Kand and Potato Rosti, Purple Yam and Potato Rosti
by Tarla Dalal
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Added to 230 cookbooks
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Rosti, a popular Swiss dish made with grated potatoes, is innovatively made with a combination of purple yam and potato. Not only that the recipe is further tweaked to give it a desi touch by flavouring it with green chillies, lemon juice and crushed peanuts.
With a bit of tang and lots of crunch, the Kand and Potato Rosti is a sure-shot winner with diners of all age groups! It has a very inviting colour, not to forget an appetizing aroma, which will make you drool even before you taste the yummy dish.
Enjoy as a snack with a glass of chilled Pudina Chaas or turn it into a whole meal by topping it with Rajma and Palak Stir-Fry , Paneer Capsicum Stir-fry , Zucchini Stir- Fry or Sprouts Stir Fry
- Combine the purple yam, potatoes, green chillies, peanuts, lemon juice and salt in a deep bowl and mix well.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the purple yam–potato mixture and spread it evenly. Cover it with a lid and cook on a slow flame for 10 minutes.
- Loosen the sides of the rosti with the help of a knife, place a plate inverted on the non-stick pan and turn the pan upside down to invert the rosti and again place it into the same pan. Cover with a lid and again cook it on a slow flame for 10 minutes.
- Place a plate inverted on the non-stick pan and turn the pan upside down to invert the rosti on the plate.
- Cut into equal pieces and serve immediately.
Nutrient values per serving
|Vitamin A||82.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||3.8 mg|
|Vitamin C||9 mg|
|Folic Acid||9.5 mcg|
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