Roti Cutlets is one of the many Cutlet varieties. You can use left over Rotis for making this tasty cutlet/pattice. It can be served as a tea time snack. You can use this for making cutlet sandwich or cutlet frankies. I have detailed the recipe for making roti cutlet sandwich below as well.
For making the Roti dough:
Rotis – 4 (even left over Rotis are good enough)
Medium sized Potato – 1 (boiled and smashed)
Sweet Corn (crushed) – ¼ cup
Onion (medium sized) – 1 (finely chopped)
Finely chopped Cabbage – 2 tbsp
Finely chopped Carrot – 2 tbsp
Finely chopped Capsicum – 2 tbsp
Finely chopped Coriander Leaves – 3 tbsp
Corn Flour – 2 to 3 tbsp
Ginger Garlic Paste – 1 tbsp
Chilli Flakes – ¾ tsp
Amchur Powder (Dry Mango Powder) – 1 tsp
Salt to taste
Dry Bread Crumb – as required
Maida (All-purpose flour) – 3 tbsp
Salt to taste
Red Chilli Powder – 1/8 tsp
Oil – for shallow frying
Tear the Rotis (even left over Rotis) into small pieces and grind them finely.
Take it in a mixing bowl.
Add all other ingredients under the “For making Roti dough”. Mix them well. Adjust the spiciness and Salt. If you want to add more, adjust it at this stage. Combine all the ingredients well. If required, sprinkle some water and mix. It should become smooth dough – not too dry or too loose.
Form cutlets out of this mix and keep aside.
In a small bowl, add Maida, pinch of Salt and Chilli Powder. Add water just enough to make a batter – not too thick or too thin.
Take one cutlet at a time, dip in the Maida Batter.
Then coat with the Bread Crumps evenly.
Prepare all the Cutlets in the same way. Heat the Oil in a broad pan for shallow frying of the cutlets. Once the Oil is well heated, add the Cutlets and cook over medium flame.
Cook both the sides golden brown and crisp.
Transfer the Cutlets into an absorbent paper so that excess Oil is sucked away.
Serve them hot with Tomato Sauce or Mint Coriander Chutney
- The Oil should be very hot while the Cutlets are dropped for frying, but maintain medium flame while frying the Cutlets.
- If the Cutlet mixture is thick, the cutlet may break while frying.
- If the mixture becomes loose, add more crushed Rotis or Rice Flour or Sooji (Semolina) to help binding well.
- You can make different shapes of cutlets to make it more attractive in shape.
- You can make the Cutlets; roll them in the bread crumps and store in the refrigerator for 2 to 3 days. When you want to fry them, take them out and allow them to attain room temperature before frying.
How to make Sandwich with Roti Cutlet :
Since you have the Roti Cutlets ready with you, it is easy to prepare the Roti Cutlet Sandwich.
Bread Slices – 4
Roti Cutlets 2
Mayonnaise – 1 tbsp
Tomato Sauce – 2 tsp
Lettuce Leaves – as required
Butter – to toast the bread
Take Mayonnaise in a small bowl along with Tomato Sauce. Combine them well.
Take one bread Slice and spread 1 tbsp of the above mixture. Place Roti Cutlet on top of that.
Cover it with another slice of Bread. Press gently. Spread Butter on both sides of Toast this Sandwich and toast them.
Cut each Sandwich into half. Serve with Coffee or tea.
I did not add any extra ingredients in the Sandwich. You can spread Potato Slices, Onion Slices, Cucumber slices and Tomato slices and then close the Sandwich and toast. It will become tastier.
You can also use Green Chutney and Cheese slices as the spreads.