First prepare the stuffing, heat a pan on low heat and add chopped spinach, cook it until all the moisture evaporates, switch off the gas and let it cool down

In a mixing bowl combine together spinach, boiled and mashed potato, crumbled paneer, kitchen king masala, amchur powder and salt, mix them nicely. The stuffing is ready

For moong dal batter, soak the moong dal for at least 6 hours, then wash it properly and grind it in a mixer grinder into a smooth paste

Now combine together in a mixing bowl, moong dal batter, ginger green chillies paste, heeng and salt, mix them well. The chilla batter is ready.

Now heat a tawa on low heat, grease it with little oil, wipe it with a cloth or tissue paper

Now with the help of a laddle spread the batter on the hot tawa, in circular motion, it should be thin

When it becomes light brown from the bottom side, then flip it over to the other side and spread the stuffing mixture on one side of the chilla, covering only the half side

Now fold the chilla from the other side, it will look like a semi circle

Now cook it from both the sides, by applying little oil, until becomes light brown and crispy from both the sides, the quesadilla is ready

When it is done, then take it out in a serving plate, cut it into two parts, garnish with some grated cheese and serve hot with any sauce or chutney of your choice

In this way make all the quesadillas, a perfect snack for the evening