prep time
15 minutes
cook time
15 minutes


Make this quick and easy lockdown leftover roti cutlet recipe with roti, potatoes, Del Monte whole corn kernels, Del Monte eggless mayonnaise, olive oil, vegetables, and spices. Serve it warm with Del Monte tomato ketchup. 


1 Cup Left Over Roti (Coarsely Grinded)
1/4 Cup Carrot Grated
1/4 Cup Green Peas Crushed
1/4 Cup Onion Chopped
1 TBSP green chilli chopped
1 TBSP ginger chopped
1 TBSP Fresh Coriander Chopped
1/2 Cup Potato Boiled
1/4 Cup Del Monte Whole Corn Kernel
- Del Monte Tomato Ketchup
- Del Monte Eggless Mayonaise
- Del Monte Tandoori Spread
- Del Monte Pomace Olive Oil
- Sooji Rawa
- Salt To Taste
- Lemon Juice
- Garam Masala
- Turmeric


  1. In a bowl add coarsely grinded roti, grated carrot, crushed peas, corn, chopped onion, chili, ginger, coriander, pinch of turmeric, garam masala & mashed potato. Adjust seasonings and add dash of lemon juice. Mix well, knead it together for atleast 10 minutes to bind it together, apply little oil on your palm and make small tikkis of desired shape.
  2. Coat tikkis in Sooji and press well. Arrange it in a plate.
  3. In a non stick pan add Pomace olive oil for shallow frying the tikkis (cutlets). Fry till golen brown and crisp on both sides.
  4. Serve hot with ketchup/mayonnaise/tandoori spread.

Chef s Tip : You can use panko bread crumbs instead of Sooji (Rawa).

Variations : You can use left over, tortilla, paratha, etc.

Enjoy your meal!

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