Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2 Servings

Dairy-free, oil-free, quick to make, no fuss, kid-friendly, snack. Tricks to introduce veggies into the meals. Rosti usually has egg for binding, but even without the egg the rosti binds together as the starch from the potatoes start cooking. Beetroot gives the sweet tinge and the aroma of cooked potatoes has kids asking for more.

Ingredients

• Beetroot: 1 cup (grated)
• Potato: 1.5 cups grated
• Green chilli: 2 nos
• Ginger: 1 inch
• Coriander leaves: 2 tbsp(chopped)
• Rock Salt: to taste
• Cumin: ½ tsp (roasted powdered)
• Cold pressed coconut oil: for greasing
• Onion rings & lemon wedges: for garnish

Method

• Make a paste of green chili and ginger.
• Lightly squeeze the grated beetroot to remove the excess juice.
• Mix together, grated beetroot, grated potato, green chili ginger paste, chopped coriander, salt and cumin powder
• Make small pies between your palms and place them on a tray. It may seem like it’s not holding shape, but don’t worry.
• Heat an iron tawa and lightly smear with cold pressed coconut oil.
• Transfer the beet and potato pies onto the tawa and press down slightly to get flat rostis.
• Cover and cook on slow fire for about 5-6 minutes.
• Uncover and turn them over carefully and cook the other side for 5-6 minutes.
• Remove the rostis onto a serving plate.
• Serve with onions rings and lemon wedges.
   

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  Eating Guide

• Food group: vegetables.
• Can be served as an evening snack, placed between bread slices to make a sandwich.
• Vegetables are loaded with useful enzymes. Incorporating vegetables of different colours helps to get the best out of natural goodness. Rotate and experiment to include all vegetables.

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