Parsi Salli-Boti

Salli Boti is to Parsi cuisine what Chicken Tikka is to Punjabi - a reliable and much-loved staple. This is an easy dish that adds interesting variety to your weekly menu, so it’s a good one to incorporate into your rotation at home.

Unfortunately Salli Boti is  tragically incomplete without the crispy potato bits on top (the “salli”), so if you cannot find any at your local store, it is well worth the extra effort to fry these yourself. 


SERVES:

4


INGREDIENTS:

500 gm Mutton (with or without bone, as you prefer), cut into strips 

¼ cup Curd/Yogurt

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chilli powder

1 1/2 teaspoon turmeric

4 tablespoon vegetable oil

1 1/2 teaspoon coriander powder

1 1/2 teaspoon cumin powder

1/2 teaspoon sugar

2 teaspoon garam masala powder

3 pinches salt

1 cup chopped onion

1 cup chopped tomato

2 teaspoon vinegar

1 cup cut into strips potato


METHOD:

In large bowl, add the yogurt, ginger-garlic paste, red chilli powder and turmeric powder. Season with salt and mix well. Add the mutton to this mixture and combine until the mutton is fully-coated. 

Cover the bowl with cling-film and refrigerate for 30-40 minutes, allowing the mutton to marinate.

Meanwhile, heat the oil in a pan and add onions to it. Fry till they turn golden brown.

Add the mutton mixture and saute. Then mix in the roasted coriander powder, cumin powder and tomatoes, stirring well.

Add the sugar and vinegar. You don’t need to stick to the quantity mentioned under Ingredients above, you can add or subtract per your own taste and preference.

Once you’ve added the sugar and vinegar, add garam masala and salt.

Mix well, reduce the flame and cover.

Cook covered on low flame until the meat is tender, this can take upto 30 minutes.

Once done, turn the heat to high and fry until the oil starts to separate.

Then add a little water so that the gravy is semi-liquid again. Bring to a quick boil and then remove from the flame.

Add chopped coriander and give it a final stir before spooning it out into a serving dish.

Top this with a generous helping of Salli (potates) and garnish with a few coriander leaves before serving.

If you can’t purchase readymade Salli, you can make some at home. Thickly grate 1 potato, then deep-fry the grated potato until deep golden. Place paper napkins onto a plate and remove the deep fried potato into this to remove any excess oil.

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