Leftover Cabbage curry Cutlets

Make a dough by taking the ingredients up to salt to taste.
You may not need water.

The dough should be like that of roti. Divide the dough to balls and give them shape as you like.

Roll them on sooji/breadcrumbs and keep in refrigerator for 30 mins.

Take a fry pan heat oil and shallow fry 3 to 4 Cutlets at a time from all the sides to get brown colour in medium flame.

Serve delicious cutlets with tomato sauce.