Raw Papaya Rosti (Thai style) | How to make green papaya rosti | Thai style rosti recipe with step by step instructions

Make this delicious, vegan Raw Papaya Rosti (Thai style) using grated raw papaya, raw banana and sweet potato. It’s flavoured with Red Thai curry paste and some basic ingredients from your pantry.

You can say this is a fusion recipe of traditional swiss delicacy Potato rosti. It turns out beautifully golden on the outside and fluffy on the inside.

Serve this for main course, breakfast or snack with Vegan crema fresca or any dipping sauce of your choice and chilled Vegan coleslaw salad for a hearty meal.

What is Rösti (or rosti) ?

Traditionally Rösti (or rosti) is made of grated Potatoes that are shaped in round cakes and shallow fried.

It’s a very versatile recipe that is most commonly served as a side dish or main course or as a snack, or for a breakfast.

What you need to make Raw Papaya Rosti (Thai style) ?

All you need is –

Grated raw papaya

Par boiled and grated Potatoes, banana

and sweet potato

Vegan Thai red curry paste

Peanuts

Lemon juice 

some basic spices

Recipe Card 🔽

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Raw Papaya Rosti (Thai style)

This delicious Raw Papaya Rosti (Thai style) is made using grated raw papaya, raw banana and sweet potato. It's then flavoured with Red Thai curry paste and some basic ingredients from your pantry.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Refrigeration time 30 minutes mins

Servings: 6

Course: Breakfast, Main Course, Snack

Cuisine: Thai

Ingredients Method Notes

Ingredients

  

• 1/2 Raw Papaya grated big one
• 1 medium sized potato
• 1/2 cup Sweet potatoes grated
• 1/2 cup Raw Bananas grated
• 1 teaspooon salt
• 1 tablespoon thai red curry paste
• 2 tsp coarse powdered peanuts
• 1 lemon juiced
• 2 Green chillies finely chopped
• 1 tsp Dhania powder
• 1 tsp Red chilli powder
• 1 tsp Chaat masala
• 2 -3 tablespoons maida
• 1/2 bunch of chopped coriander stems and leaves
• oil for shallow frying

Method

 

1. First parboil sweet potatoes,  potato and raw banana in a pressure cooker upto one whistle with enough water with salt.
2. Let the pressure release naturally and then place all 3 in a colander. Cool down completely.
3. Meanwhile, grate raw papaya in bowl.
4. Stir in the salt, leave for 10 minutes, then squeeze out the extra moisture.
5. Now grate par boiled potato, sweet potato and banana into raw papaya. To this, stir in red thai curry paste, peanuts, all purpose flour (maida) and coriander stems & leaves.
6. Mix in all other ingredients  - lemon juice, green chillies,  coriander powder, salt, red chilli powder and chaat masala.
7. Test the taste and adjust accordingly.
8. Bring everything together and shape mixture into small patties, cling wrap and then place on a tray to refridgerate for 30 minutes.
9. Take out and flatten patties with your palms into small chapati/disc (Flatbread) shape but little thicker than chapati. Your rosti is ready to be shallow fried.
10. Heat the oil in a large non stick skillet. Shallow fry all, until browned on medium flame.
11. Serve the rosti with Vegan crema fresca or any dipping sauce of youe choice and chilled Vegan coleslaw salad.

Notes

1. To shallow fry these rosti you may use any cooking oil or butter, however I found it tastes even better when cooked in ghee (clarified butter). But then it won't be considered Vegan.

2. You may increase oe decrease the proportions of raw papaya,  sweet potato and potato according to your choice.

3. Since i have used homemade vegan Red Thai curry paste, you may go for store bought one.

 

Step by step instructions and pictorial presentation to make Raw Papaya Rosti (Thai style) ?

First parboil sweet potatoes, potato and raw banana in a pressure cooker upto one whistle with enough water with salt.

Let the pressure release naturally and then place all 3 in a colander. Cool down completely.

Meanwhile, grate raw papaya in bowl.
Stir in the salt, leave for 10 minutes, then squeeze out the extra moisture.

Now grate par boiled potato, sweet potato and banana into raw papaya. To this, stir in red thai curry paste, peanuts, all purpose flour (maida) and coriander stems & leaves.

Mix in all other ingredients  – lemon juice, green chillies,  coriander powder, salt, red chilli powder and chaat masala.

Test the taste and adjust accordingly.

Bring everything together and shape mixture into small patties, cling wrap and then place on a tray to refridgerate for 30 minutes.

Take out and flatten patties with your palms into small chapati/disc (Flatbread) shape but little thicker than chapati. Your rosti is ready to be shallow fried.

Heat the oil in a large non stick skillet. Shallow fry all, until browned on medium flame.

Serve the rosti with Vegan crema fresca or any dipping sauce of your choice and chilled Vegan coleslaw salad.

Notes

1. To shallow fry these rosti you may use any cooking oil or butter, however I found it tastes even better when cooked in ghee (clarified butter). But then it won’t be considered Vegan.

2. You may increase oe decrease the proportions of raw papaya,  sweet potato and potato according to your choice.

3. Since i have used homemade vegan Red Thai curry paste, you may go for store bought one.

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