Top News

Make cutlets for breakfast with leftover roti from night before.

Samira Vishwas | September 7, 2026 10:24 AM CST

Leftover Roti: Often the rotis made at night are left over in the morning, which no one wants to eat again. In most homes it is considered stale and thrown away. But instead of throwing away these rotis, you can make very tasty and crispy ‘Roti Cutlets’ from them. This is not only a great use of leftover food, but is also a very tasty option for breakfast. The taste of these hot cutlets doubles with tea. Here is its recipe.

Material

Roti: 3-4 (leftover)
Boiled potatoes: 2 (mashed)
Vegetables: 1 small carrot (grated), 1/2 finely chopped capsicum, 1 finely chopped onion
Green chilli: 1-2 (finely chopped)
Green Coriander: 2 tsp (finely chopped)
Ginger-garlic paste: 1 tsp
Spices: 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp dry mango powder (or chaat masala), salt to taste
For binding: 2 teaspoons gram flour or semolina
Oil: For shallow frying
method of making

Prepare the rotis: Break the remaining rotis into small pieces with your hands and put them in a mixer jar and grind them coarsely.

Make the mixture: In a large bowl, add ground roti, mashed potatoes, grated carrot, capsicum, onion, green chilli, ginger-garlic paste and green coriander.

Mix spices and bindings: Now add red chilli powder, garam masala, dry mango powder, salt and gram flour or semolina. Gram flour will give good binding to the cutlets and will prevent them from breaking while baking.

Prepare the dough: Mix everything well with hands and knead it like a dough. If the mixture seems too dry, you can sprinkle 1-2 teaspoons of water in it.

Shape the cutlets: Apply some oil on your hands. Take a small portion of the mixture and give it a round, tikki or oval shape as per your choice.

Shallow fry: Add 2-3 spoons of oil in a non-stick tawa or pan and heat it on medium flame. Now place the cutlets on the pan and fry on low to medium flame until they become golden and crispy from both the sides. Then enjoy it.