Beetroot Rosti Recipe by Archana’s Kitchen

  • To begin making Beetroot Rosti recipe, first parboil the potato by drop it in boiling water for about 7-8 minutes. The cooking time may change depending on the quality of potato. If should be firm but partially cooked. 

  • Once done, mix the grated beetroot and potatoes in a mixing bowl. Add egg, salt, pepper, dill, and flour. Mix well. Adjust the amount of flour if you think the mixture is too wet.

  • Heat butter or oil in a non-stick pan. Place the beetroot mixture in the pan and pat evenly to make a large pancake.

  • Cook till the bottom is crisp and starts browning.

  • Invert a large plate over the pan. Carefully flip rösti onto the plate. Drizzle some more butter to the pan.

  • Slide rösti back in the pan cooked side up and cook till the bottom crisps up.

  • You can alternatively make small patty/fritter shaped mini rostis. Divide the mixture into small patties and cook on both sides till crisp and done.

  • Serve Beetroot Rosti recipe with sour cream, garnished with dill leaves and onion greens, along with Mixed Fruit and Vegetable Juice Recipe.

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    Author: DelhiStyle

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