Zero oil Potato rosti

Who isn't a fan of potato! As mush as I love deep fried potato in the form of french fries or potato wedges, I prefer having Roasted potato wedges or Tandoori Aloo which is just as comforting and delicious as the deep fried ones. Potato gnocchi in Marinara sauce on the blog is also a celebration of potatoes which you must try- it's simple yet very flavorful.

Coming back to this recipe, Potato rosti is a Swiss dish which is made by cooking grated potatoes with butter in a pan till both sides are absolutely crispy. It's served all over the world with an egg for breakfast or with a salad for light lunch. Speaking of salads, there are so many salad recipes on the blog like this Thai Rainbow Noodle salad, Colourful Kidney Bean salad, Watermelon and tomato salad which are all great as light meals. You can even serve potato rosti with grilled paneer and sauteed vegetables for a complete meal.

I love making healthier version of recipes and this Zero oil potato rosti has become one of my favourite appetiser to make when people come over or when I am in mood for having something different and delicious. My husband has always loved rosti and now he is even happier that it can be made with zero oil/butter. It's spicy, crunchy, herb-y and has this amazing flavour from the addition of mustard sauce.

It's incredibly crispy on the outside and soft inside! You will be surprised how crispy it gets even without a single drop of oil. Key is to dry the soaked grated potato in kitchen towel and also use a good non-stick pan.

I have used carrot along with potato in this recipe. You can even add other vegetables like grated cabbage and zucchini too. Just remember that potato portion should be twice as much as vegetables. This dish is great as breakfast, snack and even amazing as an appetiser for your guests. You can serve it with good old ketchup, sour cream or yogurt based dips like Tzatziki. Speaking of Tzatziki, I have the best recipe which I'll share soon with you guys!

Zero oil Potato rosti which is crunchy on the outside and soft inside, perfect as breakfast item and appetiser

Type: Breakfast, Side dish
Diet: Vegetarian
Serving: Makes 4-5 rosti

Ingredients

2 cups grated potato
1 cup grated carrot
1 Tbsp cornflour
1 Tsp mustard sauce
1 tsp chilli flakes
1 tsp dried oregano
1/2 tsp mexican/taco seasning (optional)
Grated soft cheddar cheese (About 2 Tbsp or 1 cube) (I used Amul)
salt to taste

Method

Immediately soak grated potatoes in water else they'll get back. Soak grated carrot too with potatoes and rinse twice.

After rinsing, spread grated potatoes and carrot on kitchen towel and pat dry.

Next add grated potato and carrot, cornflour, oregano, chilli flakes, taco seasoning, mustard sauce, cheese and salt in a bowl and stir to combine everything properly.

Heat non-stick pan. Divide rosti mixture into 4-5 portions and spread on the pan to form patties. Flatten out with the help of spoons and smoothen the side edges too.

Cook on low to medium heat and once surface of rosti is golden brown, carefully flip it and cook another side also till golden brown.

Slower you cook it the better.

Once done, serve hot with ketchup or dip of your choice.