Mix all the flours in a deep plate, add salt & ajwain, Knead the flours using sufficient warm water to a soft dough

Roll out into moderate size rotis using some wheat flour

Roast well on a hot griddle, cook well on both sides using a little oil

Keep aside wrapped in a napkin till used

Heat oil in a deep pan, saute the onion and garlic for a minute

Add the mushrooms and cook till done and moisture dries

Mix in the capsicum, bell-pepper, & crushed corn

Add the tomato puree and all the spices, saute, mix in the siracha sauce and a little salt

Adjust seasonings and keep aside

Grind the green chili, coriander leaves, garlic to a fine paste

Transfer into a bowl, add the pulped avocado, crushed peanuts, roasted sesame seeds, salt, lemon juice, olive oil and a little sugar

Blend well with a whisk or spatula

Adjust seasonings and keep aside

This can be stored in a glass jar under refrigeration for about a week

Spread a little of the avocado spread on the prepared roti, next sprinkle a little cheese on one half of the roti

Place a little of the mushroom filling on one half of the roti, on top of the cheese

Sprinkle some cheese on the filling, now fold the other half of the roti over the assembled filling and cheese

Heat a non-stick griddle, apply a little oil or butter, place the prepared Quesadilla on the griddle, press down with a flat spatula

Cook on both sides till cheese melts and it is slightly crisp

Serve hot with salsa and/or soup