Yam and Potato Rosti


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An Indianized version of the famous Swiss Dish.

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Serves 4.
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  1. Peel and grate the purple yam and potatoes.
  2. Add the green chillies, peanuts, lemon juice and salt and mix well.
  3. Divide this mixture into 4 portions.
  4. Heat 1/2 tablespoon of oil in a frying pan and add 1/2 teaspoon cumin seeds to it.
  5. When the cumin seeds crackle, spread one portion of the potato mixture on the pan.
  6. Cook on both sides on a slow flame until crisp and brown.
  7. Repeat with the remaining oil, cumin seeds and the mixture.
  8. Serve hot with yoghurt dip.

  1. Fry one side of the rosti till it crisp and brown, then loosen around the edges with a knife and carefully overturn it using a flat spoon.
RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook
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