Leftover roti cutlet

Leftover roti cutlet

Roti Cutlet
Roti Cutlet

Once you have this recipe your kids will definitely ask you to make few extra rotis or chapatis for dinner only to get this amazing dish, roti cutlet in the morning for breakfast.
Description –

Give your leftover rotis this new look and freshness and prepare leftover roti cutlet that everyone would be willing to eat happily. In Indian families we usually prepare few extra chapatis or rotis when having a meal with family or when we have guests come over for dinner or lunch. The next morning we wonder as to what to do with those extra prepared leftover rotis.

Its usually a tradition in Indian families to not to waste or throw food unless it has got rotten. You definitely would not want to consume those leftover rotis the next day with your freshly prepared vegetable. So its best to prepare something fresh with leftover food.
Here is the recipe of cutlets prepared with leftover rotis. Leftover rotis are finely grinded and mixed with boiled potatoes and few other vegetables, coated with bread crumbs and deep fried to give it a nice crunchy texture.

Preparation Time – 10 – 15 Mins
Cooking Time – 15 Mins
Servings – 4

Ingredients –

• Leftover rotis – 4 – 5 Nos.
• Peeled and grated boiled potatoes – 2 – 3 Nos.
• Grated carrot – 2 – 3 Tbsp
• Finely chopped capsicum – 2 – 3 Tbsp
• Finely chopped onion – 2 – 3 Tbsp
• Finely chopped coriander – 1 – 2 Tbsp
• Finely chopped green chilies – 1 Tsp
• Black salt to taste
• Chat Masala – 1 Tsp
• Salt to taste

For Coating –
• Cornflour – 1 Tbsp
• Water as required
• Salt to taste
• Black pepper a pinch
• Breadcrumbs – 2 – 3 Tbsp

For Serving (optional)
• Green chutney
• Tomato Ketchup

Method –
• Grind rotis finely in a mixer jar.
• Transfer it to a mixing bowl. Add grated boiled potatoes, grated carrots, finely chopped capsicum, finely chopped onion, finely chopped coriander, finely chopped green chilies, salt, black salt and chat masala. Combine all the ingredients well. This should be a nice dough like consistency, not too loose not too dry.
• Form cutlets out of mixture. Keep them aside.
• Take another bowl, add cornflour, water, salt and pepper. Mix well to make a batter of running (not too thin or too thick) consistency.
• Take one cutlet at a time, dip in the cornflour batter and then coat with breadcrumbs nicely. Follow the same procedure for other cutlets. Set cutlets aside.
• Heat oil in a wok (kadai) to deep fry cutlets. Once the oil is nicely heated deep fry the cutlets on a medium flame till golden brown and crisp.
• Drain excess oil on an absorbent paper.
• Serve hot with tomato ketchup, mint chutney or dip of your choice.

Tips and Tricks –
• Maintain the temperate of oil while frying. It should neither be too hot nor cold.
• You can also shallow fry, air fry or bake the cutlets.
• Make sure the cutlet mixture should not be loose or it will result in breaking the cutlets while frying.
• If it gets loose add more rotis or potatoes or little rice flour or even rawa/sooji/semolina to help bind them nicely.



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