An Easy Recipe for Making Parsi-style Sali Boti at Home
Servings Prep Time
4people 5minutes
Cook Time
40minutes
Servings Prep Time
4people 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a deep-pan, heat ghee or oil and sauté onions until golden. Add the powdered spices, ginger-garlic paste and stir for about a minute.
  2. Add the mutton chunks and cook until it turns slight brown. Then add chopped green chillies, tomatoes, water and salt. Stir well and bring it to a boil. Reduce the heat to low flame and cook for 30-40 minutes more. Add jaggery, vinegar and cook for another 5-6 minutes. Turn the flame off and keep it aside.
  3. Soak the chopped potatoes in cold water with salt for about 3-5 minutes. Drain the water and dry the potato strips. Then deep fry them in hot oil until crisp and golden brown. Remove the excess oil from potatoes.
  4. Garnish with fresh finely chopped coriander leaves and serve hot with sali (deep-fried potato straws) and chapatti or bread.
Recipe Notes

Recipe Tip

For saving time, you can also grate or shred the potatoes in thin strips and put them in cold salted water until you finish grating all the potatoes. Once done, you can squeeze out the water and deep fry them.

Share your version of this recipe

How do you make Sali Boti at home? Share your version of the recipe with us so that we can try it out too.

Frequently Asked Questions Can I use sugar instead of jaggery?

Yes. However, to achieve the authentic Parsi Sali Boti taste, we recommend using jaggery.

How much time does lamb Sali Boti take for cooking?

If you’re using lamb shoulders for Sali Boti then the cooking time will be approximately 45-50 minutes until the meat becomes tender.

Print Recipe
An Easy Recipe for Making Parsi-style Sali Boti at Home
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a deep-pan, heat ghee or oil and sauté onions until golden. Add the powdered spices, ginger-garlic paste and stir for about a minute.
  2. Add the mutton chunks and cook until it turns slight brown. Then add chopped green chillies, tomatoes, water and salt. Stir well and bring it to a boil. Reduce the heat to low flame and cook for 30-40 minutes more. Add jaggery, vinegar and cook for another 5-6 minutes. Turn the flame off and keep it aside.
  3. Soak the chopped potatoes in cold water with salt for about 3-5 minutes. Drain the water and dry the potato strips. Then deep fry them in hot oil until crisp and golden brown. Remove the excess oil from potatoes.
  4. Garnish with fresh finely chopped coriander leaves and serve hot with sali (deep-fried potato straws) and chapatti or bread.
Recipe Notes

Recipe Tip

For saving time, you can also grate or shred the potatoes in thin strips and put them in cold salted water until you finish grating all the potatoes. Once done, you can squeeze out the water and deep fry them.

Share your version of this recipe

How do you make Sali Boti at home? Share your version of the recipe with us so that we can try it out too.

Frequently Asked Questions Can I use sugar instead of jaggery?

Yes. However, to achieve the authentic Parsi Sali Boti taste, we recommend using jaggery.

How much time does lamb Sali Boti take for cooking?

If you’re using lamb shoulders for Sali Boti then the cooking time will be approximately 45-50 minutes until the meat becomes tender.