At first, take the potatoes and cut them into small pieces. Add some salt and put the whole in a bowl of cold water. Stir well and keep it aside for 5 minutes. Then boil it straight for the next 15 minutes in medium flame until potatoes become soft and smooth. Drain the excess water using a strainer.
Pre-heat olive oil and butter in a pan over medium heat. Add chopped onions into it. And fry it for at least 5 minutes to make the onion birista. At this moment, combine all of the spices along with 1 teaspoon salt, cumin powder, coriander, paprika, garam masala into a small bowl to mix it up well. And fry it over a slow flame for 5-6 minutes.
Now add some chilly paste, ginger and garlic paste in the previously made onion birista with other spices. Cook and stir until the mixture is well combined, about 2 minutes. Add green peas. And cook it straight for the next 4-5 minutes. And keep it on low flame.
Now transfer the whole in the bowl of potatoes. Add a small part of cilantro and lemon juice. Mix with a spatula until it becomes smooth and mixed up well with the mashed potatoes. Add salt if needed. (Optional)
Now combine the onion paste, mint, cilantro, chilly paste, lime juice and yogurt in a blender to make a smooth texture. You can add some salts if needed (optional).
Put some of the fillings on one side of the Tortilla and fold it in half. Repeat the same with the remaining tortillas. Heat oil in a frying pan over medium heat. Cook each quesadilla until it becomes golden browned and crispy. You need to do it for 2 to 3 minutes per side. Transfer quesadilla onto a smooth plate and cut it into 1/3 portion. Now it's ready to be served. You can add some tomato sauce or pudina chutney to make this dish tastier.