| • | Potato,parbioled and peeled | 6 measures |
| • | Spring onion,finely chopped | 4 |
| • | Salt | to taste |
| • | Roasted cumin seeds,crushed | 1 1/2 teaspoons |
| • | Fresh red chillies,chopped | 4 |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Butter | 6 tablespoons |
Method
Grate the potatoes working them on the grater in one direction only. Put them in a bowl, add salt, roasted cumin seeds, red chillies, pepper powder, spring onions and coriander leaves and mix with a lit hand, incorporating air as you mix. Mix a non stick pan on medium heat. Add one tablespoon butter and spread it around the pan. Spread a quarter of the potato mixture in a thick layer. Put half a tablespoon of butter over the potatoes and cook on low heat till the underside is golden and crisp. To flip, place a plate over the roesti and turn the pan upside down. Then gently slide the roesti onto the pan once again so that the other side can be cooked to a crisp golden brown. Serve hot.
Grate the potatoes working them on the grater in one direction only. Put them in a bowl, add salt, roasted cumin seeds, red chillies, pepper powder, spring onions and coriander leaves and mix with a lit hand, incorporating air as you mix. Mix a non stick pan on medium heat. Add one tablespoon butter and spread it around the pan. Spread a quarter of the potato mixture in a thick layer. Put half a tablespoon of butter over the potatoes and cook on low heat till the underside is golden and crisp. To flip, place a plate over the roesti and turn the pan upside down. Then gently slide the roesti onto the pan once again so that the other side can be cooked to a crisp golden brown. Serve hot.
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