Raw Banana Rosti
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 19791 times
Swiss meets jain! here's a classic jain version of an authentic swiss dish. . . . Crispy rostis flavoured with roasted peanuts, and spiced up with cumin seeds and green chillies.
- Place the raw bananas with the skin on a microwave turn table and microwave on high for 4 minutes.
- Remove from the microwave, peel the bananas and grate them thickly.
- Add all the remaining ingredients and mix well.
- Grease a non-stick mini uttapa pan with a little oil, pour approximately 1½ tbsp of the mixture in each mould and spread it lightly.
- Cook them using a little oil, till they turn crisp and golden brown from both the sides.
- Repeat steps 4 and 5 to make one more batch of rostis.
- Serve immediately.
- To avoid the bananas turning black, grate them just before cooking or soak them in water, wash and drain before mixing other ingredients.
Nutrient values per mini rosti
|Vitamin A||31.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||6.9 mg|
|Folic Acid||4.5 mcg|
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