10 large potatoes
Olive oil if you are very health conscious otherwise
Butter if you are making for kids and want a good flavour
Salt and pepper to taste
Rosemary leaves (if available)
Spring Onion (Finely Chopped)
Sour Cream (Available at all the grocery stores easily)
1.First step is very imp..boil the potatoes carefully if you are using the indian pressure cooker just one whistle and thats done, else take a pot and put water and potatoes in it & boil for 8-14 minutes so that they are just par boiled. (Please see that the boiling shud be done to an extent that you can grate them nicely without mashing them or mixing together. You should be able to get thin strands like a flat pasta after grating).
Once boiled peel them and grate them using the biggest side of the grater so that you get long flat pasta shaped boiled potatoes strands.
2. Heat 3-4 tsp olive oil or 1/2 cup butter until very hot in stoneware or non-stick pan.
3. Put a big spoon full of boiled potatoes and spread evenly so that it covers the bottom of the pan. Incase there is some space left then u may want to add some more grated potatoes to cover it.
4. Cook over medium heat about 8-10 minutes.
5. Flip potatoes using large spatula.
6.Cook for 7-8 minutes more on the other side till u see some reddish texture on the rositi.
7. Take it out in the plate. Garnish with rosemary leaves. Add salt and pepper to taste.
8. Real delight is if you serve it with sour cream and sprinkle some spring onions on top…
Very yummy…Must try for a light brunch..Truly amazing and awesome