Kunal Kapur
Amaranth Aloo Rosti is an Aloo Tikki with a twist. Chef Kunal Kapur shares the step-by-step recipe.
Preparation Time
10 Min
Cooking Time
10 Min
Meal Type
snack
Difficulty
MEDIUM
For Amaranth Aloo Rosti
2 cups grated potatoes
rock salt to taste
1 tsp roasted and pounded cumin
1 tsp roasted and pounded coriander seeds
1 tsp grated ginger
1-2 tbsp freshly chopped coriander leaves
1 tbsp amaranth flour
1 tbsp ghee
tomato chutney
In a plate, add 2 cup grated potatoes, rock salt to taste, 1 tsp roasted & pounded cumin, 1 tsp roasted & pounded coriander seeds, 1 tsp grated ginger, freshly chopped coriander leaves, amaranth flour and mix it properly.
In a pan, add 1 tbsp ghee and spread the mixture evenly in it and let it cook from both sides on low flame.
Amaranth aloo rosti is ready. Serve it with tomato chutney.
Amaranth aloo rosti is made from grated fresh potatoes, salt, jeera powder, pounded coriander seeds, grated ginger, coriander leaves and Amaranth flour. These tikkis are shallow fried on a slow flame. It ensures that the tikkis are crunchy from the outside but soft and creamy inside.
Amaranth grains are gluten-free and high in protein and minerals. The grains are also rich in antioxidants. Thus, the presence of Amaranth flour makes these tikkis highly nutritious and finger-licking.
