Salli Boti

Salli Boti

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli)

by Rita Jamshed Kapadia


4-5 Tbsp of oil

1 bowl of chopped onions

2 Tbsp ginger garlic paste

300 gm of boneless mutton or chicken

1 tsp red chilli powder

1/2 tsp of turmeric powder

1 1/2 tsp roasted coriander

1 1/2 cumin powder

1 bowl of chopped tomatoes

1/2 tsp sugar (optional)

2 tsp vinegar


1 tsp garam masala

3 tsp chopped coriander

1 bowl of Sali/fine potato shreds

Salt to taste

Heat the oil in a pan and add onions to it.

Fry till turn golden brown

Add ginger-garlic paste, mutton, red chilli powder and turmeric powder.

Mix well.

Now mix in the the roasted coriander powder, cumin powder followed by tomatoes, stir again.

Add a little sugar and vinegar to taste.

Add garam masala and salt, mix well.

Reduce the flame and cover till cooked for about 30 to 40 minutes.

Add chopped coriander and give it a final stir.

Garnish it with more coriander leaves and top it up with lots of Sali.

Salli Boti
Salli Boti
Potato Matchsticks / Salli from scratch The Indian Parsi community calls “Potato Matchsticks” – “Potato Sali”. Sali is a Gujarati word meaning “straw” or “sticks”. Enjoyed best when fresh with salt and pepper. Bon Appetite! Step 1: Peel and wash Potatoes: Step 2: Shred potatoes into thin strings: Step 3: Salt Shredded Potatoes : Step 4: In a electric fryer or a large pot, heat oil for frying. I prefer the electric deep fryer, so the temperature of the oil stays even. Choose the max and lower if needed : Step 6: Prepare Potato Matchsticks for straining, use a large straining spoon with holes : Step 7: Strain fried potato matchsticks on paper towels (to absorb extra oil). Immediately sprinkle salt on. This keeps the Potato Matchsticks crispy. Cool and store in airtight container. (In my house they get eaten away very fast for a snack! Potato Matchsticks will stay for 15 days) Enjoyed best when fresh with salt and pepper. Suggestion: Serve these potato matchsticks as a garnish with chicken & gravy Cooking tips for making better Deep Fried Potato Sticks/Parsi Sali Keep the potato sticks grated and kept in extra salted water till all the potatoes are grated and then rinse it out , squeeze water out and fried handful at a time. I soak them in salted water and I do not sprinkle any salt after deep frying the potato sticks. Fry the potato sticks nice and crispy. Add these crispy fried potato sticks/sali only at the last moment (while plating) on top of your dish.
Cookbook: Manna of the 21st Century
Purchase Cookbook: Manna of the 21st Century by Rita Jamshed Kapadia

Purchase Cookbook: Manna of the 21st Century by Rita Jamshed Kapadia

Author: Rita Jamshed Kapadia

Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks of the "Parsi Cuisine" series are available on our Shop -

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