Potato Rosti represents the Indian interpretation of savory pancakes, brimming with an array of flavors. This delectable, crispy flat dish is generously stuffed with luscious cheese and delightful vegetables, offering a nourishing and satisfying meal that is bound to leave you content. Curiously, potato rosti is not commonly found in conventional dining establishments, prompting me to ponder the reason behind this absence. I have personally reimagined the traditional potato rosti recipes, incorporating my own unique touch, which I am confident will be adored by your discerning palate.
Vegetables stuffed Potato Rosti
Potato rosti made its initial debut at wedding receptions, and since then, we have been captivated by its delectable crispy texture and crumbly fillings. I implore you to dismiss any reservations you may have had about attempting this dish due to its perceived time-consuming nature. Rest assured, my potato rosti recipe can be prepared and served in less than 30 minutes, from start to finish. It boasts a delightful medley of onion, spinach, and mushroom, providing a harmonious balance of vegetables within the dish. For those seeking a healthier alternative, cottage cheese (Paneer) can be substituted for regular cheese. However, I must confess, indulging in a small cheat is permissible, particularly when the end result is a plateful of tantalizing potato rosti.
This recipe has been thoughtfully crafted to yield servings for four adult individuals. Feel free to adjust the measurements according to your specific requirements.
Ingredients for Potato Rosti
For the Filling
- 100 Grams of grated Cheese
- 1 TBSP olive oil
- ½ Cup Thinly diced mushrooms
- 1 Onion thinly sliced
- ½ cup Blanched spinach ( Boil some water in a pan. Add Spinach to it. Remove the spinach from heat after 1 minute. Transfer the spinach into a bowl of Ice Cold Water.)
- 1 TSP Chilli Flakes
- ½ Tsp pepper
- Salt
- 1 TSP sugar
For the Base
- 6-8 Par Boiled Potatoes
- 2 TBSP Cream Cheese
- Salt
- Oil/ Butter
Equipment needed
A non-stick pan
How to make the greatest potato rosti, step by step
This recipe is ideal for novice cooks who are attempting to hone their culinary skills. The recipe has been simplified and presented in a detailed step-by-step format to ensure that you do not encounter any difficulties.
Begin by peeling the potatoes. Subsequently, microwave them for 8 minutes while you prepare the rosti filling. In the absence of a microwave, you may pressure cook the potatoes until they are soft. To do so, add the potatoes to the pressure cooker along with 2 cups of water and salt. Pressure cook for 4-5 whistles and turn off the heat.
It is important to note that the potatoes should not be fully cooked. They should be parboiled to the point where they are not hard but not mushy either. They should be soft and easy to poke through, similar to al-dente pasta.
In a pan, add 1 tablespoon of olive oil. Add thinly sliced onions and a teaspoon of sugar to the pan. Allow the mixture to caramelize on medium-low heat for approximately 6-7 minutes, stirring occasionally. The onions should appear brown when removed from the heat.
In a separate pan, add 1 tablespoon of olive oil. Add mushrooms to the pan and cook for 3-4 minutes on high heat. Add spinach to the pan and mix well. Add salt, pepper, and chili flakes to the mixture and turn off the heat.
Once the potatoes are done, grate them onto a large plate. Once they have cooled down, add 2 tablespoons of cream cheese and salt to the plate. Mix everything thoroughly using your hands or a spatula and set it aside while we assemble the rosti.
Take a non-stick pan and heat it. Brush the pan with butter and keep the flame on medium-low while assembling the rosti. Add 3-4 spoonfuls of potato mixture to the pan and flatten it as thinly as possible using a griddle. A wooden griddle or spoon works best. Brush the wooden spoon with some oil to prevent the potatoes from sticking. Add more mixture only if necessary.
Next, add the mushroom and spinach mixture on top of the potato base. Add some caramelized onions and a generous amount of cheese. You can never have too much cheese, can you?
Add 3-4 spoonfuls of potato mixture and close the cavity. Flatten it as thinly as possible and ensure that the potato mixture is evenly spread on top. Do not apply too much pressure.
Close the lid and allow the base to cook for approximately 6-7 minutes. Ensure that the flame is medium-low so that the rosti is evenly cooked.
Flip the rosti using a griddle and allow the other side to cook for another 5 minutes. Close the lid while cooking.
Once crispy on both sides, remove it and place it on a plate. I love to brush my rosti with butter while eating. You can eat this alone or with ketchup, as you please. However, the flavors inside are so delicious that it does not require any additional pairings.
Repeat the same procedure to make the remaining rostis.
Try this potato rosti for your evening snacks or even dinner, and we are confident that your family will love it. Serve it hot and indulge in this scrumptious meal on days when you feel like indulging. This dish is filled with the goodness of vegetables and the taste of fast food. Trust us; there couldn't be a better day to try this delicious appetizer if you still haven't. Head to your kitchen and surprise your family with your extraordinary culinary skills.
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