Leftover Roti Cutlet Recipe
If you’re looking for a creative and delicious way to repurpose leftover rotis, the Leftover Roti Cutlet is the perfect solution. Instead of tossing out those extra rotis, you can transform them into crispy, flavorful cutlets that are not only a great snack but can also be turned into delicious cutlet sandwiches. Simply add some bread and lettuce, and you’ve got a quick, tasty lunch for your kids or yourself. These cutlets are flavorful, crispy, and satisfying, making them a great choice for snack time or even a light meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Phulka (Leftover Roti) | 4 pieces |
| Potato (Aloo) | 2 cups, mashed |
| Green Chilies | 2-3, finely chopped |
| Carrot (Gajjar) | 1 cup, grated |
| Sweet Corn | 1/2 cup, mashed |
| Onion | 1 cup, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Amchur (Dry Mango Powder) | 1/2 tablespoon |
| Black Pepper Powder | 1/2 tablespoon |
| Red Chilli Flakes | 1/2 tablespoon |
| Lemon Juice | 1 tablespoon |
| Whole Wheat Bread Crumbs | 1 cup |
| Corn Flour | 1 tablespoon |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Instructions
-
Prepare the Roti:
Start by grinding the leftover rotis (phulkas) into a coarse, grainy mixture using a mixer grinder. This will help give the cutlets a nice texture. -
-
Cook the Vegetables:
Heat a little oil in a pan and add the finely chopped onions and green chilies. Sauté them until the onions turn translucent and soft. Once done, add the grated carrot and cook for about a minute. -
Add Potatoes and Sweet Corn:
Now, add the mashed potatoes and sweet corn to the pan. Cook the mixture for another 20-30 seconds to ensure the vegetables are well incorporated. -
Season the Mixture:
Once the vegetables are well cooked, season the mixture with red chili powder, black pepper powder, red chili flakes, and amchur (dry mango powder). Stir everything together so the spices coat the vegetables evenly. -
Combine with the Roti Mixture:
Transfer the cooked mixture to a large bowl. Add the ground leftover roti mixture, lemon juice, and bread crumbs. Mix everything thoroughly to combine all the ingredients into a dough-like consistency. -
Form Patties:
Once the mixture is well combined, take small portions and shape them into small patties or cutlets. Set the patties aside on a plate. -
Coat the Cutlets:
In a small bowl, mix corn flour with some water to make a thin batter. Dip each patty into this corn flour mixture, ensuring it is coated on all sides, and then roll the patties in whole wheat bread crumbs for an extra crispy coating. -
Fry the Cutlets:
Heat oil in a pan on medium heat. Once the oil is hot, carefully place the breaded patties in the pan, one by one. Fry the cutlets until golden brown and crispy, flipping them over a couple of times to ensure both sides are evenly fried. -
Serve:
Once fried to perfection, remove the cutlets from the pan and place them on a paper towel to remove any excess oil. Serve these crispy Leftover Roti Cutlets hot with fresh Dhaniya Pudina Chutney or a classic Tomato Ketchup. They are best enjoyed with a steaming cup of Masala Chai for a wholesome snack or light meal.
Allergen Information
- Contains: Wheat (from roti and breadcrumbs), Corn (from corn flour and sweet corn), Potato
- May contain traces of: Dairy (if using butter or ghee to fry), Gluten (if breadcrumbs are made with wheat)
- Vegetarian-Friendly: Yes
- Vegan: Can be made vegan by avoiding dairy-based butter or ghee.
Dietary Preferences
- Vegetarian: This recipe is fully vegetarian, making it a great option for those following a plant-based diet.
- Gluten-Free Option: For a gluten-free version, use gluten-free breadcrumbs and corn flour. Make sure the roti is also gluten-free or replace it with gluten-free flatbreads.
- Nut-Free: This recipe does not contain any nuts, making it suitable for those with nut allergies.
- Low-Spice Option: Reduce or omit the green chilies and red chili flakes for a milder flavor that can be enjoyed by everyone, including children.
Tips and Variations
- Flavor Variations: Feel free to experiment with different vegetables based on what you have on hand. You can add peas, spinach, or bell peppers to the mixture for a unique twist.
- Make Ahead: These cutlets can be made in bulk and stored in the refrigerator for up to 2 days. You can also freeze them and fry them when needed for a quick snack.
- Add Protein: If you’d like to add some protein to these cutlets, you can include cooked lentils or chickpeas to the vegetable mixture.
- Bake Instead of Fry: For a healthier version, bake the cutlets in a preheated oven at 375°F (190°C) for 20 minutes or until they are golden and crispy. Flip them halfway through the baking process for even crispiness.
Conclusion
The Leftover Roti Cutlet is a fantastic way to reduce food waste while creating something delicious and satisfying. With just a few simple ingredients, you can turn your leftover rotis into a crispy, flavorful snack that everyone will love. Whether you’re serving them as cutlets or using them in sandwiches, these cutlets are sure to become a new family favorite. Perfect for packing in lunch boxes or serving as an appetizer for guests, this recipe is a versatile and tasty way to enjoy your leftover rotis.
