Leftover Roti Cutlet Recipe
A vegetarian Indian recipe with phulka, potato (aloo) - mashed, -3 green chillies - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder
- 2
Heat oil in a pan and add onions, green chillies and saute till translucent
-3 green chillies - finely chopped(2)onion - finely chopped(1 cup)red chilli powder(1 teaspoon)red chilli flakes(1/2 tablespoon) - 3
Once it is done, add carrot and cook it for about a minute
carrot (gajjar) - grated(1 cup) - 4
After a minute, add the mashed peas, corn and potatoes
potato (aloo) - mashed(2 cup)sweet corn - mashed(1/2 cup)corn flour(1 tablespoon) - 5
Cook for about 20-30 seconds
- 6
After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder
red chilli powder(1 teaspoon)black pepper powder(1/2 tablespoon)red chilli flakes(1/2 tablespoon) - 7
Mix everything well
- 8
Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly
lemon juice(1 tablespoon) - 9
Once it is done, make small patties out of it and keep it aside
- 10
Take corn flour in a bowl and add some water
sweet corn - mashed(1/2 cup)corn flour(1 tablespoon) - 11
Dip the patties in the corn flour mixture and then roll them in bread crumbs
sweet corn - mashed(1/2 cup)whole wheat bread crumbs(1 cup)corn flour(1 tablespoon) - 12
The next step is to fry these cutlets
- 13
Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot
- 14
Flip them over a couple of times till they become brown and crispy from both the sides
- 15
Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai
Nutrition Facts
Per serving
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Leftover Roti Cutlet Recipe
A vegetarian Indian recipe with phulka, potato (aloo) - mashed, -3 green chillies - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
15 steps- 1
To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder
- 2
Heat oil in a pan and add onions, green chillies and saute till translucent
-3 green chillies - finely chopped(2)onion - finely chopped(1 cup)red chilli powder(1 teaspoon)red chilli flakes(1/2 tablespoon) - 3
Once it is done, add carrot and cook it for about a minute
carrot (gajjar) - grated(1 cup) - 4
After a minute, add the mashed peas, corn and potatoes
potato (aloo) - mashed(2 cup)sweet corn - mashed(1/2 cup)corn flour(1 tablespoon) - 5
Cook for about 20-30 seconds
- 6
After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder
red chilli powder(1 teaspoon)black pepper powder(1/2 tablespoon)red chilli flakes(1/2 tablespoon) - 7
Mix everything well
- 8
Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly
lemon juice(1 tablespoon) - 9
Once it is done, make small patties out of it and keep it aside
- 10
Take corn flour in a bowl and add some water
sweet corn - mashed(1/2 cup)corn flour(1 tablespoon) - 11
Dip the patties in the corn flour mixture and then roll them in bread crumbs
sweet corn - mashed(1/2 cup)whole wheat bread crumbs(1 cup)corn flour(1 tablespoon) - 12
The next step is to fry these cutlets
- 13
Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot
- 14
Flip them over a couple of times till they become brown and crispy from both the sides
- 15
Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai
About this recipe
A vegetarian Indian recipe with phulka, potato (aloo) - mashed, -3 green chillies - finely chopped. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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