This is my take on a Swiss Potato Rosti with a desi twist. This recipe is so simplified- with only 4 ingredients needed. This potato dish is shallow fried and another great dish if you are fasting.
Here’s what you’ll need:
- 2 medium potatoes, like russets, peeled
- 2 TBS of ghee
- Salt to taste
- 1/2 TSP Chili Powder
Peel the potatoes and grate on a coarse grater.
Put the potato in a muslin cloth and wrap it tightly and squeeze the moisture out.
They need to be dry as possible, otherwise they will not crisp up when cooked.
Next, put them in a bowl and separate the strands with your fingers. Season the potatoes with some salt and chill powder.
Heat the pan, add some ghee/butter and make sure it’s enough to coat the bottom of the pan. Prepare small flat ‘pancakes’ of grated potatoes in the pan or you can make one large thalipeeth. Allow the thalipeeth to cook until it develops a golden brown crust.
When the crispy thalipeeth is ready, serve with some sour cream or green chutney.