ROSTI

Rosti is a classic savory dish of Switzerland.

It is extremely versatile and simple to make.

In fact, Rosti is known as the top five delicacies of Switzerland..

Tastes best with a cheese dip.. ahh, my mouth is already watering..:)

Makes 2 pieces

Ingredients:

• Medium sized potatoes- 4
• Unsalted butter- 2 tbsp
• Butter- 3 tbsp
• Salt to taste
• Freshly ground white/black pepper powder to taste.
• Cornflour- 1 tsp (optional, helps in fast binding)

Method:

• Peel the potatoes and wash it well.
• Using the thick sided holes of a grater, grate the raw potatoes and squeeze the liquid.
• Add salt, pepper powder, unsalted butter and cornflour to the grated potatoes.
• Heat the butter in a non stick tawa, put the potatoes and using your fingers flatten it on the tawa.
• Add butter to the corners of the rosti, making sure that the corners of the rosti are even.
• Cover with a lid for 10 mins and let it cook on low heat.
• Remove the lid and if the bottom side has turned golden brown, using a wooden spatula turn the rosti.
• Put a little more butter on the edges and cook till the other side also becomes golden brown.
• Serve hot.

Note: For each rosti roughly 2 medium sized potatoes are needed. Grate the potatoes just before making the rosti else the potatoes turn reddish brown!!

Rosti can also be made with parboiled potatoes instead of raw ones!

Variations:

• Green chillies can be added.
• Finely chopped onions can also be used.
• Cheese can be sprinkled generously after turning one side of the rosti.(my favourite... yummm!!)
• A layer of cheese can be sandwiched between 2 layers of potatoes!
• Grated garlic, green chillies and onions together with a little milk can also be added as a topping.

For non vegetarians:

• Rosti acts as a great accompaniement to fried eggs.
• Finely chopped bacon or sausages can also be added while making rosti.

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