I do not believe in wasting food. Leftover makes wonderful dishes.
- Leftover Roti(wheat flat bread)- 2
- Cooked kabuli chana (chickpea)- ¼ cup
- Cooked corn- 2 tblspn
- Cooked and mashed potato- 1
- Chopped onion- ¼ cup
- Chopped green chili- 1 tblspn
- Grated- ginger-1 tspn
- Grated garlic- 1 tspn
- Coriander powder- 1 tblspn
- Garam masala powder– 1 tspn
- Red chili powder- 1 tspn
- Amchur(dry mango) powder- 1 tblspn
- Chopped coriander leaves- ¼ cup
- Egg- 1
- Bread crumbs- As required for coating the cutlets
- Oil for frying
Crush the rotis in a bowl. Keep aside.
Heat 2 tblspn of oil in a pan. Put garlic and fry for ½ min. Add chopped onion and fry for 1 min or till translucent. Add corns and fry further.
Add chickpeas and fry till moisture evaporates. Add ginger and green chili and all dry spices. Mix up nicely. Add crushed rotis and mix well .
Switch off the gas and add mashed potatoes to the mix.Put whole mix in the standing mixture and whirl to mash all together. You can also do it with potato masher. This is done mainly to crush the chickpeas. Cool it.Mix the chopped coriander leaves and use your hands to mix everything together to make a dough.
Make equal size balls out of the dough. Give a shape of your choice, round, oval or heart shaped.Arrange it in a tray and keep it in the fridge for 15 mins..
Beat an egg in a flat based bowl. Spread the bread crumb also in a plate.Quote the cutlet with crumb then dip it in the beaten egg. Then again roll it in the bread crumb. Each cutlets should be nicely coated with egg mix and bread crumb.
Put these cutlets in the fridge and take out only when it is time to fry them.
Heat enough oil in deep pan or wok to deep fry the cutlets. When the oil is heated reduce the flame to medium and fry all the cutlets in batches.
Serve hot with green chutney or sauce of your choice.
Note: To make it more exotic add crushed dry fruits in the cutlet mix)
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