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Corn and Potato Rosti
Tarla Dalal
08 March, 2014
Table of Content
Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. Here is a more interesting version of rosti, with some sweet corn kernels mixed in. The texture and taste of sweet corn is in contrast to that of potato, creating a much-needed balance, which makes the corn and potato rosti more appealing than the plain version.
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 cups par-boiled and grated potatoes
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tbsp butter
1/2 cup finely chopped onion
2 tsp finely chopped green chillies
2 tbsp grated processed cheese
salt and freshly ground
Method
- Combine the potatoes, corn, green chillies, cheese, salt and pepper in a deep bowl and mix well using two forks. Keep aside.
- Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
- Add the potato-corn mixture, mix well and spread it evenly with help of a back of a spoon.
- Cover and cook on a medium flame for 3 to 4 minutes.
- Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
- Serve immediately.
Corn and Potato Rosti recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
n_katira
Nov. 16, 2021, 7:55 p.m.
Worth the effort... I will definitely make it again...
Raunak Bajaj
Sept. 6, 2021, 2:51 p.m.
janet
Oct. 14, 2020, 8:23 a.m.
Just reading about it makes me think of this simple filling quick dish is so good especially for a large number of people!
Tarla Dalal
Oct. 14, 2020, 8:23 a.m.
Thanks Janet. Keep trying new recipes and posting your comments. We would love to hear from you.
Foodie #694246
Sept. 9, 2020, 12:40 a.m.
Foodie #694246
Aug. 18, 2020, 5:15 p.m.
vinalbhalerao
Oct. 8, 2019, 7:24 p.m.
Par-boiled potatoes help to bind the potatoes while cooking the rosti and make it crispy.Combine the cheese with the potato and corn and mix well so that it does not spill when you turn the rosti upside down.
Bhumika
Sept. 12, 2016, 9:59 a.m.
You haven''t? explained cooking method properly.
Tarla Dalal
Sept. 12, 2016, 9:59 a.m.
Hi Bhumika, here is the link of other recipe where you can see the cooking method.. https://www.tarladalal.com/Paneer-Potato-Rosti-Paneer-Snacks-32957r . I hope this will help you.
