Ingredients
- Large red onion 1
- White vinegar 125ml
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fresh Coriander A handful
- Sour cream 250g
- Large potatoes 4
- Small onion 1
- SpinneysFOOD Bombay Potatoes Spice Mix 2 tbsp
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Bombay potato rosti
Indian 20 Mins Prep ยท 20 Mins Cook
- 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.
- Finely chop the coriander. In a small bowl, combine the sour cream, coriander and a pinch of salt. Refrigerate until ready to serve.
- Wash and grate the potatoes. Finely chop the onion. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, mix the grated potatoes with onion, spice mix, salt and pepper.
- 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.
- 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.