Paneer Potato Rosti, Paneer Snacks
by Tarla Dalal
Added to 166 cookbooks
This recipe has been viewed 52618 times
Rosti is a continental delicacy, made by cooking grated potatoes on a griddle to get a thick, pancake-like snack, which is crisp outside and chewy inside. Some form of cheese is usually used to bind together the Rosti.
In this delicacy, we have used paneer and grated potatoes, along with some onions and green chillies for added flavour. This delicious Paneer Potato Rosti can be enjoyed as a snack with Homemade Tomato Ketchup , or combined with other snacks like Paneer Phudina Tikki , Paneer Potato and Corn Balls to make a scrumptious snack platter.
- Combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside.
- Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers.
- Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes.
- Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid.
- Repeat steps 2 to 4 to make 3 more rostis.
- Serve the paneer potato rosti immediately
Paneer Potato Rosti, Paneer Snacks recipe with step by step photos
To prepare a quick and easy paneer potato rosti, in a bowl, take freshly grated paneer. We have used homemade paneer made using cow’s milk for this recipe. You can also make use of store-bought paneer.
Next, add grated potatoes. They have been peeled before grating. We would also suggest you to grate them just before preparing the rosti because potatoes easily oxidize & generally to prevent that we submerge them in water but, for the paneer potato rosti we need the mixture to have very less moisture so do not put them in water. Potatoes can be replaced with any other starchy root like sweet potato and purple yam.
Furthermore, add onions for a nice crunchy bite.
Add some green chillies for spice.
Finally, season with salt & pepper.
Mix well and our mixture for making tasty cottage cheese potato rosti is ready. Keep aside. If you feel the mixture has too much moisture and it’s not binding well then add a tbsp of maida to bring together everything.
Heat a non-stick tava (griddle) and grease it with 2 tsp oil. Also, you can use butter to perk up the flavour.
Place ¼ th of the portion of the potato-paneer mixture.
Spread it evenly using your fingers.
Put 1 tbsp oil evenly all over it.
Cover with a lid and cook on a medium flame for 3 minutes.
Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid.
Remove the paneer potato rosti in a plate.
Repeat steps 7 to 13 to make 3 more paneer potato rostis.
Serve the paneer potato rosti immediately. Rosti lovers can also have a glance on other recipes like: Potato Rosti, Kand and Potato Rosti, Corn and Potato Rosti.
Q. Should we use boiled potatoes? The potatoes should be raw, since thwy are grated they wont take longer to cook.
Q. The mixture might leave water when all the ingredients are mixed and kept aside for sometime? You can add all the ingredients and mix salt just before making the Paneer Potato Rosti. This way the mixture wont leave water.
Nutrient values (Abbrv) per rosti
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