Description
A crispy golden potato rosti stuffed with spicy paneer, onions, and fresh herbs, perfect for a satisfying vegetarian meal or appetizer.
Ingredients
Scale
- 3 cups shredded potatoes, peeled and grated
- 1 cup paneer, cubed or crumbled
- 1 small onion, finely chopped
- 1–2 green chilies, finely chopped
- 2 tablespoons fresh coriander, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder
- 2 tablespoons ghee
Instructions
- Heat a non-stick or cast iron skillet over medium heat and add a drizzle of ghee.
- In a bowl, mix the grated potatoes with a pinch of salt and squeeze out excess moisture.
- In a separate bowl, mix paneer, onions, green chilies, coriander, cumin seeds, red chili powder, salt, and pepper.
- Grease the skillet lightly and keep it warm.
- Press a portion of grated potato into the skillet, add a spoonful of filling on top, and cover with more grated potato. Press gently to seal.
- Cook each rosti for 4–5 minutes per side until golden and crispy. Flip carefully with a spatula.
- Let rest for a minute after cooking, then serve hot with chutney or yogurt.
Notes
- Squeeze the potatoes thoroughly to avoid sogginess.
- Use starchy potatoes like Russet or Yukon Gold for best texture.
- Don’t overcrowd the pan to ensure even crisping.
- Garnish with onion rings or herbs for a showstopper look.
Nutrition
- Serving Size: 1 rosti
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: loaded rosti, paneer stuffed rosti, potato pancake, Indian fusion recipe, vegetarian rosti