Leftover Roti Cutlet: Often, two or three rotis are left over after dinner, and one wonders what to do with them the next morning. If you usually throw away leftover rotis, don't do that next time. You can make delicious and crispy roti cutlets for breakfast. They don't take long to prepare, and you can make them even tastier by using vegetables available at home...

Ingredients for the Cutlets
Take 3-4 slices of bread, 2 boiled potatoes, 1 small onion, 1 green chili, some fresh coriander leaves, and half a capsicum. For spices, use red chili powder, cumin powder, chaat masala, and salt to taste. To bind the mixture, you can use 1-2 tablespoons of gram flour (besan) or cornflour. You will also need some oil to cook the cutlets.

Preparing the Mixture
First, break the bread slices into small pieces and grind them coarsely. Be careful not to turn them into a fine powder, as this could spoil the texture of the cutlets.

Now, mash the boiled potatoes in a large bowl. Add the ground bread, finely chopped onion, green chili, capsicum, and fresh coriander leaves. Next, add the red chili powder, cumin powder, chaat masala, and salt, and mix everything well.

If the mixture feels too soft or sticky, add a little gram flour or cornflour. Knead the mixture well and divide it into small portions.

Making Crispy Cutlets
Apply a little oil to your hands, then shape the mixture into round or oval patties and flatten them slightly. Prepare all the cutlets in this manner.

Heat some oil in a non-stick pan or a regular griddle (tawa). Place the cutlets on the pan and cook over medium heat until they turn golden and crispy on both sides. Be careful not to let them break while flipping.

How to serve
Serve them piping hot with green coriander-mint chutney, tomato sauce, or yogurt. You can also add ingredients like carrots, peas, or corn to the mixture.

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