### TranslatedIngredients: 4 Phulka,2 cup Potato (Aloo) - mashed,2-3 Green Chillies - finely chopped,1 cup Carrot (Gajjar) - grated,1/2 cup Sweet corn - mashed,1 cup Onion - finely chopped,1 teaspoon Red Chilli powder,Salt - to taste,1/2 tablespoon Amchur (Dry Mango Powder),1/2 tablespoon Black pepper powder,1/2 tablespoon Red Chilli flakes,1 tablespoon Lemon juice,1 cup Whole Wheat Bread crumbs,1 tablespoon Corn flour ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin with Leftover Roti Cutlet, firstly grind the leftover rotis into a grainy mixture in mixer grinder.Heat oil in a pan and add onions, green chillies and saute till translucent. Once it is done, add carrot and cook it for about a minute.After a minute, add the mashed peas, corn and potatoes. Cook for about 20-30 seconds.After 20-30 seconds, add black pepper, chill flakes, amchoor powder and red chili powder. Mix everything well.Take out the mixture in a big bowl and add semolina, grainy leftover roti mixture, lemon and mix everything properly.Once it is done, make small patties out of it and keep it aside.Take corn flour in a bowl and add some water. Dip the patties in the corn flour mixture and then roll them in bread crumbs.The next step is to fry these cutlets. Heat oil in a pan and put the roti cutlets on it one by one when the oil is hot.Flip them over a couple of times till they become brown and crispy from both the sides.Serve Leftover Roti Cutlet with Dhaniya Pudina Chutney or Tomato Ketchup and enjoy it with a hot Masala Chai.