Sali

Ultra-fine potato straws deep-fried in oil until pale golden and completely crisp — the defining Parsi crunchy topping and accompaniment, omnipresent on the Parsi table much as pappads are in other communities. Commercially produced sali from specialist Parsi shops in Mumbai is a prized product; home-made sali requires a mandoline or very sharp knife and exact frying temperature to achieve the right fineness without burning. Piled on top of sali boti and jardaloo murghi at serving, and eaten on the side with virtually any Parsi meal.