Preparation time - 10 minutes
Cooking time - 10 minutes
Makes - 4 rosties
Ingredients to make Minty Potato Rosti:
For rosti:
6 to 7 raw grated potatoes
Salt to taste
1/4 tea spoon black pepper powder
1 table spoon corn flour
2 table spoon dry bread crumbs
Butter as needed
For minty topping:
1 1/2 cup grated paneer
Salt to taste
1 tea spoon chaat masalo
8 to 10 mint leaves
2 tea spoon finely chopped coriander leaves
1/4 tea spoon black pepper powder
1/2 tea spoon crushed ginger
2 to 3 green chillies finely chopped
To serve with:
Tomato ketch up
Method to make Minty Potato Rosti:
For topping:
- Mix all the ingredients of topping in a bowl and keep a side covered.
For rosti:
- Wash and peel potatoes and great them. Never wash grated potatoes for this recipe.
- Add salt, pepper powder, corn flour and bread crumbs to it. Mix well.
- In a non stick tavi - griddle apply some butter on it and make potato circle over tavi from above mixture by hand.
- Let it shallow fry till light brown in colour. Turn and again fry till light brown.
- Again turn and spread topping mixture over it.
- Spread some tomato ketch up over it.
- Repeat the same for remaining.
- Serve hot and yummy Minty Potato rosti with tomato ketch up and green chutney as breakfast or snack.
