Rice and Roti Cutlet

Hi!

I must say I am a bad planner sometimes when it comes to food in a sense that I really try hard not to waste food but some times it does happen that I have left over food which I need to finish. The challenge always is to concoct a preparation which helps me finish the food in a tasty manner so that the family enjoys eating it without making fuss.

There are definitely days when I have some Roti and Rice left over, based on how my mood is I may indulge myself in making savories out of these two. I find it a good way to consume the left over and at the same time making it more nutritious by adding veggies to it. I prefer using very low oil for frying it  or rather roasting it.

The end result is a soft cutlet with a crunchy crust which has all the health benefits of rice and roti plus the veggies. These make an excellent lunch box item and can be served for breakfast along with bread and butter or even as an evening snack item. A green chutney or tomato sauce can be an accompaniment.

I am giving an approx quantity of ingredients and giving a basic guideline for how to go about it. One is free to add their own set of ingredients and flavours.

Ingredients

Left over rotis 7-8

rice about 1-1/2 cups

5-6 chopped green chilies

3 tbsp chopped cilantro

2 tbsp chopped mint

1 small carrot chopped

1 onion chopped

hand full of peas

2 tsp ginger garlic paste

1 tbsp butter

oil for shallow frying

salt to taste

Spices

a tsp of cumin pwd

2 tsp coriander pwd

a tsp of amchoor pwd

1/4 tsp garam masala

Method

In a food processor first put the roti and run it to make it fine and then add the rice and let the two ingredients mix properly.

Heat about 2 tsp of oil in a pan and first saute the onions and green chilies followed by peas and carrots. Add the spices and mix this in the roti-rice mix.

Add the chopped cilantro, mint, butter and salt. Adding the butter makes the cutlet soft inside. The mix should not be too hard or too soft.

Mix all ingredients thoroughly and then shape them into small cutlets and shallow fry.

Serve them hot with sauce or chutney.