Fingermillet rosti is easy to prepare specially on weekends. We can serve this rosti for breakfast or lunch with chutney.
Fingermillet (Ragi) Potato Rosti Ingredients:
1 1/2 Cups Grated Potato
1 Cup Finger Millet
Salt as per taste
Oil or Butter as required
Prep:
Grate the potato in a large eye grater rinse it in water twice to remove excess moisture.
Place 3 to 4 cups water to boil. Once the water boils place on low flame and add the grated potatoes to the water and boil for a minute remove from flame drain.
Once the potato cools down a bit squeeze excess moisture and reserve in a bowl.
Method:
Add the prepped potato to a mixing bowl.
Add finger millet flour little at a time along with salt as per taste.
Mix all ingredients and allow the millet flour to absorb excess moisture for a minute
Place a pan on medium flame, add butter and place a fist full of batter on pan, flatten using a spoon or moisten hands and flatten to form even layer rosti
Place on low to medium flame a allow the rosti to fry add butter as required to fry evenly on both sides.
I fried the rosti for two minutes on each side till the potatoes were crispy.
Remove the rosti from pan and plate it...Top with butter and serve with side of tomato chutney and Enjoy!
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