Ingredients: Phulka, cup Potato (Aloo) - mashed, Green Chillies - finely chopped, cup Carrot (Gajjar) - grated, cup Sweet corn - mashed, cup Onion - finely chopped, teaspoon Red Chilli powder, - to taste, tablespoon Amchur (Dry Mango Powder), tablespoon Black pepper powder, tablespoon Red Chilli flakes, tablespoon Lemon juice, cup Whole Wheat Bread crumbs, tablespoon Corn flour, Vegetarian diet
Instructions: To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder.Heat oil in a pan and add onions, green chillies and saute till translucent. Once it is done, add carrot and cook it for about a minute.After a minute, add the mashed peas, corn and potatoes. Cook for about 20-30 seconds.After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder. Mix everything well.Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly.Once it is done, make small patties out of it and keep it aside.Take corn flour in a bowl and add some water. Dip the patties in the corn flour mixture and then roll them in bread crumbs.The next step is to fry these cutlets. Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot.Flip them over a couple of times till they become brown and crispy from both the sides.Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai.