Description
Golden, crispy rosti bites paired with a bold and spicy green thecha sour cream. A perfect fusion snack that’s crunchy, creamy, and packed with flavor.
Ingredients
Scale
- 3 cups grated potatoes (peeled and grated)
- 3–4 green chilies (finely chopped)
- 5–6 garlic cloves (crushed)
- 1/2 cup coriander leaves (chopped)
- 1/2 cup sour cream
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 1/2 teaspoons salt
- 3–4 tablespoons oil (for frying)
Instructions
- Heat a nonstick or cast iron skillet over medium heat. Add a drizzle of oil to coat the bottom.
- In a bowl, mix grated potatoes with salt and cumin seeds.
- In a separate pan, heat oil and add mustard seeds, garlic, and green chilies. Sauté until aromatic.
- Blend this mixture with chopped coriander leaves into a coarse thecha paste.
- Stir the thecha paste into sour cream until well combined.
- Line a plate with paper towels and keep a scoop handy for portioning.
- Take spoonfuls of the potato mixture and form small, round patties.
- Fry the rosti bites on each side until golden and crispy, about 3–4 minutes per side. Work in batches.
- Let the bites drain on paper towels. Top each with a dollop of thecha sour cream just before serving.
Notes
- Use starchy potatoes like Russets for best results.
- Be sure to squeeze out all excess moisture from grated potatoes to avoid soggy bites.
- Thecha can be made in advance and stored for up to 3 days.
- Serve immediately after topping for best texture contrast.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: rosti bites, thecha sour cream, Indian fusion snacks, crispy potato bites, spicy appetizers