully flip the quesadilla over using a spatula.

Cook the other side for another 23 minutes until golden brown and crispy

Remove from the pan and cut the quesadilla into wedges.

Serve with salsa, guacamole, or sour cream for dipping.

Enjoy your tasty quesadilla!