Potato Rosti with Mushroom Pepper Sauce ( 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. What makes this version very interesting is a coat of aromatic mushroom pepper sauce and a topping of sautéed mixed veggies. Potato rosti with mushroom pepper sauce is indeed a wholesome breakfast but can be had as an accompaniment for lunch or dinner too.
Potato Rosti with Mushroom Pepper Sauce ( Rosti) recipe - How to make Potato Rosti with Mushroom Pepper Sauce ( Rosti)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Mushroom Sauce
1 1/2 cups sliced mushrooms (khumbh)
2 tbsp oil
1 tsp butter
1/4 cup thinly sliced onions
1/2 tsp grated garlic (lehsun)
2 tbsp finely chopped celery
2 tbsp plain flour (maida)
salt and freshly ground black pepper
2 tbsp fresh cream
For The Vegetables
2 tbsp butter
1/4 cup blanched red capscium cubes
1/4 cup blanched yellow capsicum cubes
1/4 cup sliced and blanched carrot
1 cup blanched broccoli florets
salt and freshly ground black pepper to taste
For The Rosti
3 cups boiled , peeled and grated potatoes
salt to taste
2 tsp cornflour
1 tbsp melted butter
1/4 cup grated processed cheese
2 tsp finely chopped green chillies
For the mushroom pepper sauce
- For the mushroom pepper sauce
- Heat the oil and butter in a deep pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the garlic and sauté on a medium flame or a few seconds.
- Add the celery and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes. Sprinkle 2 tbsp of water if the mushrooms start burning.
- Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. Keep aside.
For the vegetables
- For the vegetables
- Heat the butter in a broad non-stick pan, add the capsicum, carrots, broccoli, salt and pepper, mix well and sauté on a medium flame for 2 minutes. Keep aside.
For the rosti
- For the rosti
- Combine the potatoes, salt and cornflour in a plate and mix very well with help of two forks. Keep aside.
- Grease a fry pan with butter evenly and sprinkle cheese evenly all over.
- Sprinkle the green chilies evenly all over.
- Add the potato mixture and press very well. Cover with a lid and cook on a slow flame for 4 to 5 minutes and switch off the flame.
- Loosen the sides of the rosti with the help of a knife, place a plate inverted on the fry pan and turn the pan to invert the rosti on the plate.
How to proceed
- How to proceed
- Pour 3/4th of the mushroom sauce evenly over the rosti and spread the vegetables evenly over it.
- Pour the remaining ¼ th of the mushroom sauce over it and serve immediately.
Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal
| Energy | 289 cal |
| Protein | 4.5 g |
| Carbohydrates | 25.5 g |
| Fiber | 2.6 g |
| Fat | 19.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 944.7 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.4 mg |
| Vitamin C | 49 mg |
| Folic Acid | 31.5 mcg |
| Calcium | 89.2 mg |
| Iron | 1.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 93.2 mg |
| Potassium | 333 mg |
| Zinc | 0.7 mg |