Combine grated carrots, chopped coriander leaves, whole wheat flour, red chili powder, garlic, carom seeds, salt, oil in a bowl and mix well.

Add warm water little at a time. Mix and knead slowly to form a smooth and soft dough. Divide the dough in equal parts.

Preheat the skillet over medium heat.

On a floured surface, roll out each portion into a thin circle using rolling pin.

Apply oil on the skillet and place the rolled thepla on the skillet. When tiny bubbles appear on the top, spread oil and flip. Cook till pale golden brown spots appear on both sides.

Remove from pan and keep in a covered container.

Heat oil in a pan and then add cumin seeds, fennels seeds as well as poppy seeds. When the seeds splutter add onions and ginger-garlic paste. Stir well and cook for 5 minutes.

Add tomato puree, red chili powder, coriander powder and sauté till oil starts separating.

Add carrots, capsicum, cauliflower and peas in that order. Cover and cook until soft. Add water if required.

Finally add the cooked potatoes. Sprinkle goda masala and cook for 3-4 minutes.

Season with salt and lemon juice. Garnish with fresh coriander.

Preheat the griddle over medium heat.

Spread the vegetable mixture on the bottom half of the thepla. Do not over stuff. Sprinkle any cheese of your choice. Fold the other half over the filling and press down to close.

Spray cooking oil on the griddle. Grill the quesadilla on both sides until grill marks appear and cheese has melted.

Cut each quesadilla in half and serve.