Maharashtra x Switzerland
Sabudana potato rosti
Sabudana vada flattened into one big golden disc. Fasting day, feasting texture.
35 minTime
11 gProtein each
mediumSpice
5hPlan ahead. Soak for 5 hours first; the 35 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original607kcalsame
11 gproteinsame
6 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the soaked sabudana well. Grate the potatoes and squeeze hard in a clean cloth.
- 2Mix with the peanuts, chilli, half the cumin, coriander, lemon, sugar and rock salt.
- 3Heat 1 tbsp ghee in a 20 cm heavy pan on medium heat. Press the mix into a flat cake about 1.5 cm thick and cook 8 minutes.
- 4Slide onto a plate, cover with the pan and flip back in. Add the rest of the ghee at the edges and cook 7 minutes more on medium heat.
- 5Toast the rest of the cumin in a dry pan on medium heat for 30 seconds, crush, and stir into the curd with the cucumber and a pinch of rock salt.
- 6Cut the rosti into wedges and serve with the cucumber curd.
Serve it like this
Cut the rosti into six wedges and reassemble them on a round board with a gap between each. Put the cucumber curd in a bowl at the centre and scatter coriander.
