Corn and Potato Rosti
by Tarla Dalal

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.

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Corn and Potato Rosti recipe - How to make Corn and Potato Rosti

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 onions
2 tsp finely chopped green chillies
2 tbsp grated processed cheese
salt and freshly ground black peppercorns (kalimirch) to taste

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.

Nutrient values per serving

Energy	129 cal
Protein	2.6 g
Carbohydrates	16.8 g
Fiber	1.3 g
Fat	6.1 g
Cholesterol	0 mg
Vitamin A	218.6 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.7 mg
Vitamin C	10.5 mg
Folic Acid	12.9 mcg
Calcium	48.5 mg
Iron	0.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	56.4 mg
Potassium	166.9 mg
Zinc	0.4 mg

Foodie #694246

on 15 Oct 20 12:39 AM

on 15 Oct 20 12:37 AM

Bhumika

on 22 Jun 17 07:23 PM

You haven''t? explained cooking method properly.

Tarla Dalal

23 Jun 17 04:56 PM

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.

janet

on 08 Jan 16 03:22 PM

Just reading about it makes me think of this simple filling quick dish is so good especially for a large number of people!

08 Jan 16 03:52 PM

Thanks Janet. Keep trying new recipes and posting your comments. We would love to hear from you.

Raunak Bajaj

on 14 Dec 14 08:43 AM

vinalbhalerao

on 05 Mar 14 12:41 PM

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.