Potato and Peanut Rosti

Potato and Peanut Rosti,  cumin seeds impart a nice aroma to the crispy, crunchy and tasty rosti.

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Here is a spicy version of the traditional swiss delicacy, tweaked to suit the indian palate!

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Makes 4 servings
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3 1/2 cups peeled and thickly grated potatoes
2 tsp finely chopped green chillies
3/4 cup roasted crushed peanuts
1 tbsp lemon juice
salt to taste
4 tsp oil
2 tsp cumin seeds (jeera)

  1. Mix the potatoes, green chillies, peanuts, salt and lemon juice together.
  2. Divide into 4 equal portions. Keep aside.
  3. Heat 2 tsp of oil in a frying pan and add ½ tsp cumin seeds to it.
  4. When the cumin seeds crackle, spread one portion of the mixture in the pan.
  5. Cook on both sides on a slow flame until crisp and brown.
  6. Repeat with the remaining portions to make 3 more rostis. Serve hot.
RECIPE SOURCE : PotatoesBuy this cookbook
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 on 08 Jul 13 03:43 PM

I love these Rostis with a combination of potatoes, peanuts n chillies. they taste so good when eaten just off the pan....