Bombay potato rosti

Indian 20 Mins Prep · 20 Mins Cook

1. Finely slice the red onion and place in a bowl along with the white vinegar, sugar and salt. Let it sit for at least 15 minutes, stirring occasionally.
2. Finely chop the coriander. In a small bowl, combine the sour cream, coriander and a pinch of salt. Refrigerate until ready to serve.
3. Wash and grate the potatoes. Finely chop the onion. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
4. In a large bowl, mix the grated potatoes with onion, spice mix, salt and pepper.
5. Heat the oil in a non-stick pan over a medium-high heat. Scoop the potato mixture into the pan then flatten it out. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove the rosti from the pan and drain on paper towels.
6. Place the Bombay potato rosti on a serving platter. Top with a dollop of coriander sour cream and a spoonful of pickled red onions. Serve while hot.

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