You are here: Home > Videos > Course > Breakfast Recipes > Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal Potato Rosti with Mushroom Pepper Sauce Video by Tarla Dalal Viewed 12538 times 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. Tweet Recipe Description for Potato Rosti with Mushroom Pepper Sauce ( Rosti) Preparation Time: 20 minsCooking Time: 15 mins Makes 4 servings Show me for servings Ingredients For The Mushroom Sauce1 1/2 cups sliced mushrooms (khumbh)2 tbsp oil1 tsp butter1/4 cup thinly sliced onions1/2 tsp grated garlic (lehsun)2 tbsp finely chopped celery2 tbsp plain flour (maida) salt and freshly ground black pepper2 tbsp fresh creamFor The Vegetables2 tbsp butter1/4 cup blanched red capscium cubes1/4 cup blanched yellow capsicum cubes1/4 cup sliced and blanched carrot1 cup blanched broccoli florets salt and freshly ground black pepper to tasteFor The Rosti3 cups boiled , peeled and grated potatoes salt to taste2 tsp cornflour1 tbsp melted butter1/4 cup grated processed cheese2 tsp finely chopped green chillies Method For the mushroom pepper sauceHeat 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 vegetablesHeat 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 rostiCombine 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 proceedPour 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. See step by step images of Potato Rosti with Mushroom Pepper Sauce ( Rosti) recipe RECIPE SOURCE : Potatoes